Comparing cuts of steak

[Anonymous]

I'm a little mystified when it comes to buying steak to be marinated. I think of skirt steak as cheap and sirloin as famcier, but the prices are reverse of that. Looking at South Mountain Creamery, I see:
London Broil -- 13/lb
Skirt Steak -- 25/lb
Flat Iron -- 20/lb
Flank Steak -- 21/lb
Coulotte -- 15/lb (this is always listed but seems always out of stock)
Bavette -- 20/lb
Sirloin -- 11/lb
What do you get and why?

[Anonymous]

Sirloin is hamburger meat.

[Anonymous]

Ribeye. Only ribeye.

[Anonymous]

Coulette and Flat Iron would be my choices here.

[Anonymous]

Anonymous wrote:Sirloin is hamburger meat.

Not really.

[Anonymous]

It depends on recipe - preparation and cooking method. Cutting meat into small bits as opposed to a large single serving, cooking low and slow vs fast and hot, etc

[Anonymous]

Anonymous wrote:Sirloin is hamburger meat.

Hamburger grind is 50% Chuck, 25% Brisket, 25% Short Rib

[Anonymous]

The only steak I eat to be grilled in the traditional way would be tenderloin or ribeye. Everything else really needs to be marinated to not be the consistency of shoe leather.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Sirloin is hamburger meat.

Hamburger grind is 50% Chuck, 25% Brisket, 25% Short Rib

I learned something new today! Thanks.

[Anonymous]

Anonymous wrote:The only steak I eat to be grilled in the traditional way would be tenderloin or ribeye. Everything else really needs to be marinated to not be the consistency of shoe leather.

I grilled a flatiron (medium rare, sear then indirect heat) for the first time recently with nothing but salt and pepper. It was tender and very flavorful.

[Anonymous]

Shhhhh- don’t let the sirloin secret out of the bag! I buy it almost weekly and grill it or cook it low and slow for South Asian dishes.

[Anonymous]

Where does NY strip fall in this steak hierarchy? I prefer tenderloin, but usually buy ribeye or strip for male family members.

[Anonymous]

Strip is imo often leaner except for trimmable fat on the edges, flavorful and chewier/tougher. I like it, DH prefers tenderloin or the classic roast beef.

[Anonymous]

Anonymous wrote:It depends on recipe - preparation and cooking method. Cutting meat into small bits as opposed to a large single serving, cooking low and slow vs fast and hot, etc

I get that but it seems like within the class of steak that you marinate, grill, and then cut thin on the bias … there are a lot of choices with a wide range of prices. I ended up getting flank steak this week and it was delicious, but was more expensive than the London broil. I’m never sure how to compare London broil, skirt, flank, etc.

[Anonymous]

I have purchased a 1/4 cow for years so while I’m not a chef, I’ve had lots of opportunities for experimentation. OP writes “I’m looking for a steak to be marinated”. In that case, go for the sirloin! When marinated and grilled, they are delicious and tender and can be presented so many ways! Skirt steak, for example, is very thin and I only serve it a few ways.