5 steaks ranked, worst to best. #shorts

[benjaminfarmer]

A porterhouse is a t bone comprised of two steak cuts.

[frog]

In the US we do not call that a porterhouse. That would be a new York strip. A porterhouse is a steak comprised of both a new York strip and a filet attached to a t-bone.

[genetikdefekt]

The cap on the rib eye is literally the most amazing part of the steak

[samuelringuette]

After that roast the filet mignon is now well done.

[dougshirley]

In the US we call it a strip or new York strip. Porterhouse would be that with the bone in and filet attached as well. Cheers!

[samirdaric]

Andy is officially my favourite "celeb" Chef !!! No nonsense guy who loves his trade, well done brother . I hope your channel keeps growing and growing! 🌎✌️🌍

[andrearc]

I gave my husband a ribeye for Valentine's day. He said he looked forward to dinner the whole day. He said it didn't disappoint. It was fantastic! Ribeyes are delicious!

[kristinaleigh]

We do picanha on the rotisserie with garlic and coarse salt, like they do in Brasil. It is an absolutely beautiful cut of meat. So delicious cooked that way. 🤤

[Lord.Kiltridge]

In Canada and the US, the porterhouse is a composite steak that has both tenderloin and top loin on a T shaped bone. If the tenderloin is less than 1.25 inches (32 mm) wide at its widest, it's a T-bone steak. You are right about the Rib-Eye though.

[oscardoodles]

No mention of the hanger steak, absolutely banging flavour and tender as it gets

[robt]

For consistency, the Fillet is by far the best. Also, the most flexible. I suspect many professional chefs actively talk it down because it’s cut from the hardest joint to make a profit from.

I won’t ever trust a restaurant that talks down their fillet steak - they are either complete hacks or care more about their profit margin than customer satisfaction.

Not to discount it completely, the Ribeye is so inconsistent. Quite often has a thick vein of gristle running through it (because it’s been “cut” lazily).

[Castle_Games]

The cap of the ribeye has always been my favorite part. First time I had it I could not believe how tender it was.

[umiluv]

Ribeyes are also my favorite. Also extremely forgiving. Even if you cook it a bit too long, still tastes amazing and isn’t too tough.

Really versatile too. You can thinly slice ribeye to make cheesesteak sandwiches or bulgogi.

I like to make cheesesteak rice bowls but with plain ribeye. I’m sure it’d be delicious to make cheesesteak rice bowls with bulgogi too.

[Vannazzzz]

I’m from America, and your videos have shown me so much new food and inspired me to try so many new things! Thank you Andy!

[lweismann]

We also called a sirloin. Porterhouse has a large section of tenderloin on one side of the bone in the sirloin on the other side of the mall, if it has a small tip of the tenderloin, it’s called a T-bone steak.

[annarcher]

Ribeye, no matter how I prepare and cook it's never bad, thank you Chef for all your wonderful videos and shorts ..Ann in Northern California

[nicholasgerace]

Rib Eye is definitely my favorite, always has been.

[isaiahrogge]

It sounds weird but my favorite is the flat iron. Idk what it is about those but every time I make them they taste absolutely amazing. Ribeyes and kc strips of the same thickness don’t even compare. I really don’t know what I do different but they’re by far my favorite to cook and eat

[xbhxrqq]

I'm with you, ribeye is my fav, it's tender, full of flavour, juicy, and actually quite easy to grill. Last time I did one it was perfect medium rare with a light char on edges, hot through, and the fat rendered so well it was like bacon fat to eat, and barley held the steak together. So good

[ToddSchultzNC]

I made a picanha steak for the first time recently. Absolutely #2 on my list as well. Delicious.