User Tag List

Page 2 of 2 FirstFirst 12
Results 21 to 26 of 26

Thread: Filet Mignon

  1. #21
    Grand-High Poster
    Join Date
    Jan 2005
    Location
    Washington
    Posts
    15,540
    Points
    2,660 (0 Banked)
    Quote Originally Posted by Zoxygen View Post
    Yup!
    Its all about the Rib eye baby
    I agree. Rib eye all the way. Flavor for me over tenderness (not saying rib eye is tough or anything)

  2. #22
    Elite Whore J.Smitty's Avatar
    Join Date
    Feb 2008
    Location
    Canada
    Age
    30
    Posts
    1,773
    Points
    2 (0 Banked)
    Buffalo tenderloin.

    Let them sit out at room temperature for about 90 minutes, then rub some pistachio oil, good salt and oak smoked peppercorns on them and let them sit another 30 minutes.

    Smoking hot grill, just over a minute on each side.

    Best fucking steak ever.

  3. #23
    Someone posts A LOT dankydank's Avatar
    Join Date
    Oct 2008
    Location
    .....MN.....ŏ̾ͮ͊͛ͫͪ̓̈́̇͏̛̻̦̙̝̩̀ͅ ŏ̾ͮ͊͛ͫͪ̓̈́̇͏̛̻̦̙̝̩̀
    Age
    31
    Posts
    2,968
    Points
    55 (0 Banked)
    Quote Originally Posted by J.Smitty View Post
    Buffalo tenderloin.

    Let them sit out at room temperature for about 90 minutes, then rub some pistachio oil, good salt and oak smoked peppercorns on them and let them sit another 30 minutes.

    Smoking hot grill, just over a minute on each side.

    Best fucking steak ever.
    im not the biggest steak guy but that sounds incredible.
    Quote Originally Posted by Nate View Post
    yes. it's always when i'm really drunk and i always wake up wondering how i went from nate the 6 year old who covered his glass when someone farted so no fart germs got into his milk to nate the alcoholic butt licker
    Quote Originally Posted by Nate View Post
    he's fucking with the wrong bull. ever since i found out he was coming over here i've just been sitting and getting madder and drunker


    Page 420 - Fuck Im Blazed Crew

  4. #24
    Not a New Bitch
    Join Date
    Oct 2010
    Location
    usa
    Age
    29
    Posts
    67
    Points
    129 (0 Banked)
    Quote Originally Posted by Zoxygen View Post
    Not a fan of Filet Mignon, not very much flavor and not enough fat.

    Its a womans cut!
    lol i've had a couple fillets and wasnt impressed but the ribeyes are another deal 1 1/2" is all you need add salt and pepper and your good to go. hell might even settle for chuck eye

  5. #25
    Master of Posting Mechant's Avatar
    Entense Supporter
    Join Date
    Oct 2008
    Location
    Los Angeles, CA
    Posts
    9,839
    Points
    104 (2,097,919 Banked)
    I like how Anthony Bourdain describes Filet Mignon:

    "It's like the Paris Hilton of steak. It has no fat and no personality yet it's still very popular."

    I feel it's more a texture thing but a nice fatty cut of beef like rib eye has an undeniable beef flavor.

  6. #26
    Not a New Bitch
    Join Date
    Oct 2010
    Location
    usa
    Age
    29
    Posts
    67
    Points
    129 (0 Banked)
    Quote Originally Posted by MechAnt View Post
    I like how Anthony Bourdain describes Filet Mignon:

    "It's like the Paris Hilton of steak. It has no fat and no personality yet it's still very popular."

    I feel it's more a texture thing but a nice fatty cut of beef like rib eye has an undeniable beef flavor.
    i agree ribeye ftw before i die ill fly to philly try one of geno's famous philly steak sandwiches ribeye heaven

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •