I don’t think we’ve had any arguments about this subject, yet.
Which cut of steak do you prefer if you were to go out and buy?
I just picked up a London Broil over at Whole Foods. One of my favorite lean cuts. Will update later on before I devour it.
Most of the time these days, a London Broil is a piece of round steak. Back when I was a kid it could also be flank. I don't buy flank very often as it's as expensive as strip steak. You need to marinate either or it will be chewy. This
marinade works well on either. Also, I wouldn't cook either piece of meat past medium rare, it will be too tough.
Back to the question at hand. I agree with
@skier, I like a New York strip over a ribeye. We do a dry rub that consists of paprika, garlic powder, onion powder, salt, pepper, turmeric, and coriander, with a pinch of cayenne pepper. No one in my house liked charred food, so we cook on a gas grill. We occasionally have a ribeye, but it's too fatty for one of my daughters. Our local Costco has very good meat and that's where I get ours.
To my mind, a filet is best made into
tournedos. Martha (Stewart, not King) suggest parboiling the bacon before using it to wrap the tenderloin. I haven't found that necessary. Smithfield makes a cherrywood smoked bacon that I think makes particularly good tournedos. Trader Joe's has an uncured applewood smoked bacon that is very good as well.
If you're grilling meat and don't have a
Thermapen I think you're working too hard. I like to take our steaks off the grill when the center temperature is 120 degrees F., that gives us a medium rare steak. For something like a flank steak, it's too thin to give an accurate temperature, you just have to eyeball it, and that gets tricky.
