I like ribeye and stuff like that. Also can you grill filet and is that good?
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It comes from the tenderloin of the cow, which is the muscle that has the least connective tissue, and also bears the least amount of weight. Less stress on the muscle = more tender. There are marbled filet’s as well, but they tend to be extremely expensive.
It was previously mentioned that filet mignon tends to be a much softer and delicate cut of meat, but I think that talking about the marveling itself is arguably more important.
The quality of the marbling has just as much of an effect on the meat as the quantity of marbling. Sure, a ribeye may have objectively more fat throughout. But in a good filet mignon, the bands of fat are a lot thinner and evenly spread throughout. This means that cooking it will result in all that fat liquefying and dispersing the flavor throughout all the meat.
With other cuts, you tend to end up with a few thick bands of fat that are hard to chew and very strongly flavored, as well as areas which really don’t have a lot of fatty flavor at all. Not the case with a good filet mignon.
My find of the summer, tri-tip. Grill it up for $4.99/lb and it’s a juicy ball of goodness. You will have grease fires so be prepared to move the meat around, but all that carmelized fat is worth it.
Don’t grill fillet over a flame, it’s good but I agree it’s not my favorite either.
Filet comes from a part of the cow where it’s naturally tender even without marbling, but it lacks flavor due to lack of fat. Ribeye is the better mix of tender and marbling, while strip is not as tender unless highly marbled but most flavorful.
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