Best taste/value cut and method to cook a steak...

If you can find hanger steak as a cut, it's worth a try. Amazing flavor. Maybe the most flavorful cut going? And also tender.
Otherwise, I'm a New York Strip guy. To cook, I usually sear steaks on a blazing hot griddle on my Weber propane grill, outside.
 
Josh said:
With the acknowledgement that people can do whatever they want with their money and eat food in any way they find tasty...

I feel like if you want a well done steak, you shouldn't bother eating a steak. Especially an expensive one. Just get a Yankee Pot Roast or beef stew or brisket or something like that where the well done aspect of the meat is part of the design.
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Beef jerky maybe?
 
The refrigerated chimi churri sauce from Trader Joes is pretty great with steak.
 
I like Ribeyes, New Yorks, Fillets and Porterhouse steaks. Let them sit out of refrigeration for about an hour to bring them up to room temp. Dry rub with SPG, salt, pepper and garlic. Cook on high heat on the grill or in a cast iron to medium rare. The end.
 
troutstalker said:
I like Ribeyes, New Yorks, Fillets and Porterhouse steaks. Let them sit out of refrigeration for about an hour to bring them up to room temp. Dry rub with SPG, salt, pepper and garlic. Cook on high heat on the grill or in a cast iron to medium rare. The end.
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Yeah, bringing them up to room temp before cooking makes a good difference!
 
Zak said:
Yeah, bringing them up to room temp before cooking makes a good difference!
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Pays to do that even after sous vide if you throw in the fridge for the next day after cooking.
 
Another one, because steak is sort of a hobby of mine.
2.5" prime tomahawk ribeye, smoked to 115° internal on the traeger then seared on a savagely hot grill and served with both the fresh chimichurri (no substitute, really) and a shitpile of sautéed golden chanterelles. If memory serves, this one was washed down with most of a bottle of bitchin' Chateauneuf du Pape during my "birthday week" last year.
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And yeah, that IS about 20lbs of freshly harvested golden chanterelles behind the plate.

If you are a fan of ribeyes, the tomahawk is pretty much the pinnacle of the genre.
 
G_Smolt said:
Another one, because steak is sort of a hobby of mine.
2.5" prime tomahawk ribeye, smoked to 115° internal on the traeger then seared on a savagely hot grill and served with both the fresh chimichurri (no substitute, really) and a shitpile of sautéed golden chanterelles. If memory serves, this one was washed down with most of a bottle of bitchin' Chateauneuf du Pape during my "birthday week" last year.
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And yeah, that IS about 20lbs of freshly harvested golden chanterelles behind the plate.

If you are a fan of ribeyes, the tomahawk is pretty much the pinnacle of the genre.
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Winner, winner, uh, steak dinner!
 
RCF said:
A good friend of mine and I went to a high-end steak restaurant in Victoria. I ordered mine medium rare. He wanted his well done. Waiter said they only cook them to medium. They served the steaks a bit later. He asked how they were. Mine was perfect. My friend said his was not. He asked them to cook his steak to medium AGAIN. They did...
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When I was a student, there was for a while a restaurant near the U Village that offered affordable, almost cheap, sirloin steaks that a college student could afford. The cook there only also would only cook to medium, and barely medium at that. Any customer who asked for medium well or well done was served a hamburger, cuz the cook would say a well done steak was no more or no better than a hamburger. He was a character, and he had his standards.
 
Throughout the 1980s I worked as a Field Engineer in the PNW for Texas Instruments and every year I spent a couple of weeks at the division HQ in their Austin plant for training. I grew rather fond of the local Austin BBQ joints. Several years ago I recognized the name of this brand of BBQ rub in the store and really like it.
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I am partial to ~1.5" thick Tri-Tip that used :( to be a fantastic bargain and New York Strip. I pierce and rub in the Stubbs. Then if I have have time, vacuum bag it for a few hours, to overnight in the 'fridge.

For cheaper cuts I will use Baking Soda for 4 hours to tenderize it, then thoroughly rinse before seasoning with the Stubbs.

I preheat the gas grill to ~500° with all burners on high, put meat on the center of the grill to sear it on both sides. Then reduce the heat in the center, turning and checking with a digital thermometer when I see smoke.
 
New York strips are $10.99 a pound, nice and thick. Heat the oven to 250 degrees and thoroughly salt and pepper the steak chill for an hour. Place the steak on a wire rack and baking sheet. Insert a Meater Bluetooth thermometer and set the app for 110-115 internal temperature. Remove from the oven and rest for 20-30 minutes. Get a cast iron skillet hot and sear with Meater still in the steak. Baste with butter, crushed garlic clove and rosemary sprig. At 120 take it off heat and rest for 15 minutes…pour another glass of red!
 
My younger brother is a longshoreman. He's been down at the port for years, so i know that he's got a penny or two in his pocket. Sadly he still eats cheap steak.

I pity the fool.
 
One thing I teach my cooks is to rest meat between cooking stages, and even splitting some stages up. For example, filet gets seared in a cast iron, say 2 minutes per side. It then rests for 3 minutes before it goes into the oven. Depending on its desired temp, it may come out of the oven once or twice for a couple minutes. Sending the heat in waves allows thermal penetration to occur without blasting the outer layers of the steak to bits.

Suggest it for anything you dont want well done, it makes a world of difference
 
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