5 ms·
It's my understanding that the filet is preferred for dishes like this because it's not the 'top shelf' product that it is often made out to be Steak au poivre
by kunwon1 3y ago
It's my understanding that the filet is preferred for dishes like this because it's not the 'top shelf' product that it is often made out to be
Steak au poivre, for instance, is traditionally prepared with the filet
Now using a ribeye, I would consider that a waste
- hnav 3y agoit's because filet has very little flavor of its own
- CamperBob2 3y agoTry some A5 wagyu and report back on that.
- QuercusMax 3y agoThat's totally different, comparing A5 wagyu filet to normal prime filet is ridiculous.
- CamperBob2 3y agoOh. OK.
- deaddodo 3y agoEspecially when the grades+breeds you're using to describe the meats are specifically describing fat content. It's like saying "I don't like slim milk because it's low-fat" and responding "try Whole milk". Yeah, no duh, that's the whole conversation.
- CamperBob2 3y agoSigh. The term used was "filet." A ridiculous generalization was posted and corrected with a perfectly-cromulent counterexample, which was duly downvoted for triggering someone's cognitive dissonance. Life goes on.
- LeafItAlone 3y agoInsult me however you’d like, but I’d almost always prefer a filet over ribeye (or any other cut).
- noSyncCloud 3y agoIt has become very faddish in the past ten years or so to claim that any steak without tons of fat has "no flavor" [sic]. Of course fine filet has tons of flavor – it's clean and intensely beefy and very tender – it's my preferred cut as well. But I don't need every bite of meat I eat to be drowning in fat.
- hnav 3y agoit's not just fat, compare for example to an outside skirt steak, it is no more fatty but much more flavorful