Objectively? That's wild. Filets are for the ladies that don't like the taste of beef. Yes, that's intentionally hyperbolic to play into your comment about people looking down on filets, but there is some truth to it. Filets just don't have much flavor. I guess if you're fancy you can say that they are subtlety flavored, but outside of their texture, there's just nothing there that gets me excited. The cap of the ribeye, on the other hand, is the most flavorful bite of beef there is and maybe my favorite bite of food period.

As far as gristle goes, if you're getting gristle in your ribeye, that's just an indicator of shitty quality meat. I never have gristle in the ribeyes I buy and cook at home. Now, if you're getting one at Outback or Lone Star, then you get what you pay for.

1587 Prime - Mahomes & Kelce’s KC Steakhouse
 

Filets are very good for preparing with additions such as a mushroom sauce or something else. Nothing to complain about at all. But they are overpriced due to their reputation and also availability. There’s just far less tenderloin in each animal. It’s like 6-8 lbs per animal and rib loin (ribeye) is like 70-80 lbs per animal.

It's the only steak they have to wrap in bacon to get real men to eat. All the little ladies love it though.

yeah, properly cut ribeyes don't have gristle. If you're getting gristle in a ribeye, they're cutting it wrong, or they're labeling a different cut as ribeye. I've heard locally that some places are calling chuckeye steaks=ribeyes, but i don't know for certain that's true.


Just as an aside, the tongue has a very beefy flavor. Obviously, it's not a steak cut, and you'd never throw it on the grill, but about once a month I run down the street to the Filiberto's and grab a couple lengua tacos. Sooo good.