Marrow and tongue on the underrated list? Maybe if I was starving.
Brisket is over rated? Sacrilege.
But the dude was from Austin, so what do you expect.
As for cooking it correctly, there are lots of ways to do it, but you can always tell when it was done wrong, because they put sauce on it.
If you have to put sauce on a brisket, you messed it up.
If you don’t want to read the article, Tri-tip and Hanger steak were the most under-rated cuts popular among the chefs......
I agree with article, adding regular sirloin is better than NY Strip.
Et an eye round last night. Not enough fat to make it tender well done. Have to eat it pretty rare. Tasty though.
I butcher my own venison. You really must remove any fat as it is not like beef fat, it is tallow and tastes like stinky wax in your mouth. Marinated and cooking it lightly (rare) is the way to go. Or ground with beef or
Pork fat is another way.
If ya gotta splurge and want a taste & texture extravaganza, forget the steak and go with a dry-rubbed eye of round roast.
Bought a full beef tenderloin for Christmas ($94).
Immediately cut out the Chateaubriand and served that for dinner, two nights (Christmas and the next day). Froze the remaining tenderloin.
Took it out of the freezer a few days ago and thawed it in the fridge. Had filet mignons (cooked 3 and we ate 2 for dinner and one left over for my lunch the next day).
Had two remaining filet mignons (6oz each). Cut/split those into 3oz portions and pounded flat and made Emiril Lagasse’s Steak Diane (3.4K reviews and all 5 star).
Couldn’t find the veal demi-glace so I had to make my own which is quite time consuming. But, I froze the extra so I’ll have it for a little while now. Next time, I’ll think ahead and order it online.
Best $94 I ever spent.
I kind of agree about the tenderloin. My wife loves it, but she is not as big a fan of beef as I am. It requires a sauce to have any flavor, IMO. I like ribeye the best and sometimes a strip if it is well marbled. I have never been able to cook flank or hanger steak without it being too chewy, so I avoid them.
This is the highest grade of beef with the most fat marbling. This meat is very tender and only accounts for about 2.9 percent of all graded beef. U.S. Prime is usually reserved for high-end dining establishments. Because this grade of beef has such a high level of fat marbling, it is excellent for dry-heat cooking methods. These include roasting, grilling, frying, broiling, and baking.
I love a good chuck roast cooked in the crockpot.
I always have success with Flat Iron even though my wife likes her portion well-done.
I’ve never heard of those alternative cuts such a hanger steak.......
One of my favorites are chuck eyes. Not common on the supermarket shelf because there only a few that can cut from each carcass and the butchers usually spirit them away for themselves. Very tender, fatty like rib eyes but at half the cost.
I eat a ton of steak and rib eyes are my hands down favorite.
Standing rib roast is my favorite. Definitely more flavorful than a filet mignon. I like to get a 3-ribber at Publix when it’s on sale for $8.99/lb...
We now purchase USDA prime strip steaks from SAMS. It is outstanding beef and unparalled in flavor
Also...... Sam’s sells cod and Salmon fillets that are very very good.
The Denver cut is one of my favorites, probably the most marbled cut even on lover grade beef.
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.
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.