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It depends on how much you wish to pay, no thanks for paying 50 q for 150 g of fillet. Buy it from your butcher and cook it as a tartar.
Give me a medium rare ribeye and I'm very happy.
"Sirloin can be cooked to either rare, medium rare or get the fuck out of my restaurant."
So many incredible cuts and steaks, and this expert chose fillet đ€Ł Add some ketchup and aioli, too!
Have essentially tried every cut of beef (besides picanha unfortunately), thereâs something to love about all cuts.
But the combination of beefiness and tenderness of a well cooked piece of prime top sirloin is the cut that really exemplifies âsteakâ to me.
Ribeye only way to go. Just over medium due to the fat.
In 2024 people still think pink inside is rawđ€Šââïž our work fed us prime rib and some people were complaining saying âhow dare they feed us raw meat!â
I prefer juiciness and flavor of tendernessâŠ
People are challenged by ribeye tasting too good?
Could be that British peoples mouths are so rotten that they need tender meat more than prefer it to flavour. Something they can gum down with their bit of lager
Anyone choosing a fillet over a ribeye⊠is someone I donât agree with
đ€ą bri ish people
I love a good rump steak, but it has to have a nice thick cap of fat on the outside.
Hanger or skirt any day, more cost effective too. Flavour over tenderness.
Not sure what yâall call it over there but the Denver steak is the best and most slept on cut of beef. Like a New York strip with better marbling
Fillet is overrated, but at the same time while it may not be as flavorful as a ribeye or a flat iron, it's not like it's flavorless.
Fillet has an excellent taste and is very tender, but it's still overrated overall. Way too expensive you can get the flavor and similar tenderness with other cuts
Ribeye Rare all the way for me
Fillet is king!
Y'all really out here pronouncing the "t" in filet tho?
But fillets got no fat!!! So Iâm guessing you add the fat somewhere along the cook. Why not start with a piece that has some fat and then add even more flavour.
Oh I thought he said filler and I was like WTF I would want filler beef
Gotta question this guy saying filet is his favorite. Everyone knows fat=flavor a filet is lean as it comes. T bone is the best because u get the strip, and that little bit of filet still on the bone.
I've really started to enjoy a flatiron steak
(Great for the GP% too)
FiLeT iS mOrE tEnDeR – WRONG! Filet is a great way of increasing mark-up on steaks and patting fools with their money. It sounds âfancyâ but in reality, unless itâs highly-marbled, itâs a very lean cut. Rib eye is the superior cut and everyone that knows anything about steak will confirm this.
Watch the flames, chef.
All the butthurt people in the comments because he prefers a filet, lol. I love a good filet, a nice prime tenderloin is sublime, and I also love a good ribeye, which I eat more often. Ribeye for everyday, filet for a treat, there's room for both in my kitchen and on my grill.
Always preferred flavour over tender. I'd rather chew something delicious than take one bite of something mild
All of them pls
Flavor over tenderness all day.
I find the term âflavour profileâ odd. What does the word âprofileâ add? Seems redundant to me. Yes Iâm boring.
Hey Fallow I was wondering im wanting to do a turducken or meatball recipe have u got a recipe or could u possibly show one thanks
Looking at the marbling on those steaks, I can understand why you go with filet. Get yourself some USDA prime ribeye and that competition is going to be over pretty quick.
If your favorite cut of beef is fillet, we canât be friends.
Give me that ribeye untrimmed. Nothing tastier than seared fat đđ
Anyone picking fillet as their favourite steak does not love steak
Lol lost all credibility with preferences for filet