Quote:
Originally Posted by Colly Wolly
I have a question related to this comment that I would like settled.
In January I was in New York on business and went with some colleagues to Mark Joseph Steakhouse down by the Brooklyn Bridge in lower Manhattan. Great steak there by the way. The waiter made the comment to the effect that the filet is for people who don't really like steak, while the ribeye is the tastier, most legit cut of meat for true steak enthusiasts.
I took umbrage to this comment as I much prefer a tender filet to a ribeye, and steak is one of my favorite foods, if not my favorite.
Is this waiter correct, and, if so, why? Please advise.
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I understand what your waiter was saying and I agree with him to a point, but I wouldn’t say, “a FM is for those who don’t like steak.” Here is my reasoning: cuts from the tenderloin (filet mignon, etc,) are the tenderest cuts of meat, but, IMHO, they don’t have a ton of steak flavor, but they are delicious.
I do like rib cuts – ribeye, etc. However, I only like ribeye steaks when I grill them at home, because they tend to be fatty and I can trim them how I like.
When I go out for steak I almost always order New York Strip and sometimes a Porterhouse (more $$) because they have marbling, like the ribeye, yet are close the tenderloin so they also have some the super tenderness too.
But that’s just me.