I’m a simple man. I like my steak tender. All I need is a well cut fillet, little salt, pepper, some olive oil on the grate and it grilled medium rare perfection.
Only heathens would wrap a steak in bacon, especially a filet… that just sucks. And I love bacon.
I defer to the culinary wonks for a better recommendation, but like I said a filet is the right answer in my house.
Ribeye.
If you can get it butched as you want and can get picanha, then that would be my choice. If typical U.S. butcher cut, then a ribeye.
You said grill, so…
I’m partial to well-marbled Ribeye.
Even better if its dry-aged.
Hanger steak is my top choice, but also can be hard to find unless you special order at the butcher.
Otherwise Ribeye is hard to beat and readily available cut.
T-Bone is my next favorite, but mostly because that is what we ate most growing up and knawing on the bone adds dimension to the experience.
Pleb choice is a NYStrip, but it needs to be good prime quality with nice marbling. A low quality Strip can sometimes be only slightly better than a grilled shoe sole.
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It’s largely a subjective question, there five or six cuts that are worthy, just depends on what you like.
This is how I see it as well and sous vide made it an even closer race. Back in my carnivorous days, NY strip was always my cut of choice.
Slow roast on the grill…
Flap meat seems to be all the rage these days.
We used to be able to buy it for $6.99 per pound.
Last week, it was $14.99 per pound at Costco.
I’m a simple man. I like my steak tender. All I need is a well cut fillet, little salt, pepper, some olive oil on the grate and it grilled rare perfection.
Only heathens would wrap a steak in bacon, especially a filet… that just sucks. And I love bacon.
I defer to the culinary wonks for a better recommendation, but like I said a filet is the right answer in my house.
Fixed it for you and with my small edit - I agree 100%.
A London broil marinated in soy sauce and minced garlic.
At beef prices these days? Whatever is on sale.
I’d eat my BIL’s tri-tip every day of the week and twice on Sunday.
For those saying tenderloin or top sirloin filets, I’d recommend checking out petite medallions. Taken from the chuck (shoulder), they are just as tender as the tenderloin, but all the flavor of chuck. Half the price of tenderloin.
Probably beef but open to persuasive arguments otherwise
The correct answer is
Bone in Ribeye
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I personally think a good pork tenderloin is pretty tasty and about 1/3 to 1/2 the cost of any beef worth putting on the grill. Salmon is way up there in my scale and for steak a good old rib eye is prolly bestest for the lessest. Surfers don’t eat shark, just sayin.
A London broil marinated in soy sauce and minced garlic.
Top and bottom round don’t get enough love from endurance athletes, it’s not a bad cut a meat if it’s prepared properly and just as lean as other meats
Dirt cheap too, around $4.50/lb at costco last I checked
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A filet is always the right answer in my house.
Filet is such a desperately uninteresting cut of meat. Sure it’s soft and tender, but it’s totally flavorless and needs a ton of seasoning help.
We will agree to disagree.
I think you’re agreeing to disagree with basically the entire culinary world. There’s a reason why they wrap it in bacon. Filets just don’t have much of their own flavor.
As for the best “cut of meat,†I think thats tough.
For beef, flank steak, skirt steak, hangar steak, etc are really good off the grill. Of course, so are nice big ribeyes.
That said, chicken, pork, and a good meaty fish are also awesome on the grill. No need to pick just one.
Way to take the cornucopia approach
If you can get it butched as you want and can get picanha, then that would be my choice. If typical U.S. butcher cut, then a ribeye.
I have a butcher (although I may change butchers soon long story)
It’s largely a subjective question, there five or six cuts that are worthy, just depends on what you like.
This is how I see it as well and sous vide made it an even closer race. Back in my carnivorous days, NY strip was always my cut of choice.
This is a vegan free zone
Slow roast on the grill…
FFS
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A London broil marinated in soy sauce and minced garlic.
No
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At beef prices these days? Whatever is on sale.
I’d eat my BIL’s tri-tip every day of the week and twice on Sunday.
For those saying tenderloin or top sirloin filets, I’d recommend checking out petite medallions. Taken from the chuck (shoulder), they are just as tender as the tenderloin, but all the flavor of chuck. Half the price of tenderloin.
Will contemplate