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Filet Mignon vs Prime Rib

I chose

  • Total voters
    33
I end up at high end steakhouses about once a month for work.

I often go for seafood, but when I get steak, I always get NY strip. Dry aged if available, but frankly, probably not worth the extra money.

Ribeye is way too fatty for me (as is prime rib) and filets are too bland. Porterhouse is just too big!
 
About once a year, this is my dream dinner.

prime-rib-2500.jpg
 
If that's the only choice, Prime Rib. Filet is the most tender, but far from the most flavorful.


If I had my real choice, it would be a 20-24oz bone-in ribeye, Angus, that has been dry-aged for 60-100 days (preferably 100).

If I had piles of cash lying around, it would be the same thing except genuine AA Waygo from Kobe.
 
beerftw said:
Of all the cuts of meat, I almost never hear o people bringing up tritip. It was big in cali and nearly non existent outside the state, It is basically bottom sirloin, or the bottom sirloin portion on the cow, and often used to make sirloin burgers everwhere else. We used to bbq them, they were tender and flavorfull, and surprisingly cheap, which is probably why they are used in sirloin burgers for restaraunts rather than sold as a whole cut of meat.

Brisket in texas is a staple, and nearly everyone here would take brisket over a top name steak. Ofcourse it is a leftover cut that used to be thrown out a long time ago, but leave it to texas ranchers who sold all their good cuts to pay the bills to turn the crappy cuts they had left into awesomeness.

Seriously though for me bbq or slow smoked tritip or brisket beats the pants off any steak, and if it does not, you did not do it right.
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Tritip has fantastic marbling. It is also really good for making western ribs.
 
Mr Person said:
If that's the only choice, Prime Rib. Filet is the most tender, but far from the most flavorful.


If I had my real choice, it would be a 20-24oz bone-in ribeye, Angus, that has been dry-aged for 60-100 days (preferably 100).

If I had piles of cash lying around, it would be the same thing except genuine AA Waygo from Kobe.
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Why Angus?
 
Thorgasm said:
Why Angus?
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In the US there is a certification (industry level) for the quality of beef and CAB (Certified Angus Beef) is the highest quality Angus available.
 
I went with other so I could say ribeye. If not given that choice I would have went with prime rib.
A piece of meat that I don't think gets enough credit is the tri-tip. I usually grill one once a week with a dry rub. Rare sliced thin on a bias. Stand alone, in a sandwich, with eggs for breakfast, or just pinch some out of the meat drawer for a snack. Mmmmm.
 
Thorgasm said:
Why Angus?
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It's a tasty breed. It's also not nearly as expensive as Matsusaka Wagyu, which I meant to say instead of Kobe, Wagyu, and which I believe involves feeding the cows beer when they don't have an appetite and regularly massaging them, to produce excessively marbled meat (read: glorious, saintly, and residing in that strange land beyond deliciousnesses' bounds).

Kobe and Kobe-style wagyu is similarly awesome. Kobe-style is cross-bred with Angus, and the flavor screams with beefy awesomeness.

Wagyu, Matsusaka:

matsuka.jpg

Amen
 
Lutherf said:
In the US there is a certification (industry level) for the quality of beef and CAB (Certified Angus Beef) is the highest quality Angus available.
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Well, there's also the USDA scale, select, choice, prime.

Demystifying USDA Beef Grades - Modern Farmer




Then there's the BMS scale from Japan:

beef-marbling-standards-chart_large.jpg

Japan might strike you as weird in many ways, but I will utter something that may be viewed as blasphemy: they might just know more about beef than we do.
 
Dragonfly said:
Where does one find such a thing????
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The Chicago Chop House, Chicago.

Costs a metric **** ton. Think it was like $75 when I was there. My wife and I don't have the money to eat like that except maybe once a year, but we were there following a friend's wedding and tacked a few days on.....got a little tipsy in a bar and decided that we would have a "we hate money" night.

It was worth it.




Otherwise, a place called The Meat House (MA) used to carry (1) Kobe-Style strips for 35-45/lb, (2) or dry-aged angus, 30ish days, 25/lb.

So basically, you need to shop around in very fancy steak houses or in all butchers within reasonable distance. Chances of success depend on foodie and/or rich person saturation.
 
Dragonfly said:
You're in a nice restaurant for a nice dinner on a special occasion. You don't mind spending the extra money to get what you really want.

