Update: Kate (comment #47) takes the steaks! Congratulations Kate!
Our random number generator selected the lucky comment from all of the entries. Check out the process:
The Steak Sampler contains:
four 6oz Filet Mignons
four 12oz NY Strip Steaks
four 10oz Ribeye Steaks
This beef is 100% grass-fed, raised on the pristine pastures of New Zealand, and very, very good.
If you want to see more, you can check out all of our grass-fed beef selections.
Comments 106
My favorite would have to be the ribeye, grilled medium rare. Mmmm! This is a lovely giveaway- my brand new grill awaits! 🙂
Filet Mignon grilled to med rare – tender, beefy and just a little smokey.
I recently had a VT veal filet mignon and it was the best piece of beef I’ve ever had!!
I actually love steak tips – I love the chewiness and in a marinade the extra surface area makes them so flavorful. Or maybe it’s just that they’re what my mom always made on my birthday… either way, yum!
Never met a steak I didn’t like, but if I had to choose ONE favorite, it would have to be a nicely marbled, flavorful ribeye, grilled to a perfect medium rare. No sauce required 😉
I like NY Strip! 🙂
I think my all time favorite is a NY Strip. More tender than a T-Bone, more flavorful than tenderloin. Kind of the best of both worlds. Grilled medium-rare with copious amounts of fresh black pepper. Da Bomb! Yep, brings out the ravenous carnivore in me. 🙂
I love the versatility of a skirt steak or a flank steak, but when it comes to having a steak for dinner, the filet mignon is king.
The NY Strip Steak medium rare, please!
I absolutely adore ribeyes! But. . . . we had a grass fed hanger steak that was the most flavorful tender wonderful piece of meat I’ve had in ages. Soooooo I guess I have to say grass fed hanger steak!
Ribeye – rare please, maybe even leaning toward blue! Flank & hanger come in 2nd.
FILET MIGNON WITH FRESH TOMATO SALSA…LOVE IT!
Tender, buttery filet mignon, served as rare as allowed by law! Yummmm
luscious, fatty ribeye. always. preferable done over charcoal just long enough to char the outside(and not a second longer!)
I love the porterhouse steak. It’s a t-bone, plus! It’s big and easy to grill because it’s not too thick, plus the bone seems to give it some protection from my lack of steak grilling skillz. The porterhouse steak.
Ribeye is my favorite because of flavor and tenderness of the cut. Cooked medium.
I would prefer a Porterhouse out of all my choice’s
Filet, melt in your mouth. Char-rare so amazing. Add touch of sweet smoke. Yum
Ribeye for sure – its one of the best cuts for the grill. Break out the smoking wood for a slow cooked and smoked steak. My mouth is watering already!
Definitely a ribeye grilled rare. I find it has a better flavor than filet mignon, and it is still very tender.
My family loves strip steaks. The meat is just so juicy and tender. It taste so great. Thanks for giving us all a shot at this giveaway!
My favorite steak is Filet Mignon! Its sooooo delicious. Especially when its cooked right and jus melts in your mouth. MmmMmmMmm!
My mouth is watering just thinking about which ONE would be my favorite 🙂
I would have to say Filet Mignon…cut into it like your cutting into Butter and melts in your mouth!!!! YUMMMMY
I’ve recently discovered the joys of a tri-tip steak. Sous vide to make tender and then quickly seared or grilled off to finish. Yum.
My favorite cut is a NY strip at medium-rare any day of the week. Bone-in for that carnivore aspect.
I’LL TAKE A RIB-EYE, MED. RARE, WITH AN ABALONE STEAK ON THE SIDE.
I love grass fed beef, it tastes like beef is supposed to taste.
My favorite cut of steak has to be the Ribeye. The marbled effect of the fat brings loads flavor and spreads it throughout the steak when cooking. It is by far the juiciest, most tender and flavorful cut of steak that you’ll ever eat.
I LIKE THE NEW YORK STRIP WITH SAUTEED MUSHROOMS.
