Hard to be the flavor of a ribeye.  But my favorite is home cooked slow roasted prime rib.  My uncle makes it around Xmas every year and its the only part of the holiday I actually look forward to.

Ribeye is good too prime rib is ok never order in a restaurant. Best prime rib was the day after in my parents restaurant dad would cook it with eggs and American fries so delicious with that extra firmness and quality of taste

When done right, short ribs can’t be beat in my opinion. I love a rare ribeye or end cut of prime rib though. 

A ribeye medium rare off the grill can't be topped in my opinion. That with a salad and some grilled asparagus with a big glass of whiskey for dessert is about a perfect spring meal.

A thick cut ribeye that is a perfect medium is hard to beat. I do mine with a reverse sear method and use the smoker with light smoke to get it to 110 internal before cranking it up and searing each side. That’s usually enough for a perfect fat render and bright pink middle the whole way through with a good crust and char on the outside. add a nice red wine and you’re talking about my death row meal. 
 

 

Prime rib with horse raddish......and lobster tail next.

Prime rib - no question. Slow roast at home when we can spring enough to buy 2-3lbs.

2nd for me is a Porterhouse, while Nora prefers a NY Strip as her 2nd choice.

Medium rare N Y strip for me. I don't believe I've ever had a Porterhouse.

Since I am from MO, I will choose KC strip medium rare.

Perhaps i'm a pansy. The few Ribeye steaks that i've had have been super fatty which turned me off. Many like the big hunks of fat, but it's just not my thing.

A well cooked Sirloin, or better yet a tenderloin fillet are my top choices.

 

4 hours ago, volzfan59 said:

Medium rare N Y strip for me. I don't believe I've ever had a Porterhouse.

you’ve at least had half of one. A porterhouse is a strip steak plus a piece of filet separated by a bone and all cooked as one. 
 

my issue with porterhouse and t-bones (same steak more or less) is that I want my strip medium rare and my filet rare. I also prefer more fat marbling than either usually offer. 
 

24 minutes ago, Kyle S said:

Perhaps i'm a pansy. The few Ribeye steaks that i've had have been super fatty which turned me off. Many like the big hunks of fat, but it's just not my thing.

A well cooked Sirloin, or better yet a tenderloin fillet are my top choices.

 

 

a good quality ribeye will have some large chunks of fat but most of the fat should be evenly marbled through the steak. Then when you cook it, go one level further to render that fat. That’s why I will get a ribeye medium but other steaks medium rare or rare. Then again, if you prefer a tenderloin (fillet) they you’re probably on the lower marbling and less chew side for your preferences. 

 

Where is the one on my plate option? So I picked other. I’m not picky as long as they are grilled medium to medium rare. 

I like a rib eye.  The fat gives it flavor.  I'm a cheapskate and it's not a very expensive cut.   

 

Still beef/other.  I LOVE brisket when it's cooked right.  (I don't cook it)

Porterhouse house fir me as you get the  Filet and Strip all in one cut of meat. 
But you gotta be really hungry, as a normal sized one usually feeds 2. 

But as was said, If you like your cuts done differently you gotta get them separately. 

 

But as a stand alone one cut, I almost always get the filet

 

 

 

Mike

All of the above………

 

if I had to pick I would go with prime rib 

I'll say ribeye is very good, and I like it. For me, to grill a steak, I like porterhouse the best. I usually have to split one with somebody, because I can't eat a whole one alone.

Are we talking throwing it on the Hibachi Grill or making rice-n-gravy or making Fajitas or making beef stew?

30 minutes ago, Catt said:

Are we talking throwing it on the Hibachi Grill or making rice-n-gravy or making Fajitas or making beef stew?

 

I don't know about everyone else but if we're talking steak and talking about primal steaks listed in the poll then the only answer is grilled with the highest heat you can make.  It can be a charcoal grill, gas grill, broiler or pan sear but those techniques all fit in the same category for me- red middle and crusted outer.  sauce on the side.

 

the only exception to that is prime rib since you have to roast the whole rib roast and then slice it down.  Bit of a different animal there, but its in the poll.

For many years, I would have said prime rib.  But it has been several years since I had one with much flavor.  I really enjoy a good ribeye, strip or filet, but honestly, the most consistently good flavor has come from sirloin in recent years...in my not so humble opinion. 

 

Seems crazy to consider, but the best steak I ever had was a filet in Dubai, of all places.

Porterhouse followed by prime rib 

1 hour ago, Choporoz said:

Seems crazy to consider, but the best steal I ever had was a filet in Dubai, of all places.

Probably should be a separate topic, but the best steak (and most expensive) that I ever had was at the Ruth's Chris Steak House in Knoxville, TN. Absolutely melted in my mouth. If you're going to the Classic and have some extra folding money, go there.

4 minutes ago, volzfan59 said:

Probably should be a separate topic, but the best steak (and most expensive) that I ever had was at the Ruth's Chris Steak House in Knoxville, TN. Absolutely melted in my mouth. If you're going to the Classic and have some extra folding money, go there.

My first trip to Ruths Chris many, many years ago was my first exposure to 'everything ala carte'.  I knew the dinner would be expensive,  but it was so disorienting....and 'weird'.   I just sort of spent most of the time at dinner trying to work through mild state of shock. Can't recall if the food was any good.

10 minutes ago, volzfan59 said:

Probably should be a separate topic, but the best steak (and most expensive) that I ever had was at the Ruth's Chris Steak House in Knoxville, TN.

Ruth's Chris is definitely a go-to if you got the money...they're all over the place.

 

10th St and 2nd Ave, Minneapolis

 

26 minutes ago, MN Fisher said:

Ruth's Chris is definitely a go-to if you got the money...they're all over the place.

 

10th St and 2nd Ave, Minneapolis

 

 

Ruth's Chris is a good standard for a steak.  Morton's has always been good also (though I haven't been to one for a while now).  Capitol Grill might be better than both, but I have different timeframes of reference so it wouldn't be fair to say definitively.  All are comparably priced.

lately for me it is a Hanger Steak.  i couldnt point it out on a cow though.