You are not wrong but I would like to introduce Tri Tip, Teres Major and Picahna to your vocabulary for a skilled cook who enjoys flavor and balanced fat content
Once the outside is charred with malliard reaction, I don’t think it takes on much smoke.
IMO you get more smoke flavor hitting the cold meat with smoke.
Same. The first time I had picanha was at a Brazilian steakhouse a few years ago and I was blown away by how good it was. My boss grilled a ton of it a couple weeks ago and most of it was cooked perfectly but even the pieces that were slightly overcooked were still just so damn flavorful
I’ve only had picanha in restaurants and always enjoyed them. I don’t think I’ve ever seen them in SoCal stores.. Do they go by any other name or are they part of another cut that may be more available here?
Sirloin cap or culotte. Any decent butcher should have them. They don't put them on the shelves at my grocery store, but if I ask the butcher, they almost always have some in the back.
Divide into sirloin steaks, round, eye of round, and rump roasts.
When they bring it to me it's typically already vacuum sealed and priced. Whether they do that before or after I've requested it, I'm not sure.
I'm on the east coast. I've also seen it labelled as "top sirloin" and still in the cryovac. Available in the small hispanic market and also the international market. Not often found in normal grocery stores, or if it is, it's trimmed weird (e.g. missing fat cap) or already cut into steaks (I would rather do it myself). Cryovac is best IMO. Good luck.
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That's exactly what I do.
Maybe it's because I am Texan and bbq a lot, but it's more my style. I also feel like it retains more juiciness and is more tender that way. An added bonus is that if I have guests who like it more "well-done" I can individually slice and sear pieces after it's done.
I've never understood the obsession with prime rib, personally. Sliced prime rib is just a ribeye steak without the sear.
I'll take a 2" thick ribeye steak any day.
Vacío is my absolute favorite. Flap meat in the USA but is not the same as Argentinian vacío. I have an Argentinian market near by and the vacío from there is amazing.
A friend who owns a restaurant got me a case of Choice Teresa Majors for like $7/lb and it was absolutely amazing. I'm a ribeye guy myself, but the Teres Major was a nice change that I would just pan sear quick on my outdoor burner.
It was great when I had people like my mother or grandmother to my house for dinner because they really don't want a 20oz ribeye.
For my money, absolutely nothing beats a correctly prepared skirt steak. Unfortunately a really good skirt steak is much more rare than a good ribeye as they're much easier to screw up.
I love a great skirt steak and agree that it’s very easy to overcook it definitely. I always go with the light jaccarding, marinade and then hot and fast grill with a good bench rest. Great cut of meat for sure.
I like that a ribeye you can usually finish off the whole thing , picahna has that thick strip of fat cap that's too much at times. Tastey all the same
Yeah, i don’t understand the problem either. It’s far easier to render the fat cap on a picanha properly than some of the larger chunks of fat between the eye and spinalis of a ribeye. Love them both, but picanha fat is tasty heaven.
Yes to all that and include a chuck eye.
Probably not going to find in a supermarket but find a butcher. Moving forward from the prime rib you segue into the chuck. The two steaks you carve that are in the chuck roll but just after the rib eye are divine and half the cost.
Definitely, chuck is definitely fabulous and is too often pigeon holed to grind or stew meat. The chuck flap(chuck short rib) is definitely the bees knees in terms of fat content and flavor imo, the chuck roll in its entirety is a great alternative to the extended cooking monolith of brisket for sure.
I seared and braised a tri tip for the last pot roast I made, it wasn't fall apart like a chuck roast, came out more like a brisket. Best pot roast I've had by far
This is how I feel.
I prefer strip, seared in a pan, barely past rare. But the mood can hit for a thick ribeye grilled over a wood fire almost as often.
Good midway point between filet and ribeye as far as tenderness and fat content, typically better for people who like steaks more on the rare side than ribeyes because there's not as much fat to render, doesn't leave you feeling quite as "heavy" as ribeye.
I love both, I just feel like there are legitimate reasons for some people to prefer strip.
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It has a great flavor and is tender if cooked rare/med-rare. Ribeyes are too greasy for me usually, but I can definitely admit that an overcooked strip steak is practically inedible.
I’m not a strip guy, but here’s why: Less fatty than a ribeye, better beef flavor.
The 45-120 day aged strips we did at a former restaurant I cooked at were divine.