I LET THE STEAK MARINADE IN RED WINE VINEGAR AND OIL FOR ABOUT THIRTY MNIUTES. THEN I SEASON THE STEAK WITH SEA SALT, GARLIC & ONION POWDER AND WHOLE BLACK PEPPER CORNS. NEXT SEAR THE STEAK IN A SKILLET AND PUT IT IN A 400 DEGREE OVEN FOR FIFTEEN MINUTES. THE BEST!
Ribeye because it’s fattier and more tender!!! Medium rare to rare is how I cook them 🙂 I need some awesome grass-fed steaks in my life!
I’ve always been a fan of filet mignon since, when cooked perfectly, it almost melts in your mouth!
I LOVE all steak…really love it..but my favorite would have to be the ribeye….always tender and always full of flavor..
I’d have to go with ribeye, especially of the words “bone-in” are included. This is an absolutely phenomenal giveaway. Many thanks for offering it!
My favorite is filet well marinaded and grilled to medium – no fat to deal with and the tenderness is just so awsome
NY Strip for sure is the best for me! Rare and Montreal style is like heaven in your mouth, of course no steak sauce is required!
Being a Texan I always love a good steak. Am very particular about where my meat comes from. I like my steak cooked medium.
my favorite steak is the Porterhouse…i get to enjoy a juicy strip steak and a nice, large portion of filet mignon on the other side…the best of both worlds in one fantastic cut of beef…made even better if it’s smoked on the outdoor grill…yumm-o!
I prefer filet mignon, I find them more versatile for use in different preparations and presentations.
I LOVE filet mignon. They are lean and tender and when you add a nice bearnaise sauce there is nothing better! Yum.
Ribeye is my favorite. It’s both tender and flavorful…the best beef experience there is!
My favorite steak is filet mignon. It’s exquisite in flavor, melt-in-you-mouth tenderness and exceedingly versatile
Ribeye, cooked in a cast iron skillet, medium-rare.
I love a nice rare hanger steak on a bed of watercress. I call it a salad.
Ribeye is my favorite. No, wait, strip. No, for sure it’s ribeye. That’s my final answer.
My all time favorite is Rib eye steaks, it’s the perfect combination of beef and the juicy flavor of fat, of course I love it even better when it’s charred on the edges. Just typing this makes my mouth water! Please please pick me!
My favorite cut of steak used to be the filet, but I’ve come to realize that the real star is the ribeye because of the wonderful marbeling. You can’t beat the flavor of a good ribeye and hey, if it’s too big, eat the rest the next morning with some eggs!
I love broiled Ribeye with coarsely cracked black pepper and sauce made with the drippings. Rare, please.
I love a good Ribeye with lots of marbling. And sometimes I like to put blue cheese on top of it! Or Bearnaise!
Bone in ribeye. American, corn fed, bone in ribeye!
filet mignon all the way! medium rare with a side of mashed potatoes and roasted vegetables. tender, juicy, still pink in the middle. now i’m salivating 😉
Ribeye, grilled medium-rare.
I love a good ole T-Bone. It’s the best of both worlds in my opinion!! Love it!
NY Strip is my favorite,cooked over hardwood with a glass of wine in one hand..ahh..just figured out what to have for dinner tonight!
Grilled Filet Mignon is my favorite. It has a great flavor and so juicy and tender. All around I just love BEEF! On top of that there’s no better place to get it from than Marx Foods…. The Best!
I would have to say that my favorite cut of steak is the ribeye. I like it because it is so tender and flavorful.
Filet Mignon…obviously!
Filet Mignon medium rare with blue cheese crumbles and caramelized onions.
Though Brisket is delicious and sirloin is too.
For me it is the quality of the animal the meat comes from that makes the ultimate difference. No matter which cut you are eating, if the animal was raised properly then every cut can be just as savory(in its own manner) than the next.
