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PORTERHOUSE! LUGER STYLE!

juicy fatty unctuous strip steak, mmmm....

Filet mignon.

Ribeye. But give me a good hunk of chuck eye roast anyday. I pretty much quit eating steak when I left Iowa.

I'll have a ribeye, please.

ribeye

Skirt steak actually. Those things not only taste awesome but look amazing on the plate. So long as its not overcooked.

I'm a ribeye girl...nice buttery fat marbled throughout...thrown on the grill...oh pure carnivore heaven

But just because I said Ribeye, does NOT mean that I wouldn't ADORE LOVE DESIRE COVET BEG FOR BE THRILLED WITH two delectable porterhouse cuts...;o)

Brisket, made by my grandma (or my mom, since grandma is no longer around).

Flank Steak gets my vote. It's tender if not overcooked and sliced correctly, and has the super-umami flavor that NY Strips approximate. HOLY CRAP I LOVE THEM ALL!

filet mignon here too!

Ribeye.

filet mignon of course. soaked in butter. and 12/11 is my birthday!

pretty please?

Ribeye!

filet!

Bone in Ribeye

ribeye

Ribeye

Honestly, the best steak I've ever had was a plain jane New York strip. Because of the significance of the event tied to it, I now prefer New York to other cuts.

Definitely bone-in ribeye

Porterhouse

Now that's a tough question. All the parts of a cow are so wonderful :)
But I would have to say either rib eye or delmonico. Yummy!

it's a tie between a bone-in ribeye, rare, and an almost rare marinated black angus skirt steak.

Filet mignon!

Filet!

I gotta go with Filet Mignon

ribeye

Easily the Sirloin, not the most tender cut, but oh sooooo tasty!

Strip steak.

Ribeye

Rib steak with the bone. Has to be eaten at home 'cus I love to gnaw!
T and porterhouse are right up there as tooth sharpeners too...

Definitely a ribeye for my wife, but I prefer the flavor of sirloin. Some steaks are better than others, but I've never met one I didn't like.

Nothing like a thick, juicy porterhouse...

i made a profile just so i could say my favorite cut is skirt steak! so delicious with chimichurri sauce.

Porterhouse. Like is being given away and almost everyone else is saying.

Rib eye...hands down!

skirt steak without a doubt...

NY strip!

NY Strip with fresh peppercorns... Okay - now I'm hungry.

I prefer the rib eye to all other steaks. I like a steak with high fat content because it has the most flavor. That doesn't diminish the quality of the Luger Porterhouse, but I could eat rib eyes all day.

If I'm not thinking about all the calories, a porterhouse or ribeye. If I am...a small filet mignon.

Filet mignon

flank!

PORTERHOUSE. All the way. Preferably from Luger's.

Ribeye.

i'd say a ribeye or a porterhouse..depends on my mood. for a nice bbq a porter for a nice sit down a ribeye.

Filet mignon.

porterhouse represent!

Ribeye!!!!!

Ribeye!!1 Definitely.

We're in a recession, so I'd say skirt steak - more expensive than it used to be, but cheaper than the rest of these suggestions.

mmm! A New York Strip! :)

your new to it and your true to it so you might as well get used to it. Peter Lugar thick cut New York strip loin !!!

Filet Mignon.

Ribeye all the way. Bone in please!

filet mignon, as rare as the chef can make it. although honestly, I'll happily scarf down any steak that isn't horrendously tough or improperly seasoned.

When indulging myself, I go for a nice new York strip seared in the cast iron, barely finished in the oven... I like my meat rare. But I won't lie, these puppies would go straight to my low-carb dieting parents, if I could afford it I would buy them as a gift right now.

ribeyes, with philly cheese in at a close second

Bone In Rib Eye. I'll take taste over tenderness any day.

Bone in Rib Eye.... MMM STEAAAAK!!!

I'm one of those in the teeny-tiny minority who prefers a nice sirloin. My pockets have not grown deep enough, however, to try a well aged cut of such quality. I'm sure it's delicious! *Crossing my fingers and toes*

eye fillet!

I love a good porterhouse. And my elderly beagle becomes a puppy again when I walk through the door with a great big steak bone for him!

I've never had Peter Luger porterhouse steaks, but I know they will be my favorite steaks!

filet mignon

Skirt... it's just so very versatile!

I can has ribeye?

My favorite cut is free. Ribeye comes in a close second.

Ribeye.

ribeye if i'm not paying. Hanger steak or flat iron if I am.

Bone-in ribeye. Yum!!

rib eye!

ribeye, as most others. But what we eat most of the time is hangar.

Ribeye or porterhouse. Yum. :)

Ribeye on charcoal grill

rib-eye, please!

t-bone! yum, now I want one...

