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Message: [QUOTE="storrsroars, post: 4285304, member: 2500"] If you get a sous vide, pretty much every steak is the same for grilling as all you're doing is a sear after the insides have been cooked to your desired temp. Sous vide is particularly important for pork chops, which also require just a quick sear after the bath and will never be dry. You could do same with tenderloin. Of course, you could also sous vide roasts and larger cuts then finish on the grill for extra flavor and texture. Regarding your first question, I think flap and hanger steaks have the best beefy flavor, and probably make the best eating if you're just having steak. Skirt is best for fajitas, flank is best for stir-fry, but that's as much a personal preference as anything. All of them are easy to grill and probably shouldn't be cooked any other way, unless you're slicing the flack or skirt thin for something you're making in a wok. But if I were spending $500 in one fell swoop, I'd get some of all four - but more of the hangar and flap as those can be hard to find at the supermarket. I'm not particularly big on grilling lamb and I think pan-frying gives a better crust. One thing I'd also consider since you brought up pork and lamb is getting a supply of ground meat from each to make a boatload of meatballs, keftes, or cevapi, so you've got an inventory for pastas or flatbreads for when it's miserable out or you want a quick and different lunch. And you can experiment with burgers by having different parts ground, like short ribs, to mix with "standard" ground beef. Last thought is that since you're dropping a wad with the butcher, convince him/her to throw in some beef cheeks. You'll hardly ever see those beautiful things make it to Stop & Shop. And you can disregard all of the above once ADub posts as meats are just one component of a meal to me while it's the main obsession for him, so I'll cede expertise. [/QUOTE]

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