feeling a little emasculated

[arenaissanceman]

If you find Rib-Eye too *****, as many do, then Strip should be your choice. It's the other end of the Porterhouse and is basically the bridge between the Rib-Eye and the Fillet. Not as much fat as the Rib, more fat than the Fillet. Plus, no fat piling up on your plate.

 

[Faded501s]

The cut depends on personal preference, mood and appetite. When choosing a cut you are basically looking at texture and taste.

The ribeye is considered a "man's" cut because it's usually bigger. It contains fat (marbling) that should pretty much disintegrate when cooked (no more than medium), making it nice and tender and juicy. It has a nice combination of taste and texture. No sauce usually but it is done.

Filets have little flavor and when done right (on the rare side) should pretty much melt in your mouth...no sauce (ever!) or knife required (if it's a good one). NY strip on the other hand, is not as tender as the filet but has more flavor. They are usually cooked medium to medium/well and some add a little A-1 or other steak sauce.

The T-bone is NY strip on one side and filet on the other making it the best of both worlds (and is usually my choice done medium/well).

A really good piece of meat should be dry-aged. Most of the bigger steakhouses wet-age their meats but better ones like Smith & Wol will dry-age.

 

[arenaissanceman]

Originally Posted by Faded501s

Filets have little flavor and when done right (on the rare side) should pretty much melt in your mouth...no sauce (ever!) or knife required (if it's a good one)
I have yet to see anyone eat a Filet with a fork only. Or a spoon for that matter.

 

[chobochobo]

Hmm, all this talk reminds me of the NY strip steak I had at Smiths and Wollenskys. Yummmm.

 

[Faded501s]

Originally Posted by arenaissanceman

I have yet to see anyone eat a Filet with a fork only. Or a spoon for that matter.

Then maybe you should try ^^^ Smith & Wol's

 

[romafan]

Do people still serve filet mignon w/ Bernaise sauce?

 

[GQgeek]

Originally Posted by romafan

Do people still serve filet mignon w/ Bernaise sauce?

I do.

 

[GQgeek]

Originally Posted by Violinist

If you don't like fat, then you'd love the 18oz bone in filet mignon at queue de cheval. It's rare that they have it, but it's great. Only $60...

Heh, you really like that place eh? 18oz is huge.

 

[edmorel]

Originally Posted by GQgeek

I do.

That goes without saying.

 

[itsstillmatt]

Originally Posted by GQgeek

Heh, you really like that place eh? 18 inches is huge.

OK, now we are just getting too much info.

Bearnaise sauce is pretty good, but steak with a little butter is so much better.

 

[edmorel]

Originally Posted by iammatt

OK, now we are just getting too much info.

Bearnaise sauce is pretty good, but steak with a little butter is so much better.

Steak with butter is heaven.

The 18 inch comment was such an easy layup that I figured I'd just let it be.

 

[GQgeek]

Originally Posted by iammatt

OK, now we are just getting too much info.

Bearnaise sauce is pretty good, but steak with a little butter is so much better.

Just because you give me good info doesn't give you the right to mis-quote me!

 

[GreyFlannelMan]

Originally Posted by Get Smart

Filet is my choice. I like a steak where when I'm done there's nothing left of it. Ribeye is good too, but comes in after a good 11oz filet.

My choice as well, although I usually go for the 7 oz....love a good bernaise, but also butter. Steak au poivre is nice too.

 

[countdemoney]

Originally Posted by romafan

Do people still serve filet mignon w/ Bernaise sauce?

Don't get saucy with me Bernaise!

t-bone for me.

Kobe is fascinating. They brought it out, and it was completely marbled. Almost like bacon. A few minutes on the grill and the fat was gone and the taste was heavenly. Definitely save up and try it some time.

 

[GQgeek]

Originally Posted by countdemoney

Don't get saucy with me Bernaise!

t-bone for me.

Kobe is fascinating. They brought it out, and it was completely marbled. Almost like bacon. A few minutes on the grill and the fat was gone and the taste was heavenly. Definitely save up and try it some time.

I definitely will. I usually avoid steak at restaurants but maybe it's time.