Over 28% Of People Agree That This Is The Best Cut Of Steak

Steak, for those of the carnivorous or omnivorous persuasion, is just about the number-one celebration meal. Marking a momentous occasion? Mac and cheese isn't going to cut it, and pizza's for Little League wins. A steak dinner, one served in a proper steakhouse or lovingly prepared at home, that's what you know you really want. Oh, and if you're a woman who feels compelled to nibble on a salad while your date tucks into a huge hunk of meat, put down that salad fork and pick up a knife –- strictly for non-violent eating purposes, of course! Dating expert Samantha Daniels told HuffPost that men prefer not to date women who don't eat. Instead, your dinner companion may well be dreaming of a partner who'll help him devour a monster ribeye.

What cut of steak is your favorite, though? If budget weren't a constraint, that is. Let's pretend that we're living in a wonderful, magical world where there's a steak in every pot -– well, maybe every pan (though sous-vide is actually a legit way to cook a steak, and an even better one for reheating it) –- what's your pick? Mashed went directly to 656 randomly-selected survey respondents and asked them to select from a list of seven choices: flank, skirt, T-bone, New York strip, hangar, filet mignon, and the aforementioned ribeye. The top pick –- what a shock! –- was also the priciest.

Over 28 percent of those we surveyed said that they preferred a nice tender filet mignon, although nearly 23 percent preferred the ribeye, a cut some consider to be more flavorful. New York strip steaks came in third with 17 percent of the vote, while T-bones made a good showing in fourth place with more than 14 percent. Trailing way behind were a few lesser-known cuts: the great-for-grilling flank steak with 5 percent, the fajita-friendly skirt steak with a bit under 4 percent, and in dead last, the woefully underrated hangar steak with just 1.5 percent.

Almost 7 percent of those answering our query did not express a preference for any of our picks. Most of these "other" votes were from non-steak eaters, some vegetarian and others avoiding only red meat. Less expensive steaks like sirloin and London broil (this one technically not a cut) also got shout-outs, as did the thick and juicy porterhouse and the flat iron. There was even a vote for backstrap, which typically refers to a venison cut and yes, is incredibly delicious if properly cooked. One very honest person admitted, "I don't know the difference," while two relatable respondents said "all are good" and "it steak yes please." To prove what a truly random survey this was, however, we even managed to poll someone who might be a member of the undead, who told us, "I don't eat stakes." Sounds like a good idea to us, too.