Prime Rib vs Fillet Mignon...

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Mr N8

Diamond Member
Dec 3, 2001
8,793
0
76
Filet, unless the specialty is Prime Rib. Properly cooked filet and prime rib will both be medium rare, and at a nice retaurant, you don't need to ask them to cook it that way since it's just assumed.

Prime Rib is much fattier, so that's why I'll typically order a filet.
 
C

cougar78

Platinum Member
Aug 30, 2004
2,461
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86
www.forthinc.com
I would do the filet but god I wouldn't pay that much for it. Even Ruth's Chris Steakhouse the price on filet isn't 55 at least last time I ate there a year or so ago.
 
C

Conky

Lifer
May 9, 2001
10,709
0
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Originally posted by: SampSon
Filet. I'm not a huge fan of prime rib and for $10 more at a hypothetical #1 steak house I wouldn't waste my time with prime rib.
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I agree. I want a steak from a famous steak house.

Give me the filet and make it rare! :D


 
L

Lola

Filet most of the time... very med rare.
I love meat so either would be good, but i like when they make the filet and the edges are nice and crisp, but when you cut into it, the wonderful juices run down and pool by the huge baked potato next to it!!
MMMM!!! i LOVE BEEF!
 

Originally posted by: weirdichi
What exactly is the rare scale anyway? I have never figured it out.

Raw
Rare
Med Rare
Med Well
Well Done
Charred Crispy
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I believe that Blue Rare goes between raw and rare. Meaning it's seared on the outside and warm, but cold and red on the inside.
 
MikeyIs4Dcats

MikeyIs4Dcats

Lifer
Nov 5, 2001
18,366
3
0
Originally posted by: LolaWiz
Filet most of the time... very med rare.
I love meat so either would be good, but i like when they make the filet and the edges are nice and crisp, but when you cut into it, the wonderful juices run down and pool by the huge baked potato next to it!!
MMMM!!! i LOVE BEEF!
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can you do me a big favor and edit BEEF into MEAT? I haven't swooned yet today.
 
G

Gand1

Golden Member
Nov 17, 1999
1,026
0
76
Man I can't believe how many of you guys ruin a good piece of meat by overcooking it! Blech! Then again for me the rarer the better. (grosses a lot of people out)

Hell if I'm hungry, I'll take it still mooing! ;)



Just my .02 oh sorry I guess it's .05 now of a participating member of the real PITA (people eating tastey animals)
 
L

Looney

Lifer
Jun 13, 2000
21,938
5
0
Fillet Mignon is no doubt the better cut... but the servings are usually so freaking small. A good restaurant can make an excellent prime rib, so i chose that.
 
Pepsei

Pepsei

Lifer
Dec 14, 2001
12,895
1
0
Originally posted by: yukichigai
Real men eat Porterhouse. Prime Rib, despite the theoretical quality, is the "cheap part of the good part" of the cow.

Filet Mignon is awesome, but it's usually so tiny that after eating it you feel... dainty. That's why the Porterhouse (T-Bone for you plebes) is my favorite: a little of the Mignon, a big chunk of (mostly) lean tastyness that's just as good as a Prime Rib.

P.S. I forgot to mention that I'm a bit lucky when it comes to good steaks; the entire Northern Nevada area has been heavily populated by the Basque and their decendants, and no other culture I've met quite knows how to cook meat of any type as excellently as the Basque. As a bonus, the Basque are traditionally sheepherders and ranchers, so we have no shortage of beef, lamb, pork, and whatever else around here. Prices are cheap, especially if you go to a Basque restaurant. For about $35 I can get an inch-thick 30oz Porterhouse at Biltoki's in Elko, and keep in mind that includes soup, sides,. salad, more sides, fries, still more, a big jug of purple death (wine) and desert.

In short, come to Northern Nevada if you like outstanding quality beef that's reasonably priced.
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porterhouse have bigger mignon than t-bone.

but you're right about basque food, when i was in reno, i had my fill of meat for sure. good price too.

 
J

jdub1107

Golden Member
Feb 9, 2003
1,060
0
0
Filet Mignon. Medium rare, more on the rare side.
I don't really eat any other steaks at restaurants other than filet mignon and prime rib.
 
T

Tiamat

Lifer
Nov 25, 2003
14,068
5
71
Prime rib - if hungry, spend rest of money on a martini, or nice glass of wine, etc.
 
M

miri

Diamond Member
Jun 16, 2003
3,679
0
76
Beef tenderloin by far. Prime rib is good, especially when grilled with j&b butter but its to inconsistent. Prime rib usually is far to marbelized with fat for my liking.
 
MikeyIs4Dcats

MikeyIs4Dcats

Lifer
Nov 5, 2001
18,366
3
0
Originally posted by: miri
Beef tenderloin by far. Prime rib is good, especially when grilled with j&b butter but its to inconsistent. Prime rib usually is far to marbelized with fat for my liking.
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Prime Rib usually doens't have much marbelization. Typically there is fat along the edges and a vein down the middle.
 
S

Slvrtg277

Golden Member
Sep 9, 2004
1,004
0
0
Originally posted by: Looney
Fillet Mignon is no doubt the better cut... but the servings are usually so freaking small. A good restaurant can make an excellent prime rib, so i chose that.
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Morton's Steakhouse double filet ftw! 16 ounces!!
 
L

LeiZaK

Diamond Member
May 25, 2005
3,749
4
0
Originally posted by: RebelDog
i actually work at a ruth's chris. excellent food.
go with the filet, rare to medium rare.
rare = cool red center
mr = warm red center
med = warm pink center
mw = slightly pink
well = shoe leather that only a fool would pay $30 for
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I work for the company that distributes to Ruth's Chris (COI)...

Oh, and I vote for a warm red center. At most restaurants, I have to tell them "rare" to achieve this. "Medium rare" is almost always overcooked.
 
M

miri

Diamond Member
Jun 16, 2003
3,679
0
76
Originally posted by: MikeyIs4Dcats
Originally posted by: miri
Beef tenderloin by far. Prime rib is good, especially when grilled with j&b butter but its to inconsistent. Prime rib usually is far to marbelized with fat for my liking.
Click to expand...


Prime Rib usually doens't have much marbelization. Typically there is fat along the edges and a vein down the middle.
Click to expand...

Thats the problem, inconsistency

I have served thousands of filets, prime ribs and ribeyes and have never had a filet mignon sent back because it was not good, only sent back because the temperature was not right. Prime rib and ribeye gets sent back like 10% of the time because of the inconsistency.
 
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