2007-03-18 13:21:58 · 14 answers · asked by tucker411 1 in Food & Drink ➔ Other - Food & Drink
1. Filet Mignon.
2. Porterhouse.
3. T- Bone.
2007-03-18 13:26:37 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Probably tenderloin (filet mignon) and rib-eye. Also keep in mind that the t-bone and porterhouse have the NY strip steak on one side and filet mignon on the other.
If you like to grill and need help with grilling times to make sure that your steaks come out just the way you want them you might want to try the cookout calculator at charcoalbob.com. Just enter the cut of meat, thickness, desired doneness and it will give you printable instructions for how to grill steaks like rib-eye, filet mignon, NY strip.
2007-03-19 01:11:33 · answer #2 · answered by Terry S 4 · 0⤊ 0⤋
greater end steak eating places used dry elderly crimson meat. It sits for it sluggish in controlled circumstances so as that the beef breaks down and could become greater comfortable. you ought to purchase this high quality meat from butchers and severe end shops. yet at domicile tenderizing tougher cuts helps, so does marinating being advantageous that your marinade includes salt and a splash acid. additionally consistently enable your meat come to room temperature till now cooking. do no longer cook dinner meat suited from the refrigerator.
2016-10-19 00:51:14 · answer #3 · answered by ? 4 · 0⤊ 0⤋
Grow your own beef and feed it right and every cut will be tender, other wise it's a ribeye, 1 inch thick, salt, pepper and evoo, then grilled , over charcoil bricketts that have turned white, 3 minutes in each side. Enjoy !
2007-03-18 13:50:04 · answer #4 · answered by bcsback 2 · 0⤊ 0⤋
Porterhouse is considered the best cut but filet mignon is the most tender
2007-03-18 13:31:15 · answer #5 · answered by Carol M 4 · 0⤊ 0⤋
Tenderloin fillet Mignon
2007-03-18 13:29:11 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Try a filet or a ribeye. Either way, if you don't cook it properly, it won't end up tender. You need to tenderize it and don't let it dry out.
2007-03-18 13:25:45 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Tender Loin/ Fillet Minion. Also look to see if they have USDA Choice meat, as it is a better grade than 'A'. Finally in general you want to look for what they call marbling, that is, fat in the muscle, not around it.
2007-03-18 13:32:16 · answer #8 · answered by billy 2 · 0⤊ 0⤋
beef tenderloin, get your butcher to cut it into 5 oz. steaks, grill gently(in other words don't be harsh with the tongs) and finish in the oven at 450 until your perfered doneness.
2007-03-18 13:27:06 · answer #9 · answered by greengirl 5 · 0⤊ 0⤋
Sirloin steak is the best cut, medium rare,
2007-03-18 13:25:42 · answer #10 · answered by Twatty J 1 · 0⤊ 0⤋