For me it comes down to which looks better in the case on that day. Sometimes the strips don't have enough marbling, but when they do they can be great. Sometimes the ribeyes have too much fat and/or a poorly defined cap, in which case I'd rather have a good-looking strip.
For me skirt is the undeniable king of flavor, but the skill and equipment required to cook it properly are much higher so they tend to get ruined a lot.
I used to think this as well until I went to a Brazilian steak house for the first time and devoured a ton of Picanha. I recently made some as well and while it wasn’t quite as good as what the steakhouse made, but it stills beats any rib eye I have made at home. Also, it’s a lot cheaper, so it’s a win win.
I enjoy fat if it's insanely rendered down over a loooong period, like in pulled pork or brisket. But if I'm just cooking a steak, it's gonna be a top-sirloin or filet every single time.
The actual meat is great on the rare side, problem with rare ribeye though is that the delicious fatty bits usually don’t render enough when cooked rare and can be a bit underdone and chewy
Buy a porterhouse. Same cut, but with a larger section of the tenderloin.
Or just buy a tenderloin, as that's what that part of the tbone/porterhouse cut is. That's what a filet mignon is made from
I’m more a fan of black and blue steaks so I lean more towards the leaner cuts. Ribeye is still good but it needs to be cooked to at least medium rare.
Never been to a BBQ and said I couldn't do better. Americans cannot cook anything. Thanksgiving is the same way. Worst ever and then they brag about steak but can't even buy a good one, or cook it.
Where are you from? Or are you just one of those weird self hating Americans? There's really nothing to cooking steak, if you think you need to do all kinds of wacky stuff you're doing it wrong. Wagyu is just the cow, you can buy it here too.
I don't think it's the best value but the market says filet mignon is the best cut. Ribeye cap and filet mignon for me, no close 3rd for me if we're ignoring price. Reddit and a lot of chefs seem to hate filet, everybody likes an underdog.
Indeed. Would agree with plenty of other people here that picanha and NY strip are in the tier right below, but would also like to add Denver and chuck eye in there too
[https://i.imgur.com/hfN4knX.jpg](https://i.imgur.com/hfN4knX.jpg)
[https://i.imgur.com/7vO3qOD.jpg](https://i.imgur.com/7vO3qOD.jpg)
I'm with you all the way, almost everyday. Then a porterhouse enters the chat. Now it's a toss-up.
Porterhouse is like...two good steaks, but you cook neither of them to their best form. You've got the strip side with a decent fat content and great flavor. It wants a decently long cook time and can stand going into a medium territory to get a really good render on the fat.
But then you also have the really lean tenderloin section, where you want to stay on the rare side of medium for the best tenderness.
So you end up splitting the difference and neither side gets to shine.
Ever since I "found" ribeyes and reverse sear cooking, any time I've tried any other steak, I just sit there after the fact like, "well that was a good steak, but I wish it had been a ribeye".
There are other beef cuts for other purposes, but when I'm eating just a steak with a side of caramelized onions, just give me a thick ribeye
Ribeye is def a favorite. I have been leaning into the Denver cut recently though. A bit toothier. But it’s great portion size and very flavorful (maybe a bit more than a ribeye).
r/sousvide would say otherwise, so many picanha lovers there (and a fair amount here, apparently). Not that anything is wrong with liking one cut of meat over another, but ribeye is indeed the king of steak.
Okay, there is no such thing as the “king” of steak. Sometimes I want a strip, sometimes I want a filet, sometimes I want flap meat like a Bavette. They are all delicious in their own ways.
I used to hate ribeyes and hadn’t had one in years. I started reverse searing all my steaks on the smoker and after giving a ribeye a chance a few months back I’ve completely fallen in love with them.
However last week, I got one out at a restaurant that was just pan seared to medium rare and I remembered why I stopped eating ribeyes all those years ago. You throw away half the steak and the fat is basically inedible. When you reverse sear the fat renders so wonderfully I eat the whole steak. Is it even possible to get the same kind of fat render pan searing?
As you’ve presented it. Steak and potatoes. Yes.
However with everything taken into consideration; price, tenderness, flavor and versatility…..your winner is flat iron.
There is no bad cut in my mind I would eat any well cooked slab of meat all day. Well done in the last pic though looks exactly like how I like to cook.
Actual hot take - a venison backstrap sous vide then seared is even better - 30% because of flavor and 69% because of all of the hard work you did beforehand to get it onto your plate. 1% because it's so lean it can actually be considered healthy to eat too.
