[xander_g]

Filet mignon has been my go to. I like the blue cheese filet mignon at the keg.

Great, now I want a steak.

[Condorll]

Originally Posted by Nighthawks

That’s my grill go-to.

Yes I do Costco NY with Peppercorn sauce, Filet's with Bearnaise and Rib Steaks with Montreal steak seasoning, no sauce. Try grilling the Louisiana hot link sausages at Costco when your doing the steaks, awesome!
https://evergoodfoods.com/wp-content...tLinkFront.png

[bagekko]

Chateaubriand for the win! Only place I know guaranteed to have it is Bern's.

[M-technik-3]

Originally Posted by bagekko

Chateaubriand for the win! Only place I know guaranteed to have it is Bern's.

Bernie's in Chicopee has been closed now for since 2022. Shame it was a staple of my diet on Sunday sneaking out of Drill like everyone else to wait in line for a table. It was great for a nice conductor cut of prime rib.

At home it's a porterhouse which has a filet and a ribeye.

[RickFLM4]

Originally Posted by M-technik-3

Bernie's in Chicopee has been closed now for since 2022. Shame it was a staple of my diet on Sunday sneaking out of Drill like everyone else to wait in line for a table. It was great for a nice conductor cut of prime rib.

At home it's a porterhouse which has a filet and a ribeye.

Porterhouse is filet and NY strip. Also, I think he was referring to Bern's in the Tampa area but might be wrong.

[Josh-PA]

Originally Posted by M-technik-3

Bernie's in Chicopee has been closed now for since 2022. Shame it was a staple of my diet on Sunday sneaking out of Drill like everyone else to wait in line for a table. It was great for a nice conductor cut of prime rib.

At home it's a porterhouse which has a filet and a ribeye.

A porterhouse is a T bone w a larger filet + short loin(NY strip, not ribeye). Strip loins come from under the back bone of the cow whereas the Ribeye which comes from the rib usually near the neck.

[CamasM3e93]

Restaurant: filet

Home on the grill: ribeye

Slummin’ it: hanger!

[dradernh]

Originally Posted by Condorll

NY with Peppercorn sauce

Yes, still on the short list of great beef preparations!

Originally Posted by bagekko

Chateaubriand for the win!

That's a great cut when you're feeding a table. It's one I haven't seen in a standard supermarket meat case since the 60s in San Francisco. Maybe that's related to the price of filet mignon in recent decades, or maybe it's a cut that is commonly available due to demand only in certain parts of the country.

I ran into that with butterflied pork chops, which I've only seen in the case in Arkansas. That was a long time ago, too, though. (I should probably have posted this in the 'You know you're old when...' thread, huh? )

[bagekko]

Yup St Pete/Clearwater, my #1 fav restaurant in the US, also has amazing tar tar..

Originally Posted by RickFLM4

Porterhouse is filet and NY strip. Also, I think he was referring to Bern's in the Tampa area but might be wrong.

[Bongoxxx]

Originally Posted by rbryantaz

Hmm these statements are quite contradictory. A prime rib is just a ribeye that is not cut into individual steaks but is instead roasted whole... My issue with the Prime rib is that it often doesn't get any sear.

IMO filet is by far the most overrated steak. My overstatement: real steak people don't order the filet minion!

There are many steak houses where all steaks are prime except for the filet (because they know that real steak lovers don't order it anyway). The filet is tender sure but it has so much less fat that it is the least flavorful cut. My wife and I have made some good filets but usually that is because they are coated in herb butter or some other extra fat.

I always cringe when people order a well done filet, they might as well order a can of dogfood.

-Rich

So ‘real’ steak lovers prefer eating fat over meat? Or, smother it in some other fat like butter or oil to make it taste better?

I hear those ‘real’ steak lovers also prefer medium rare to well done with a side of ketchup

I’ll take a filet, blue rare any day every day over other cuts, less ‘flavored fat’ and actual meat taste. All it needs is some salt and pepper rub and good to go.

