[QUOTE=Owen;1233065]Are there any that aren't downright delicious...:-) I've recently been enjoying my cheap cuts, cooked in a stew or braised. There's something satisfying about taking the cheaper cuts and making them delicious.[/QUOTE]
[QUOTE=Graycat;1234846]I am yet to figure out how to do that.[/QUOTE]
Brown it in a pan on both sides, then cover tightly and lower the flame to minimal. Season or add vegetables or liquid as desired. I don't.
How long it takes depends on the cut. Whole brisket can take many hours. A 1" thick chuck steak, not nearly as long.
But if we're just talking about the tastiest part of the cow, my favorite cuts are shanks, oxtails, and marrow bones. Om nom nom.[/QUOTE]
I haven't tried oxtails yet, but +1 on the shanks and marrow bones. I think I could just those for a very long time. :)
In terms of beef, my favorite is probably what I'm eating right now - 8 hour slow cooked top round completely shredded.
But that's not a steak. My favorite cut of beef steak is probably a boneless medium rare NY strip. Ribeye has fantastic flavor but there is way too much fat. I have to trim it well. Too chewy and gelatinous. Hanger steak is a great compromise.
However, a "steak" is not limited to beef! You can have pork steak, lamb steak, chicken steak, tuna steak, salmon steak, etc. My absolute favorite may be a lamb rip chop. I could probably eat a dozen and a half of those little things. Salted well, medium rare...OMG...
I don't know how this is a thread....there is no greater proof of nature's love than a grass-fed filet minion. Cast-iron skillet, in 550 degree oven, med rare.
I buy a half a grass fed cow at a time so I have literally had them all.
The winner is........
1. Bone in ribeye salt and pepper, char grill seared and served bloody.
2. A big ole porterhouse done the same as above.
I like meat on the bone and with plenty of yummy fat!
Arguing over filet or new york strip is for the kiddies table. Step up and take a big boy plate son ;)
1) NY strip
5) London broil
I have the most fantastic cast iron pan with 1/4" ridges about an inch apart - steaks have that grilled look and taste great!
Ribeye, on the grill, medium rare. I could eat this everyday! If I'm out in a restaurant I get sirloin just to limit my intake of CAFO fat.
On the menu tonight .
£15 a longhorn prime rib from ginger pig butchers in london.
I love a marinated flank steak, grilled on the barbecue. Yum.