Filet mignon

Overrated and, quite frankly, a bottom tier steak cut

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  1. 2 months ago
    Anonymous

    My parents like it as they don't like to eat fat.

  2. 2 months ago
    Anonymous

    If you cook it well done, it is absolute shit. Medium rare, it is fantastic and tender.

    • 2 months ago
      Anonymous

      >tender
      but bland. not enough fat and flavor for it to be worth it, it's the pseud's cut

      • 2 months ago
        Anonymous

        you're not seasoning it properly

        • 2 months ago
          Anonymous

          Wypipo, amirite?

          • 2 months ago
            Anonymous

            >being told to put salt and pepper on her steak makes her seethe about Black folk
            kys

            • 2 months ago
              Anonymous

              >her
              Woaaah I'm a tourist here. There are girls on Culinaly? She should post her breasts if so (I am being 100% serious)

    • 2 months ago
      Anonymous

      Wasted, filet is best basically raw, it should be warm at most. It's tender enough that you can actually eat it this way, that's the whole point. Of course, it's also excellent literally raw, as long as you slice it thin.

      https://i.imgur.com/m1zTb47.jpg

      For me it's the chuck eye. It's a lot of fun to say and you can tell whether you're in a butcher shop or a meat store when you ask for one. My biggest steak gripe is people who insist that everything be cooked to the same temperature. If you've eaten all your steaks rare, try cooking your next fatty ribeye or strip at least to medium. The results may surprise you.

      >If you've eaten all your steaks rare, try cooking your next fatty ribeye or strip at least to medium.
      This anon knows, I still will only to go at most medium-rare, but a good ribeye is best that way. The fat is going to start to soften at a higher temperature than you would cook a leaner steak. If I had a poorly marbled ribeye I would eat it rare, if I had a really good steak I would cook it longer.

      • 2 months ago
        Anonymous

        Fight me, but a charred ribeye has it's place in my dining room (on my plate)

  3. 2 months ago
    Anonymous

    thanks for telling us you have shitty taste

  4. 2 months ago
    Anonymous

    false, it is a top tier steak for skewering and taking on marinade.

  5. 2 months ago
    Anonymous

    what's the ideal cut for getting someone to stop being vegan?

    • 2 months ago
      Anonymous

      ribeye, cooked medium

    • 2 months ago
      Anonymous

      Prime rib, medium.
      Share your portion though

    • 2 months ago
      Anonymous

      a medium rib eye. However, you shouldn't attempt to eat an entire one, you'd feel bad. Share one

      • 2 months ago
        Anonymous

        Prime rib, medium.
        Share your portion though

        ribeye, cooked medium

        https://i.imgur.com/m1zTb47.jpg

        For me it's the chuck eye. It's a lot of fun to say and you can tell whether you're in a butcher shop or a meat store when you ask for one. My biggest steak gripe is people who insist that everything be cooked to the same temperature. If you've eaten all your steaks rare, try cooking your next fatty ribeye or strip at least to medium. The results may surprise you.

        Wasted, filet is best basically raw, it should be warm at most. It's tender enough that you can actually eat it this way, that's the whole point. Of course, it's also excellent literally raw, as long as you slice it thin.

        [...]
        >If you've eaten all your steaks rare, try cooking your next fatty ribeye or strip at least to medium.
        This anon knows, I still will only to go at most medium-rare, but a good ribeye is best that way. The fat is going to start to soften at a higher temperature than you would cook a leaner steak. If I had a poorly marbled ribeye I would eat it rare, if I had a really good steak I would cook it longer.

        these are all the same person

  6. 2 months ago
    Anonymous

    Ribeye is more over-rated too fatty it's just globs of fat in some places
    Strip is the best one perfect fat to meat ratio
    Tenderloin is just boring

    • 2 months ago
      Anonymous

      >Ribeye is more over-rated too fatty it's just globs of fat in some places
      bullshit.

    • 2 months ago
      Anonymous

      This is correct. The NY steak is the patricians choice

      • 2 months ago
        Anonymous

        For me, it's the Kansas strip, medium rare.

    • 2 months ago
      Anonymous

      You've only had bad Ribeye cuts your entire life. My condolences.

  7. 2 months ago
    Anonymous

    This is absolutely true. Unless you're one of those people who seriously care more about texture than taste, this steak is only good for having with a sauce.