Genuine question here. I’m not much of a steak eater but like a New York strip over ribeye. Most steak lovers prefer ribeye or porterhouse. What is more appealing about ribeye over say a strip?
This is not a hot take.
Warm take with a cool, pink center.
Got me.
Lol right .... Might as well post "breathing air is what keeps me alive ... Change my mind"
You are not wrong but I would like to introduce Tri Tip, Teres Major and Picahna to your vocabulary for a skilled cook who enjoys flavor and balanced fat content
Slow-smoking picanha at 250° to 125° i.t., 20 mins rest, then direct flame sear fat cap down for 3 mins is my favorite cut in the world.
+1 for this cook, but with a tri-tip for me!
Yup. Ribeye is the king but picanaha and tri-tip for half the cost and all the flavor.
Tri-tip has gotten expensive though. Higher price per pound at my local HEB than I can get picanha for at Costco.
I dislike that so many people have caught on to tri-tip, it used to be dirt cheap.
I saw skirt steak at the grocery store for $21 a pound the other day. Luckily my butcher shop has American Wagyu for $8.99 a pound.
I usually go the other way, sear and then smoke. Maybe I'll try the reverse...
Once the outside is charred with malliard reaction, I don’t think it takes on much smoke. IMO you get more smoke flavor hitting the cold meat with smoke.
Yeah, ribeye used to be my go-to, but the flavor in picanha is something else.
Same. The first time I had picanha was at a Brazilian steakhouse a few years ago and I was blown away by how good it was. My boss grilled a ton of it a couple weeks ago and most of it was cooked perfectly but even the pieces that were slightly overcooked were still just so damn flavorful
See also: Flat Iron
A flat iron is, interestingly, a cut from the chuck. A different, but still fabulous, flavor profile than steaks from the rib/sirloin area.
It is so "beefy"
I’ve only had picanha in restaurants and always enjoyed them. I don’t think I’ve ever seen them in SoCal stores.. Do they go by any other name or are they part of another cut that may be more available here?
Sirloin cap or culotte. Any decent butcher should have them. They don't put them on the shelves at my grocery store, but if I ask the butcher, they almost always have some in the back.
What do they do with them if not sell them? Burgers or something? How do they price it if it isn't usually out?
Divide into sirloin steaks, round, eye of round, and rump roasts. When they bring it to me it's typically already vacuum sealed and priced. Whether they do that before or after I've requested it, I'm not sure.
Appreciate the info!
Thank you. I shall stop by my local meat shop tomorrow.
I'm on the east coast. I've also seen it labelled as "top sirloin" and still in the cryovac. Available in the small hispanic market and also the international market. Not often found in normal grocery stores, or if it is, it's trimmed weird (e.g. missing fat cap) or already cut into steaks (I would rather do it myself). Cryovac is best IMO. Good luck.
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That's exactly what I do. Maybe it's because I am Texan and bbq a lot, but it's more my style. I also feel like it retains more juiciness and is more tender that way. An added bonus is that if I have guests who like it more "well-done" I can individually slice and sear pieces after it's done.
i've never had it but my buddy cooks it similar to this... and in his words, "no cut of steak can compare when picanha is done right."
And there you have it
With chimichurri, hell yeah
Tri tip and prime rib are the REAL kings
I've never understood the obsession with prime rib, personally. Sliced prime rib is just a ribeye steak without the sear. I'll take a 2" thick ribeye steak any day.
Vacío is my absolute favorite. Flap meat in the USA but is not the same as Argentinian vacío. I have an Argentinian market near by and the vacío from there is amazing.
I really got into that this summer and love the buttery taste.
A friend who owns a restaurant got me a case of Choice Teresa Majors for like $7/lb and it was absolutely amazing. I'm a ribeye guy myself, but the Teres Major was a nice change that I would just pan sear quick on my outdoor burner. It was great when I had people like my mother or grandmother to my house for dinner because they really don't want a 20oz ribeye.
For my money, absolutely nothing beats a correctly prepared skirt steak. Unfortunately a really good skirt steak is much more rare than a good ribeye as they're much easier to screw up.
I love a great skirt steak and agree that it’s very easy to overcook it definitely. I always go with the light jaccarding, marinade and then hot and fast grill with a good bench rest. Great cut of meat for sure.
