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Started By
Message
re: Filet Mignon is overrated AF, CMV
Posted on 5/4/22 at 11:04 am to Palmetto98
Posted on 5/4/22 at 11:04 am to Palmetto98
New York Strip is the cut butchers choose..
0
Posted on 5/4/22 at 11:05 am to lsu777
quote:
IMO a steak shouldnt have a sauce, not even A1. a good steak doesnt need that.
Good steaks don't need it. Doesn't mean a good sauce isn't good with a good steak sometimes.
Posted on 5/4/22 at 11:06 am to LNCHBOX
quote:
Good steaks don't need it. Doesn't mean a good sauce isn't good with a good steak sometimes.
absolutely agree but it does cover the flavor of the steak
This post was edited on 5/4/22 at 11:13 am
Posted on 5/4/22 at 11:07 am to Palmetto98
Shut up fatass
Posted on 5/4/22 at 11:08 am to Palmetto98
This is my new favorite cut of beef
Rolled Cap of Ribeye
Ribeye cut of steak is still my most go to, but that rolled cap is amazing.
Rolled Cap of Ribeye
Ribeye cut of steak is still my most go to, but that rolled cap is amazing.
This post was edited on 5/4/22 at 11:09 am
Posted on 5/4/22 at 11:13 am to RockyMtnTigerWDE
quote:
Rolled Cap of Ribeye
hey bro....where you get that?
Posted on 5/4/22 at 11:17 am to Palmetto98
For me, it’s boiled steak. Boiled steak is genuinely the best way to eat steak. Much more chew and you actually feel like you’ve eaten something after. Also healthier and minimal mess because it’s literally just water in a pot. No oil or grease. Fatty cuts like ribeye are best to boil - I’ve had less success with cheap steak. Pic related was okay but really needed some ‘chup.
Posted on 5/4/22 at 11:19 am to Cajun75
quote:
quote:
Not enough marbling
Whaaaaatttt??? That's what makes it so tender??
Not at all. The filet is cut from the short loin just like the backstrap of a deer. That muscle does very little work because it doesn't support weight on the animal so it has very little connective tissue in it therefore it is tender. The lack of work is also what means the filet has less "beefy" taste compared to other "steak cuts".
I like filet in things like Wellingtons but prefer a ribeye eaten as a simple steak, it has a good balance of beef taste and tenderness. That ratio is what makes each steak cut unique, in general, the more beef taste the more connective tissue and the less tender a cut is.
Posted on 5/4/22 at 11:19 am to lsu777
Snake River. Its a 3-4 times a year only for me cause it's so pricey.
You might be able to find a local butcher willing to do this cut.
You might be able to find a local butcher willing to do this cut.
This post was edited on 5/4/22 at 11:29 am
Posted on 5/4/22 at 11:21 am to DirtyDawg
quote:
Leave it to the OT to care about what meat a man puts in his mouth
Isn't there an aggie board for topics like these?
Posted on 5/4/22 at 11:50 am to Palmetto98
You aren’t getting one that is fatty enough baw.
Posted on 5/4/22 at 11:51 am to jbird7
quote:
Ribeye is where it’s at.
Spinalis, more specifically, is where it’s really coming from.
Posted on 5/4/22 at 11:52 am to Palmetto98
Completely agree. Ribeye forever.
Posted on 5/4/22 at 11:54 am to lsu777
quote:
hey bro....where you get that?
Back in the height of Kroger $4.99/lb ribeyes, I'd make them myself all the time.
Posted on 5/4/22 at 11:57 am to SlowFlowPro
Had a great filet at roaring fork a few weeks ago. And the pork queso/nachos 
Posted on 5/4/22 at 12:07 pm to Palmetto98
quote:
Zero flavor whatsoever
ugh no. but that being said, it is my least favorite of the "steaks".
Posted on 5/4/22 at 12:36 pm to jbird7
quote:
Ribeye is where it’s at.
Bingo we have a winner
Posted on 5/4/22 at 1:01 pm to DarkDrifter
quote:
Salt brine at a min of and hour before cook.. Dear the shite out of eat shite the slow cook while basting
You are like Bobby Flay with tourettes.
Posted on 5/4/22 at 1:03 pm to DirtyDawg
Isn't it the other way around? The filet, being a leaner cut, tends to not vary in quality depending on its doneness as much as a ribeye does.
Posted on 5/4/22 at 1:07 pm to karmew32
I'll order a filet sometimes in a nice steakhouse, but I prefer cooking other cuts at home
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