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Posted: 4/3/2022 6:59:42 PM EDT
[#1]
Quote HistoryQuoted: mmmmm https://www.ar15.com/media/mediaFiles/327887/20210917_151723_-_Copy_jpg-2336606.JPG Chuck eye center steak Unfortunately, the cat is out of the bag.. Costs almost as much as NY strip last time I was at the store. Those are great when you can find them. Generally I go with the old standard ribeye, rare/medium rare. |
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Posted: 4/3/2022 7:02:24 PM EDT
[#2]
Love me a good porterhouse
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Posted: 4/3/2022 7:04:05 PM EDT
[#3]
My old employer used to have customers in and we took them to the company cabin.
Filets no bacon were always on the menu. Salt pepper garlic powder Cooked over a wood fire to medium rare. Delicious |
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Posted: 4/3/2022 7:05:11 PM EDT
[#4]
It’s the only steak I ever eat. Everything else is just too fatty for me.
To each his own, I guess. |
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Posted: 4/3/2022 7:08:59 PM EDT
[#5]
Sliced filetnmigon dipped in butter cooked on a black hot stone is the only way to eat it
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Posted: 4/3/2022 7:11:20 PM EDT
[#6]
Quoted: Final straw today as I’ve been leaning this way for years. Take wife out to fancy steak place for lunch, white table cloth, the whole deal. Only prime beef. We decide to give the filet cut one last try. I got mine Oscar because it needs a sauce. Here was a blue cheese sauce. It. Just. Wasn’t. That. Good. Sure it was tender, but no flavor!!! We looked at each other and almost said word for word “we coulda had a ribeye or strip” And today was the last filet mignon we will likely ever eat. The carpaccio was amazing as always though  Attached File |
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Posted: 4/3/2022 7:11:40 PM EDT
[#7]
Quote HistoryQuoted: Fat is flavor.  Quote HistoryQuoted: Quoted: No fucking flavor!!! Fat is flavor. ^^^^^ |
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Posted: 4/3/2022 7:12:17 PM EDT
[#8]
I enjoy it but won't pay restaurant price for it.
Restaurant, give me a nice thick ribeye, a baked potato, onions and an ice cold beer. |
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Posted: 4/3/2022 7:13:58 PM EDT
[#9]
Nothing like an Outback Filet. Maybe you blokes are having it too well-done?
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Posted: 4/3/2022 7:15:34 PM EDT
[#10]
yeah I don't like it ether, ribeye is where it's at.
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Posted: 4/3/2022 7:16:14 PM EDT
[#11]
I'll take a nice top sirloin steak seared in a cast iron skillet with some salt, pepper, butter, garlic, rosemary and thyme over anything.
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Posted: 4/3/2022 7:20:44 PM EDT
[#12]
I never have either.
I'll do ny strips, tomahawks , t bone or ribeye. |
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Posted: 4/3/2022 7:22:30 PM EDT
[#13]
Quote HistoryQuoted: mmmmm https://www.ar15.com/media/mediaFiles/327887/20210917_151723_-_Copy_jpg-2336606.JPG Chuck eye center steak Unfortunately, the cat is out of the bag.. Costs almost as much as NY strip last time I was at the store. I started eating it in college (2008ish) because they were good cuts at like $4/lb. Sadly, that is no longer the case. |
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Posted: 4/3/2022 7:24:11 PM EDT
[#14]
more for me.
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Posted: 4/3/2022 7:27:36 PM EDT
[#15]
the problem is that the flavors/quality of steak have changed in the past few years.
we aren't getting "Aged" steaks anymore. even Prime Ribeye's and Strips don't have the flavors they use too. I've gone to aging my own. tremendous difference. |
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Posted: 4/3/2022 7:27:44 PM EDT
[#16]
weird. filet is best cut. but then i only eat prime or australian wagyu filets. good and thick, cover in olive oil, cover top and bottom with salt and pepper and cook on a charcoal chimney.
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Posted: 4/3/2022 7:27:54 PM EDT
[#17]
Quote HistoryQuoted: When I buy a whole tenderloin at Costco I intentionally look for choice instead of prime so there’s a little flavor on it. Prime is just to lean for my liking. Smear it with butter, salt, pepper and it’s pretty good. Still not a ribeye or rib roast, but I like it. This is the way. Choice is better for filet/tenderloin |
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Posted: 4/3/2022 7:30:26 PM EDT
[#18]
A good, properly cooked filet isn’t my favorite, but it’s fucking delicious. Melt in your mouth tender. I think a lot of people under season them.
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Posted: 4/3/2022 7:30:29 PM EDT
[#19]
I prefer the texture of sirloin over filet, I don't care for "buttery" texture.
I'll also take crab legs over lobster tail. |
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Posted: 4/3/2022 7:32:24 PM EDT
[#20]
Chuck Eye, Ribeye and Flat Iron for flavor.
