- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Filet Mignon is overrated AF, CMV
Posted on 5/4/22 at 1:13 pm to Palmetto98
Posted on 5/4/22 at 1:13 pm to Palmetto98
Agreed. Ribeyes are the best most flavorful cut.
Filets are for women and dainty men.
Filets are for women and dainty men.
2
Posted on 5/4/22 at 1:18 pm to Obtuse1
quote:
The filet is cut from the short loin just like the backstrap of a deer.
Filet is tenderloin of deer, not blackstrap
Posted on 5/4/22 at 1:23 pm to Pax Regis
quote:
Ribeyes are the best most flavorful cut.
Skirt and hanger are both more flavorful than a ribeye.
Posted on 5/4/22 at 1:25 pm to GeauxTigers0107
quote:Where get?
denver
Somebody with some sense finally
Posted on 5/4/22 at 1:34 pm to Palmetto98
Why not both a Ribeye and Filet?
Posted on 5/4/22 at 2:04 pm to The Spleen
quote:
Skirt and hanger are both more flavorful than a ribeye.
I started buying sirloin cap steaks also called picanha) at the beginning of the rona when that is all Costco had. That is a flavorful cut of steak
Posted on 5/4/22 at 2:18 pm to Palmetto98
I think some clarification is in order. "Filet" is the cut, from the tenderloin. "Filet mignon" is the presentation - mignon being French for "pretty." Historically, a filet mignon would be bacon-wrapped, seared quickly on both sides, then cooked to temperature in a broiler or other form of indirect, non-contact heat.
When done properly, it is amazeballs. It will not be done anything resembling properly outside of a high-end steakhouse or at your home if you know what you're doing.
My go-to is ribeye because I prefer the flavor and the fattiness over filet, but that personal preference does not mean the ribeye is a "better" cut. If I'm at a high-end place and money isn't a factor, I'll have the filet, rare-going-on-medium-rare.
If you haven't tried it, give crushed rosemary a shot the next time you cook steak. Salt, pepper, garlic powder, and crushed rosemary combine with butter and the beef flavor to produce a wonderful taste.
When done properly, it is amazeballs. It will not be done anything resembling properly outside of a high-end steakhouse or at your home if you know what you're doing.
My go-to is ribeye because I prefer the flavor and the fattiness over filet, but that personal preference does not mean the ribeye is a "better" cut. If I'm at a high-end place and money isn't a factor, I'll have the filet, rare-going-on-medium-rare.
If you haven't tried it, give crushed rosemary a shot the next time you cook steak. Salt, pepper, garlic powder, and crushed rosemary combine with butter and the beef flavor to produce a wonderful taste.
Posted on 5/4/22 at 2:19 pm to Pax Regis
quote:
Agreed. Ribeyes are the best most flavorful cut. Filets are for women and dainty men.
Funny, my exes dad was a beta simp and he would always make us filets
Posted on 5/4/22 at 2:58 pm to Palmetto98
I love a T-bone
Page 8 of 8
Popular
Back to top
Follow TigerDroppings for LSU Football News