I cringe when anyone orders at a restaurant or asks me to cook anything more than rare…if you want more then that, I’ll cook you a burger (ground trimmings from the filets I cut) anywhere from medium rare to hockey puck.

[M-technik-3]

Originally Posted by Josh-PA

A porterhouse is a T bone w a larger filet + short loin(NY strip, not ribeye). Strip loins come from under the back bone of the cow whereas the Ribeye which comes from the rib usually near the neck.

Thanks for correction thought it was ribeye. Either way for at home that's my choice

[Condorll]

Originally Posted by RockCrusher

The steaks look outstanding!

I like a good rib eye steak. When steak was a common dish for lunch/dinner that's generally what I ordered.

But I changed to fillet mignon for dietary reasons. Fillet mignon has less fat and is a smaller portion.

Sure I didn't have to eat the entire rib eye in one sitting but taking home rib eye to have as a leftover it just wasn't quite the same in leftover form.

After I cook a Costco NY or Rib Eye I cut it in half (acutally 60/40) and share it with my wife. That's how we get portion size down to roughly a Filet weight.

[vreihen16]

Originally Posted by Bongoxxx

So ‘real’ steak lovers prefer eating fat over meat?

We prefer to call it properly-marbled for ribeyes, where evenly spread tiny pockets of fat enhance the flavor of the surrounding meat.....

[gatorfast]

I cringe when people cringe over how someone orders their steak. What do you care?

[UncleWede]

Originally Posted by Bongoxxx

if you want more then that, I’ll cook you a burger

Or chicken

[dreamingat30fps]

Originally Posted by Bongoxxx

So ‘real’ steak lovers prefer eating fat over meat? Or, smother it in some other fat like butter or oil to make it taste better?

I hear those ‘real’ steak lovers also prefer medium rare to well done with a side of ketchup

I’ll take a filet, blue rare any day every day over other cuts, less ‘flavored fat’ and actual meat taste. All it needs is some salt and pepper rub and good to go.

I cringe when anyone orders at a restaurant or asks me to cook anything more than rare…if you want more then that, I’ll cook you a burger (ground trimmings from the filets I cut) anywhere from medium rare to hockey puck.

Poser. Masking all that meat flavor in salt and pepper. Might as well put some A1 on that bitch.

As an actual real steak lover I prefer mine still on the cow.

[vreihen16]

Originally Posted by dreamingat30fps

As an actual real steak lover I prefer mine still on the cow.

I have a friend who orders his filet "so rare that a veterinarian can still save it" every time that I'm in a restaurant with him.....

[saphirschwarz.f48]

Nothing quite like a good ribeye, medium rare of course. Also, anything beyond medium is ruined (I'm being very lax here ) and can't be saved

[UncleWede]

Snake River delivered 4 dry aged NY, 4 regular Prime NY, and a tri-tip. Maybe Friday night dinner

[dradernh]

Originally Posted by UncleWede

Snake River delivered 4 dry aged NY, 4 regular Prime NY, and a tri-tip. Maybe Friday night dinner

Have you previously bought from Snake River?

[MoeTE87]

Filet medium rare!

I smoked 12 pounds of beef tenderloin for Easter and it was amazing! Pretty much 12lbs of filet! Pricey but sooooo damn good!

[UncleWede]

Originally Posted by UncleWede

Snake River delivered 4 dry aged NY, 4 regular Prime NY, and a tri-tip. Maybe Friday night dinner

OK, which one of you yeah-whos changed my order. I opened up the box and found 2 dry aged, 4 NY, and 4 Ribeyes. So I went back, checked my email, and sure enough.

Originally Posted by dradernh

Have you previously bought from Snake River?

I have several hundred "points" with them now. I usually wait for some sort of special then go and stock a few morsels in the freezer. It's nice that they are individually vacuum packed. I can match people with steaks if someone randomly comes by.
Wife really likes the zip-up insulated bags that things get shipped in, too