Flat iron, prepared as carbonnade. Oh, and poterhouse, too :)

Bone-in ribeye, I had one fresh cut off a of quarter of beef in a meat fabrication class and it truly was magical moment in beefdom

it's a toss-up between bone-in strip or porterhouse. mmmmm!

Filet Mignon

Skirt Steak

Always porterhouse, medium rare

Porterhouse, without a doubt.

Bone-in ribeye...cooked medium rare

Porterhouse or Hanger steak

Whatever cut makes my boyfriend blissfully grateful enough to do the dishes and take out the garbage (I'm a vegetarian myself ;)).

ny strip

Ribeye, medium rare.

As much as I'd love to say it's a porterhouse I have to go with a good flank steak.

Hanger, all the way. We've got a local place that does a braised hanger with jalapeno-bacon chimichurri...oh yeah.

ribeye

filet mignon! :)

filet mignon

Ribeye. Over wood, please.

Ribeye

Porterhouse!

New York Strip is always good, but a fine tenderloin is excellent as well. Tenderloin, or filet mignon, gets a lot of flack for being low in flavor, but if it's done correctly and the meat is good to start with, that's really not a problem.

filet

Hanger steak, definitely!

Ribeye. I sort of grew up believing it was the fanciest cut of steak available, and I think my taste buds have that programmed into them.

Hanger, flatiron or NY strip. Like a good chew.

bistecca fiorentina, not only delicious, but when i eat it i am in florence.

Ribeyes are what steak lovers love. I love pork though so my favorite cut would be the porterhouse.

porterhouse...black and blue

Filet Mignon, with lots of mushrooms that have been sauteed in butter and thyme.

the glorious ribeye medium rare.

Bone-in rib steak, 2" thick.

Ribeye for sure!

rib-eye, rare

Filet Mignon!

yep, rare ribeye

Rib eye, black and blue

ribeye

I love me some skirt steak

Porterhouse!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Bone in rib eye!!!!

236 comments in 110 minutes? Impressive!
My favorite cut? The ribeye. Hands down.

My favorite is a ribeye.

RIBEYE - WELL MARBLED!

Rib-eye!

does beef oscar count? :)

Yes, I know. For the purposes of this contest I should say that, without a doubt, my favorite cut of steak is the Porterhouse. Alas, it would be an abject lie. The fact remains that I just love a good, perfectly grilled, ribeye steak, bone in, please. And nobody does it better than my girlfriend.

Oh my gosh, RIBEYE med rare is my favorite with a mix of sauted mushrooms (swooning)

i can eat a nice and marbly piece of ribeye any day of the week... yum!

the argentine cut "angosto" – part prime rib and part rib eye.

Ribeye!

love that marbled ribeye!

The popular choice appears to be porterhouse and I am always up for one, but I really enjoy the butcher's cut, hanger steak. It's intense meaty flavor, tenderness, ease of cooking and budget-friendly price tag make it a steak for any day. Plus, it can be dressed up and served for $20+ a plate or simply cooked in a cast-iron pan with onions for a delicious weekday meal.

porterhouse, medium rare please

I've got to go with the skirt steak.

Porterhouse

ribeye

Skirt steak!

Dry-aged porterhouse, nicely seared but very rare. No sauce, just some salt. There is nothing finer.

T-Bone!!

mmmm, steak!

porterhouse would be my choice.

filet mignon! yes

filet mignon! OM NOM NOM NOM.

New York Strip - medium rare. and i think brussel sprouts would be nice on the side this time of year.

I've recently fallen in love with flat-iron steak--I picked up a "Hunter's Game Blend" rub on vacation a couple of months ago, and while it's true that beef isn't game, the rub's AMAZING with the deeply beefy flavor of the flat-iron. Of course, I wouldn't turn up my nose at a couple of porterhouses either... :)

Hanger steak - mmmmmmmmmmmmmmarbling. fat is flavor, baby.

we're a tenderloin house - cutting our own from that :)

Mmmm. Rib-eye.

T-bone.

Definitely ribeye.

It's gotta be Porterhouse.

Give me a ribeye.

Medium rare Porterhouse

Ribeye is mighty fine!

Porterhouse. Save the bone to eat the next morning while you watch Sports Center.

Talk about a contest with some meat on it! I'm going with the ribeye. Fatty, meaty, perfect.

geez all these ribeye's and i though i was the only one.

I say bone in ( and it took me a while to get off the new york strip) because the closer to the bone the sweeter the meat.

Bone in anything.

bone-in rib eye, or skirt steak

filet mignon

Strip or porterhouse, bloddy but warm all the way through with charry crisped fat. Yum. Now, please.

