What is the superior cut of steak?

Tofu

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Skirt steak.

For me it is top sirloin. The best cut of steak.

Ribeye served with mashed potatoes and green beans.

Probably the one that isn't red meat.

shoulder is yummy.

Porterhouse is the only correct answer to this question

i buy chuck roasts at costco and butcher them to save money. super good, pretty tender, lots of great fat, versatile cuts,marinates well, my fave.

Gotta go with skirt. Glorious when you marinate it in pineapple juice and bourbon before cooking.

Skirt is so tasty in a tortilla. (Or any sandwich really)

"Experimental group patients were prescribed an intensive
lifestyle program that included a vegan diet supplemented
with soy (1 daily serving of tofu plus 58 gm of a fortified soy
protein powdered beverage), fish oil (3 gm daily), vitamin E
(400 IU daily), selenium (200 mcg daily) and vitamin C (2 gm
daily), moderate aerobic exercise (walking 30 minutes 6 days
weekly), stress management techniques (gentle yoga based
stretching, breathing, meditation, imagery and progressive
relaxation for a total of 60 minutes daily) and participation in
a 1-hour support group once weekly to enhance adherence to
the intervention.10 The diet was predominantly fruits, vegetables,
whole grains (complex carbohydrates), legumes and
soy products, low in simple carbohydrates and with approximately
10% of calories from fat

KEK

Yup, carne asada is great.

I dig it stir fried with some peppers and a side of jasmine rice. Skirt steak gyro is pretty rockin as well.

First time cooking a steak, just a shitty supermarket one. It tasted alright though, I was going for rare but unsure what I was doing.

That looks rare, but when you pan cook a steak you really need to get the pan smoking hot in order to get a good sear. It also looks like you overdid the cooking fat a bit, but that might just be poor lighting.

Bone in Ribeye or Hanger. That's all.

>vegan diet
man this is retarded, unless they had a bunch of people who added meat to that shit and changed nothing else they have no control and the study is bollocks.

Tenderloin, Ranch, Denver, and sirloin myself. But I like my steak blue rare.

If it's a fattier piece, then medium is fine in almost any piece except maybe the shoulder or hamburger. Would only eat hamburger cooked.

>tfw you marinate flank steak in A1, broil it and use it as lunches for the week

> the T-bone is the only answer
>Your picture shows a Porterhouse as the same as a T-Bone.
>They aren't the same.

>stress management techniques (gentle yoga based
>stretching, breathing, meditation, imagery and progressive
>relaxation for a total of 60 minutes daily

yeah, veganism is totally not a new age cult, loooool.

Congrads on your first effort, friend. You'll find your preference after making it a few more times.

When I first started making steaks, I would cut the steak in half after cooking it to check if it was raw in the middle. If it was still raw, i'd grill it longer.
When you get more professional, you'll know if a steak is raw just by feeling it.

What about tomahawk? Is it a meme steak? Last time I saw it, it looked like it was a rib eye with an added bone.

Tomorrow I'm planning on grilling something but I'm still quite unsure as to what cut to pick.

I'm planning on using a firestarter chimney to sear it at a high temp, and then cook it slowly on the grill.

What cut is best for a high temp sear?

Some thick ass short ribs, they're dirt cheap where I live, and have killer marbling. Hard sear in some pork fat, then black on bleu it. Magical

Hanger or flat iron

>being this poor

It is a ribeye. The bone isn't added, it's simply left whole whereas on a normal ribeye that bone is trimmed off.

>>What cut is best for a high temp sear?
Any of them. High temp sear is a basic part of the cooking process for any steak. Your question is like asking "what car is best for tires".

Skirt

Literally just hit it with limes and coarse salt

Got dang that sound pretty good

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>50x124

SWEET PICTURE YOU FUCKING DROPKICK

For nt-05s I would say mustang gt.

fucking hippies