My family used to always order steaks well-done. I later learned that foodies frown upon this, and medium rare is considered best for juiciness, tenderness, and flavor. I've since tried steaks at different levels of cooking, and I've decided that medium is my favorite. Medium rare doesn't quite render the fat enough for my liking, while going beyond medium turns the steak into dry shoe leather instead of tender and juicy. I like pink, tender, juicy steak best.
Among cuts, I like ribeye the best. It's got more flavor and a better texture than KC/NY strip. As for the less fatty cuts, I don't find filet mignon to be that flavorful. If I want a less fatty steak, I'll go with top sirloin; it's cheaper than filet, but just as (if not moreso) flavorful, imo.
Among cuts, I like ribeye the best. It's got more flavor and a better texture than KC/NY strip. As for the less fatty cuts, I don't find filet mignon to be that flavorful. If I want a less fatty steak, I'll go with top sirloin; it's cheaper than filet, but just as (if not moreso) flavorful, imo.