New York Strip. Oh yeah.

Porterhouse. Yum!

Porterhouse, of course.

Chicken-fried? Nah...Porterhouse has it all!

Flatiron... in a cast iron or on the grill.

When I was a kid the Porterhouse was always the steak for special occasions! Dad knew the butcher so we always got great ones. They're still a favorite special occasion steak - very very rare, salt & roasted peppercorns only - and cooked on the grill.

Ribeye - 2" thick, black & blue! Skirt steak - just barely seared. We are partial to the "beef, butter, & booze diet" Beef; the only red meat!

T-bone, with just salt and pepper, cooked on an open fire somewhere outdoors. Maybe not the most gourmet steak, but the setting makes up for it.

Porterhouse, mainly because my grandfather always made one for me when he would grill steaks. Y'know, tomorrow's my birthday, and nothing would be better than steak. ^.^

Dry aged ribeye...my fav.

This is easy... All.

I would have to say that my favorite would be a dry aged porterhouse cooked on a wood fire w a pat of gorgonzola butter on top. Yum

Filet Mignon!!! Medium Rare!!!

porterhouse, dry aged, medium rare and shine

After years as a rib-eye man, I've spent the last year addicted to NY Strip.

Bone in strip steak. Yeah, Baby.

The Porterhouse, baby.

Filet mignon. no doubt

flat iron, yum.

Flatiron for me!

rib eye

a really thick Porterhouse.

Ribeye!

Lugers Porterhouse. I have never had a better steak!

Pick me! Pick me!

bone-in ribeye! yum! :)

I love ribeyes. Medium - used be well-done, before I met my steak-lovin husband! But the steaks would not be for me - they are for my parents :)

filet mignon

fiiiiiiiiiiiiiiiiiiiilet mignon! :)

filet mignon!

Ribeye for sure. Though I am quite fond of a nice grilled t-bone... the first steak cut I finished on my own as a child. I remember proudly holding up the clean bone... mmm

Ribeye!

Porterhouse

ribeye

Ribeye, bone-in. Thanks for the contest!

Skirtsteak.

bone in ny strip!

strip

Bone in ribeye just makes my mouth water thinking about it, grilled over wood of course.

ribeye

A NY strip....now i'm hungry!

hanger or bone in ribeye

Hanger Steak.

And free porterhouses, hells yeah

Filet Mignon cooked on an inverted roof tile at Fernandes in Newark NJ

mmmm... steak. I like 'em all, but I'll usually go for a filet in a restaurant, simply to control the portion size. At home, though, I'll usually do a rib-eye. Both are tasty.

porterhouse!

skirt steak!

A beautifully marbled ribeye... or an extra thick filet... I can't decide. :)

Without question, a properly dry aged Rib Eye!

filet mignon - so tender...

filet mignon.

The Porterhouse. as a meal for one or a shared treat with the one you love.....you can not beat the tender filet or the marbled strip.

Bone-in ribeye

Filet mignon

filet mignon for sure!

If I were to order one right this minute, I'd go with a New York strip.

Hanger Steak

skirt steak at an authentic Mexican restaurant - it's just so delicious.

Without question, porterhouse.

Skirt steak.

bone-in ribeye

ribeye

porterhouse!

ribeye

I find it hard to turn down any steak! Filet, strip, ribeye, flat iron, all favorites!

Gotta love the Porterhouse...

Porterhouse (preferably one from Lugers)

I'm the tri-tip grilling queen.

Ribeye

New York strip. But you're kind to ask.

Must be the filet mignon. I have to be able to cut it with a spoon or else it's no good!

Filet Mignon, thanks!

filet mignon!

Ribeye!

Porterhouse. Always.

New York Strip. Medium.

melt-in-your-mouth porterhouse, mmmm...

porterhouse is deeeelish. i can't believe how many comments there are O.O

ribeye ftw!

Ribeye for flavor, but filet minon is so soft!

A nice filet stuffed with chopped garlic and green olives wrapped in bacon grilled mid rare!!!

Vacio, or "flap" steak.

rib

eye

NY Strip, for sure.

rib eye, it has great marbling. but, like zeekar, who can say no to any form of steak? =P

NY Strip. Love it.

Porterhouse, of course!! yummm

porterhouse

New York

ribeye

Gigantic porterhouse

The one in front of me. Medium rare.

NEW YORK! with a side of bearnaise....

One of my faves was a tri-tip done with just sea salt and water on a grill. Between four people, it never made it off the serving dish as we stood around and ate it in the kitchen. In normal practice, a less-fatty ribeye is by far the best steak. Give it a chile rub and chuck it on the grill until med/med-rare.