I love a GIANT Porterhouse cooked rare……….its the best of both worlds a tender Filet Mignon and a great Strip Steak and its sized for a Giant Carnivore’s appetite……….or at least the ones I buy are 🙂
My favorite- Gotta be Ribeye! Medium rare, more rare than medium!
i would have to go with the rib eye.. medium rare. mmm with a really nice garlic mash of reds
if I had to pick (and it’s cruel of you guys to make me) I would go with NY STRIP- just so beefy! Plus I like the firm texture. I would not discriminate between the rest though ;0)
This is tough because all three are delicious… my two favorites though are the Filet and the Ribeye. I think that the Filet is the tenderest of the cuts, yet I think the Ribeye is more flavorful. If I just had one wish out of all three steaks I would choose the Ribeye for the flavor.
Rib-eye, medium rare, cooked and basted in thyme butter in a cast iron pan.
My favorite steak is NY strip, I prefer less marbled fat and the strip has less than the ribeye, plus it’s a nice thick cut and makes a wonderful meal cooked medium for me 🙂 I’ve never had grass fed beef but I’m sure it’s tasty!!!
I love all beef! A nice juicy filet, bone in rib-eye, porterhouse, but one of my all time favorites is the NY strip!Don’t forget to put a pat of my blue cheese butter on top!
My favorite has always been a luscious, well-marbled ribeye. Nothing else compares!
Ribeye is our family’s favorite cut, grilled rare to melt in the mouth tender. No sauce is ever needed, the flavor of the meat is what it is all about…
For monetary reasons, my favorite cut is top sirloin. It has great flavor, and is affordable. If cost was not a factor, there is no doubt rib eyes are king….nice marbeling….yum :):)
T-bone,,just because! : )
I adore filet mignon (especially as part of a surf-n-turf) while my husband prefers strip steaks for the marbling.
Oh man, my favorite? Hanger steak, grass fed, medium rare. love. second, ribeye (pref. grass fed medium rare but will also take corn fed medium!).
Filet, wrapped in bacon rubbed with chicken rub then grilled to medium rare with a baked potato and sour creme and cheddar with bacon bits.
My favorite steak is the filet mignon. It’s so tender and melt-in-your-mouth good when cooked properly, and there’s no bone and not much fat to deal with! Love it!
I love grass fed beef! I only recently started to make the switch from “regular” grocery store meat to grass fed organic options. I definitely see a difference. My favorite is filet mignon, because that was always a tradition in my family when my grandma was still alive… Filet mignon and twice baked potatos every December 26, our “second Christmas”. Makes me hungry just thinking about it!
All steaks with prime rib first choice.
Yum! I just started eating beef after a 24 year hiatus! Love tips and ribeye!!!!!!!
I love hanger steak (onglet) for its delicious flavor and wonderfully toothsome texture and unique taste! I have yet to visit you guys, because we live in Stapleton (please open up out here!), but you’re on my to-do list very soon! 🙂
Favorite steaks are your ribeyes, always shared with friends who somehow manage to find yet another vintage Bordeaux or Burgundy to pair with a great steak
ny strip. pink in the middle. justin i like this idea of giving out free steaks. good stuff
Ohhhh, do I have to choose just one? I just don’t think I can, so I have to say I love ’em all. Give me a thick filet mignon with just a sprinkling of pink salt and some freshly ground tellicherry peppercorns, or a meaty NY strip rubbed down with a little crushed beef bouillon cube (yes, don’t laugh it is delicious), and finally I love a nicely marbled ribeye with a blend of thyme, black pepper and smoked salt. All of these steaks are made better by grilling them to medium rare over white hot coals and hickory chips and finishing them off with a bit of herb butter. To me simply spiced, tender, and perfectly cooked steaks are just the ultimate in luxury and indulgence.
I love filet mignon — who doesn’t, right? This lean and tender steak tastes great, done simply — with a little salt and fresh cracked black pepper. But I also enjoy turning this “dainty” cut into an event, by wrapping it in bacon to give it a little extra flavor.
After seasoning and wrapping it, I give a nice butter sear on the stove top and then finish in the oven, serving it rare, on a bed of sauteed mushrooms, onions and spinach with a side of homemade skin-on red potato fries which are topped with a rich Gorgonzola sauce. A glass of juicy Cabernet and it’s a perfect celebration. Now, that’s how to enjoy a good filet.