    • 2 months ago
      Anonymous

      >only good for having with a sauce.
      Steak in general is just an excuse to shove sauce down your throat.

      • 2 months ago
        Anonymous

        The pasta thread is
        <<<<<< that way

  8. 2 months ago
    Anonymous

    Is there a cut more overrated than tomahawk? Used to be a fringe mid tier cut and then became stupidly popular because of performative masculinity losers jerking it off over the fact it's bone in and named after a weapon.

    • 2 months ago
      Anonymous

      It would be except this is the first I've heard of the meme

  9. 2 months ago
    Anonymous

    You'll think differently when your balls drop.

  10. 2 months ago
    Anonymous

    behold, the humble strip steak

  11. 2 months ago
    Anonymous

    >Overrated and, quite frankly, a bottom tier steak cut
    yes, I use it to make burritos.

  12. 2 months ago
    Anonymous

    Boneless Top Sirloin steak, 100% Angus.

  13. 2 months ago
    Anonymous

    Boneless Top Sirloin steak

  14. 2 months ago
    Anonymous

    STEAK FRITES

  15. 2 months ago
    Anonymous

    MMM YUMMY I JUST LOVE C HOMP DOWN ON GRISTLE AND FAT MMM SO TASTY IS THAT UMAMI WAOOWWWW I LOVE FAT NOM NOM NOM JUST CHEWING ON PURE FAT I'M SO FRICKING BASED WAOWWWWWWW OH I'M GONNA CREAM MY BIG BOY PANTIES BECAUSE I'M SO HECKING BASED FOR EATING PRIME RIB NOW THAT'S A GOOD BOYS MEAL NOW THAT'S A REAL SIGN OF A MAN YUM YUM YUM *CHEWING* JUST NOTHING BETTER THAN EATING FAT HOLY MOLY I'M SO FRICKING WWASWOWOw

  16. 2 months ago
    Anonymous

    For me, it's flap steak, because it's cheap.... but I try to rationalize it by posting images of flap steak with a superimposed cowboy on Pinterest with captions like "If you can't enjoy steak at its worst, then you don't deserve steak at its best."

  17. 2 months ago
    Anonymous

    For me it's the chuck eye. It's a lot of fun to say and you can tell whether you're in a butcher shop or a meat store when you ask for one. My biggest steak gripe is people who insist that everything be cooked to the same temperature. If you've eaten all your steaks rare, try cooking your next fatty ribeye or strip at least to medium. The results may surprise you.

    • 2 months ago
      Anonymous

      Never seen this before. Is it just a chuck roast cut into steaks and cooked the same as a regular steak?

      • 2 months ago
        Anonymous

        no, its similar to ribeye but usually cheaper and a bit fattier

      • 2 months ago
        Anonymous

        Yes.

  18. 2 months ago
    Anonymous

    >best steak
    >nobody said cube

    You ivory tower bourgeoisie ELITISTS.

  19. 2 months ago
    Anonymous

    GOOD filet mignon is the best. Ribeye is amazing, too, but it's so fatty and heavy feeling. Filet mignon flakes apart and dissolves in your mouth. But at the end of the day, you can't judge steak based on what cut it is, they always vary.

  20. 2 months ago
    Anonymous

    You are partially wrong. It is an excellent cut. But it is not worth the price to buy one and cook it. Go out to a restaurant and order one that has an actual good chef is how you eat them. Which makes it a boujie cut of beef. And anyone selling you “American” wagyu for real wagyu beef prices deserves to be anally raped with hot sauce bottles.

  21. 2 months ago
    Anonymous

    i like the humble cd cut

  22. 2 months ago
    Anonymous

    Wrong.

  23. 2 months ago
    Anonymous

    >he said whilst attempting to chew on an unseasoned hoof

  24. 2 months ago
    Anonymous

    I cooked this last month for the first time and I have no fricking clue what the point is. I guess it's cheaper than a full steak or something but really what's the point? There's hardly any meat, less than a burger.

    • 2 months ago
      Anonymous

      >There's hardly any meat, less than a burger.
      What have you smoked? It's pure meat and that's the whole point of a filet.

      • 2 months ago
        Anonymous

        There's barely any meat for the price you pay, what's the point when you can get something with way more value for the same price or cheaper

  25. 2 months ago
    Anonymous

    for me its the rump/sirloin

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