I'm generally a filet girl... but that doesn't stop me from enjoying a porterhouse if I have a friend or two with whom to share it.

If you're asking about the meat itself, I always enjoy a good inch-and-a-half thick ribeye, a la Alton brown (blazing hot cast iron pan on the stove, then into the oven).

If you're asking about the way I cut my meat (which is *obviously* what you were likely going for), I enjoy a nice 45° angle cutting against the grain for tougher cuts of meat, while a simple 75°-90° cut will suffice for more tender items.

P.S. The internet is not an ideal place to communicate sarcasm.

Bone in ribeye

Porterhouse.

Bone-in Ribeye

Ribeye and skirt.

Skirt or Flank Steak...mainly because they're cheaper than the other cuts but they still are awesome in my estimation!

bone-in ribeye

ribeye

filet mignon, no hesitation there.

ribeye, duh.

filet, strip, luger's porterhouse. i like steak in general (as long as it's not overcooked)

Porterhouse!

my vote is for filet!

New York Strip!

Sirloin -- chewing is fun!

That would certainly be the Peter Luger Porterhouse. Mmm... Both the strip and fillet all in once steak. Could it get any better?

Aged Ribeye

Skirt steak all the way.

filet mignon

new york strip medium for me

NY Strip...........

T-Bone for me! Blood red and juicy! Thanks!

I'll take any cut of steak I can get (poor college student), but I do love T-bone steaks - they are my mom's favorite and that medium rare love is where it's at.

I would have to say hanger steak. It is such a great cut of meat... and I find it morbidly cute that it literally dangles like a dainty pendant on a carcass.

Bife de lomo :D

Ribeye

Porterhouse

Grilled flank steak

Poterhouse all the way - Medium Rare!

Porterhouse - Medium Rare!

I tell you what, a top-quality Spencer steak cannot be topped. I like to refer to this as "buttered beef," for the fat has that smooth, luxurious taste. I cannot eat it all the time... but when I do, I sit quietly and enjoy every single scrap.

At the homestead, I cook my steaks on a cast iron skillet, medium rare. Salt and pepper and a squeeze of lemon (if I'm feeling sassy) do the trick for me on the seasoning front. What else could be better?

bone-in ribeye.. yummmm!

newport a la florence meats

yeah, porterhouse!

Has to be porterhouse .........................

Filet mignon all the way

Ribeye and only ribeye.

NY strip for special occasions
Tri-tip for the grill!

It is all about the Ribeye!!

How can anyone turn down a juicy, well-marbled ribeye?

RIBEYE!

Bone-in Ribeye!

The ribeye is my favorite, but my wife won't eat it...

A nice rare strip steak. (Though flank steak a la London Broil also has a special place in my heart, since it was what Mom always made while I was growing up...)

T-Bone, if I had to pick just one.

filet mignon, yum!

ANYTHING, a series of Haiku's by Second Becky

Any cut of steak
Will calm my need for red meat
Hail Peter Luger

From thin flank and skirt
To thick Ribeye and Filet
Porterhouse of course

Any cut will do
New York Kansas City Strip
Dont serve me Prime Rib

The Capital Grille
John Thomas in Ithaca
Del Frisco's New York

All serve killer steaks
But none compare to Luger
Porterhouse rare please

Peter Luger Steak
Brooklyn location only
Great Neck is a fail

Rib eye ftw!

NY Strip, boneless or bone-in.

fliet mignon

Oh my, the Ribeye would be my favorite.

New York Strip

New York Strip. Having one at my company Xmas Party tonight.

Porterhouse. I'm on team "best of both."

Ribeye.

Filet mignon, very rare.

mmm filet!

Porterhouse. Med. rare.

petite filet

porterhouse! thanks! ooo- Flanken good too.

filet mignon. i was won over at midnight in quebec city when a little man cooked it right next to me at the table.

Mmm. Filet please.

Porterhouse!

The Hanger Steak, very nice with a good char on the outside, red on the inside!

bone-in rib eye

porterhouse medium rare or even pittsburgh style please! thanks!

Ribeye....always ribeye!

The first cut off of whatever steak is in front of me.

New York Strip

Ribeye!

Filet for the win! But really, is there a bad cut o' juicy steaky loveliness?

filet of course.

unless....it's hangover time. in which-case.....country-fried.

Heck I am not choosy, just give me a piece of steak that is cooked medium medium-rare, well seasoned, and tender. I dont really care which part of the cow it comes from. :)

Prime Rib (If that even counts). If not, I'm a Porterhouse fan.

Porterhouse or filet mignon, delish

Porterhouse sure is popular, huh? A vote for ribeye, here.

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