I enjoy how many posters have put up their best ways of cooking. It must be bringing the caveman out in many! Let me say that ALL the ways of preparing look great and would not mind trying all of them. Can we get a cars and steaks outing?

lunch today...tenderloin
 

:)
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brown stuff is carcinogenic (just likie any long chemical name with chloro- in it)

a couple of useful rules of thumb...

The best steak advice ever is "ONLY EAT FILET MIGNON".
All other cuts are a waste of money and a rip off.
You get 2 good bites and a bunch of fat and grizzle.
In this way, FILET MIGNON is the best value and cheapest steak per bite.

I just cook mine in a saucepan. Works every time.

:rolleyes:

The tenderloin has very little flavor, since it is so lean. You do want flavor in a steak,... otherwise why bother?

I'll eat a filet if it's cooked Oscar style, or au poivre, or has a French style pan sauce... otherwise... no thanks.

JR

That is the worst steak advice ever, unless you love sawdust. then, sure.

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or, as an alternative for those who prefer drumsticks:


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A 2" marbled Porterhouse for me...thank you very much.
The butchers are calling this a T-bone, lately.

Enzo1, you certainly know your meats, I must say. :D
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That looks very edible. http://forums.pelicanparts.com/support/smileys/clap.gif

I always make a sauce of some sort to serve with filet. A brandy/cream sauce is an excellent choice.

Ian

Edit: And I tried cornstarch ontop of my rub on the strip steak last night. It DID crust it up a bit more.

I love Filet Mignon (and think it has a great flavor). I get nice bacon wrapped filets from a local butcher, but lots and lots of other steak is also very tasty. I don't like the texture of fat/gristle, so I trim like mad (after the steak is cooked). There are lots of great steaks that have fat and great flavor.

I love Filet Mignon (and think it has a great flavor). I get nice bacon wrapped filets from a local butcher, but lots and lots of other steak is also very tasty. I don't like the texture of fat/gristle, so I trim like mad (after the steak is cooked). There are lots of great steaks that have fat and great flavor.

Anything that is not FILET MIGNON is basically like eating a mouthful of rubber bands. Literally not even edible. A waste of every penny since you're eating a pile of rubber bands. LOL, I would literally rather eat dog ****. Steak is the most overrated food on the planet. 99% of steak is pure garbage. FILET MIGNON is the only steak worth eating because it truly kicks ass.

Well, that's proof enough for me.

noob.




You can get a prime cut of many "lesser" grades of meat, that will kick any choice or select grades of Filet Mac Poodle.

ROFL.

His logic is pretty much impossible to argue with.

We've all been so wrong all of this time. After learning these facts, I'm afraid that we are going to be overrun by cattle.

Fixed it for you.

And yet you keep posting on this thread....

Let me clear this up. "Tender" meat of any sort is the opposite of "flavorful."

Cuts with little connective tissue (fascia) will be tender. But those (and some other "items") are what makes muscle tissue flavorful.

So you have to cook flavorful meats a long time to make them easy to chew.

This applies to cows, chickens, pigs, etc. etc.

The only type of flesh that is an exception to this that I have ever had is girl flesh.