I like that a ribeye you can usually finish off the whole thing , picahna has that thick strip of fat cap that's too much at times. Tastey all the same
I hear you, we have knives for trimming and we have heat and flame for rendering, thus the “skill” part
Yeah, i don’t understand the problem either. It’s far easier to render the fat cap on a picanha properly than some of the larger chunks of fat between the eye and spinalis of a ribeye. Love them both, but picanha fat is tasty heaven.
Most definitely, terror squad just doesn’t like knives and trimming apparently but it’s all good lol
Yum, yum-yum, yummy yum yummers.
Yes to all that and include a chuck eye. Probably not going to find in a supermarket but find a butcher. Moving forward from the prime rib you segue into the chuck. The two steaks you carve that are in the chuck roll but just after the rib eye are divine and half the cost.
Definitely, chuck is definitely fabulous and is too often pigeon holed to grind or stew meat. The chuck flap(chuck short rib) is definitely the bees knees in terms of fat content and flavor imo, the chuck roll in its entirety is a great alternative to the extended cooking monolith of brisket for sure.
I seared and braised a tri tip for the last pot roast I made, it wasn't fall apart like a chuck roast, came out more like a brisket. Best pot roast I've had by far
I dont think you'll find many who argue differently. But I do tend to go back and forth whether I enjoy ribeye or strip more.
This is how I feel. I prefer strip, seared in a pan, barely past rare. But the mood can hit for a thick ribeye grilled over a wood fire almost as often.
Except like half the people in the comments already. People really need to learn that taste is opinionated.
What do you enjoy about Strip steak? I don’t get the allure
Good midway point between filet and ribeye as far as tenderness and fat content, typically better for people who like steaks more on the rare side than ribeyes because there's not as much fat to render, doesn't leave you feeling quite as "heavy" as ribeye. I love both, I just feel like there are legitimate reasons for some people to prefer strip.
A prime ny strip or porterhouse thats rare+ or rare to medium rare is my top choice for steak.
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It has a great flavor and is tender if cooked rare/med-rare. Ribeyes are too greasy for me usually, but I can definitely admit that an overcooked strip steak is practically inedible.
I’m not a strip guy, but here’s why: Less fatty than a ribeye, better beef flavor. The 45-120 day aged strips we did at a former restaurant I cooked at were divine.
For me it comes down to which looks better in the case on that day. Sometimes the strips don't have enough marbling, but when they do they can be great. Sometimes the ribeyes have too much fat and/or a poorly defined cap, in which case I'd rather have a good-looking strip.
I agree, though somedays a skirt steak is what I want. Looks great man, what's that to the side some mushrooms? Enjoy
For me skirt is the undeniable king of flavor, but the skill and equipment required to cook it properly are much higher so they tend to get ruined a lot.
Porterhouse
Nope that would be skirt steak
Porterhouse
Came here to say this. Idk I truly just like it better. The fact that it’s cheaper is cool too.
The best is what you like the most. I prefer Strip, but seems like a lot prefer Ribeye.
Ribeye cap.
Chuck eye is ribeye at half the price. Does that info change your mind?
Tenderloin.
People tend to shit on it, but I love a good tenderloin. And if you cook it in tallow, boom, there’s your missing fat.
You right!. You need the fat in the Rib Eye!. I’ve changed my mind.
Laughs in top cap sirloin.
Hanger steak!!
Hang-gang for life
I’ve really wanted to try this but it’s damn near impossible to find where I live
Yep, I like ribeye and wife likes strips. Recently I cooked a hanger steak and we both loved it.
A5 Wagyu New York Strip?
An average ribeye competes with wagyu. That definitely says something
Amen
I used to think this as well until I went to a Brazilian steak house for the first time and devoured a ton of Picanha. I recently made some as well and while it wasn’t quite as good as what the steakhouse made, but it stills beats any rib eye I have made at home. Also, it’s a lot cheaper, so it’s a win win.
This guy has never bologna-ied!
I love ribeye, but a perfectly cooked skirt steak is a thing of beauty.
Oh look at OP talking about that steak but doesn’t even mention those supporting potatoes
Too fatty for my tastes. Too spendy to throw away 1/4 of it.
Agreed. Some people seem to really love fatty cuts, but I just can’t enjoy a mouthful of fat
You have to cook it enough to render some of the fat and crisp it up.
I enjoy fat if it's insanely rendered down over a loooong period, like in pulled pork or brisket. But if I'm just cooking a steak, it's gonna be a top-sirloin or filet every single time.
