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Posted: 6/24/2017 3:53:55 PM EDT
[#1]
Prime rib is for rubes. Get the rib eye, or the filet if you don't actually like beef.
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Posted: 6/24/2017 4:01:01 PM EDT
[#2]
I would choose filet
But properly cooked they are both fantastic |
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Posted: 6/24/2017 4:03:02 PM EDT
[#3]
Filet for me
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Posted: 6/24/2017 4:05:01 PM EDT
[#4]
Quote HistoryQuoted:
Prime rib is for rubes. Get the rib eye, or the filet if you don't actually like beef. A properly cooked prime grade rib roast over ribeye steak. The roast allows you to get the entire meat to perfection. The cap fat melts into and protects the eye. Perfection. Notice very little fat in pan or carving board? It's all in the meat. This was Christmas dinner. 
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Posted: 6/24/2017 4:15:08 PM EDT
[#6]
I've never liked prime rib, I'd rather have a sirloin.
Filet all day. |
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Posted: 6/24/2017 4:16:16 PM EDT
[#7]
Quote History |
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Posted: 6/24/2017 4:16:59 PM EDT
[#8]
Filet mignon any day of the week. I don't like prime rib.
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Posted: 6/24/2017 4:19:11 PM EDT
[#9]
Quote HistoryQuoted:
I've never liked prime rib, I'd rather have a sirloin. Filet all day. |
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Posted: 6/24/2017 4:22:12 PM EDT
[#10]
I don't care for big hunks of fat, so filet for me.
I also like a sirloin sometimes since they are lean also, but the filet is much more tender obviously. |
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Posted: 6/24/2017 4:26:58 PM EDT
[#11]
Porterhouse/Peter Luger/thread.
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Posted: 6/24/2017 4:29:35 PM EDT
[#12]
Quote HistoryQuoted:
Prime rib and rib eye are the same cuts. One is a roast. Cut a prime rib into steaks = ribeye. And I'm surprised so many voted tenderloin. It doenst have much flavor compared to just about every other cut. It needs a sauce. But the texture is great. A properly cooked prime grade rib roast over ribeye steak. The roast allows you to get the entire meat to perfection. The cap fat melts into and protects the eye. Perfection. Notice very little fat in pan or carving board? It's all in the meat. This was Christmas dinner. https://www.AR15.Com/media/mediaFiles/418896/image-237950.jpg |
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Posted: 6/24/2017 4:32:17 PM EDT
[#13]
Filet = favorite
Ribeye also = favorite depends on mood |
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Posted: 6/24/2017 4:41:18 PM EDT
[#14]
Steak is like candy....its all good, but a milky way is not a peppermint patty, and neither of those are an ice cream cone.
All good...all different. I love a ribeye for backyard, cold beer, summer night savory steak. I love a prime rib on a cold winter night...big ass cut...rare...lots of fat...just a wonderful thing. If I am out at a fancy type of steakhouse, I like a filet, NY strip, or really any cut...so long as its rare to med rare and done properly. Bottom line...good steak is always good. |
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Posted: 6/24/2017 4:44:15 PM EDT
[#15]
Quote HistoryQuoted:
Prime rib is a roast. Good, but not a steak.  Attached File |
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Posted: 6/24/2017 4:47:05 PM EDT
[#16]
Quote HistoryQuoted:
That's what I did for Christmas as well, everyone loved it and it's actually a lot easier to get right than most people assume as long as you get a good rib roast to begin with. |
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Posted: 6/24/2017 4:48:30 PM EDT
[#17]
If I wanted to eat bloody fat... well I dont so fillet mig-non for me.
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Posted: 6/24/2017 8:37:22 PM EDT
[#18]
Quote HistoryQuoted:
If I wanted to eat bloody fat... well I dont so fillet mig-non for me. It's least flavor cut there is. Nothing has less beef flavor on the other entire cow than the tenderloin. It is truly the worst cut there is. |
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Posted: 6/24/2017 8:38:21 PM EDT
[#19]
2" thick ribeye
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Posted: 6/24/2017 9:01:59 PM EDT
[#20]
Prime, as long as the horseradish is excellent.
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Posted: 6/24/2017 9:06:20 PM EDT
[#21]
Filet is a nice tender cut and everything but is take prime rib for flavor over it. Even a good reverse seared bone in ribeye.
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Posted: 6/24/2017 9:07:23 PM EDT
[#22]
Filet all day, every day.
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Posted: 6/24/2017 9:10:12 PM EDT
[#23]
Another filet vote here. My favorite cut.
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Posted: 6/24/2017 9:17:52 PM EDT
[#24]
Quote HistoryQuoted:
Another filet vote here. My favorite cut. |
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Posted: 6/24/2017 9:22:29 PM EDT
[#25]
Quote HistoryQuoted:
You do know it's the shitest cut right? |
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Posted: 6/24/2017 9:54:59 PM EDT
[#26]
Quote HistoryQuoted:
You keep saying doesn't make it true. Quote HistoryQuoted:
Quoted:
You do know it's the shitest cut right? No fat. No flavor |
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Posted: 6/24/2017 9:58:55 PM EDT
[#27]
I think prime rib is kind of overrated, it doesn't suck, but it's what people serve at weddings and conferences. I'd much rather have a good filet, ny strip, or ribeye.
