What is a good cut of meat if my dad said he wanted steak. I like Rib steaks myself. He's off

[applegrove]

filet mignon.

[A HERETIC I AM]

1. Ribeye.

Good, tender, flavorful.

Know the difference between Prime Rib and a Ribeye?

You roast a Prime rib whole.

Slice it and grill it and you have a Ribeye steak.

[shanti]

2. absolutely ribeye!

no better steak, imo.

[elleng]

3. YES!

(Gee, been so long since I've bought such, but sure is the answer.)

[applegrove]

5. Ribeye it will be.

[HeiressofBickworth]

4. I've always preferred

a Porterhouse. Not that I eat red meat very often any more, but if I do, it will be a Porterhouse.

[pscot]

7. New York strip

Which is the small portion of the Porter House.

[grasswire]

8. strip is my favorite

I just like the texture better than any other cut.

I have one perhaps once a year or so.

[Kali]

6. my advice would depend on why he is off filet

and other questions about what he likes. personally I prefer a rib-eye but I can eat any good steak and many not so good depending on preparation.

[Laura PourMeADrink]

10. you read my mind...why no filet.

[Laura PourMeADrink]

9. why is he off filet mignon? It's the only steak I buy now. It seems like

all the other cuts of steak are not really that good - like "prime" is not really "prime" anymore. spent
a fortune on steaks that were not worth it at all. So, started buying 6 oz prime filet and at least you know
you will be getting a great piece of solid meat...no fat..no waste.

my 2 cents

[applegrove]

11. He's off chicken too. I'm just not the cook he is. And he no longer cooks for himself. And three

days a week he eats institutional food which is not that bad. We ate a lot of it over the past few years.

[LancetChick]

12. Porterhouse is my favorite steak.

If I'm not sharing, one good Porterhouse steak will last me 4 days, so they're BIG, but they also have bone, two different muscle meats with differing textures and flavors, and some connective tissue, which I love, not to mention fat. <--- I don't have a barbecue, so my favorite way to cook steaks is pan broiling, which involves room-temperature meat, the stove fan on high, a seasoned cast iron skillet over highest heat with no oil or other fat, a quick 2-minute sizzle on each side, then a few more minutes at a little lower heat for the thicker steaks, and a rest.

[bif]

13. Delmonico, if you can find it

Our local butcher recommended it. So I tried it and it was great. It has lots of marbelized fat in it. One time I put one on the grille and when I came back it was in flames. So I turned it over, cooked it for about another minute. I thought it would be terrible, but it was still tender inside! NY Strips are also great.

[greatauntoftriplets]

14. Another vote for the ribeye.

[Fortinbras Armstrong]

15. I can understand why he does not like filet mignon

It tastes of nothing.

[applegrove]

16. You always have to have bernaise sauce with those cuts of steak with no marbelized fat in them.

You add the fat.

[Fortinbras Armstrong]

17. In other words, you have to add the flavor because the steak tastes of nothing

[LancetChick]

18. :D

[Ilsa]

19. Ribeye with McCormick's Montreal Steak Seasoning. nt