Skittle68
Sous Chef
Just started working at a new restaurant (unfortunately I'm still working at red lobster too), and 7 different cuts of steak, but one is a "tenderloin" and the other is "Filet Mignon". Aren't those the same thing?? One is a 6oz and one is an 8oz, so maybe they just wanted to have a slightly less expensive version of the same thing, but if thats the case, why not just say 6oz, and 8oz to make it less confusing? I could just ask them when I go back tomorrow, but I'm curious now, and I thought a little steak discussion might be fun
Just to make it more fun, some of the other choices are a 12 oz New York Strip, 12 oz Ribeye, and the big boy, a 22 oz porterhouse. Disregarding price, which one would you choose, and why?
I would choose the big porterhouse! I like that the fat is mostly on the outside, so it can be easily cut off, and doesn't get in my mouth, and I love getting the big loin piece, and also the surrounding meat to add a little different texture and variety. Yum!! Anyone know what the meat surrounding the loin piece is, technically?
Just to make it more fun, some of the other choices are a 12 oz New York Strip, 12 oz Ribeye, and the big boy, a 22 oz porterhouse. Disregarding price, which one would you choose, and why?
I would choose the big porterhouse! I like that the fat is mostly on the outside, so it can be easily cut off, and doesn't get in my mouth, and I love getting the big loin piece, and also the surrounding meat to add a little different texture and variety. Yum!! Anyone know what the meat surrounding the loin piece is, technically?