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Originally Posted by Fire Me Boy!
Yeah, there's a bit of fat between the eye and whatever they call the meat around the top, but I'd take a ribeye over any other cut, and it's not even close. Next would be strip, then way down would be porterhouse/t-bone and then filet. What the filet has in tenderness it gives up in flavor.
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I had a bad experience with rib-eye at what was supposed to be a good steak restaurant. At least half of it was gristle. I’ve avoided them ever since.
I’m a filet guy, but I cook it in bacon fat and serve with a red wine reduction/shallots/rosemary sauce. It might not be pure STEAK, but its damn tasty.