Well obviously a T-bone is close, but give me the broader filet mignon side and smaller NY Strip side that the Porterhouse puts on the table any day of the week.
Sauteed in a super hot pan no more than 5 minutes total with a dab of evoo in the pan, lightly salted and generously peppered. Or grilled over real charcoal...
You wanna argue?
2. Skirt steak.
3. Porterhouse.
In that order
Not for my blasphemies: I often prefer steak frites (hanger) from a bistro to a fancy primal cut. I generally think lamb chops are better than steak, by a healthy margin. And I might feel the same way about Italian sausage.
Now here is the odd part. Most steaks I eat rare to medium rare. For ribeye I like it close to medium. This gives the extra fat time to render and bast the meat. It also gives more time to breakdown some of connective tissue, something the ribeye has more of than a porterhouse. Let it rest for 5-10.
avacado oil is what I use when I need a high temp oil. But EVOO has a great flavor not found in your grape seed, etc
We found an avacado spray oil in the supermarket and put it on all meats while grilling. You can put on the Evoo after it's grilled if you want the flavor.
Another great thing to do with thinly cut filet is to make a steak diane. It's my go to "impress a girl" meal. I linked to Gordon Ramsay's recipe. It's outstanding.
https://www.youtube.com/watch?v=9rWZNHkrsNg - ( New Window )
I mentioned my objection to the streaks and nodes of fat running through the ribeye and apparently that doesn't annoy many here like it does me. But you should at least understand that those nodes and streaks are NOT what makes this or that cut "tastier". It's the fine grained fat within the flesh that gives real prime grades and cuts their superior flavoring, as well as dry aging which is kinda rare to find nowadays (pun intended.) Thick streaks of fat that one finds within the rib eye as well as outside it when butchering or trimming a whole rib eye bone in roast, as well as on the entire perimeter of a Porterhouse or T-bone, barely contribute to flavor. They do increase to the greasiness of the steak, if left untrimmed. But it's no substitute for good marbling.
Filet mignon, or tenderloin, the smaller side of the T-bone or Porterhouse, is indeed a less flavorful cut than the ribeye or the sirloin side of the Porterhouse because it is in fact less well marbled. But in this specific flesh you don't need the marbling for tenderness at all; it is by far the tenderest cut of the entire animal.
And one person's "less flavorful" is another's "more delicate".
When we can find a large thick cut of Porterhouse, as one might find in rural Tuscany when ordering bisteca Chiantigana, the less flavored, less marbled, half step more cooked filet side goes to my wife. I take the rest and gnaw on the bloody meat at the bone...
Have another comment or two to make later.
Another great thing to do with thinly cut filet is to make a steak diane. It's my go to "impress a girl" meal. I linked to Gordon Ramsay's recipe. It's outstanding. https://www.youtube.com/watch?v=9rWZNHkrsNg - ( New Window )
That sounds delightful.
Now here is the odd part. Most steaks I eat rare to medium rare. For ribeye I like it close to medium. This gives the extra fat time to render and bast the meat. It also gives more time to breakdown some of connective tissue, something the ribeye has more of than a porterhouse. Let it rest for 5-10.
Totally agree. I'm a medium rare guy on Strip but closer to medium on Ribeye for the exact reasons you stated. Also, I don't cook Hanger steak... but I agree with those touting it. When cooked right it is an unbelievably tasty cut of meat. I like it as much as strip.
Another great thing to do with thinly cut filet is to make a steak diane. It's my go to "impress a girl" meal. I linked to Gordon Ramsay's recipe. It's outstanding. https://www.youtube.com/watch?v=9rWZNHkrsNg - ( New Window )
This looks awesome, thanks for the info and linkie!
and the fillet part of the porterhouse is always a disappointment - fillet needs to be served thinly sliced carpaccio style
and the fillet part of the porterhouse is always a disappointment - fillet needs to be served thinly sliced carpaccio style
I I also agree -- you can;t under cook a rib eye -- it needs to be cooked enough so the fat starts rendering
Thread winner! Butter tender and more flavorful than any of the more well-regarded, common cuts.
The insane Tomahawk chop. Too scared to even attempt it.
It's a matter of personal taste, but I (and apparently others here) find it boring. It's too lean to have much flavor, and the texture can be somewhat grainy. Fat means flavor...praise the lard!
That's definitely overstating it. But while it's the most tender, it is one of the least flavorful cuts. Which is why it's often served with some kind of sauce to jazz it up.
Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.
Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.
Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.
Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.
Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.
It also lends itself very well to sauced steak dishes like "au poivre", "Forestière", and "Bordelais" crowned with a lump of fresh poached marrow. Because there is no bone or streaks or lumps of fat hidden under the sauce with a properly trimmed fillet mignon or tournedos.
The secret is how it's cooked. It has to be very rare, that way it has lots of flavor.
Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.
Screw that white hot pan and having to disconnect your smoke detector...
It also lends itself very well to sauced steak dishes like "au poivre", "Forestière", and "Bordelais" crowned with a lump of fresh poached marrow. Because there is no bone or streaks or lumps of fat hidden under the sauce with a properly trimmed fillet mignon or tournedos.
I don't wanna go down Highway 10 again but clearly you don't know any 10 supermodels, let alone have any knowledge of their diets.
Little secret: beef fat is low on their list of edibles...