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re: Filet Mignon is overrated AF, CMV
Posted on 5/4/22 at 9:44 am to Palmetto98
Posted on 5/4/22 at 9:44 am to Palmetto98
I have heard that the NY strip when A5 is the best flavor. But for your normal grocery store steak you are gonna be be better going with a ribeye. In other words the flavor of NY strip is the best but no marbles until you get on the expensive end of quality. Thus your average Joe cooking for a family is likely going to get better tasting steak by sticking with Ribeyes unless he has access to superior grades of meat. Can anyone confirm? I'm more of a med-rare ribeye man myself.
1
Posted on 5/4/22 at 9:45 am to Abstract Queso Dip
quote:
I have heard that the NY strip when A5 is the best flavor. But for your normal grocery store steak you are gonna be be better going with a ribeye. In other words the flavor of NY strip is the best but no marbles until you get on the expensive end of quality. Thus your average Joe cooking for a family is likely going to get better tasting steak by sticking with Ribeyes unless he has access to superior grades of meat. Can anyone confirm? I'm more of a med-rare ribeye man myself.
Strip definitely increases exponentially with the quality of marbling.
Posted on 5/4/22 at 9:45 am to Palmetto98
quote:
Filet Mignon is overrated AF
I prefer ribeye but a good filet is anything but overrated
Posted on 5/4/22 at 9:46 am to SlowFlowPro
Porterhouse FTW
Posted on 5/4/22 at 9:47 am to Palmetto98
Stop buying Omaha steaks and shite on the street corner
Posted on 5/4/22 at 9:47 am to Wtodd
quote:
Stop buying Omaha steaks and shite on the street corner
I prefer door to door salesmen in overalls and white boots selling out of freezers
Posted on 5/4/22 at 9:48 am to TDTOM
quote:
We are not talking about pulled pork here. We are talking about a filet. Treat it with some damn respect.
A.. Pulled pork would rest covered preferably in an ice chest (no ice for the morons) for 30 mins to and hour before shredding..
I let all my steaks rest in foil after coming of the grill.. It helps to let them rest for maximum tenderness..
Posted on 5/4/22 at 9:49 am to PhillyTiger90
quote:
1) NY Strip
2) Filet
3) Sirloin
4) Ribeye
who are you people
Posted on 5/4/22 at 9:53 am to Pettifogger
I just don't understand how people still frick up steaks with all of the information out there at your fingertips.
Filets are amazing. When done right shite is damn near a dessert. I prefer it when I'm not very hungry.
A ribeye with a great cap is hard to beat too. Much more accessible at the market.
So many steak cuts are so good. We mustn't fight over which is best.
Filets are amazing. When done right shite is damn near a dessert. I prefer it when I'm not very hungry.
A ribeye with a great cap is hard to beat too. Much more accessible at the market.
So many steak cuts are so good. We mustn't fight over which is best.
Posted on 5/4/22 at 9:53 am to DarkDrifter
This is why I like to stock up on porterhouse cuts when I see them on sale. Strip and filet mignon cut at the same time. Alternatively you can pick the t-bone with the largest filet still attached.
Posted on 5/4/22 at 9:53 am to tide06
Consistent. Always good beef.
In New Orleans, I'd go..
Doris (Dry aged)
Ruth Chris (Metairie one)
Desi Vega's
Mr John's
Ruth's Chris Downtown
Group two..
Dickie Brennan's
Chophouse
Crescent City Steakhouse
Bargain..
Charlie's Steakhouse
In New Orleans, I'd go..
Doris (Dry aged)
Ruth Chris (Metairie one)
Desi Vega's
Mr John's
Ruth's Chris Downtown
Group two..
Dickie Brennan's
Chophouse
Crescent City Steakhouse
Bargain..
Charlie's Steakhouse
Posted on 5/4/22 at 9:58 am to SidetrackSilvera
quote:
Hanger steak for life, cuh.
THIS GUY STEAKS
This post was edited on 5/4/22 at 10:02 am
Posted on 5/4/22 at 9:59 am to Palmetto98
You need to learn how seasoning works.
Posted on 5/4/22 at 9:59 am to rltiger
quote:
In New Orleans, I'd go..
Doris (Dry aged)
Ruth Chris (Metairie one)
Desi Vega's
Mr John's
Ruth's Chris Downtown
Group two..
Dickie Brennan's
Chophouse
Crescent City Steakhouse
Good list. Boca has nice cuts as well.
Posted on 5/4/22 at 10:00 am to SoFla Tideroller
Porterhouse for two is my go to when with my son.
Best of both worlds. Little tenderloin, little strip.
Best of both worlds. Little tenderloin, little strip.
Posted on 5/4/22 at 10:01 am to DarkDrifter
quote:I do not care for a butter soaked steak.
Please explain what you dont like there Gordon...
Posted on 5/4/22 at 10:01 am to Lakeboy7
quote:
I dont think a real steak house, not Texas Roadhouse, has ribeye on the menu?
This is the leader in the clubhouse for dumbest thing I'll read today.
Posted on 5/4/22 at 10:04 am to LNCHBOX
quote:
This is the leader in the clubhouse for dumbest thing I'll read today.
My pups love a good ribeye.
Posted on 5/4/22 at 10:05 am to jbird7
TBone or Porterhouse is my go-to. Love the bone-in.
Posted on 5/4/22 at 10:07 am to Pettifogger
quote:
Great ribeye > Great filet Mediocre filet >>> Mediocre ribeye
This is the answer. But also...
Any cut cooked perfectly >>> any cut overcooked.
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