shit now i want steakIll buy you a steak
but i'm poor. i can barely afford chicken some months.
That doesnt look like any filet Ive ever seen. I dont typically bother with filet though unless Im buying a whole beef tenderloin. Not enough marbling.Ive literally never seen a filet with that much fat attached.
My favorite steaks to cook and eat are ribeye and picanha, but I mostly cook strips as thats whats usually on sale.
I dry brine overnight with Diamond Crystal kosher salt, then grill indirectly using a charcoal fire at around 225 / 250 grate level until it hits an internal temp of 110-115, then remove the grate, open the vents to get the fire into inferno mode, take them in, pat them dry with paper towels, coat with olive oil or beef tallow, freshly ground black pepper, and garlic powder, then sear them over a roaring fire using the cold grate technique. Perfection.
If anybody ever wants to know how everybody else cooks their food, post a topic about yourself cooking food. Everybody will then have no other option but to say Id have done it this way!Why is this such a sore topic for you
even if you say, I was just getting something cheap and cooking it on the stovetop, people will have no other choice but to show you how wrong you are when cooking the food that youre eating
its pretty insane
Why is this such a sore topic for youWhats sore about it, my friend?
Ive literally never seen a filet with that much fat attached.Even if you ignore the fat, it didn't have the right shape, so I don't know what sort of cow it came from, but if that's a filet, it was fucked up.
Even if you ignore the fat, it didn't have the right shape, so I don't know what sort of cow it came from, but if that's a filet, it was fucked up.The right shape
I would use a high smoke point oil first to sear and add the butter later to basteClarified butter would be fine to sear though. I just dont like searing in the house because I dont want the smoke in there.
Then I guess youve never cut meat
https://gamefaqs.gamespot.com/a/forum/9/9c277bf2.jpg
The center muscle of it looks like it could be a fillet but no idea why they added all the fat with it unless they wanted to overcharge for the weightThats exactly why they left the fat on.
The right shape
jesus Christ
The center muscle of it looks like it could be a fillet but no idea why they added all the fat with it unless they wanted to overcharge for the weightThe didnt add all the fat
It wasn't up to snuff.I dont understand the reference >_>
It WAS something to sneeze at.
It didn't have the range.
You might be able to dispose of a vampire with it because he'd sooner think it a stake than a steak!
Ill buy you a steaksweet thanks
come to my house, Ill cook it for you too
I dont understand the reference >_>
There was only one reference there, the rest was me just being my weird self.What the fuck did I just watch
https://youtu.be/lrLO0F-nKYs?t=301
The didnt add all the fatMaybe a visual of what filet actually is on a cow would help them. It was a bad cut, and so probably unusual for most, but the price is almost like an apology, so I see why it had its appeal. Also, the fork comment made my mouth water. But Im also a huge filet fan, easily my favorite part of a cow.
what in the
they just have a bad meat cutter, its not that hard to explain. When youre cutting a tenderloin if you have a huge fat strip you either cut around it or you cut through it. If youre somewhere that truly checks your waste, you cut through it and hope for the best, if you dont and you only want quality you cut around it.
Ive cut every kind of steak, and besides porterhouse (because of the saw), tenderloin was always the hardest to cut to spec.
The right shapeYeah beef tenderloinparticularly the Chateaubriandis very round. The lean part of that steak looked like a cone. So unless the butcher fucked up the cut so bad he cut off part of the meat in addition to leaving that huge chunk of fat along the tenderloinpresumably to scam people into paying for useless weight, its just a weird example of that cut.
jesus Christ
The didnt add all the fatHe didnt say it like they literally attached the fat. Leaving that much on is literally adding to the weight for a higher price. If not, that butcher is simply a bad butcher.
what in the
they just have a bad meat cutter, its not that hard to explain. When youre cutting a tenderloin if you have a huge fat strip you either cut around it or you cut through it. If youre somewhere that truly checks your waste, you cut through it and hope for the best, if you dont and you only want quality you cut around it.
Ive cut every kind of steak, and besides porterhouse (because of the saw), tenderloin was always the hardest to cut to spec.
Maybe a visual of what filet actually is on a cow would help them. It was a bad cut, and so probably unusual for most, but the price is almost like an apology, so I see why it had its appeal. Also, the fork comment made my mouth water. But Im also a huge filet fan, easily my favorite part of a cow.Have you had picanha? The steaks are sliced with the grain so that when you cut the steak its against the grain. The result is almost as tender as a filet, but it has marbling somewhere between a filet and a ribeye, so it has more flavor. Winds hands down IMO.
Have you had picanha? The steaks are sliced with the grain so that when you cut the steak its against the grain. The result is almost as tender as a filet, but it has marbling somewhere between a filet and a ribeye, so it has more flavor. Winds hands down IMO.I have, actually, quite a bit. Im still a filet fan. Dont get me wrong, Im not sleeping on any steak, I just love that tender meaty all beef taste that is filet. But there are definitely times for other cuts.
If price is no factor, I think I'd actually prefer a well marbled prime new york strip. Never had it because of price but wrapped up ribeye cap would be really tasty. Feel like ribeye is good but too many times it comes with unnecessary fat and gristle.Interesting. Ive had the opposite experience where Strip has more gristle than ribeye and isnt as tender.
I am in the camp where filet is not too high because the lack of flavor. Super tender though, but I can make almost any cut filet tender using sous vide.
Interesting. Ive had the opposite experience where Strip has more gristle than ribeye and isnt as tender.
I definitely agree filet lacks flavor though. Its also especially overpriced given that reality.