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Posted: 6/24/2017 10:02:02 PM EDT
[#28]
Prime Rib all day, every day. Filet Mignon has no real flavor--whereas Prime Rib is to ultimate beefy yumminess. Not even fucking close.
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Posted: 6/24/2017 10:03:48 PM EDT
[#29]
Love me some prime rib, porterhouse, ribeye and T-bones, but I've gotta go filet. Big round and juicy, just like I like my wiminz!
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Posted: 6/24/2017 10:13:27 PM EDT
[#30]
I like a nice Strip. Then a Rib eye, then a filet.
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Posted: 6/24/2017 10:24:01 PM EDT
[#31]
Prime rib. Every time.
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Posted: 6/24/2017 10:27:57 PM EDT
[#32]
Ribeye is the fattiest and thus, most manly of the cuts.
Filet mignon is what women order. The rest is fine if you're poor. |
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Posted: 6/24/2017 10:29:08 PM EDT
[#33]
Quote HistoryQuoted:
Prime rib is for rubes. Get the rib eye, or the filet if you don't actually like beef. Prime rib is a rib eye. It's just in a roast. |
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Posted: 6/24/2017 10:30:54 PM EDT
[#34]
Quote HistoryQuoted:
I got myself a nice big Angus filet mignon from the grocery store last night, grilled it to absolutely medium rare/rare perfection. Hardy, easy to raise, relatively cheap beef with an excellent marketing department. Nothing wrong with it, just don't call it a premium meat. |
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Posted: 6/24/2017 10:31:10 PM EDT
[#35]
Ribeye.
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Posted: 6/25/2017 12:32:51 AM EDT
[#36]
Quote HistoryQuoted:
That's...not something to be proud of. Angus is one of the lower quality cows. Hardy, easy to raise, relatively cheap beef with an excellent marketing department. Nothing wrong with it, just don't call it a premium meat. Quote HistoryQuoted:
Quoted:
I got myself a nice big Angus filet mignon from the grocery store last night, grilled it to absolutely medium rare/rare perfection. Hardy, easy to raise, relatively cheap beef with an excellent marketing department. Nothing wrong with it, just don't call it a premium meat. |
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Posted: 6/25/2017 12:33:36 AM EDT
[#37]
Quote HistoryQuoted:
They're all good but Prime Rib |
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Posted: 6/25/2017 12:35:25 AM EDT
[#38]
Saturday is prime rib day in Wisconsin. Medium rare and give me some horseradish sauce
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Posted: 6/25/2017 1:12:00 AM EDT
[#39]
Love ribeye, but more often buy chuckeye.
Chuckeye is awesome for the price. Not as pretty as a ribeye but the flavor and texture rock. Prime rib is something I never make at home, I like it if eating out. Filet is good but overrated. Not worth the cost IMO. NY strip or sirloin is great IF cut thick, charred on the outside and and rare on the inside. Fattier cuts I like medium rare. Steak. Because steak. |
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Posted: 6/25/2017 1:13:36 AM EDT
[#40]
Filet
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Posted: 6/25/2017 1:15:46 AM EDT
[#41]
Slow roasted prime rib finished on a hot grill.
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Posted: 6/25/2017 1:15:55 AM EDT
[#42]
Quote HistoryQuoted:
2" thick ribeye |
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Posted: 6/25/2017 1:17:46 AM EDT
[#43]
Definitely prime rib.
Porterhouse 2nd. I don't think I've had a filet in this millennium. |
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Posted: 6/25/2017 1:27:13 AM EDT
[#44]
Quote HistoryQuoted:
But it be like it do. Yes it's tender. But no flavor. It does what it does. But it has no flavor. No fat. No flavor Enjoy your fatty cuts. I feed those to the dogs personally.. 
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Posted: 6/25/2017 1:30:23 AM EDT
[#45]
I chose ribeye, bone in if possible. But a good prime rib is also awesome... kinda the same cut of meat though.
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Posted: 6/25/2017 2:29:47 AM EDT
[#46]
Quote HistoryQuoted:
That's not blood and fat equal flavor. The tenderloin is the least tasty cut there is. That's why it needs a fatty sauce to taste decent. It's least flavor cut there is. Nothing has less beef flavor on the other entire cow than the tenderloin. It is truly the worst cut there is. |
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Posted: 6/25/2017 3:03:35 AM EDT
[#47]
Filet Mignon and Top Sirloin are my two favorites.
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Posted: 6/25/2017 10:23:31 AM EDT
[#48]
Quote HistoryQuoted:
So thats why all the fancy resturants get top dollar for it and so many people like it. including myself. Thanks for letting me know what I like though. Quote HistoryQuoted:
Quoted:
That's not blood and fat equal flavor. The tenderloin is the least tasty cut there is. That's why it needs a fatty sauce to taste decent. It's least flavor cut there is. Nothing has less beef flavor on the other entire cow than the tenderloin. It is truly the worst cut there is. |
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Posted: 6/25/2017 10:27:03 AM EDT
[#49]
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Posted: 6/25/2017 10:30:52 AM EDT
[#50]
Hands down a good cut of filet mignon is the best tasting steak. When I get a Porterhouse steak, I can't wait to get to the filet. Ribeye has too much fat. I hate fat.
NY Strip tends to be tougher meat. Filet mignon is the smoothest, most tender, and best tasting cut of all. My favorite is the Chateaubriand, a great tasting filet mignon roast.
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