hmmm now i'm starting to doubt myself... steak champs... is that a filet? i don't think i've ever seen a filet with the fat around it like that and it looked like it had too much marbling to me but now i'm no longer convinced

Yeah it's a filet, it's just not trimmed.

Here is a cross-section of a short loin primal and you can see the filet portion looks the same:

i worked in a butcher shop in high school and that def doesn't look like any filet i've ever seen.

the family that owned the butcher shop would buy their tenderloins once a week and they come in these big hard plastic square containers full of blood colored fluid (less viscous than blood) then the butcher would filet these bastards faster than you could blink..... from tiny 2oz filets all the way up to 20oz... sure do miss taking a diff steak home every night for dinner.


that pic makes sense.... guess ours came a little more processed or something but never saw one with that fat around the side.

only a part of that is the fillet. its in the upper left corner. the rest are different cuts.

the colored fluid is not blood btw, its protein saturated water.

there a lots of different parts of the fillet, and depending how the butcher trims it the steaks will look different. Though not generally the most marbled cut, filets can certainly have a lot of marbling depending on the cow, feed, lifestyle etc.

def a filet.

yeah that looks like a filet but I don't think I've ever seen an untrimmed filet for sale at the butcher or grocery stores I use...butcher is angle shooting imo

This thread is fantastic, and it has inspired me to cook some more steaks lately. Here is tonight's effort.

Went to Whole Foods and asked the butcher to cut a 1 1/2'' New York Strip
($9.99/lb on sale). Ended up with this 1.05 lb piece which was more like 1 3/4'' throughout:



Let it rest as I went to get a haircut. From the end result of that, it seems like the butcher works overtime at the barber shop. Added salt and pepper:



Heated the grill up to 475 degrees and started one minute on the side



Then cooked it about three and a half minutes each side. I added butter which is something I had never done before when cooking a steak. Didn't notice any difference in the flavor at the end.



After I was done grilling it rested for a bit too long (about 10 minutes) as I had an incident with the wine bottle opener



Mandatory extreme meat closeup!



Finished meal: Steamed broccoli and asparagus (from my home country, no less), and a glass of Malbec:




I was happy with the end result although it may be not rare enough for the consensus in this thread. I also had trouble with some charring. I think the next time I'll reduce the heat from the center burner and keep the other two in high.

El T,

Nice. That's in the running for best piece of meat in the thread, looks great.

wow that looks so good

C- overall cause the broccoli looks overcooked

My clogged arteries agree.

How can you say that if there is no extreme broccoli closeup shot!

El_T: def not overcooked IMO, looks perfect! what's the reason for grilling it on the side? i thought the reason for that was to get some of the fat strip into the frying pan?

That side looked a bit too fatty to me so I decided to grill it a bit. Only that side, left the other one intact, which is the one you see on the resting pic. The white stripes you see on the right side of the final two shots are what I wanted to get rid of, but it didn't work that well.

stinky,

In a pan, yeah you get the added benefit of having some beef fat in the pan. But regardless, it is more appetizing looking when the edges are all nice and browned as well, plus if you render off enough fat, you can just chow down on the steak rather than having to do a lot of trimming while you eat.

El D,

It never occurred to me to trim any fat on the steak? Is this SOP for you?

To the other guy the edge cooking also makes sure the fat gets cooked because uncooked fat in a steak is pretty gross

wtf i'm "the other guy" now? i thought we were homies?

What vegetables can be cooked on the BBQ?

better question: what vegetables can't be cooked on a grill? off the top of my head i can think of about zero.

goof,

Yes, in a pic like this I am cutting off the right side before eating:

and in a ribeye like this, I am cutting around the chunks of fat in the middle:

standard imo. i understand people that eat the fat less than i understand people who like their steaks well done.

Peas. And corn that is not on the cob. Even then, a nice slim skewer will fix the issue.

stinky,
As it happens I went back to that very place just yesterday for some delicious fish tacos fries and beer

I could never imagine not eating the fat strip through the middle of a ribeye unless it is a really horrendous steak.