Steve Petrone
TVWBB Platinum Member
Many in my family prefer beef tenderloin. I feel like I have to coax the flavor out of it.
Rib steak and porterhouse seems to have much more flavor to me. A recent visit to Ruth's Chris yielded a fabulous rich fork tender ribeye. One of the best steaks I've had. Then I sampled a filet. It was more flavorful! Shock. Why? Why would a filet have more flavor than a nice (fatty) ribeye?
The ribeye was cooked rare to medium rare, just as requested. The filet was cooked closer to medium.
I think the ribeye has inheritly more flavor but the filet with a rich brown seared exterior-"crust", had more flavor. So, the full sear produced more net flavor than a richer, beefier cut of steak with less sear and browning.
Finally, I have grilled a couple of plain ole sirloin steaks (the $4/lb. variety). When seared well they produce a wonderful rich flavor.
So, each cut has X potential...flavor wise. The key must be the sear, the browning that maximizes the flavor potential.
Rib steak and porterhouse seems to have much more flavor to me. A recent visit to Ruth's Chris yielded a fabulous rich fork tender ribeye. One of the best steaks I've had. Then I sampled a filet. It was more flavorful! Shock. Why? Why would a filet have more flavor than a nice (fatty) ribeye?
The ribeye was cooked rare to medium rare, just as requested. The filet was cooked closer to medium.
I think the ribeye has inheritly more flavor but the filet with a rich brown seared exterior-"crust", had more flavor. So, the full sear produced more net flavor than a richer, beefier cut of steak with less sear and browning.
Finally, I have grilled a couple of plain ole sirloin steaks (the $4/lb. variety). When seared well they produce a wonderful rich flavor.
So, each cut has X potential...flavor wise. The key must be the sear, the browning that maximizes the flavor potential.