What is the best cut of beef for steak?

Question

I think it's the ribeye but I'm not sure.

So would Kobe Beef Ribeye, cooked medium rare be the best possible steak?

Also should I bother to marinate a ribeye (with red wine vinegar, garlic and olive oil), or just skip marinating it, rub it down with sea salt and pepper and cook as is?

Answer 1

The best primal cut area is the loin. Of the loin, the short loin boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sauteed, pan fried, broiled, pan broiled or grilled.

        Porterhouse Steak — a very popular steak cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and sirloin tip. The tenderloin is often served separately as fillet mignon.

               Tenderloin — often considered the most tender cut of beef; responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for fillet mignon

When left whole, the tenderloin is known as a fillet or a "Chateaubriand". When sliced, it forms various steaks. Those toward the loin end of the piece, when cut into slices one to two inches thick, are known as fillets. Sometimes, the cuts are called fillet mignon, while at other times fillet mignon refers to a dish made with a beef tenderloin fillet, not the cut itself.

In its finest form, a tenderloin cut needs no marinade and can be grilled to the degree suited best to the diner's taste for a steak without peer.

Answer 2

Kobe beef is especially tender because during the breeding period it is massaged with milk.

If you use a good cut of beef, I find there is no need to marinate it, as it mars  the taste of the beef. Also, I never spread salt before grilling, as it tends to drain the juices of the steak - I just sprinkle some coarse sea salt before serving.

Here are some additional tips:

http://www.outdoor-cooking.com/beef-cut....

http://www.outdoor-cooking.com/beef-cut-...

Dan

Answer 3

Master Kobe Beef is One of the better breeds of beef,

Its a Japanese breed and has certain specs they massage the cattle feed them ALE and play classical music to them,

The ALE helps with the colour of the flesh and quality will largley depend on age of the meat as a good parmesan cheese or parma ham is aged so to is top quality beef.

If you like Med Rare cook it Med rare some people dont like blood so its up to your individual taste. Or the taste of your guests.

Whatever you choose make sure to "REST" the steak for 5-10 minutes in a warm area of the kitchen after cooking. this will give the meat time to relax , and make it more tender, Bon Appetite.

Answer 4

Why would you want to change the flavor of your best possible steak by marinating it?  I know a lot of people do, but I only marinate lesser quality steaks!

Now, to your other question about the best cut.  I personally think the tenderloin (filet mignon) is the best, but a lot of people say the ribeye.  I prefer the leaner tenderloin and make it as rare as possible!

Answer 5

the best cut of beef is always down to point of view but ask any butcher there are only two big players.  1. EYE FILLET 2. SCOTCH FILLET.  Eye fillet is the most tender part of the beef because it is the least used muscle of a cow.  trust me i'm a chef. Ribe eye is a scotch fillet still on the bone. marinates tend to burn on high heat depending whats in it i would stick to some sea salt (MALDON) and some nice cracked pepper(black) oh yeah and some aussie xv olive oil.

Answer 6

Kobe beef is not to every ones liking.

I sell both and both have different tastes.

Kobe is very buttery and rich due to it's ultra high fat content. You may be disappointed( and you may not be).

There's also real Kobe( from Kobe, Japan) and Kobe beef made from the same breed( the black gyu cattle) in Australia and the USA.

The Japanese Kobe being the finest and super expensive $200-$300 per lb, while the American or Australian would be about $50 per pound.

Is ribeye the best cut?

Some say yes and some prefer NY strips, T-bones, Porterhouse and even Skirt streaks ( my fav).

I will say this however.

The best part off a cattle is the strip on top of the ribeye called deckle ( not to be confused with "brisket deckle").

It's better then Fillet Mignon by far.

So when your picking out a ribeye be sure to get a steak from the 1st 4 ribs of the steer( those contain the most deckle).

That's what makes a ribeye all the better, picking the one with the most deckle ( the 1st steak from the smaller side( 1st rib) has about 50% deckle.That's the ultimate steak. Also look for a good amount of fat and marbling.

Answer 7

For me, T-Bone. You can do what you like with your steak. I just like mine broiled and salted after. Then take what sauce/dressing I like at the moment.