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.

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

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

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

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.

Got some filtet mignon on sale at Costco for the same price as sirloin and ribeye. So I made a marinade and let it sit in the fridge for a couple of days. I set it out to come to room temp. About 3 hours. Put the grill and cast iron griddle on. Put it on high, let it come to about 600 deg air temp, about 950 griddle temp. 5 minutes a side and boom.

Sofa king good. Crust is perfect and interior is perfectly rare.

http://i247.photobucket.com/albums/g...psc69ec50f.jpg

I still prefer the strip lol

JFC A Filet is down the list on my cut of steak.

Sure, it's tender. The flavor profile just cannot hold up to a ribeye or strip.

I gotta have me some marbling; filets are overrated. Good, don't get me wrong, but ribeyes are by far my favorite.

I'm not sure what is more ridiculous to me:

1. The crap that I keep learning about how our "food" is produced, or

2. The large majority of people who don't give a shit about it.


Any time I start talking about the shit I have read, a few of my friends roll their eyes and tell me I'm making a big deal out of nothing and there's nothing wrong with heavily processed garbage they constantly eat. Meanwhile, they are getting fatter and fatter, they are sick more than me, their allergies are getting out of control, they can no longer compete with me in any sort of physical activity or sport, and they appear to be aging twice as fast as me. If people would just stop buying that shit, they'd stop making it. I promise.

When it's cooked right, the strip is my favorite. Ribeyes are more consistent, though. That extra fat makes it hard to screw up.

Recently, the local grocer had strips on sale for 4.98/lb. Needless to say, I've been eating well lately. But now I'm out... :sulk:

Because a ribeye is the best cut. I do like strips a lot as well. Most overrated cut is the filet mignon.

Not most overrated but definitely most overpriced

I picked up a flank steak today for 4.99/ lb. It was pretty good.

No, it being overpriced is just one reason it's overrated.