Which cut of meat do you chose? Why?
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An aged, high quality, Angus cut of Ribeye grilled medium is my preference. I, usually, marinate my own steaks for 3 days in a soy and herb based solution. Prime Rib though is a better tasting cut of meat to the leaner Filet.
 
Dragonfly said:
Where does one find such a thing????
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Mr Person said:
The Chicago Chop House, Chicago.

Costs a metric **** ton. Think it was like $75 when I was there. My wife and I don't have the money to eat like that except maybe once a year, but we were there following a friend's wedding and tacked a few days on.....got a little tipsy in a bar and decided that we would have a "we hate money" night.

It was worth it.




Otherwise, a place called The Meat House (MA) used to carry (1) Kobe-Style strips for 35-45/lb, (2) or dry-aged angus, 30ish days, 25/lb.

So basically, you need to shop around in very fancy steak houses or in all butchers within reasonable distance. Chances of success depend on foodie and/or rich person saturation.
Click to expand...
David Burke's for one, actually specializes in bone-in prime ribeyes that he dry-ages in his own salt-lined cellar. You pick your personal steak by both cut and length of aging, and I know he goes up to at least 75 days on his regular menu, but also has higher ages as specials. I think he starts with 21, on the low-end. Of course, he charges accordingly with age. The cellar used to be open to view, but I'm not sure if that's still done as he's gotten extremely busy.

There's definitely been a resurgence of high-end steak houses in Chicago (not that they ever really declined), and bone-in aged ribeye seems to now be becoming more popular for those from outside of Chicago who visit, to the point many Chicago steakhouses that attract a tourist clientele are referring to it as a "Chicago Cut", similar to a 'New York' or 'Kansas City' strip.

Now if the rest of the country learned to order their steaks by also specifying 'charred' before the degree of doneness (as in 'charred rare'), they'd be in for an even better treat! :thumbs:

Edit: Here's a .pdf of the regular dinner menu, for reference.

http://www.davidburkesprimehouse.com/menus/James-Primehouse-dinner.pdf?d=20150716
 
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Chomsky said:
David Burke's for one, actually specializes in bone-in prime ribeyes that he dry-ages in his own salt-lined cellar. You pick your personal steak by both cut and length of aging, and I know he goes up to at least 75 days on his regular menu, but also has higher ages as specials. I think he starts with 21, on the low-end. Of course, he charges accordingly with age. The cellar used to be open to view, but I'm not sure if that's still done as he's gotten extremely busy.

There's definitely been a resurgence of high-end steak houses in Chicago (not that they ever really declined), and bone-in aged ribeye seems to now be becoming more popular for those from outside of Chicago who visit, to the point many Chicago steakhouses that attract a tourist clientele are referring to it as a "Chicago Cut", similar to a 'New York' or 'Kansas City' strip.

Now if the rest of the country learned to order their steaks by also specifying 'charred' before the degree of doneness (as in 'charred rare'), they'd be in for an even better treat! :thumbs:

Edit: Here's a .pdf of the regular dinner menu, for reference.

http://www.davidburkesprimehouse.com/menus/James-Primehouse-dinner.pdf?d=20150716
Click to expand...

Thanks. Never heard of that place. I'm about 1000 miles away from Chicago. :(
 
Chomsky said:
David Burke's for one, actually specializes in bone-in prime ribeyes that he dry-ages in his own salt-lined cellar. You pick your personal steak by both cut and length of aging, and I know he goes up to at least 75 days on his regular menu, but also has higher ages as specials. I think he starts with 21, on the low-end. Of course, he charges accordingly with age. The cellar used to be open to view, but I'm not sure if that's still done as he's gotten extremely busy.

There's definitely been a resurgence of high-end steak houses in Chicago (not that they ever really declined), and bone-in aged ribeye seems to now be becoming more popular for those from outside of Chicago who visit, to the point many Chicago steakhouses that attract a tourist clientele are referring to it as a "Chicago Cut", similar to a 'New York' or 'Kansas City' strip.

Now if the rest of the country learned to order their steaks by also specifying 'charred' before the degree of doneness (as in 'charred rare'), they'd be in for an even better treat! :thumbs:

Edit: Here's a .pdf of the regular dinner menu, for reference.

http://www.davidburkesprimehouse.com/menus/James-Primehouse-dinner.pdf?d=20150716
Click to expand...

Be careful with "charred" or you'll get well done. The steak needs to be "Pittsburghed".
 
