Originally Posted by rickell
I really like the ribeye and tenderloin. What is yours I am looking to
try some new ideas.
Assuming we're talking tender cuts and not those that need braising, I have to say that I prefer the New York cut
or Porterhouse, which includes the tenderloin. I prefer the former, though, as I'm not a big fan of tenderloin (filet mignon): It's texture is a bit mushy for my tastes.
Heaven is a good NY steak cooked medium-rare with a little salt and fresh pepper, perhaps rubbed with a tiny of bit of oiive oil. Don't do anything else to my steak, or I'll get very, very angry.