What's your favorite when cost is no object? How about when it is? How do you like it cooked and what (if anything) do you like on it?

I've gotta go with the strip whenever possible - medium rare, of course. Usually just a little salt & pepper on it, although A1 isn't completely out of the question if I happen to be in the mood. If I'm going for cheap, it's usually skirt steak marinated in Italian dressing for an hour or two ahead of time.

 

Just as an aside, there's a good chance I'll kick you in the shins if you ever try to put mushrooms on my steak.

Sirloin w/ peppers & onions.

Got to be the strip for me. I'll enjoy it best prepared medium. I've got my own little blend of seasoning (garlic salt, onion salt, cajun spices, pinch of pepper), grilled with chopped onion and a combination of red, green, and yellow peppers. Yummy.

 

Never, and I mean NEVER use steak sauce.

I'm a fan of the NY Strip - Medium Rare. Would choose it over any other steak if given the choice.

Tenderloin for me. Medium with no steak sauce.

T-Bone medium, salt.

Don't get me wrong I like all the others as well.

Strip very rare with melted blue cheese on top is the best.

 

Tenderloin is my least favorite. Very tender / very little flavor.

Bacon-wrapped filet for me. Medium rare.

 

But I wouldn't refuse any of the others on the list.

I love a good steak, any of them. I put Rib Eye and I enjoy a NY Strip or Porterhouse as well. A giant Rib Eye, medium rare is hard to beat. No steak sauce, if a cut of steak is good enough and grilled just right sauce is not needed.

Ribeye rare, some seasoning, depending on the quality of the cut. A little bit of Lawry's salt goes a long way on a good ribeye.

Filet Mignon is my favorite, but I wouldn't turn any of the others down....I love steak. Rare to meduim rare for me. A little garlic salt on them before I grill them. No way any steak sauce.

Ribeye, brushed with olive oil, garlic, pepper, maybe a little Lawry's season salt, grilled medium rare.

Tough question.

 

I am big fan of bone-in Filet or Ribeye but they are tough to come by.

 

If done to perfection, a Pittsburgh Rare NY Strip is great.

If done to perfection, a Pittsburgh Rare NY Strip is great.

 

What's that?