Posted on 01/18/2021 5:39:59 AM PST by mylife
Forget the filet mignon.
A great poet once said, "beef is what’s for dinner." Unfortunately, that dinner -- at times -- can be wildly overpriced and not nearly as well-marbled as it should be. What gives?
We hate to break it to you, but you’re likely ordering a cut of beef that’s totally overrated while overlooking another criminally cheap option that still tastes great. Price point does not determine quality!
Thankfully, a group of chefs from around the country shared with us their secret cuts under the condition that they also got to talk trash about filet mignon (and a couple other cuts, but mostly filet mignon). Seriously, quit with the filet mignon obsession and try one of these beefy alternatives instead:
(Excerpt) Read more at thrillist.com ...
It’s the main thing in my chili.
A marinated Tri-tip is good on a hot grill. High heat for about 5-7 min on each side and then put over on the cooler side of the grill for a few minutes. No longer than 25 minutes on the grill. Best to eat it all same day because I don’t think it re-heats well. Tenderloin is great wrapped in bacon, well seasoned, and cooked on a smoky grill with medium heat Take your time cooking it. Let the smoke get into it. Just my opinion.
I agree with that as well. Sirloin is excellent. However, I don’t think anything out there beats a cut of prime rib. Personal preference.
I always have success with Flat Iron even though my wife likes her portion well-done.
Jim forbids, Salon here but this is an interesting article, I bet Hillary has some in her purse...
I use foil. Tried paper but just not as juicy. I understand the adding more smoke flavor, but I prefer juicy and falling apart. I brine/marinade overnight.
I’ve never heard of those alternative cuts such a hanger steak.......
Flat iron steak is popular with my friends. I’d never heard of before moving to TN. It’s really good, I think.
“Marrow and tongue on the underrated list? Maybe if I was starving.”
My grandmother used to make pickled heart and tongue. It was good stuff. She also made a point of not letting the marrow go to waste. It’s all good. Waste not, want not.
No matter what your favorite cut is, you might want to think about getting your fill now. If they get the GND through congress, your beef eating days will be over.
One of my favorites are chuck eyes. Not common on the supermarket shelf because there only a few that can cut from each carcass and the butchers usually spirit them away for themselves. Very tender, fatty like rib eyes but at half the cost.
I eat a ton of steak and rib eyes are my hands down favorite.
I sous vide cook my steaks. PERFECT EDGE TO EDGE cooking every single time. Then you pop them on the grill or broiler to sear the outsides, crisp up the fat.
Standing rib roast is my favorite. Definitely more flavorful than a filet mignon. I like to get a 3-ribber at Publix when it’s on sale for $8.99/lb...
Sirloin cooked medium rare is great assuming the spice mélange or marinade is right. Eat it cut in thin strips...delicious. Also more real meat per pound than a rib eye
Same, rare. Plenty of horseradish.
We now purchase USDA prime strip steaks from SAMS. It is outstanding beef and unparalled in flavor
Also...... Sam’s sells cod and Salmon fillets that are very very good.
The Denver cut is one of my favorites, probably the most marbled cut even on lover grade beef.
I’m with you on sirloin. My favorite beef in every way, and occasionally very affordable, between $3-$4.
For the sight challenged
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.