My Top 5 Favorite Steak Cuts and Why | My List May Surprise You
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- Опубліковано 8 лют 2025
- Ribeye vs Porterhouse or Filet Mignon vs Hanger. Everyone has their favorite steak cuts and mine is a bit different from yours. I'll give you my top 5 favorite steak cuts and I'm willing to bet that some of these steaks you probably never have heard of. What's your favorite cut? Leave me a comment below!
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Great points Tom. Some subjective observations. Ribeye is king. For me, Picanha has to be Wagyu, it needs the heavy intramuscular fat for added flavor in order to compete with a lower grade ribeye. OFC, there is added benefit in flavor from the fat cap and tenderness the way it gets sliced. 22 to 24 oz Porterhouse, always a winner. I'd only sampled Choice Hangar steak once years ago, I remember it being super tender and commercially, dirt cheap. It is currently listed at $17/lb. for Choice at Wild Forks. The last time that I grilled for family, I cut Ribeye, Striploin and Tenderloins into 1 1/4" to 1 1/2" square, and long strips in order to maximize the sear surface. Some were blown away by the tenderness of the filet, some picked ribeye for flavor. To me, it was ribeye, followed by NY then filet. However my top two favorites, are Ribeye closely followed by charcoal grilled outside skirt steak, obviously, sliced against the grain. It is not popular because of limited availability, it is not well known.
Thanks for the great insights and detailed breakdown! I think you and I think a lot alike! Wish hanger and flat iron didn’t shoot up in price.
You reminded me of the steakhouse where I had a Porterhouse steak for my 40th birthday. It was perfectly cooked on both sides of the bone, the best steak I've had at a steakhouse.
My favorite steak cuts: ribeye, Porterhouse/T-Bone, filet mignon, NY strip, and tri-tip.
That is awesome! When porterhouse is done right, it’s hard to beat!
My local Safeway routinely puts sirloin roast on sale at, say $4.97/lb. So, I ask the butcher if they'll sell me a whole sirloin cap at the same price. It works almost every time. Recently I did this, and the butcher said "I know what you're doing, that's Picanha! When can I come over?" I almost always smoke the steaks on my Weber Kamado and when they are approaching medium rare, I take them off, let them rest, and get the fire blown up so I can sear them. Yum!
Haha, that’s exactly what I was doing until they got wise to me. Glad your butcher was so cool about it!
In our part of the world (the center of the country -- beef country) a picanha is called a coulotte and I have been loving them for years, along with a good, well aged sirloin. My 2 favorite steaks for flavor. If you buy a whole sirloin you can remove the picanha cap and age the rest for sirloin steaks. I often buy a whole ribeye loin and cut the chuck end part into prime rib roasts, the steaks for the rest, and agree with your 1.5 inches. I was really dissapointed you didn't mention one of my favorite steaks and the second most tender cut on a beef ---- the flat iron. Best flavor, plenty of marbling -- but only lacking in thickness --- and would make my top three! My top 5 would be, (all well aged) NY strip steak, sirloin, coulotte, flat iron, ribeye and #6, 1/2 priced timed out ones early in the morning at the Walmart meat counter near me!
Flat iron is absolutely amazing as well and extremely forgiving. I was planning on doing a dedicated video as for most people, they probably never heard of it. I think it’s a fairly unknown underdog cut. Hanger beat it slightly on my list but it was a hard choice for sure. I just hop the prices don’t continue to climb. Hanger and flat iron are hard to find here.
What I’m going to say you will probably hate me but here is how I eat my cow/deer/bear/moose. I cut up them into roast so I can make pot roast/beef stew and then I grind everything into hamburger. I don’t like eating steaks.
nothing wrong with that, do what makes you happy.
Is the entire rump roast a sirloin cap/picanha? Do they leave the fat cap on rump roast?
It’s a specific part of the rump roast. In the diagram I have in the video, it’s the cut next to the veins.
Great vid, but wtf is ‘Wagoo’? 🤣.
"Wagyu" is an insanely expensive type of beef, that is supposed to have a wonderful flavor and be better that regular beef for your health. True Wagyu is only from Japan, where they were restrained from exercise and fed things like beer to make the meat taste better --- and you can surmise what has happened to those practices. But, enterprising Americans and Australians have bred back to almost pure strains in these countries.
Wagyu beef is classified by its grade, breed, and country of origin.
Grade
Letter: Grades range from A to C, with A being the best.
Number: Grades range from 1 to 5, with 5 being the best.
A5: The highest grade of Wagyu beef, which is considered the best overall quality.
Breed
Japanese Black (Kuroge): The most well-known breed of Wagyu beef, which is often featured in displays and pictures.
Japanese Brown (Akage): One of the four officially recognized types of Wagyu beef.
Japanese Shorthorn (Tankaku): One of the four officially recognized types of Wagyu beef.
Japanese Polled (Mukaku): One of the four officially recognized types of Wagyu beef.
Country of origin
American Wagyu: A domestic delicacy that is graded by the USDA.
Australian Wagyu: Graded by the AUS-MEAT grading system.
Wagyu beef is highly marbled, which makes it tender and delicious. It is also considered to be healthy because it has a low impact on cholesterol.
Thanks for all that but wasn’t wondering what Wagyu is. Just wondering why so many professionals pronounces it like a toddler who’s unable to properly pronounce it.
No skirt steak? Filet mignon?
great cuts but didn't make my list. Fillet did as I stated in the video though.