Why do I keep buying ribeyes when ...

[R8RFAN]

This steak will try to come apart where I marked it in yellow... To prevent this, take a wooden skewer and pierce the steak where the green dots are, also make sure the steak does not stick to your grill

[mikeyis4dcats.]

I split a $120 wagyu ribeye last night with a buddy. OMG. It was amazeballs.

[GloryDayz]

Originally Posted by mikeyis4dcats.

I split a $120 wagyu ribeye last night with a buddy. OMG. It was amazeballs.

Is that like splitting an affordable street walker? Flavorful.....

[mikeyis4dcats.]

Originally Posted by GloryDayz

Is that like splitting an affordable street walker? Flavorful.....

something like that

[GloryDayz]

Originally Posted by mikeyis4dcats.

something like that

I'd lick it dry in the pink parts.. Of course that's not saying much really... Rep!

[GloryDayz]

Two $5.99 a pound chuck eyes next to a $13.97 a pound rib eye. Yeah. Two nights in a row!!!

I'll update later after the blind taste test...

[GloryDayz]

Originally Posted by GloryDayz

Two $5.99 a pound chuck eyes next to a $13.97 a pound rib eye. Yeah. Two nights in a row!!!

I'll update later after the blind taste test...

OK bad news for all the meat snobs, the chuck eye won. It was more tender AND flavorful, and the lady next door thought it was nice that the fat that was in it were chunks large enough to cut away. But she drinks white wine, so I sorta discounted her opinion for the most part. Not to mention, I often times eat the fat...

In the end I was the only one who knew which was which (they never even saw the before pics), but even I had to admit that the chuck eye was not only equal, but had a better flavor and texture. Better cow perhaps?? Either way, at a $7.99 per pound difference even a tie in flavor and texture would have meant that the chuck eye won.

We've (the accountant and I!!) decided that neighborhood grill-outs over the fire pit - I've made my own fire pit modification!!! - just got much more affordable. LOL, like that matters!

[Marcellus]

Filet is the way to go all the time every time. Grilled some Friday night you could cut with a fork.

[GloryDayz]

Originally Posted by Marcellus

Filet is the way to go all the time every time. Grilled some Friday night you could cut with a fork.

Like hamburger....

[Marcellus]

Originally Posted by GloryDayz

Like hamburger....

Not sure what you mean there. Yea you can cut hamburger with a fork but a good filet is the best meat hands down.

Its not close and its also the reason it cost the most on average.

[GloryDayz]

Originally Posted by Marcellus

Not sure what you mean there. Yea you can cut hamburger with a fork but a good filet is the best meat hands down.

Its not close and its also the reason it cost the most on average.

Yup, it's a good cut too... I just think "tender" is just one characteristic of meat, and not the bottom line. It's a good cut, and more tender, but a flank steak many times has better flavor, but you have to chew it. So it's a hard choice (especially if you don't have teeth).

I think were trying to compare something different here, not the cost.

[Silock]

Originally Posted by Marcellus

a good filet is the best meat hands down.

It's certainly the most tender, but there is a lot more to meat than that.

[Fire Me Boy!]

Originally Posted by Marcellus

Filet is the way to go all the time every time. Grilled some Friday night you could cut with a fork.

How tender it is is not the first thing I judge a steak on...

[RJ]

I prefer ribeye on the grill. I like a strip steak pan seared with a sauce. Two great but different cuts.

[mr. tegu]

Filet mignon is expensive because of its rare combination of tenderness and low fat content. And because there is far less of it on each animal (about 8 lbs) as well as the often overlooked fact that a traditional round filet mignon requires an extra step of processing to shape it.