Filet Mignon
Filet Mignon is undoubtedly the most widely encountered cut of steak there is. Filet mignon is portioned out of the tenderloin, which is cut from the short loin of the cow and is completely surrounded by very relaxed muscles that rarely get exercise, according to Delishably.
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
You'll usually see ribeye, filet mignon, and T-bone or porterhouse steaks listed as the top three most popular in a steak cuts guide. These steaks are commonly on the menu in steakhouses because of their quality and texture.
Most big steakhouses broil their steaks, using overhead, infrared broilers that produce incredibly hot temperatures to cook steaks. Don't worry though, you don't need to go out and invest in one, but the principle is the same. You need incredibly high heat in direct contact with the meat.
The award-winning chef recommends using garlic, thyme, and rosemary to create a fragrant piece of beef. He also says that it is essential to melt a bit of butter in the pan before removing the steak. Baste the steak with the butter and allow it to caramelize into a melty masterpiece.
Filet mignon may or may not be a weekly staple – they do get pretty pricey – but this is also one of the best cuts of meat. Most chefs opt for a ribeye as being one of the best cuts of meat.
Between ribeye steak vs sirloin, ribeye tends to be the more tender of the two steak cuts, thanks to its heavy marbling that runs throughout a ribeye. However, the most important factor in tenderness is how you cook your steak. To yield a more tender sirloin, cook it slowly over a lower temperature.
Filet Mignon Steak
The Filet Mignon is the most tender cut of beef - known for its buttery-rich, melt-in-your-mouth texture and mild flavor. It is a highly sought-after cut of steak.
Feb 10, 2022. It's the gold standard. Sydney has its fair share of eye-wateringly expensive dishes, but Botswana Butchery steaks its claim on having the most expensive cut of beef in town. The 1.6kg Rangers Valley Wagyu Tomahawk, with a marble score of 7+, is covered in gold leaf and will set you back $875.
Japan's Waygu beef wins World's Best Steak honors
The one steak that rules them all was just crowned at the World Steak Challenge in Dublin, and for the first time in eight years of competition, Japan entered with its famed Wagyu beef.
The fillet, cut from the tenderloin, is a long standing favourite. It is often deemed the most prized, luxurious steak of all and is certainly the most lean and tender. Fillets are best enjoyed rare or medium and are often used as a whole cut for more elaborate dishes such as Beef Wellington.
Wagyu cattle aren't fed like normal cattle. They're fed on a specialized high-energy diet that keeps them happy and healthy while contributing to their famous marbling. They get three meals per day, and the food in those meals is often imported from other countries. In other words, these cows have expensive diets!
As you can see from the picture, the sirloin is situated in the hindquarter of the animal, and whatever the various steaks are called – whether it be Sirloin Steak, Porterhouse Steak, New York Strip or Striploin Steak – they're all the same cut of beef and they're all boneless.
Japanese A5 Wagyu Steak is the crème de la crème of steaks! The A5 grade is the highest quality grade for wagyu beef, and it's known for its intense marbling, buttery texture, and rich flavor. It's a favorite among chefs, and it's sure to be a hit when served at the dinner table.
The Top Sirloin is considered a leaner cut that offers good flavor and moderate tenderness. Top Sirloin doesn't exhibit the premium attributes of Wagyu such as intense marbling as well as some others. Top Sirloin steaks are versatile and tend to be cooked by frying or grilling, broiled or roasted.
Rump – Larger and with a firmer texture than sirloin steak, rump steak is often considered to have more flavour. Rib-eye – Large and slightly rounded steaks cut from the eye of the fore rib. They carry a little more fat than other steaks, but have a wonderful flavour.
Although the rib eye and filet mignon are two of the most talked-about cuts – and some of the most expensive – they couldn't be more different. Depending on your steak preferences, the ribeye is perfect for those who prefer flavor, and the filet mignon is the better choice for those who prefer texture.
'Rib-eye is my favourite cut because of the marbling in the meat,' says Ben. 'It has a higher fat content than most steaks and fat is where the flavour's at.
The Oyster Blade is possibly the most under rated beef cut. Many butchers who use carcasses will cut BBQ blade steaks or Y Bone steaks from this section, these steaks consist of the chuck tender, under cut and oyster blade along with the scapular bone, popular steaks for a grill, bbq or even braised.
Tenderloin Steak
The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.