filet -- most tender ribeye -- most flavorful due to marbling (fat) ny strip -- not much fat, but a great cut. not as tender as filet I'll normally order a filet or ribeye. If I have a great red wine I'll lean towards the ribeye for pairing purposes.
to me, the argument is between NY Strip and Ribeye ... for those people who think Filet is not manly enough. Like you, I'll have a steak about once a quarter. I want the rarest meat I can have. Nothing can be made rarer than a Filet. Like butter! But Ribeye is Filet's beautiful big sister. That's what I buy when making at home ... or taking to a friend who's got better equipment that me. yeah...that's what she said.
go to Saldivia's on westheimer and beltway 8, behind that dairy queen. It's a uruguayan restaurant. My favorite place to get a flavorful steak. Since they know me pretty well, i get the churrasco de la casa, which is off the menu. All of their steaks come with a badass chimichurri sauce and of course there is more on the table, which i'm a big fan of. And the price is very reasonable for what you get, and they have a nice selection of Uruguayan wines too.
Since when is Taste of Texas considered expensive? That's the second person who said that? Just because that list a steak at $59.95 doesn't mean they are more expensive, since who buys a 32 oz steak? Per oz, the are not top price.
I hate filet personally. Best national chain, I would say del friscos. My problem with the big chain places is that they tend to be pretty salty, many may prefer that, but I am not a fan. Marks has a great steak. And for the most random, I swear to you the Dave and Busters in Dallas I had an amazing steak.
?? I understand preferring other cuts, but "hating" filet? Are you by chance also a fan of the Quinoa burger patties?
Always loved properly-cooked hanger steaks, and it's nice to see them show up on more and more menus. Though it's annoying that they're also getting way more expensive.
Filet- Spencer's Steak & Chops on the corner of Hilton of Americas downtown. I've tried every steak house in Houston and they are by far my go to. Vic and Anthony's is such a cliche place to go, but they do make the best bone in ribeye in town. Medium rare or rare and they always get it right. Flemings imo is the worst of steak houses in the loop. So damn bland, the crowd is dull, just overpriced and meh.
Grilled up some ribeyes yesterday, they were flavorful and juicy. My first choice is always a ribeye, however I do enjoy filet. I don't understand why someone would hate filet, but to each his own. The long bone-in ribeye at Killen's is phenomenal, however the best steak I've ever had was the Mishima filet that I had at Killen's about two months ago. Taste of Texas makes a great steak, Pappa Bros. on Westheimer is amazing as well. The wife and I tried out Cullen's for the first time about a month ago since we received a gift card for it last Christmas. I had the filet over blue grits and it was done nicely, especially with the pepper jelly on top of the filet. My go to place for a great steak is Killen's, but I definitely prefer to make my own on my grill at home. I like to get meat from Ditta Meat Market in Pasadena (who supply steak houses). The quality of the meat is better than what you can get in the supermarket and you can definitely taste the difference.
For those that havent had a filet at Eddie V's, it's pretty damn good. I like Vic & Anthonys, Pappas, Taste of Texas, etc... Once you get to that level, a filet is pretty top notch at all of them.
