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DT is zerging the hell out of the ancillary forvms lately.
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Filet mignon
- Thread starter itsstillmatt
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omg who would have thought the threak would turn into this. i am so surprisedOriginally Posted by kwilkinson
Did I win, bro?
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Me and my bros
At the steakhouse
Crushin some filets
And gettin after some brewdogs
We livin the good life
Me and my bros
Dragon
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I don't think there is a superior cut, but just preference and what you feel like eating at the time. For filet, I usually go with grass fed, and rib eye corn. If I feel like having a piece that is tender like a filet, but with a lot more flavor, I go to the Japanese butcher which sells a wider variety of cuts to suit your preference.
Infrasonic
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Best restaurant Ribeye I had recently was done sous vide then sear finished in the pan, medium rare. Gorgeous.
HORNS
Stylish Dinosaur
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I almost butterflied it, placed a thin strip of bacon inside, tied it up and roasted it.Originally Posted by iammatt
What about a thin strip of guanciale instead of bacon? I'm just thinking this because then you don't have the smoke adulterant (unless you want it).
UpperWestie
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NYStrip>Ribeye>FilletOriginally Posted by Rambo
Its a girls steak. dunno, just doesn't have a lot of flavor, too lean.Originally Posted by Xericx
sure, its tender and its easy to cook without screwing up, just seems so unsatisfying eating it. in a sandwhich its not bad though.
+1
Probably been a poast before, but what about grass fed vs. corn fed??
I've never done a side by side taste test. I liked the grass when I had it, but can't say i liked it because it was grass. Perhaps I liked it because was a little less *****/turbocharged marbling.
spertia
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NYStrip>Ribeye>FilletOriginally Posted by Rambo
Agree. I was a vegetarian for many years, but when I decided to start eating meat again, my first steak was a filet. My wife had always loved the cut and had always gone on and on about how wonderful it was. Even after trying it several times, I was pretty meh on filet. Then one day we gave NY Strips a try, and I was suddenly like, OH, NOW I GET IT! STEAAAAAKKKKKK!!!
Now my wife prefers NY Strip to filet as well....
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What about a thin strip of guanciale instead of bacon? I'm just thinking this because then you don't have the smoke adulterant (unless you want it).Originally Posted by HORNS
I wanted the smoke taste. I did, on your rec, start getting beef from Golden Gate. It is excellent. Nice guys too.
otc
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who hates filet mignon??Originally Posted by mharwitt
Douchebag elitist steak "lovers" who probably couldn't tell a prime cut from choice let alone properly cook it (gotta go to morton's bro)
Sure there are lots of people who would never order a filet when presented with other options based on personal taste, but a lot of the people who proclaim to "hate" filet probably couldn't tell it apart from a ribeye if you cut them into bite size pieces and did a taste test...they just think its a "***** steak"
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Filet is my favorite cut when I eat steak with a sauce (poivre, bearnaise...) but if I'm eating it simply grilled or with some Dijon, I prefer a ribeye.
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I recently bought some skirt steak from my butcher rather than from the mexican market where I've gotten it before and I was shocked at how tender and tasty it was.Originally Posted by Baron
Is skirt steak the same as bavette in French? If so, I love that cut - bavette aux Ã
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Is skirt steak the same as bavette in French? If so, I love that cut - bavette aux ÃOriginally Posted by gdl203
No. Sometimes skirt steak is labelled bavette here, but the bavette you traditionally eat with shallots is flap steak in the US.
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