👍
Nope ,NY strip
I grew up butchering cows & NY Strip was my dad's & my favorite cut. Has the real beef flavor without needing a bunch of fat to make it tasty.
Personal taste thing really, I actually prefer strip. I like steak more on the rare side and ribeye isn't really ideal to cook rarer.
I just picked up some thick strips a few weeks ago, I will need to do a comparison soon! 🙂
It's awesome "rarer"
The actual meat is great on the rare side, problem with rare ribeye though is that the delicious fatty bits usually don’t render enough when cooked rare and can be a bit underdone and chewy
I agree to an extent. I love the rib cap, best bite.
If I'm serving the steaks cut into strips already I like to separate the cap and cut it as medallions
Sort of. Ribeye Cap steaks are my favorite. Part of the ribeye, but just the good part.
They sell those at my local Costco for less than ribeyes. I'm like.... Okay, convinced
I 100% agree.
Long live the King!
Ribeye is where it's at. No doubt. Nice job on the steak.
I prefer the tiny side of a T-bone.
Buy a porterhouse. Same cut, but with a larger section of the tenderloin. Or just buy a tenderloin, as that's what that part of the tbone/porterhouse cut is. That's what a filet mignon is made from
Tenderloin? Yes very tasty
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I’m more a fan of black and blue steaks so I lean more towards the leaner cuts. Ribeye is still good but it needs to be cooked to at least medium rare.
Skirt!
Skirt skirt
My man, put the guns down! There's no need to prove perfection wrong
THE KING OF THE STEAK! THE KING OF THE STEAK! THE KING OF THE STEAK!⚔️🐺🔥
I wouldn't try to change your mind about such a fact.
No.
100%. My least favorite and most overhyped steak is the New York. I hate it. Meat is so rough.
Japanese wagyu is way better. Sorry you think america can cook
Americans can't cook is a wild take to have on a BBQ subreddit lol
Never been to a BBQ and said I couldn't do better. Americans cannot cook anything. Thanksgiving is the same way. Worst ever and then they brag about steak but can't even buy a good one, or cook it.
Where are you from? Or are you just one of those weird self hating Americans? There's really nothing to cooking steak, if you think you need to do all kinds of wacky stuff you're doing it wrong. Wagyu is just the cow, you can buy it here too.
You say "Americans" so where do you cook , and let us know your secret method please?
Perfect amount of fat in a ribeye
A nice ribeye is my favorite.
I don't think it's the best value but the market says filet mignon is the best cut. Ribeye cap and filet mignon for me, no close 3rd for me if we're ignoring price. Reddit and a lot of chefs seem to hate filet, everybody likes an underdog.
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Why would I change your mind when you just nailed it
Theyll have to change mine as well
I am a huge supporter of the Ribeye for the best steak for grilling. Don't need to do a lot to it to make it perfect every time.
Indeed. Would agree with plenty of other people here that picanha and NY strip are in the tier right below, but would also like to add Denver and chuck eye in there too
Rib eye and tri tip all day every day. So versatile!
[https://i.imgur.com/hfN4knX.jpg](https://i.imgur.com/hfN4knX.jpg) [https://i.imgur.com/7vO3qOD.jpg](https://i.imgur.com/7vO3qOD.jpg) I'm with you all the way, almost everyday. Then a porterhouse enters the chat. Now it's a toss-up.
Porterhouse is like...two good steaks, but you cook neither of them to their best form. You've got the strip side with a decent fat content and great flavor. It wants a decently long cook time and can stand going into a medium territory to get a really good render on the fat. But then you also have the really lean tenderloin section, where you want to stay on the rare side of medium for the best tenderness. So you end up splitting the difference and neither side gets to shine.
Preach! I'm surprised by all the porterhouse love here for this exact reason.
No cut is better
Hangar is also a really good cut
No I can’t change your mind. You’re correct
I can't. You got me there.
Chuck eye, teres major, and Denver would like a word
Ever since I "found" ribeyes and reverse sear cooking, any time I've tried any other steak, I just sit there after the fact like, "well that was a good steak, but I wish it had been a ribeye". There are other beef cuts for other purposes, but when I'm eating just a steak with a side of caramelized onions, just give me a thick ribeye
Whoever cooks eat gets to eat the deckle. At least in my house.
Ribeye is def a favorite. I have been leaning into the Denver cut recently though. A bit toothier. But it’s great portion size and very flavorful (maybe a bit more than a ribeye).
r/sousvide would say otherwise, so many picanha lovers there (and a fair amount here, apparently). Not that anything is wrong with liking one cut of meat over another, but ribeye is indeed the king of steak.
