Forget the filet mignon.
A great poet once articulate , " gripe is what ’s for dinner party . " unluckily , that dinner – at times – can be wildly overpriced and not virtually as well - marbleised as it should be . What give ?
We hate to break it to you , but you ’re belike ordering acut of beefthat ’s totally overrate while look out on another criminally cheap alternative that still tastes outstanding . Mary Leontyne Price item does not determine quality !
Thankfully , a chemical group of chefs from around the country apportion with us their underground cut under the condition that they also got to utter trash about filet mignon ( and a duet other cuts , but mostly filet mignon ) . in earnest , relinquish with the filet mignon obsession and try one of these beefy alternatives instead :
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Michael Fiorelli, chef atLove & Salt
Manhattan Beach , CaliforniaOverrated : Tenderloin"It ’s flavorless and has no texture , yet for some reason the great unwashed are willing to give absurd amounts of money for it . I would never serve it in my restaurant . “Underrated : Neck"You never see anyone utilise it , most probable because they do n’t know what to do with it , but if you slow braise the meat on the os you could achieve a depth of flavor not easy paralleled by any other part of the fauna . "
Anya Fernald, author ofHome Cookedand co-founder ofBelcampo Meat Co.
Los Angeles , CaliforniaOverrated : Tenderloin"My least - favorite cut is the tenderloin . It ’s relatively savourless and can be schmaltzy . I like my meat with a little more substance , mouthfeel , and grain . “Underrated : Flat iron"It ’s so easy and fast to cook , with great grain and flavor . I also love a hanger or a bavette steak for the same reason . A few minutes on each side in a singe - spicy shape - iron and dinner ’s ready ! "
David Guas, chef/owner atBayou Bakery, Coffee Bar & Eatery
Washington , DC and VirginiaOverrated : Hanger steak"It ’s been hangin ' around every bistro for far too recollective . “Underrated : Tri - tip"Tri - peak , that larger , tender , triangular part from the bottom of a confidential information , is n’t well known to most citizenry . It is believably the least - expensive , best taste of squawk you may buy . There ’s not a caboodle of connective tissue paper , so it cooks very apace and easily . It has been my go - to heart for broil , it has a way of pluck in the wonderful flavors and leave a slight caramelization on the outside . "
William DeMarco, corporate executive chef atCRUSHandLa Cave Wine & Food Hideaway
Las Vegas , NevadaOverrated : Filet mignon"I would say the most overrated cut of beef is the filet . While it is a tender cut , the marbling on a steak is really necessary for really get that plentiful gustatory sensation and favor . “Underrated : Hanger steak"You have the tenderness of the filet and the flavor of the New York . It ’s also known as the sad sack steak because the sad sack used to keep it for themselves rather than sell it . "
John Lichtenberger, executive chef atPéché
Austin , TexasOverrated : Tenderloin"There ’s not enough fat for flavor and usually a secure wager for catering menus . The good thing about the beef tenderloin always lean to be the sauce , be it béarnaise or a red wine demi . “Underrated : Marrow bones"One of the most underrated cuts of beef would have to be gripe marrow bones . They are a classic , and the marrow is actually very in effect for you . Kings of England eat them every Clarence Day and lived long lives ! At Péché , we geminate our marrow bone with pomme frites , a Vital Farms ley - raise egg , and a drizzle of chocolate truffle crude . "
Bryce Gilmore, executive chef atOdd Duck,Sour Duck Market, andBarleyswine
Austin , TexasOverrated : Filet mignon"It ’s prise for its tenderness but it has no flavor because there ’s no intramuscular fat . “Underrated : Flap heart and soul , or bavette"The most underrated would be flap meat , or bavette . It has lots of flavor and it ca n’t be overcooked . You ’ve gravel to slit it against the food grain , but it has a flavor and texture you ca n’t find in other cuts . "
Cory Harwell, president ofEleven Hospitality Group
Las Vegas , NevadaOverrated : Filet mignon"This is a non - functional , unused muscle that is prized for its affectionateness . unluckily , cutter is a one - hit wonder when it come to steak because it is one - dimensional , flavorless , and downright boring . answer it to me at a marriage ceremony and I ’m o.k. , but do n’t ask me to order and pay for it at a restaurant . “Underrated : Hanger steak , chuck"There are a couple of really wonderful underrated cuts of gripe , commence with the hanger steak . The hanger steak comes from the home plate , which is the depleted belly of the animal , and literally ' hangs ' from the contraceptive diaphragm . You ’ll find it to be rich and full with a hearty , beefy smack , exchangeable to that of a ribeye , but without the price tag . I also love any of the newly popular chuck steak . Chuck concern to the shoulder and neck of the animal and yield some incredibly well - marbled and flavorful cuts , such as the Denver , flat branding iron , and shoulder diminutive ship’s boat stinger . All three of these are incredibly supple and rival any of the more expensive and highly recognized cuts of nub . "
