- Joined
- Feb 17, 2002
- Messages
- 14,663
- Reaction score
- 105
I used to be all filet all the time, but I found you usually have to do so much to it to add flavor and fat (wrapping it in bacon, etc) that I came to enjoy a New York or top sirloin that can stand pretty much on its own. And I'm not a fan of lots of thick marbling. I hate getting a big bite of chewy fat.