What kind of steak is best?

[jnevin]

Flank steak is as lean of a cut as you are going to get. Sirloin is as someone else said the best bang for your buck though.

^^what he said

 

[MXEng10]

flank can get expensive... I like my deer also, but I shoot them so I have plenty througout the year, people that have to buy it is a little pricey... top round without all the extra fat is cheap, just try to get the ones that have the least fat on them.

 

[javaguru]

Sirloin or Round Steak.

 

[poysyn]

IMO: The fat on the ribeye gives it such a good flavor. It's the same way with prime rib. You don't eat the fat, and it's very easy to trim on your plate.

You did say you are bulking. You do need some saturated fats, which also up your total calories.

NY strip has the fat down one side which is easier to trim after cooking, and has a similar quality taste to ribeye.

I disagree with that..ribeye has tons of fat throughout the meat as well..although while bulking I could care less, but some people avoid that stuff like the plague

 

[AEKDB]

Dry aged, salted, cold smoked for a 1/2 hour, then cooked over mesquite coals untill medium rare. Served with sweet potato, steamed beans, and red wine.

 

[Cmoazz]

Filet Mignon is extremely tender, but not that flavorful.
Porterhouse/T-Bone - has a tenderloin(filet mignon) on one side of the bone and a sirloin(NY Strip Steak/Kansas City Steak) on the other
Strip Steak -Sirloin/Loin steak, Sirloin my personal favorite for steak eating
Rib eye - Very flavorful, cut from the eye of the rib

Lightly coat with butter or oil and rub with your favorite seasonings RIGHT BEFORE grilling. If marinating, let it marinate in 1/4 of the meat for atleast 6 hours and turn over for another 6. Rub can be added right before grilling to a marinated steak.

 

[lurchandy]

Fillet, tbone, and rump. To cook heat up the bbq/pan real hot throw it on for 30 sec a side and ur done. U might want to cook it longer if u dont like em blue. The less cooking the more tender it will be. A little garlic smeared on one side before cooking is also nice. Toughness allso depends on how there slaughtered, no stress = tender, chasem round the padack and u got boot leather no matter what u do.
Pitty u cant get kangaroo meat over there its cholestorol free, fat free naturally has shit loads of testosterone in the male meat although some find them a little to strong a taste. And best of all over here there bouncing around all over the place hehe.

 

[Carlito B]

I like Filet mignon, 1LB for $14 here in Texas, 2Lbs a day can be costly but makes a HUGE difference, a G. foreman grill 4 8z steaks daily plus 3 MRPs and you are set!

Filte Mignon is the leanest cut IMO.

C

 

[gjohnson5]

Top Round is around 96% lean.

 

[Deleted member 33117]

I like Filet mignon, 1LB for $14 here in Texas, 2Lbs a day can be costly but makes a HUGE difference, a G. foreman grill 4 8z steaks daily plus 3 MRPs and you are set!

Filte Mignon is the leanest cut IMO.

C

If you are buying filte mignon because you like the taste that is fine. If you are buying it because you actually believe it is a lean cut, you are throwing away $28 a day. Off the top of my head I can only think of two cuts that are fatter than filte mignon and those are porterhouse and t-bone. Sirloin with the fat trimmed off is has about 75% of the fat that filte mignon does and flank steak is around 55%.