Posted on 01/18/2021 5:39:59 AM PST by mylife
Forget the filet mignon.
A great poet once said, "beef is what’s for dinner." Unfortunately, that dinner -- at times -- can be wildly overpriced and not nearly as well-marbled as it should be. What gives?
We hate to break it to you, but you’re likely ordering a cut of beef that’s totally overrated while overlooking another criminally cheap option that still tastes great. Price point does not determine quality!
Thankfully, a group of chefs from around the country shared with us their secret cuts under the condition that they also got to talk trash about filet mignon (and a couple other cuts, but mostly filet mignon). Seriously, quit with the filet mignon obsession and try one of these beefy alternatives instead:
(Excerpt) Read more at thrillist.com ...
Properly prepared beef tenderloin is great. Ribeye is one of my least favorite cuts because I really dislike having to cut around fat and gristle, and eating gristle and bigger chunks of fat is gross.
My favorites are beef tenderloin, hanger steak, tri-tip, bavette, and brisket.
Tri tip is a California staple....and has been forever. When my family from Arkansa, Oklahoma, etc come out and we grill some for dinner, I’m always amazed that they’ve never heard of it.
I am a huge fan of filet mignon. I don’t like chewy steaks. I will occassionaly eat NY strip or sirloin. And I love a good long fork tender eye of chuck roast.
The fat on ribeye is nirvana.
Both very good. Every eat tacos de lengua? They're my favorite. Oh, and lengua is beef tongue. It justs sounds better in Spanish.
Trip-tip steak is BIG in the Santa Barbara area of CA. Something to do with the local Indians who specialized in it.
I can make any of it highly rated just by dumping cubed pieces in a crockpot for 6-8 hours, add a couple packets of dried French Onion soup mix...and some brown gravy mix towards the end to thicken it up.
Ladle it on a bed of rice along with some side vegetables.
Yum.
Tri-tips are sometimes on sale at Aldi’s. When it is, I feast on them while the sale it on.
Yes we like it better also.
Agree. I grill outside less in the winter up here in the North. Been having great success with searing on cast iron on the stove top then putting the same pan right in the oven. Fortunately and unfortunately I have 3 big teenage sons so I usually only get one portion...it goes fast
I may be mistaken but it looks like “hanger” steak is where we get fajita meat. Maybe it is the flank.
Do you drop your brisket in an ice chest to rest for a couple hrs after it hits internal temp?
Funny you say that. The first time I ever had tri-tip was when I was a student in Santa Barbara. Had never even heard of it before then. Since that time, it has been my #1 choice for grilling. Just wish I could still get abalone steaks like we used to in SB. Abalone and tri-tip on the grill together can’t be beat.
I eat them, but would rather have a skirt steak.
I buy based on look and marbling. I am very often prefer chuck steak
Cod is only good if it is flash frozen at the point of harvest;
Salmon is only good if it is wild caught and eaten within one or two days of harvest, (usually not obtainable in the lower 48, except CA, WA and OR)
The best Cod is the Pacific variety;
The best Salmon are Wild Caught are in preference 1) Alaskan, 2) Washington State Sockeye (Red) and Chinook (King), followed by Coho (Silver);
Chum (Dog) and Pink (Humpy) salmon are pretty much dog food.
Abalone makes lobster seem like shrimp.
So damn good.
My guess is if “I” cooked marrow or tongue, it would taste like marrow and tongue. These guys are super-duper chefs and they have years of experience making all of this stuff taste good.
I will not be firing up the grill for tongue tonight. I guess I could flail around and get a decent sirloin done.
We had that yesterday.
Growing up in a big family with little money-—this was the go-to Sunday dinner. Toss in some veggies and cook some parker house rolls and six people in an 800 sq foot house felt like kings.
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