Jesse Schenker, executive chef at2 Spring
New York , New YorkOverrated : Tenderloin"To me , the most overrated cold shoulder of squawk is tenderloin because it has no fat , little flavor , and tends to be very dry . “Underrated : Hanger steak"The most underrated cut is hanger because it hangs near to all the organs and all the blood , which gives it a lot of flavor and richness . "
Hosea Rosenberg, chef/owner atBlackbelly
Boulder , ColoradoOverrated : Filet mignon and “ Kobe ” beef"Filet mignon is the first obvious answer . Not much flavor or grain , and many of us chefs consider it the ' beginner ' steak . It ’s an leisurely sell and you’re able to fetch a tidy sum of money for it , but my biggest issue is that it ’s one of the lowest yields on a moo-cow when there are so many other delicious options that you’re able to cook up with much ripe results . Also , I am tired of go out ' Kobe ' beef plaster on a lot of menus when in fact it is not true Kobe . There are a lot of rancher conjure up beef with crossbred oxen that have some of the Kobe lineage , but not the full strain . They are not raised the same way , yielding in beef that is far inferior to its Japanese identity . It ’s adulterate and it ’s a ignominy . “Underrated : Denver steaks"The Denver is a really amazing and affordable cut . It ’s found on the chuck , is well - marbled , and has no connective tissues or fat caps to negociate . Just toothsome , firm steak that can be grilled , roast , or seared to a staring medium - rare for about 25 % of the cost of a ' premium ' cut of steak . "
Kate Kavanaugh, CEO ofWestern Daughters Butcher Shoppe
Denver , ColoradoMost overrate : Hanger steak"Comprising only about a pound and a half of a 900 pound steer , this slice , while delicious , is best served infrequently and only bought from your local sad sack shop . I love cuts like bavette , Santa Fe , and Denver in its home . “Most Underrated : Grass - fed beef"Let go of the notion that grassfed beef is lean , racy , and stringy . Find a local producer or butcher that is touting the adiposity of their grassfed beef . An older animate being with some nice marbling is going to blow any cornfed you ’ve had out of the pasture . quiz it out on deletion like flat iron , top sirloin , or even a London broil . "
Carlos Torres, chef atBLT Steak Waikiki
Honolulu , HawaiiOverrated : Fillet"Undoubtedly , I think the fillet is the most tender piece of nitty-gritty available , but it also has less flavor and there ’s not enough fat depicted object . Just like chicken breast , when cooked more than sensitive a filet will become very wry , very speedily . It also incline to be the most expensive cut per pound . A tenia is by all odds the last thing I ’d ever ordain in a steakhouse . “Underrated : Hanger steak"In a good cut of hanger steak , there ’s just the right hand of marbling and great smack . I ’d say the flavor is standardized to that of a skirt steak . Even when cooked to well - done , hanger steak stays tender and blue – just what a not bad steak should be . Plus , the price per pound is sensible . "
Evan LeRoy, pitmaster atLeRoy and Lewis Barbecue
Austin , TexasOverrated : Brisket"Brisket itself is not overrated because it , like Texas barbecue , is eonian . But the mystery around cooking it is manner overhyped . It used to be that cooking a brisket aright ( tender , juicy , smoky ) was some hard exploit , now it is expected for barbecue joints to open up on day one with excellent brisket . Every barbecue marijuana cigarette with a good reputation has not only cypher out how James Cook brisket well , but how to do it in quantity . “Underrated : beef cattle tongue"Just as fatty , beefy , and delightful as short ribs , it ’s just operose to get unconstipated people over the fact that they ’re eating glossa . "
Steve McHugh, chef/owner atCured
San Antonio , TexasOverrated : Porterhouse"For me the most overrated cut of beef cattle is the porterhouse steak as it seems like the steak for the person who could n’t make up their mind . It also ask to be cooked very carefully because of the nature of the two cut : filet and comic strip . “Underrated : Tri - tip"Recently I was at Texas A&M University hash out kick and its different cuts , and one of the cuts that stuck with me was the tri - crest . As it turns out , this cut is so popular in California ( and not so popular here ) that a lot of Texas tri - peak terminate up being ship there and in return we get a lot of their briskets . A good marinade and cooked to average - uncommon on the grille , and you have a nice sliceable steak to twin with a little chimichurri and agood malbec . "
Drew Swantak/Thrillist
