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Prob filet mignon
I concur.
Ribeye for me. The spinalis dorsi is packed full of goodness. A filet is tender but usually lacks flavor. Although if you ever get the chance to eat Wagyu filet, it is a wild experience.
Picanha is also great. Flank steak is a cheaper and underrated cut, but it is full of flavor.
All good points. Love the tenderness of the filet but Can’t argue against the flavor of the ribeye
yea ribeye especially well marbeled with the spinalis is hard to beat
Tri-tip BBQ for days, the flavor and texture kicks the snot out of everyone else. Honorable mention to the filet mignon.
I love Ribeyes as much as the next guy but I've also really gotten into some of the non-prime cuts recently. Flank and skirt are amazing with a good marinade. Onglets are probably the best cuts of all - super tender as long as you don't go over med rare and they have a ton of flavor.
Filets have to be the most overrated - zero taste and are massively overpriced.
agreed, ditto on flank and skirt
Second the comment above, I will take pretty much anything over a filet every day of the week
Whole Foods Beef Filet Mignon or Bison Filet
Fillets are typically bought by women. Great cut. Very tender. For some reason they don’t have as much flavor as other steaks.
I say they’re typically bought by women because that’s what Marco Pierre White said in a steak video, but also what my father told me as well as an my old GM when I worked at a club in college.
T-Bones are great because you get a choice of two cuts. Ribeyes and New York strips are the best if you’re at a restaraunt.
One of the reasons they don't have as much flavor is due to less intramuscular fat.
The filet is a cut from a muscle that is not worked very much and results in tenderness but is located in an area that receives fewer deposits of fat. Also, only a small amount is butchered from the cow, which is a factor in driving up its price, usually making it the most expensive cut.
No they aren’t, you just made that up unless you have a source.
Marco Pierre white. Can you read dawg
Someone really didn’t like me saying Filets are for the ladies… I’m sorry. It came from the words of legendary chef Marco Pierre White. How dare you question him you weasel of a man?
If you claim the quote came from this chef, why do you have no evidence of him saying it?
You also can’t beat a good flat iron
Ribeye #1, NY Strip #2.
What’s the most prestigious cut?
Ribeye, Medium. I kinda like more tough, but only with ribeye specifically. Plus I have been known to get sick more easily.
Grass fed and grass finished.
Bone in ribeye
NY strip all day
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