The steak sizzles as it's thrown on the grill, the heat searing in the juices. The fire dances and the eyes twinkle in delight. The gleam of the stainless steal grill tools glimmers as it delicately picks up the steak. The long awaited masterpiece has the aroma of sinfulness without the guilt because it's one of the 29 lean cuts of beef according to government regulations. Effortlessly, the first bite is cut and as with it, the steak melts in the mouth. Oozing in flavor, juiciness and tenderness, the steak is a delectable treat to the palate.
So what is it? You pictured the grill, you imagined the scene...What cut of beef ranks number one on your dinner plate?
Calling all readers: What's your favorite cut of beef? Leave a comment!
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Comments (11)
My favorite steak is the sirloin. I love the sirloin because it is so versatile. It can be as easy as throwing it on the grill with or without a marinade or rub to stir frying it or making fajitas. And best of all the sirloin is one of the 29 lean cuts so I really I can benefit from all of the great nutrients beef has to offer.
Posted by Carol Abrahamzon | October 29, 2007 2:06 PM
Posted on October 29, 2007 14:06
I love a good t-bone.
Mm, this topic has gotten me hungry!
Posted by Kalin | October 30, 2007 1:49 AM
Posted on October 30, 2007 01:49
Would a filet mignon be a medallion cut? That is my favorite to order. I love a New York strip and then a rib eye. Sirloin is so versatile also.
Posted by Junebug | October 30, 2007 8:01 AM
Posted on October 30, 2007 08:01
Carol, I agree the sirloin is quite versatile, AND one of the 29 lean cuts. A definite winner!
Kalin, I would second that a t-bone is a great choice. (I was hoping to make you hungry!)
Junebug, You're a reader of PioneerWoman aren't you? I think I see your name pop up there from time to time. She's great isn't she?
To answer your questions, the Medallion Cut is a style of cutting best used that can be used with several different cuts: tenderloin, short loin, etc. The style of cut leaves the beef cut void of excess fat and in a round circle, like a medallion!
The filet mignon, a perfect sized portion of beef, is also known as the tenderloin. Aside from the ribeye, it is my personal favorite! Tenderloin is renowned for being the most tender cut of beef available. Because of its function as a support muscle, the tenderloin consistently delivers a high quality steak experience.
Thanks for your comments everyone!
Posted by Amanda Nolz | October 30, 2007 8:13 AM
Posted on October 30, 2007 08:13
My favorite is the Filet too! I just had it last Saturday night...it was so good...there's nothing better than a good steak!
Posted by Melissa | October 30, 2007 8:45 AM
Posted on October 30, 2007 08:45
Ohohohoh! You cannot beat a ribeye for overall satisfaction! Combine flavor with juiciness and tenderness and how can you go wrong??? I mean, give me just the spinalis dorsi and life is good!!
Tenderloin is marvy too but compared to a ribeye, to me, it lacks flavor unless you dress it well.
Beef.. its just good stuff.
Posted by Francis | October 30, 2007 10:36 AM
Posted on October 30, 2007 10:36
Rib-eye. I think it's the most flavorful, and when cooked properly, so tender you can cut it with a fork. Yum-m-m!
Posted by Mae | October 30, 2007 11:41 AM
Posted on October 30, 2007 11:41
Looks like the ribeye is definitely in the lead! Thanks everyone for your comments.
Oh and Francis, I really like the word marvy! and I wonder where you learned the official name of spinalis dorsi (the muscle running alongside the ribeye). I'm a meats judger at SDSU, and I'm learning all of my muscle terminology! It made me smile! :)
Posted by Amanda Nolz | October 30, 2007 12:25 PM
Posted on October 30, 2007 12:25
Even though I am partial to the ribeye, I find myself lately eating more of the newly advertised cuts of beef. I am a big fan of the flat iron steak (infraspinatus, for you Amanda) because it is very tender, and more flavorful than the tenderloin.
It is just great to see more noteriety of different beef cuts, and this is great promotion for Checkoff-funded programs that promote underutilized beef cuts.
Posted by Travis | October 30, 2007 3:05 PM
Posted on October 30, 2007 15:05
With so many cuts to choose from it is diffcult to choose just one, but I would have to say my favorite is the ribeye!
Posted by Peggy | October 30, 2007 3:21 PM
Posted on October 30, 2007 15:21
And can you believe it: the flat iron comes from the chuck! It's amazing what research can do to find a really tender cut of beef for our enjoyment. Look for the flat iron and Rancher's Cut in your local grocery store or at restaurants.
Posted by Amanda Nolz | October 30, 2007 6:43 PM
Posted on October 30, 2007 18:43