Coat a whole tenderloin in SPG, rest over night and then smoke to about 125 internal. May have to section it out so it cooks evenly. Cut into medallions then sear with butter. Best way I’ve found to add flavor to filet. |
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Posted: 4/3/2022 7:40:07 PM EDT
[#21]
Quote HistoryQuoted: I feel bad for you guys eating select grade tenderloin. Prime grade. Real prime grade, not that Costco shit. Doesn't get much better. https://www.ar15.com/media/mediaFiles/175932/20220314_222111_jpg-2336672.JPG I'd eat that. But you know how many times I've seen tenderloin like that for sale? Zero, and I buy at a slaughterhouse with a retail counter. |
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Posted: 4/3/2022 7:41:44 PM EDT
[#22]
I prefer rib eye to filet, but OP have you tried a Waygu filet?
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Posted: 4/3/2022 7:50:09 PM EDT
[#23]
Cook it yourself vs. a restaurant.
Pan sear, add a Panko horseraddish crust and broil for 5min. Your wife will thank me. |
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Posted: 4/3/2022 7:54:38 PM EDT
[#24]
to lean and not enough flavor rib steak close to the chuck for flavor and juiciness the first three chuck steaks chuck eye and flat iron are way better than filet
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Posted: 4/3/2022 7:58:08 PM EDT
[#25]
I'm totally ashamed to frequent this site now.
Only F*****G heathens don't like a filet. |
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Posted: 4/3/2022 7:58:45 PM EDT
[#26]
Quote HistoryQuoted: I prefer rib eye to filet, but OP have you tried a Waygu filet? https://cdn.shopify.com/s/files/1/1283/3035/products/4DA42606-3E15-4E60-B905-D8AD020744A2_2048x.jpg?v=1614018583 I did have such a cut at Morton’s. It was great. But again my point is it’s so lean, without much flavor, unless you get into stupid prices. |
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Posted: 4/3/2022 7:59:26 PM EDT
[#27]
It is hard to buy ribeyes or strips or any steak and get a consistently good piece of meat.
tenderloins are always good. Eat it with caramelized onions or roasted hot peppers. The extra flavor makes it perfect. |
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Posted: 4/3/2022 8:01:06 PM EDT
[#28]
I like a good fatty filet when cooked by me.
That is all |
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Posted: 4/3/2022 8:01:58 PM EDT
[#29]
Yeah. I’m a Ny strip guy myself. No fat. No flavor. Just a soft bit of meat
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Posted: 4/3/2022 8:07:47 PM EDT
[#30]
Quote HistoryQuoted: I prefer the texture of sirloin over filet, I don't care for "buttery" texture. I'll also take crab legs over lobster tail. I don’t mind the filet part if I’m eating a porterhouse. Reverse sear method with gentle heat ensures the steak is a uniform temperature, then a quick sear at high temperature to finish. There is definitely an interesting spectrum of preferences when it comes to steak. I tend to value a good working muscle with some chew and good flavor. I’d rather cut around some silver skin or other gristle if the meat is flavorful, but a lot of folks really value the soft texture of a filet. To me it just doesn’t taste like much. I’ve had grass fed tenderloin that wasn’t bad. At least it had some flavor, and texture that appealed more to me. |
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Posted: 4/3/2022 8:10:08 PM EDT
[#31]
Cook your own. Tenderloin is the total opposite of a bad cut of meat.
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Posted: 4/3/2022 8:14:10 PM EDT
[#32]
Quote HistoryQuoted: Well that and only prime beef. |
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Posted: 4/3/2022 8:15:24 PM EDT
[#33]
most of you need to learn how to cook.....it's not hard, you all understand the difference between different cuts of beef, you'd all pick it up really really quick.
Ribeyes taste great and tenderloin sucks if you cook them both like a steak -- heat, salt and pepper, maybe some sizzling butter. That's not how you cook a tenderloin. These pieces of meat are different, different FAT CONTENT, and should be cooked differently. Try making a pan sauce with the grease-ass fonde of a Ribeye -- not great. Tenderloin is what you want for that. You went to a restaurant didn't know this and paid top dollar? Jeeeeesh. |
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Posted: 4/3/2022 8:15:43 PM EDT
[#34]
NY Strip for me. Porterhouse are excellent too.