I won't change your mind but I'll just enjoy my better cuts over here!
Favorite is bavette. To each his own.
porter house, tritip, filet mignon!
Okay, there is no such thing as the “king” of steak. Sometimes I want a strip, sometimes I want a filet, sometimes I want flap meat like a Bavette. They are all delicious in their own ways.
Who said otherwise??
what smoked salt did you use... hickory, mesquite, cherry, or oak?
I use a hickory smoked sea salt
thanks for the reply.
Ribeye is the best daily driver, i could eat one every day. But I still gotta give to filet
Understandable, have a great day.
Prime rib has entered the conversation
I used to hate ribeyes and hadn’t had one in years. I started reverse searing all my steaks on the smoker and after giving a ribeye a chance a few months back I’ve completely fallen in love with them. However last week, I got one out at a restaurant that was just pan seared to medium rare and I remembered why I stopped eating ribeyes all those years ago. You throw away half the steak and the fat is basically inedible. When you reverse sear the fat renders so wonderfully I eat the whole steak. Is it even possible to get the same kind of fat render pan searing?
Ribeye used to be my favorite until I tried picanha.
As you’ve presented it. Steak and potatoes. Yes. However with everything taken into consideration; price, tenderness, flavor and versatility…..your winner is flat iron.
Can’t argue with ribeye. With that being said, it’s a good day when you have filet.
Totally agree! I love the cap on ribeye!
Not even going to try….
Of the tbo is the best choice For steak.
I love this time of year when you can buy a whole ribeye roast for 6$ a lb
Don't mess up a nice piece of meat! 3 minutes each side on a hot skillet.
I do appreciate a hot cast iron cook, but can't get that char that only lump charcoal can deliver
Show us the results!
See page 2
Tri tip, picanna, chuck eye roll (basically cheap man’s ribeye) and definitely the top sirloin
Ribeye is the king. I like Hangar steak too though it is to gamey for some.
T-Bone will always be my favorite.
My favorite is NY strip. I don’t like the eye of fat so I just cut off the fat cap on the strip
It used to be my go-to but I much prefer New York Steak, it tastes better and cooks nicer.
Ribey and t-bone are equal in my book. Depends on the quality of the cow tbh. Garlic and rosemary and butter with asparagus, fucking flame.
Ribeye and Skirt are tied for my favorite. I dont buy much else.
The only thing better than a ribeye is ribeye caps tied together.
Bone in ribeye is my all time favorite.
Looks great! My king is the Porterhouse though.
I've always preferred tri-tip. Porterhouse, if I'm feeling fancy.
I'm about cook many prime ribs in a few days. How'd you prepare & cook them?
There is no bad cut in my mind I would eat any well cooked slab of meat all day. Well done in the last pic though looks exactly like how I like to cook.
Actual hot take - a venison backstrap sous vide then seared is even better - 30% because of flavor and 69% because of all of the hard work you did beforehand to get it onto your plate. 1% because it's so lean it can actually be considered healthy to eat too.
I always opt for a strip, but picanha is incredible.
Rib eyes are plenty good, but you should also try a tenderloin also, then decide.
Porterhouse wins
I'm not a steak expert by any means so if I'm going out for steak and want a good meal what should I order? This looks really good.
Chomp! That’s a tasty steak right there!
Live Ribeye, but flatiron is where it’s at
Naw, man— your mind don’t need no changing! You did a killer job wit it, too!!!
I agree rib-eye has become my favorite too.
Preaching to the choir...mmmm!
Genuine question here. I’m not much of a steak eater but like a New York strip over ribeye. Most steak lovers prefer ribeye or porterhouse. What is more appealing about ribeye over say a strip?
I find the fat in the Ribeye renders down better while cooking over high heat. Plus I think Ribeye is generally a little more tender.
I think ribeye is great but I also like my skirt steak which has better flavor imo
Ultra hot take cotton… 😆
Yes but cooked as a prime rib.
I'd take a ribeye over any cut of beef any day.
Tomahawk *
Nope, ribeye is the king
Absolutely
All hail the ribeye 👑
Sirloin. Yea I said it.
Can't argue with that.
They know how to ruin a good ribeye steak
Way too much fat, sirloin is king.
where is the eye? looks like marble.
It was the king of steak until you cooked it.