cut and by that I mean, the best marbling, the most flavorful and the best all around cut, fillet mignon is fine but I want like a top sirloin or NY strip or whatever cut you tell me is the one with the most fat and marbling, TY!Calling all steak experts! I need advice re the best?
If it's marbing that your're looking for, then you'll want to look for the quality grade.
USDA Prime beef is heavily marbled - although you won't likely find the is the average grocery or supermarket. You'll need to visit a butcher for that
USDA Choice has nice marbling and is easily accessible in the grocer/supermarket BUT you will need to look for the quality grade seal.
Stay away from USDA Select grade or meats that state no grade sheild at all.
With that said, your ribeye or rib steak tend to be heavily marbled cuts.
T-bone, Porterhouse, Club Steak (shell steak in some parts of the country or bone in strip steak in other parts of the country--all the same steak cut) or Strip Steak (same as tbone, porter, and club with the bone removed) are ';leaner'; cuts with most of the fat content on the outside of the steak, which is trimmed away. These steak cuts are still tender and juicy if choosing the correct grade.
Sirloin is your least marbled of the common steak cuts, but again, will be tender and juicy if choosing the correct grade.
Stay away from eye of round steak, chuck steak, chuck tender, round steak, cube steak, ranch steak, shoulder steak, flat iron steak, etc...
STAY AWAY FROM ANYTHING in the USDA SELECT or ungraded if you want tender and juicy.Calling all steak experts! I need advice re the best?
The best way is to actually go to a meat store and see for yourself. I mean, there are certain meats that have higher marbling but then again the same cut might have more or less. Its all about educating yourself with up front experience. You obviously know the term ';marbling'; which is a culinary term. Impressive!
I agree that rib-eye is the only way to go. If you want a real treat, Costco has prime steaks (vacusealed and frozen) that are really well marbled.The only down side is that they flare up when grilling them on the barbeque.
The fillet is the best, but for a cheaper option I like the Flat-Iron steak. Cook it really hot and rare, then slice it thinly and serve with a salad. Yum
I think rib eye steaks have the best marbling. It's the only steak that I will buy.
ask your butcher for a CENTER CUT new york strip
have it cut as thick as you like
nothing beats a NY strip
NY strip steaks and Porterhouse (also known as ribeye) are the best.
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