What steak is better than filet mignon

What Steak is Better than Filet Mignon

Filet mignon and NY strip are two of the best cuts of steak in the world, but which one is better? Sure, they’re both incredible in their own right, but if you had to choose just one to eat forever, which would it be? Is filet mignon really worth the premium price tag?

Or are NY strips an underrated cut that deserves more love? Here’s your comprehensive guide to choosing between filet mignon and NY strip steak. You’ll know which steak reigns supreme at the end of this article!

Filet vs. Ribeye

When it comes to steak, filet mignon and ribeye might be two of your favorite types. But which one’s better for you? Ribeye, it turns out. Because it’s made from a bigger part of the cow (the rib section), ribeye packs more calories and fat than filet mignon does.

To keep your calories in check, don’t think leaner cuts mean fewer calories. Instead, focus on what makes a cut lean: smaller portions! So whether you go with leaner or fattier cuts, stick to eating 4 to 6 ounces at a time—about what you’d find on two regular-sized steaks.

Tenderloin vs. Porterhouse

Confused about steak cuts? Don’t be. A lot of people think that filet mignon and porterhouse are essentially interchangeable, but they couldn’t be more wrong. Filets are tender cuts of meat that come from just in front of a cow’s rear legs; they are almost always pounded to make them thinner and more uniform.

Porterhouses, on the other hand, come from right in front of those rear legs and include not only tenderloin but also sections of strip (or New York) steak—which explains why they can weigh up to 1.5 pounds or even more!

Ribeye vs. Strip

In general, ribeye and strip steaks are similar in quality. Most people agree that a well-prepared ribeye can be every bit as good as a top-notch strip steak. Cuts of this type differ mainly in preference. Ribeyes typically have more marbling throughout, so they can be juicier when prepared correctly—and they’re generally easier to cook perfectly because of it.

If you’re not looking for the most tender cut, but you want a steak with lots of flavors, then go with the ribeye. If you’re looking for an easy-to-prepare steak that’s still tender enough to cut with a fork (delicate meat), then go with the strip. You need to know what you want in your steak!

Strip vs. Flat Iron

These are two very different cuts of steak, and it all depends on what you’re looking for in a steak. If you want to impress your friends with incredible tenderness and buttery-soft texture, go with filet mignon. If you’re ready to put on a show at home with some insanely delicious flavor, select strip or flat iron steaks.

Both have that intense, almost gamey flavor that so many people love. Also, know that both are much more forgiving when prepared incorrectly compared to filet mignon, so don’t be intimidated—get out there and start experimenting!

Tomahawk Ribeye vs. Cowboy Ribeye

Yes, ribeye steaks are more flavorful. No, they’re not more expensive. Take note: When it comes to choosing between T-bones and ribeyes, most people have one thing in mind: price. Is there a place where you can get an excellent cut of steak for a fraction of what it costs at high-end steakhouses? You bet there is.

That place is called Costco. The famous wholesale store carries premium beef that rivals any restaurant’s offerings for about half (sometimes less) of what you’d pay in most places that cook and serve beef—and you don’t even have to tip!

Short loin (USDA Prime)

All steaks in Canada and Australia are graded on a scale of 1 to 5, with 5 being the best. This translates to Prime, Choice, Good, and Utility. In America, they don’t have a grade beyond Prime (though there are other grades used in other countries).

The short loin includes several cuts such as New York strip steak, Porterhouse, T-bone, and tenderloin (filet mignon). The first three cuts that come from this region of meat are where some of our favorite steaks come from – New York strip steak (N.Y. Strip), Porterhouse, and T-bone.

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