Quote:
Originally posted by sebastian_dangerfield
New York Strip? Thats too much work. Ribeye? Too much fat. Filet is like all the best meat of both, with none of the work. And what's this silliness about sauce? I'd scatter the teeth of any ccook who covered my filet in any steak sauce. A glaze is fine, a dlittle reduction on the side ok. But no sauce.
|
Too much work? Does NY Strip give you TMJ as well? To recap: Strip and prime rib are both out on account of jaw pain.
Fat's what makes it taste good, which is the problem with filet. Agreed, it's tender like a ribeye, but without the flavor or either a ribeye or a strip. You may not want it with sauce, but you might as well eat a portobello at that point.
