If you're just gonna plop a slab of meat on a plate with some potatoes and such, I'll go ribeye any day of the week (although there are other cuts I may actually prefer truth be told)
But if I'm making maybe tacos or something, I'd probably go for the sirloin
Sirloin full stop it's leaner and if you get good marbling fat content their divine or Chuck Roast skillet cooked like a steak.
I find almost all ribeyes to be overall too fatty now days like bacon too. Large chunks of fat inside the meat which can be hard and thick leaving very little actual meat to consume. Not paying to be scammed. I want the protein.
On a human, we have shoulders, upper back, middle back, lower back and ass. On a cow, these are called Chuck, Rib, Top Loin, Loin and Round.
Both critters have muscles that run parallel to the spine. Ribeyes come from the rib primal, and are more tender and have a richer more buttery flavor. Go assward past the top loin primal where T-bones come from and you arrive at the Loin primal where we get among other things sirloin steaks, which compared to ribeyes are chewier but bring a more meaty, beefy flavor.
Sirloin is like, idk, sort of the most common type of steak. I think it's generally the cheapest you can get at a restaurant. At least of the common cuts restaurants have. Rib eye has more marbling which means it's a little fattier and less lean.
Sirloin for flavor over tenderness and richness (fat). If you prepare it correctly and it's a good quality peice of meat, toughness or dryness shouldn't be a problem.
I'll go for ribeye first, but I prefer a porterhouse. An old employer used to take visiting VIPs to a nearby restaurant that had a veal porterhouse that was the best steak I've ever eaten. It was big and the most expensive thing on the menu, and I'd feel guilty ordering it on my own, but my boss would MAKE me order it, just to show the visitor how beautiful it was, so I was forced to take that bullet every time. That was a great job.
Rib Eye. Oh my, how I miss them. I don't think I have grilled steaks since before Covid. Fucking wings from Aldi's is our "let's splurge and grill out" meal now.
23 Comments
DrBob@lemmy.ca · 18 pts · 137d
Ribeye. Full stop.
Captainautism@lemmy.dbzer0.com · 10 pts · 137d
Ribeye if I’m just eating steak. Sirloin for carne asada.
Reverendender@sh.itjust.works · 8 pts · 137d
Ribeye. But I would also like to put a plug in for a perfectly prepared tenderloin.
Fondots@lemmy.world · 7 pts · 136d
Different steaks for different purposes
If you're just gonna plop a slab of meat on a plate with some potatoes and such, I'll go ribeye any day of the week (although there are other cuts I may actually prefer truth be told)
But if I'm making maybe tacos or something, I'd probably go for the sirloin
SaveTheTuaHawk@lemmy.ca · 6 pts · 136d
In this economy?
romanticremedy@lemmy.blahaj.zone · 3 pts · 136d
Exactly. Beef has gotten very expensive
scoobford@piefed.blahaj.zone · 6 pts · 137d
I preferred sirloin before I went vegan. I like my steak rare enough the fat in a ribeye doesn't render properly and that's a little gross.
OhVenus_Baby@lemmy.ml · 5 pts · 136d
Sirloin full stop it's leaner and if you get good marbling fat content their divine or Chuck Roast skillet cooked like a steak.
I find almost all ribeyes to be overall too fatty now days like bacon too. Large chunks of fat inside the meat which can be hard and thick leaving very little actual meat to consume. Not paying to be scammed. I want the protein.
rautapekoni@sopuli.xyz · 5 pts · 136d
I don't know what either of those are.
captain_aggravated@sh.itjust.works · 3 pts · 135d
On a human, we have shoulders, upper back, middle back, lower back and ass. On a cow, these are called Chuck, Rib, Top Loin, Loin and Round.
Both critters have muscles that run parallel to the spine. Ribeyes come from the rib primal, and are more tender and have a richer more buttery flavor. Go assward past the top loin primal where T-bones come from and you arrive at the Loin primal where we get among other things sirloin steaks, which compared to ribeyes are chewier but bring a more meaty, beefy flavor.
JackbyDev@programming.dev · 2 pts · 136d
Sirloin is like, idk, sort of the most common type of steak. I think it's generally the cheapest you can get at a restaurant. At least of the common cuts restaurants have. Rib eye has more marbling which means it's a little fattier and less lean.
pirat@lemmy.ml · 4 pts · 136d
Both are good.
Sirloin takes to a marinade like a champ and is awesome for steak sandwiches or other purposes.
A good rib eye with a small eye, and three big distinct sections. Dry aged if you can get it as well
blackbrook@mander.xyz · 3 pts · 136d
Sirloin for flavor over tenderness and richness (fat). If you prepare it correctly and it's a good quality peice of meat, toughness or dryness shouldn't be a problem.
Nemo@slrpnk.net · 3 pts · 136d
No, I don't.
NigelFrobisher@aussie.zone · 3 pts · 136d
Ribeye
HulkSmashBurgers@reddthat.com · 3 pts · 135d
Ribeye 10/10
IWW4@lemmy.zip · 3 pts · 136d
Ribeye.
BarneyPiccolo@lemmy.today · 3 pts · 135d
I'll go for ribeye first, but I prefer a porterhouse. An old employer used to take visiting VIPs to a nearby restaurant that had a veal porterhouse that was the best steak I've ever eaten. It was big and the most expensive thing on the menu, and I'd feel guilty ordering it on my own, but my boss would MAKE me order it, just to show the visitor how beautiful it was, so I was forced to take that bullet every time. That was a great job.
Squidious@lemmy.ml · 2 pts · 135d
Rib Eye. Oh my, how I miss them. I don't think I have grilled steaks since before Covid. Fucking wings from Aldi's is our "let's splurge and grill out" meal now.
YiddishMcSquidish@lemmy.today · 2 pts · 136d
I usually get whatever is the absolute cheapest. If you never tried them, the copolla pork steaks are out of this world!
jet@hackertalks.com · 2 pts · 136d
I'll eat whatever cut the butcher has on sale! Every meal a surprise!
BlameTheAntifa@lemmy.world · 2 pts · 136d
Picanha
marcie@lemmy.ml · 2 pts · 135d
I'm gay