Best steak I ever had was called the "Outlaw", from a Western Sizzler. Sort of a porterhouse plus extra, thick as your wrist, dry rubbed with herbs and spices and stuff. I had mine slightly charred outside and bloody rare inside, and it was delicious beyond description. I've had prime rib and filet and NY strip in fine restaurants that simply didn't compare.



Of course, I was RAVENOUSLY hungry at the time, which might have had something to do with my perception. :)
 
Lutherf said:
Be careful with "charred" or you'll get well done. The steak needs to be "Pittsburghed".
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Actually, I've heard of that term, but never used it nor heard anyone use it.

But around here in a decent place, if you say: "Charred XXX" (where 'XXX' = 'degree of doneness', they take the steak and initially slam-it on a super hot griddle for a bit to give a slight char on the outside, then finish it off using a dry heat method (ex: oven) to get it to the doneness you specify.

Done right, the result is a thin outside char, and beautiful homogeneous doneness inside. "Charred Rare" is the classic call, while I find "Charred Medium-rare" also works well for those that like med-rare.

I prefer mine "Charred Rare", where the rare is part-way to med-rare.
 
Goshin said:
Best steak I ever had was called the "Outlaw", from a Western Sizzler. Sort of a porterhouse plus extra, thick as your wrist, dry rubbed with herbs and spices and stuff. I had mine slightly charred outside and bloody rare inside, and it was delicious beyond description. I've had prime rib and filet and NY strip in fine restaurants that simply didn't compare.



Of course, I was RAVENOUSLY hungry at the time, which might have had something to do with my perception. :)
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The word "Sizzler" should be outlawed from any place that serves meat. You may not have seen the chain back east but in the 80's and 90's across the west the "Sizzler" chain became legendary for the crap they called food. Stray dogs would stand across the street from the restaurants and shiver at the thought they might need to rummage through the trash there one day.
 
Lutherf said:
The word "Sizzler" should be outlawed from any place that serves meat. You may not have seen the chain back east but in the 80's and 90's across the west the "Sizzler" chain became legendary for the crap they called food. Stray dogs would stand across the street from the restaurants and shiver at the thought they might need to rummage through the trash there one day.
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worse than mcdonald's?
 
Militant_Vegan_ said:
worse than mcdonald's?
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McDonald's comes with already lowered expectations. This chain was supposed to be a step up from fast food and it was OK at first but totally went to hell in a handbasket. The last time I saw one was in Boise in the late 90's.
 
Dragonfly said:
You're in a nice restaurant for a nice dinner on a special occasion. You don't mind spending the extra money to get what you really want.

Which cut of meat do you chose? Why?
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Greetings, Dragonfly. :2wave:

While all steaks are great, given a choice, I choose a NY Strip steak every time! Yum! I like them done medium well, but tending toward rare as opposed to charred.
 
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Lutherf said:
McDonald's comes with already lowered expectations. This chain was supposed to be a step up from fast food and it was OK at first but totally went to hell in a handbasket. The last time I saw one was in Boise in the late 90's.
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Sizzler was like Ponderosa, if I remember it right.

Gristle and bone with edges of fat.

My parents took us to one once for a rare restaurant meal. Never went back again.
 
Threegoofs said:
Sizzler was like Ponderosa, if I remember it right.

Gristle and bone with edges of fat.

My parents took us to one once for a rare restaurant meal. Never went back again.
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That's the place. Ponderosa was another one of those steak buffet places that were all around back then. They were all pretty bad.

When I was stationed in Colorado Springs there was a place (may have been what Goshin was talking about) called Western Sizzlin that was a little better and allowed you to pick your steak from a butcher counter but even there the salad bar was the main draw.

One of the best meat places I ever ate at was the Bastrop Meat Market in Bastrop, TX. The town was damned near non-existent and we'd just pass through there on our way to some army annex but the BBQ was killer. You'd just push your tray along and they'd load it up with all the brisket, sausage and chop you could carry. At the end of the line someone would slap a couple of slices of white bread on top of the pile, wrap the butcher paper, take your cash and send you on your way. I'm not so sure it was as "World Famous" as they claimed on the sign but it was damned good eats!
 
I avoid red meat at the current time, mainly for health reasons.. but if I was going to indulge myself, I would go for a standing rib roast, and yorkshire pudding.

And although Texas generally is a wasteland, they DO have damn good beef there.
 
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