What is the best cut of beef?

Define best cut?

What characteristics are you looking for?

Well, I guess just a low-fat, tasty cut. I know I could probably be doing this research myself, but I figure it's best to ask runners who may eat steak on a regular basis.

First of all Barbecue is a food, not a grill. And it is not BBQ.

Second, I prefer the filet. So the tenderloin is going to be the best, IMHO.

Flank. Cheap and tastes good.

low fat and good steak don't go together

ladieslovecooljames wrote:

low fat and good steak don't go together

Huge misconception from a wanna-be snob. Learn something about beef.

If you want to stay lean go with tenderloin or sirloin. Make sure it is room temperature all the way through before you put it on the grill. Do not overcook it or it will be dry! If you want to help keep it a little more juicy, then, in addition to whatever seasoning you like, brush it with some olive oil or butter before you put it on, and again when you turn it.

When it comes to grilling I like the Ribeye or the Skirt steak.

For BBQ? Tri-tip.

Flick My Stick wrote:

ladieslovecooljames wrote:

low fat and good steak don't go together

Huge misconception from a wanna-be snob. Learn something about beef.

No, he is correct. The leaner cuts do not taste as good, due to the lack of marbling that adds the flavor.

Biggilo the Giggilo wrote:

First of all Barbecue is a food, not a grill. And it is not BBQ.

Are you from North Carolina? Damn straight! Barebeque is food, not a grill. It is also not a verb - it is not something you DO to food.

AAAAAAAAAAAAAnyway, if you want a good lower fat cut of beef that is good on the grill, I like a marinated London Broil/Top Round or a Tri-tip. Often, these are considered lower end cuts, but everyone I've ever served mine to just loves it.

For a 2-3 pound london broil, the marinade is:

1/4 c brown sugar

1/4 c olive oil

1/4 c toasted sesame oil (this ingredient is key)

1/4 c soy sauce

1/2 c orange juice

4-5 garilc cloves, minced

2-3 tsp ground ginger (this ingredient is also key)

salt and pepper if you wish, but I usually don't bother.

I will score the meat diagonally/against the grain and marinate for about 3 hours, letting it come to room temp at the end of that time.

Grill it.

Slice the meat thin across the grain and serve it up after grilling.

You can have low-fat and great taste. Tri-tip is a very lean cut and probably the tastiest as well. Plus, it runs between $6 and $7.50 a pounds, so it's one of the cheaper as well.

If you are on the West Coast, it's easy to find. If you are East of the Mississippi, it's much more difficult to find. Your best bet is either Costco or a specialty butcher. Look up recipes such as Santa Maria Tri Tip. If you have a smoker, such as a Big Green Egg, you can look up specific ways to slow-cook, which is, far and away, the best way to cook it.

Come back and thank us once you've had it. My wife introduced me to tri-tip 3 years ago and I haven't eaten a steak since.

Dick Doobey likes bone-in strip. Some butchers call it a club steak. It is just NY strip with the bone still attached.

Dick doesn't really know why he chose to refer to himself in the third person for this post.

Flat iron steak (aka Butlers' steak,oyster blade steak,"top blade" roast)

Steve Martin wrote:

No, he is correct. The leaner cuts do not taste as good, due to the lack of marbling that adds the flavor.

While I understand your point, I have to flat-out disagree. Some of the leaner cuts - if prepared correctly - can be very delicious. Round can be slow cooked to perfection, much better than a fatty NY Strip or ribeye. Obviously, that is my OPINION, but many would agree with me.

You get a lot of people who try to sound tough by saying that it is only good if it is well marbled. Those people rarely tend to cook a lot of meat.

rump roast

Can't believe no one's mentioned my fave... Tube Steak

Flick My Stick wrote:

Steve Martin wrote:

No, he is correct. The leaner cuts do not taste as good, due to the lack of marbling that adds the flavor.

While I understand your point, I have to flat-out disagree. Some of the leaner cuts - if prepared correctly - can be very delicious. Round can be slow cooked to perfection, much better than a fatty NY Strip or ribeye. Obviously, that is my OPINION, but many would agree with me.

You get a lot of people who try to sound tough by saying that it is only good if it is well marbled. Those people rarely tend to cook a lot of meat.

Dude, how is that sounding tough? I think you are trying to insult me without the proper knowledge of how to say it.

Skirt Steak from a great meat market/butcher. Makes the best fajitas or just pure thin steak, think carne asada, if you are familiar with spanish foods. Cook it once a week and everyone loves it better than NY Strips I cook.