LogFAQs > #897771552

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Topic	Does steak typically have a lot of fat/gristle etc?
gunplagirl 03/14/18 4:41:10 AM #17:	Ivany2008 posted... 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) My mom used to at least once a year get a box of steaks from a sizzlers, before they do anything to them. And for just over what they paid for the box. The quality, unf. But typically I have top round or bottom. Lower fat content and what's there isn't too rubbery, so what little bits there are that are too chewy will end up being visible before you even cook it. --- Pokemon Moon FC: 1994-2190-5020 IGN: Vanessa <cite>gunplagirl posted [p:897771552] in Does steak... [t:76403954]...</cite> <quote><cite>Ivany2008 posted...</cite> <quote><cite>Kineth posted...</cite> <quote><cite>xyphilia posted...</cite> <quote>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.</quote> Filet mignon, son.</quote> 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)</quote> My mom used to at least once a year get a box of steaks from a sizzlers, before they do anything to them. And for just over what they paid for the box. The quality, unf. But typically I have top round or bottom. Lower fat content and what's there isn't too rubbery, so what little bits there are that are too chewy will end up being visible before you even cook it. --- Pokemon Moon FC: 1994-2190-5020 IGN: Vanessa</quote> ... Copied to Clipboard!
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