Another lesser known cut is the Teres Major, also called the petite tender. Cheaper than tenderloin and tastes better. |
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Posted: 4/3/2022 8:16:15 PM EDT
[#35]
Quote HistoryQuoted: I prefer rib eye to filet, but OP have you tried a Waygu filet? https://cdn.shopify.com/s/files/1/1283/3035/products/4DA42606-3E15-4E60-B905-D8AD020744A2_2048x.jpg?v=1614018583 While that looks phenomenal, a guy could eat great steak all week for that price |
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Posted: 4/3/2022 8:29:25 PM EDT
[#36]
My wife likes it, I've come to think of it as a feminine cut of beef
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Posted: 4/3/2022 8:43:02 PM EDT
[#37]
Quote HistoryQuoted: A tenderloin has never been known for it’s flavor. If I eat at a new steakhouse, I’ll order it as a safe bet. Too much risk of getting a chewy steak. Order some grilled mushrooms and onions to go with it. Grilled mushrooms should come with every piece of beef including a burger. |
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Posted: 4/3/2022 8:50:33 PM EDT
[#38]
Quote HistoryQuoted: I'll also take crab legs over lobster tail. As much as I like lobster, I'll take scallops over both. Especially with a nice risotto. |
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Posted: 4/3/2022 8:56:14 PM EDT
[#39]
Quote HistoryQuoted: Grilled mushrooms should come with every piece of beef including a burger. Quote HistoryQuoted: Quoted: A tenderloin has never been known for it's flavor. If I eat at a new steakhouse, I'll order it as a safe bet. Too much risk of getting a chewy steak. Order some grilled mushrooms and onions to go with it. Grilled mushrooms should come with every piece of beef including a burger. |
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Posted: 4/3/2022 9:00:03 PM EDT
[#40]
Quote HistoryQuoted: People who eat fungus deserve whatever bad things they get People who don't, something, something. I love mushrooms! |
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Posted: 4/3/2022 9:01:30 PM EDT
[#41]
For the record I love filet but prefer ribeye...with fungi.
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Posted: 4/3/2022 9:04:03 PM EDT
[#42]
Quote HistoryQuoted: People who eat fungus deserve whatever bad things they get Quote HistoryQuoted: Quoted: Quoted: A tenderloin has never been known for it's flavor. If I eat at a new steakhouse, I'll order it as a safe bet. Too much risk of getting a chewy steak. Order some grilled mushrooms and onions to go with it. Grilled mushrooms should come with every piece of beef including a burger. So wrong... 
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Posted: 4/3/2022 9:07:27 PM EDT
[#43]
Quoted: Final straw today as I’ve been leaning this way for years. Take wife out to fancy steak place for lunch, white table cloth, the whole deal. Only prime beef. We decide to give the filet cut one last try. I got mine Oscar because it needs a sauce. Here was a blue cheese sauce. It. Just. Wasn’t. That. Good. Sure it was tender, but no flavor!!! We looked at each other and almost said word for word “we coulda had a ribeye or strip” And today was the last filet mignon we will likely ever eat. The carpaccio was amazing as always though anyone going to tell him where the beef in carpaccio comes from?  Having said that, I'll happily eat filet, strip or ribeye. 
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Posted: 4/3/2022 9:13:50 PM EDT
[#44]
I buy whole tenderloins mostly for stir fry. They are a good roast but an uninspiring steak.
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Posted: 4/3/2022 9:14:52 PM EDT
[#45]
I don’t like it. Give me a strip or ribeye.
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Posted: 4/3/2022 9:17:45 PM EDT
[#46]
One of my favorite cuts is flat iron. Love the taste and composition of flat iron steaks.
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Posted: 4/3/2022 9:18:06 PM EDT
[#47]
Not a very flavorful cut of meat but some 1in pucks pounded down lightly seared on a bed of butter and shallots topped with asparagus, artichoke, and hollandaise is delicious.
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Posted: 4/3/2022 9:27:43 PM EDT
[#48]
Quote HistoryQuoted: Yep. This was truly the last straw. I’m done with that cut. Never again. This is the most retarded thing I've seen all week. |
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Posted: 4/3/2022 9:35:29 PM EDT
[#49]
The filet is good so long as it comes in a porterhouse
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Posted: 4/3/2022 10:09:58 PM EDT
[#50]
Quote HistoryQuoted: anyone going to tell him where the beef in carpaccio comes from? Having said that, I'll happily eat filet, strip or ribeye. Quote HistoryQuoted: Quoted: Final straw today as I’ve been leaning this way for years. Take wife out to fancy steak place for lunch, white table cloth, the whole deal. Only prime beef. We decide to give the filet cut one last try. I got mine Oscar because it needs a sauce. Here was a blue cheese sauce. It. Just. Wasn’t. That. Good. Sure it was tender, but no flavor!!! We looked at each other and almost said word for word “we coulda had a ribeye or strip” And today was the last filet mignon we will likely ever eat. The carpaccio was amazing as always though anyone going to tell him where the beef in carpaccio comes from? Having said that, I'll happily eat filet, strip or ribeye. At this place I asked the first time I had it. They use prime sirloin. It’s a local place we’ve been to dozens of times. More flavor. |
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