Fillet Mignon or Prime Rib ?

[nazali]

OK, dinner at The Keg today,
it irks the frack outta me when they run out of Prime Rib, that stuff is the dogs nads.

So I opted for a 6oz FM, mid rear

and BOY was I surprised, really flavorful, they really didn't need to season it, served with a Bernaise, but I also wanted a plain jus.

Had with Garlic Mash and seasonal, wow yummy, I'm now wondering if it beats a beaut cut of slow roasted prime rib

DD had a striploin and by comparison, had a lot more seasoning and was also chewier and I didnt thing it was as flavorfull

Anyone does FM at home, I'd be scared to mess it up

[nazali]

BTW, OH decided on having a vegetarian Meat loaf

Meat loaf - VEGETARIAN

That came home in a box... serves you right for ordering veggies at a steak house

I said hun, you should have had veggies WITH your meatloaf and followed it with the upper cut, It's called MEAT loaf for a reason.

Ding ding, KO

[Esteban]

Ribeye.

[vreihen16]

Everyone knows that prime rib isn't really steak.

I love a good filet, but a well-marbled ribeye is my go-to steak. Bone-in if they have it on the menu.....

[Murf the Surf]

Originally Posted by nazali

OK, dinner at The Keg today,
it irks the frack outta me when they run out of Prime Rib, that stuff is the dogs nads.

So I opted for a 6oz FM, mid rear

and BOY was I surprised, really flavorful, they really didn't need to season it, served with a Bernaise, but I also wanted a plain jus.

Had with Garlic Mash and seasonal, wow yummy, I'm now wondering if it beats a beaut cut of slow roasted prime rib

DD had a striploin and by comparison, had a lot more seasoning and was also chewier and I didnt thing it was as flavorfull

Anyone does FM at home, I'd be scared to mess it up

Try the Baseball steak Oscar next time you're at the Keg.

[Condorll]

Originally Posted by nazali

OK, dinner at The Keg today,
it irks the frack outta me when they run out of Prime Rib, that stuff is the dogs nads.

So I opted for a 6oz FM, mid rear

and BOY was I surprised, really flavorful, they really didn't need to season it, served with a Bernaise, but I also wanted a plain jus.

Had with Garlic Mash and seasonal, wow yummy, I'm now wondering if it beats a beaut cut of slow roasted prime rib

DD had a striploin and by comparison, had a lot more seasoning and was also chewier and I didnt thing it was as flavorfull

Anyone does FM at home, I'd be scared to mess it up

Ya I do Costco Filet Mignons (Tenderloins) and bearnaise sauce at home frequently. On the grill, medium rare

[cbpip]

Ribeye, well marbled.

[Josh-PA]

Originally Posted by cbpip

Ribeye, well marbled.

+1 bone in.

[Watching The World Burn]

Agreed, Ribeye is my go to, I do tenderloin / filet for the wife when I BBQ steak. I prefer ribeye over the other cuts, but only when I'm doing it at home. I've not been impressed with "ribeye" cuts at a chain restaurant like the Keg....at a real steakhouse they should be ok though.

For the Keg (and I do like the Keg as a chain), I usually do the Baseball top sirloin, Chicago style for the crust on the outside (cause we are all going to die of something) and rare to medium rare on inside depending on how I'm feeling that day.

It isn't nearly as good as a Ribeye, and a bit tougher in general because top sirloin, but still a good steak with a few glasses of wine and a twice baked potatoe.

[noemon]

Ribeye

[pikkagtr]

Lobster with ginger and scallions
Chili garlic crab

Whole roasted suckling pig
😂

[Josh-PA]

Originally Posted by pikkagtr

Lobster with ginger and scallions
Chili garlic crab

Whole roasted suckling pig
😂

this does make a great side dish to a bone in Ribeye

[spazzyfry123]

Originally Posted by cbpip

Ribeye, well marbled.

And rare

[DocL]

My son and I share a 20oz bone in Prime Ribeye. I also like a really lean Filet when I'm not in the mood for fat. But my favorite is a Wagyu A5 NY Strip that melts in your mouth.

[unluky]

Ribeye for the win...............

[dreamingat30fps]

Depends on the restaurant. At home and very nice steakhouses I may go for a bone in ribeye. Anywhere else I usually stick with the NY strip.

Often times at places other than very good steakhouses or buying my own to cook at home I find the ribeyes can be low quality and gristly. NY strips are a safer bet.