Grass fed beef is not only better tasting it’s better for you. The animal is eating minerals from the earth… I like NY strip steaks because I like it grilled and sliced at an angle on top of my cold garden salad, mmmmmml
Grilled Filet Mignon, rare, over horseradish smashed potatoes and asparagus, topped with lobster and sauce Bernaise.
If it’s red and dead, you have me!! I’ll keep this simple but good. The triple cut plate. First, filet Mignon wrapped with peppercorn bacon. Next, the New York Strip seasoned with salt, pepper, oregano, paprika (of your choice) & onion powder. & Finally, a Rib Eye prepared with a horseradish crust. simple with salt, pepper, Side dishes would be sauteed shitake mushrooms & onions, macaroni and cheese (3 cheeses), white asparagus and garlic green beans. Feast for a king. If the meat is cooked for me, the cuts would all be grilled to medium rare. If you can’t use a BBQ grill, then an inside broiler will do the trick. All bases covered.
Here in the village at the Rose & Kettle they used to have a filet with a bourbon pepper cream sauce, mashers, and a spinach. WoW!! Best steak I ever had. Boy do I miss Brooks as chef.:)
My favorite steak is Ribeye. They are flavorful and tender. Thank you for such an awesome giveaway. 🙂
Prime Rib extra cut, very rare…with green beans and red smashed potatos. Horseradish sauce too!
My absolute favorite (I’m getting hungry as I type this and I just finished dinner!) is a Filet Mignon, about 1 1/2 inches, medium rare, topped with Bernaise sauce. Cooked mushroom slices on the side. And a large baked potato that has been baked about 90 minutes so that the skin is crispy and inside is thoroughly cooke and fluffy. That combination of flavors makes you want to savor every bit, even though I tend to be a very fast eater. It makes you afraid for it to be gone! Heaven on a plate. 🙂
Ribeye pan seared crust on the outside seasoned only with salt and freshly ground black pepper medium rare you can finish in a hot oven depending on thickness!
my favorite is a tenderloin roast…pan seared and then covered with applewood or cherrywood smoked bacon, finished in the oven. After slicing, finish with a compound butter.
petit filet rare. 🙂 YUM
Fillet is my fav, by far, but I usually buy t-bones since they’re cheaper. Plus, my dad always grilled t-bones when I was growing up, so I suppose there’s some nostalgia wrapped around that cut of meat.
My favorite beef steak is a Strip. The texture is not too soft like the tenderloin or too oily like the T-bone/Porterhouse or ribeye. It provides a chewy, satisfying taste with every bite. I will have to say that bone-on is a bit tastier than boned, though both are winners, always in Prime and mostly in Choice.:)
oh we love steaks.. even my 5 yr old loves a good steak! Filet mignons have to be our fav though!
I love NY Strip steaks – just the right amount of marbleing for great flavor without the guilt or high cost. They make it easy to make a great meal.
I actually love any thick-cut lean steak – my current favorite is eye rounds, cut at least an inch tall, grilled medium rare. I really love T-Bone steak, but have had to give ’em up for more lean cuts. Of the list, I love the filet mignon. My really, really favorite steak would have to be the one I’d enjoy if I was lucky enough to win 🙂
Filet mignon flash grilled, medium rare, never disappoints!
I’ve got to say that nothing beets a rare ribeye topped with some carmellized onions and grassfed butter!
New york strip, seared in butter and pepper but medium rare in the center. So much flavor…
My favorite kind of steak is filet mignon- it’s just so tender and delicious.
Favorite steak..hands down, Filet Mignon. It is just the most tender, juicy cut of steak there is. A filet with grilled mushrooms can’t be beat!
Jodi
NY Strip – so tender and yum!
Dry ages NY strip please 🙂 I’m actually going to NZ in a couple of weeks so I’d love to get this sampler pack as a little preview!
Porterhouse porterhouse porterhouse! I hope if say it three times I will get some 🙂
I love a good Filet from Connors Steak House , Knoxville TN. SO tasty and tender, it no knife required! With mashed potatoes and stemmed broccoli, oh lets not forget a great Lemon Drop to quench my thirst.
Thanks