UglyCasanova
Lifer
- Mar 25, 2001
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Just depends, probably the filet but if I'm really hungry the prime rib. Either way I'm probably going to be satisfied. 
Cdubneeddeal
Diamond Member
- Oct 22, 2003
- 7,473
- 3
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Tough call. Depends on the restaurant. Prime Rib from Stuart Andersons is horribly salty but their Filet Mignon is good. The Black Forest Steak House in Everson has the best steaks I have ever had. Even the New York steak is tender enough to cut with a fork. But with the pole..I chose Filet Mignon
WTF? I didn't know steak houses could even charge that much for dinner and get away with it. You can do much better for $20-$30
Originally posted by: Eeezee
WTF? I didn't know steak houses could even charge that much for dinner and get away with it. You can do much better for $20-$30
cant say i haven't tried steaks that expensive in the $40+... but i hear good stuff about them at like morton's or ruth chris
UglyCasanova
Lifer
- Mar 25, 2001
- 19,275
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Originally posted by: jinduy
Originally posted by: Eeezee
WTF? I didn't know steak houses could even charge that much for dinner and get away with it. You can do much better for $20-$30
cant say i haven't tried steaks that expensive in the $40+... but i hear good stuff about them at like morton's or ruth chris
Ruth Chris is great. Worth the money in a way, but I'd rather buy some charcoal and a whole lotta meat lol.
yukichigai
Diamond Member
- Apr 23, 2003
- 6,404
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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.
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.
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
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
has to do with done-ness of the meat. flavor and texture change based on the cut of meat you have and the internal temperature. I prefer medium rare, anything rarer seems too bloody, and i start to notice loss of the taste of the meat when it's more done.
I'm not too sure about raw and charred crispy belonging, but i do know you're missing medium in the middle of your list
UglyCasanova
Lifer
- Mar 25, 2001
- 19,275
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If I'm hungry, the filet mignon might not be enough, even though I really like it. I'd go with prime rib.
Prime rib is good, but fillet mignon for taste (medium or medium rare). If I was hungry enough I could always get a second one
Filet mignon is overrated imo. My cousin is a professional chef, she cooked the most amazing prime rib for Christmas dinner. Goddam it was good.
Originally posted by: MDE
Fixed
Nope, there's a huge difference, if it's cooked right, between well done and charred crispy!
As far as the Prime Rib/ Fliet thing goes, I don't really think I would get either one, the prime rib is too soft (I have teeth, so who cares about how "tender" it is?) and fatty, and the filet wouldn't fill me up. So I would get a New York, or a Sirloin, well done. If I had to choose, it would be the filet.
I HATE rare meat. No taste until it's almost totally "pinkless".
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