Filet Mignon Or Ribeye? - Page 2 - Off Topic (Non Trade) - Contractor Talk

Filet Mignon Or Ribeye?

 
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Old 03-14-2015, 08:02 PM   #21
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Re: Filet Mignon Or Ribeye?


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Originally Posted by illbuildit.dd View Post
Any of you guys baste your steak with melted butter? Restaurant trick
Baste? I call it soaking.
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Old 03-14-2015, 08:06 PM   #22
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Re: Filet Mignon Or Ribeye?


I get tenderloins from the club I worked at through the chef. She takes the silver skin off and trims it for me. I cut into large portions and freeze individually (vacuumed sealed)

I'm most at home with a filet whether it's on an open fire, grill or cast iron frying pan.

I vote filet.
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Old 03-14-2015, 08:08 PM   #23
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Re: Filet Mignon Or Ribeye?


Filet Mignon But I'm certainly not picky, we had hot dogs for supper tonight
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Old 03-14-2015, 08:10 PM   #24
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Re: Filet Mignon Or Ribeye?


Tube steak.....
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Old 03-14-2015, 08:25 PM   #25
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Re: Filet Mignon Or Ribeye?


How about flank steak....yum
or a good old beefsteak...lol those are fun
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Old 03-14-2015, 08:27 PM   #26
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Re: Filet Mignon Or Ribeye?


Bone in Ribeye.
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Old 03-14-2015, 08:28 PM   #27
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Re: Filet Mignon Or Ribeye?


How many of you eat the grizzle? That plays into it for me. I love a juicy ribeye too but I carve it apart
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Old 03-14-2015, 08:28 PM   #28
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Re: Filet Mignon Or Ribeye?


#1 Ribeye, bone or not....

On the rare side of medium rare....

Bleu cheese butter by taste....

#2 NY Strip, same as above

#3 tied w/#2 T Bone or Porterhouse....as above

For different meals the venerable Tri-Tip & Flank/Skirt steak....

Then Prime Rib....
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Old 03-14-2015, 08:32 PM   #29
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Re: Filet Mignon Or Ribeye?


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How many of you eat the grizzle? That plays into it for me. I love a juicy ribeye too but I carve it apart
Not any gristle on a filet, but on another cut....charred? Yeah man...1st piece I go for.
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Old 03-14-2015, 08:36 PM   #30
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Re: Filet Mignon Or Ribeye?


Who gives a crap? It's steak, it's good as long as its not over cooked.

Porterhouse is the best, 1 to 1-1/2" flinstone cut. Salt, pepper, butter. No frills, just me, a dead cow, and a warm temp. You don't want to over think cooking steak.
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Old 03-14-2015, 08:42 PM   #31
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Re: Filet Mignon Or Ribeye?


Ribeye, grill on med-hi lid open. Lightly seasoned. Liberally coat with garlic butter. Only flip once. Turn approx 60 to get cross grill marks before flipping.
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Old 03-14-2015, 08:44 PM   #32
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Re: Filet Mignon Or Ribeye?


Depends on what you're drinking...
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Old 03-14-2015, 08:46 PM   #33
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Re: Filet Mignon Or Ribeye?


Quote:
Originally Posted by Deckhead View Post
Who gives a crap? It's steak, it's good as long as its not over cooked.

Porterhouse is the best, 1 to 1-1/2" flinstone cut. Salt, pepper, butter. No frills, just me, a dead cow, and a warm temp. You don't want to over think cooking steak.
1" to 1 1/2' is a decent steak.....

Not a Fred Flintstone steak until 2-1/2'- 3" thick....

1 pound of shrooms per steak....
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Old 03-14-2015, 08:46 PM   #34
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Re: Filet Mignon Or Ribeye?


Ribeye......
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Old 03-14-2015, 08:49 PM   #35
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Re: Filet Mignon Or Ribeye?


Quote:
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Depends on what you're drinking...
"Back in the day"...a rump roast at 2 AM was the best piece of meat I ever tasted.
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Old 03-14-2015, 08:51 PM   #36
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Re: Filet Mignon Or Ribeye?


Quote:
Originally Posted by Robie View Post
"Back in the day"...a rump roast at 2 AM was the best piece of meat I ever tasted.
Back in the day we called that a cocktail waitress......
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Old 03-14-2015, 08:53 PM   #37
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Re: Filet Mignon Or Ribeye?


Quote:
Originally Posted by griz View Post

1 pound of shrooms per steak....
Ahhh I always add mushrooms to the order!
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Old 03-14-2015, 08:56 PM   #38
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Re: Filet Mignon Or Ribeye?


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Back in the day we called that a cocktail waitress......
That too.
"Honey, why don't you make us another cocktail. Dinner will be ready around 5 AM....you good?"
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Old 03-14-2015, 08:58 PM   #39
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Re: Filet Mignon Or Ribeye?


Quote:
Originally Posted by Tom M View Post
Ahhh I always add mushrooms to the order!
and some grilled onions, with course black pepper.
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Old 03-14-2015, 09:04 PM   #40
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Re: Filet Mignon Or Ribeye?


Quote:
Originally Posted by griz View Post
1" to 1 1/2' is a decent steak.....

Not a Fred Flintstone steak until 2-1/2'- 3" thick....

1 pound of shrooms per steak....
I've been cut off the real flinstones. Wife says it makes me look like a cave man because I usually get rid of the fork and all pretense of civility. Green beans along with the mushrooms, steak first though... rabbit food after.

I told my sister the other day when watching calfs go to market... This makes me so so bitterly happy. She said, "because of all the time spent but money made?" I said, "Nope because now I'll actually eat something other than beef"

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