New York, T-Bone, Porterhouse, Rib Eye, Filet Mignon, Sirloin or some other?
My favorite cut is an argentinian cut called "cabreria" which is basically the tenderloin part of the Porterhouse, but cointains the bone. Its very tender, lean, but has a lot more flavor than the Filete Mignon, due to the closeness of the bone. Perfect combination of health, tenderness, and flavor, which I happen to like better than the Rib Eye.
I like it medium with salt and a hint of pepper. Gimme a good red wine and I'm in heaven.
2007-08-01
19:16:24
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9 answers
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asked by
francois_bt
1