LogFAQs > #897771266

Kineth posted...

xyphilia posted...

I ordered both a ribeye and t-bone steak on different occasions. Both had so much fat/gristle substance that I spent the meal just removing it so I could eat the actual meat part.

Never seen the term steak filet on a menu but I'll double check.

Filet mignon, son.

Filet Mignon is just an overpriced cut of meat butchers use to make profit. Any piece of meat can taste as good as a Filet if enough love is put into it.

But on topic, Never order Steak at a restaurant. They overcharge for the cut of meat, and you can cook a better cut at home to the temp you enjoy eating it. Rather order Ribs myself, as they usually take their time doing a slow cook overnight which is something that I don't have time to duplicate.

Higher cuts of meat need less time on the BBQ or Pan, while lower cuts of meat(like a Flank) need lots of salt left a few hours to tenderize in the fridge(when I say lots of salt, I mean lots of salt. Coat that SOB thickly, wash it off before your going to cook it, it will break down the fibers which cause it to be tough)