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We love filet mignon. We slice them about 1 1/2" thick, and wrap each one in bacon, securing the bacon with toothpicks. Then grill them. You can season them salt/pepper, olive oil or butter before grilling.
Location: My heart is in Wyoming, my body is soon to follow.....
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We usually eat T-bones if we're grilling at home, always look for a big tender side(the small side is the tender). If we're eating out I prefer a filet, very tender no fat or gristle, and they're generally cut nice and thick. Ribeyes are also a good choice if you have a good butcher. I buy all of our steaks at my hometown meatblock in Nebraska, when we're back visiting we load up. It's corn fed beef that he hangs for 30-40 days, it makes all the difference in the flavor of the meat. People who marinade steaks do so because they've never had a good cut of meat.
Location: My heart is in Wyoming, my body is soon to follow.....
745 posts, read 4,065,276 times
Reputation: 333
Quote:
We love filet mignon. We slice them about 1 1/2" thick, and wrap each one in bacon, securing the bacon with toothpicks. Then grill them. You can season them salt/pepper, olive oil or butter before grilling.
It's all a matter of opinion but personally I can't stand this done to my filet. Nicer restaurants do not wrap filet's in bacon.
We usually eat T-bones if we're grilling at home, always look for a big tender side(the small side is the tender). If we're eating out I prefer a filet, very tender no fat or gristle, and they're generally cut nice and thick. Ribeyes are also a good choice if you have a good butcher. I buy all of our steaks at my hometown meatblock in Nebraska, when we're back visiting we load up. It's corn fed beef that he hangs for 30-40 days, it makes all the difference in the flavor of the meat. People who marinade steaks do so because they've never had a good cut of meat.
Thank you that is what I am looking for experience from those who eat steak for what it is.
Yet I am getting posts of what to cover it with and what to have on sides??
I want user experience with different quality of steaks and why each one is different
It's all a matter of opinion but personally I can't stand this done to my filet. Nicer restaurants do not wrap filet's in bacon.
Well, the OP did say he/she was going to grill it themselves. I just gave my opinion on how we like it. I never said how "nicer restaurants" cooked it. We personally don't eat in cheap steakhouses, just FTR. Come to think of it, I doubt a cheap restaurant could even afford to serve filet mignon.
Bacon or no bacon, I still think filet mignon is the best cut of steak.
When it looks like there's more meat, than the white stuff (that's the fat), then I choose it.
Hey: if any of you are in Prescott Valley, Arizona stop over at Poor Red's Steakhouse. That's the best steakhouse here, in this part of Az. I went last week (it was my first time) and I had the best lean, cut Sirloin in my entire life!! I can't wait to go again, sometime. They have the best steaks and food, that I've ever had...Try it, if you ever come down here...
Phone number: 928-759-3512 (they don't have their address listed, sorry).
Thank you that is what I am looking for experience from those who eat steak for what it is.
Yet I am getting posts of what to cover it with and what to have on sides??
I want user experience with different quality of steaks and why each one is different
Sunny, I have been experimenting w/ various cuts of meat for a long time. I am glad to share, but must ask - what would you like to do with your steak? Do you want to know about the different cuts so you will know what to order when at a restaurant? Or when you are checking out the meat section at the grocery store?
Cause I got the feeling you may be thinking . . . various ways of fixing steak . . . such as grilling . . . or broiling . . . or using in various dishes (beef burgundy), etc.
I will be glad to give you more info once i know what you really want to do w/ that steak (other than enjoy it!)
For ex., if you are wanting to do steaks for a crowd on a budget, I would suggest buying a shoulder roast and having the butcher cut into thick slices . . . then letting it rest for a while in a nice marinade . . . I will be glad to share some of my favorite marinades . . .
Or if you want to know what to fix yourself and your sweetie on the grill . . . I would suggest a nice ribeye or T-bone . . . and no matter what anyone tells you . . . I don't flip that steak but ONCE.
So if I know what really is "at steak here" - I will be glad to tell you my experiences, for whatever they are worth!
Sunny, I have been experimenting w/ various cuts of meat for a long time. I am glad to share, but must ask - what would you like to do with your steak? Do you want to know about the different cuts so you will know what to order when at a restaurant? Or when you are checking out the meat section at the grocery store?
Cause I got the feeling you may be thinking . . . various ways of fixing steak . . . such as grilling . . . or broiling . . . or using in various dishes (beef burgundy), etc.
I will be glad to give you more info once i know what you really want to do w/ that steak (other than enjoy it!)
For ex., if you are wanting to do steaks for a crowd on a budget, I would suggest buying a shoulder roast and having the butcher cut into thick slices . . . then letting it rest for a while in a nice marinade . . . I will be glad to share some of my favorite marinades . . .
Or if you want to know what to fix yourself and your sweetie on the grill . . . I would suggest a nice ribeye or T-bone . . . and no matter what anyone tells you . . . I don't flip that steak but ONCE.
So if I know what really is "at steak here" - I will be glad to tell you my experiences, for whatever they are worth!
Thank you for those who suggested to go with a butcher or ask a butcher when buying a steak.
Thank you ontheroad for that website but it was mainly a search engine offering recipes least part I kept crossing.
Thanks anifani821 basically I want to know the different grades.
either for restaurant consumption or grocery buying.
Base on what you posted rib eye or tbone is top of the line?
I would like a steak that is just a juicy steak that I do not have to cut around bunch of fat or bone to enjoy it.
I dont care for steaks that are too chewy or bristle.
When shopping for steak what are things to look for and try to avoid.
I recently went to the butcher shop here in Pueblo and asked for a good Sirloin cut about 1 and a half inch thick.
Sirloin can be as tender as filet and has plenty of flavor. It may not be as popular as a T-bone or Porterhouse, but hey! For the price, it's great. I also wouldn't turn down a good New York Strip or a Ribeye. If you get the Porterhouse, you get the NY Strip and some filet.
I grilled this Sirloin about 7 minutes a side and it was 32 ounces pre-cooked;
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We personally don't eat in cheap steakhouses, just FTR. Come to think of it, I doubt a cheap restaurant could even afford to serve filet mignon.
tell me what you want to do with it