Actually one of my favorite cheap steaks is the NY strip at Longhorn. However the key for me is to order it with the 7 peppercorn seasoning. Honestly rarely disappoints, except one or two locations that suck ass.

[2000cs]

Ribeye definitely, but I like FM and a nice rare roast (prime rib).

Restaurant prime rib is often not so good; it is easy to make at home (prefer the old Julia Child preparation) but it is a large hunk of meat so best for a family gathering (Christmas dinner).

Filet is easy to make at home as well, especially on the grille. Lots of ways to prepare. A buttery steak if selected and prepared properly.

Ribeye is good tasting and versatile unless overcooked. Easier to prepare than filet because it is thinner so easier to get the internal temp right without overcooking the outside.

Serve me any of the three and I’m happy.

[gatorfast]

Not being a huge steak lover, there are few things more gross to me than a soft bloody prime rib. Yuck.

[rbryantaz]

Originally Posted by vreihen16

Everyone knows that prime rib isn't really steak.

I love a good filet, but a well-marbled ribeye is my go-to steak. Bone-in if they have it on the menu.....

Hmm these statements are quite contradictory. A prime rib is just a ribeye that is not cut into individual steaks but is instead roasted whole... My issue with the Prime rib is that it often doesn't get any sear.

IMO filet is by far the most overrated steak. My overstatement: real steak people don't order the filet minion!

There are many steak houses where all steaks are prime except for the filet (because they know that real steak lovers don't order it anyway). The filet is tender sure but it has so much less fat that it is the least flavorful cut. My wife and I have made some good filets but usually that is because they are coated in herb butter or some other extra fat.

I always cringe when people order a well done filet, they might as well order a can of dogfood.

-Rich

[LivingInSalt]

it's way too easy to cook steaks and prime rib at home to order them out

[andrewmr]

Originally Posted by nazali

OK, dinner at The Keg today,
it irks the frack outta me when they run out of Prime Rib, that stuff is the dogs nads.

So I opted for a 6oz FM, mid rear

and BOY was I surprised, really flavorful, they really didn't need to season it, served with a Bernaise, but I also wanted a plain jus.

Had with Garlic Mash and seasonal, wow yummy, I'm now wondering if it beats a beaut cut of slow roasted prime rib

DD had a striploin and by comparison, had a lot more seasoning and was also chewier and I didnt thing it was as flavorfull

Anyone does FM at home, I'd be scared to mess it up

It's very easy.

The day before you plan to cook it, dry it off and then a coat of olive oil and salt and pepper. Cover it and let it sit in the fridge until about two hours before you are ready to cook it.

Once you are ready to start the cooking process take it out of the fridge and let it come up to room temp. Getting it up to temp is important as it allows the meat to cook more evenly.

Bring the oven up to 500 degrees. Multiply the weight of the meat by five and then round up to an even amount. For example, if the prime rib weight 6.3 pounds then that is 31.5 and rounded up is 32. You'll want to cook the prime rib at 500 degrees for 32 minutes. At 32 minutes turn the oven off and let it sit in the oven for 2 hours to finish. You should not open the over or it will mess up the timing. If you want to, put a thermometer in the meat and take it out when you get to the temp that you prefer..... but the two hour thing works pretty well.


Ok.... I reread what I quoted and then realized you asked about FM not prime rib. I'm just gonna leave the first response as someone may want to give it a try.


FM is even easier.

Again, take your steaks out of the fridge and let them come up to temp. Cover with salt and pepper as needed. BTW, you should use Kosher salt, not table salt.

Cook - Fire up the oven to 225 degrees. Place a thermometer in the center of the steak and cook until the temp reaches 125-130 degrees. (I'm cooking for medium - medium rare). Pull the steak out of the oven and cover and let it rest for 5 to 10 minutes. The temp will continue to rise as it rests.

Sear - Just before you pull the steak out of the oven put a cast iron skillet on the stove and get it hot. Put a pat, or two, of butter in the skillet and then add the steaks and let them cook about 90 seconds or up to 120 seconds per surface. If it's a thick piece of meat you can sear the sides as well as the top and bottom. If you have some, throw fresh rosemary and thyme in with the butter as you start the sear.

Enjoy.

[Pauldunlop13]

normally I prefer Ribeye

but since you are going to The Keg - it is always Baseball Sirloin, rare, for me

wild rice and broccoli

boom!