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re: What is with the love for a filet?
Posted on 2/26/12 at 10:14 am to pooponsaban
Posted on 2/26/12 at 10:14 am to pooponsaban
For the record there is no Prime grade for Filets.
And a Filet is definitely more flavorful than tri-tip, and skirt steak.
And a Filet is definitely more flavorful than tri-tip, and skirt steak.
1
Posted on 2/26/12 at 10:16 am to DownshiftAndFloorIt
quote:
Its not my favorite cut either. I like a tbone more than anything.
A Filet is half of the T-Bone, the larger side is the Strip side.
Posted on 2/26/12 at 10:19 am to pooponsaban
Filets for myself...are more versatile. You can have a very lean, tender piece of meat seasoned only with salt and pepper and perfectly enjoy it or you can get creative with sauces or slice the meat for salads, sandwiches or a myriad of other options.. Now for me, the filet is my favorite cut but a well marbled ribeye grilled correctly is hands down my favorite meal.
Posted on 2/26/12 at 10:19 am to DownshiftAndFloorIt
I broke down and got the 21 day dry aged ribeyes from Whole Foods a couple weeks ago. Best steak I've ever had. Not a morsel of fat was left on my plate. Cut it wit a fork.
Posted on 2/26/12 at 10:21 am to Foot
I love a well prepared filet, as well as any other good cut. The key is "well prepared".
Posted on 2/26/12 at 10:22 am to Foot
Actually the entire cow is graded. A filet from a prime cow is technically a "prime filet". But we are splitting hairs.
Posted on 2/26/12 at 10:24 am to pooponsaban
quote:
But we are splitting hairs.
Fair enough.
Now I'm starving.
Posted on 2/26/12 at 10:28 am to Foot
I seared filet with a fried egg on top sounds pretty freaking good huh?
Posted on 2/26/12 at 10:30 am to pooponsaban
People in general don't like to cut, eat or look at fat or gristle. Sirloins, ribeyes, tbones all have more fat. People equate fat to a lesser cut of meat for right or wrong.
Just let people eat what they want.
Just let people eat what they want.
Posted on 2/26/12 at 10:33 am to TROLA
quote:
You can have a very lean, tender piece of meat seasoned only with salt and pepper and perfectly enjoy it or you can get creative with sauces or slice the meat for salads, sandwiches or a myriad of other options
Try slicing it thin and making steak tacos. A flour tortilla, a little cheese and some fresh Pico del Gallo with a cold Tecate.
Posted on 2/26/12 at 10:33 am to Foot
I know
Ive been fooling with cows my whole life. Gimme a tbone. I want something to grab while i eat it like a dog.
Strictly for flavor, i dont think you can beat a good ribeye.
Ive been fooling with cows my whole life. Gimme a tbone. I want something to grab while i eat it like a dog.
Strictly for flavor, i dont think you can beat a good ribeye.
Posted on 2/26/12 at 10:33 am to pooponsaban
For one thing, I don't like chewing fat or gristle.
And a good filet has plenty of flavor (yeah, yeah, spare me the fat giving flavor lecture).
I don't mind a T-bone or ribeye occasionally, but I rarely eat them.
And a good filet has plenty of flavor (yeah, yeah, spare me the fat giving flavor lecture).
I don't mind a T-bone or ribeye occasionally, but I rarely eat them.
Posted on 2/26/12 at 10:35 am to pooponsaban
Dry aged for between 14 and 28 days is where it's at. When it starts getting the little green film on it,
Posted on 2/26/12 at 10:37 am to urinetrouble
quote:
It's the tenderness.
this
I have had filets where I only needed the side of my fork to cut it.
Posted on 2/26/12 at 10:38 am to VOR
quote:
And a good filet has plenty of flavor
I always use the arguement that cow liver has way more flavor than even a ribeye why not eat that instead. The usual retort is that they don't like the way cow liver taste. They have just answered their own question.
Posted on 2/26/12 at 10:43 am to simbo
This thread is in no way meant to be criticism. My wife prefers a filet. And cooking a whole tenderloin is one of my favorite things. I just wanted to start a discussion.
ETA: bunch of filet eating homos in here. Amirite?
ETA: bunch of filet eating homos in here. Amirite?
Posted on 2/26/12 at 10:46 am to pooponsaban
Filet > most Rib Eyes
Yeah, I said it.
:NoHomo:
Yeah, I said it.
:NoHomo:
Posted on 2/26/12 at 10:49 am to Foot
A filet is just not worth the price to me. I like a bone and some fat in my steak.
I also eat it like a dog if no women are around
I also eat it like a dog if no women are around
Posted on 2/26/12 at 10:55 am to pooponsaban
Nothing on the planet is better than buying a $75 tenderloin from Calandros, rubbing that with fresh rosemary, thyme and black pepper, searing it then broiling. Like butta.
Posted on 2/26/12 at 10:56 am to simbo
quote:
Nothing on the planet is better than buying a $75 tenderloin from Calandros, rubbing that with fresh rosemary, thyme and black pepper, searing it then broiling. Like butta.
herb crusted tenderloin is one of the greatest meals I have ever made myself. truly simple and better than straight up grilled steak.
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