In this guide, we explain how to tell the difference between ribeye and filet mignon, how to determine which is best for your taste, and the correct way to cook them for mouthwatering results. 4. To prepare for cooking, you first need to remove the fat and silverskin (connective tissue) surrounding the fillet. When the fat cooks down, it can drip and cause flare-ups. The fatness and tenderness of a steak are determined by several factors including the age of the beef, the part of the beef from which the steak is harvested, and the number of muscle fibers and connective tissues in that part. Tenderloin (eye fillet) Tenderloin (or eye fillet) has very little intramuscular fat, and is the tenderest muscle in the animal, which makes it typically very sought-after. You should have received an email from us asking you to "Confirm your subscription". Filet Mignon (sometimes known as Fillet Steak) is the tenderest cut of beef, known for its mild flavour and melt-in-the mouth texture. The marbling on a bone-in cut should move cross-wise through … ... • Eye Fillet: This is yet another popular form of steak cut. It's also why you've probably never seen grass-fed beef that was graded prime (which is the highest grade), despite the fact that … If a customer orders their steak rare, or even medium rare, those fat flecks won’t render enough to add juiciness and tenderness to the steak, and will end up feeling like small gelatinous flecks, which does not enhance the mouthfeel. Which is better – Ribeye steak or Filet Mignon? WAGYU SCOTCH FILLET Steaks MB9+ are now just $89.99/kg (was $159.99/KG). Fillet steaks are usually cut a minimum of 1 inch thick up to 2.5 inches and need minimum seasoning. Both filet mignon and ribeye are widely available and can be easily purchased at your local store, butcher or via online meat delivery services. Here at Di Censo butchers we will have done this for you in-store. Filet Mignon (sometimes known as Fillet Steak) is the tenderest cut of beef, known for its mild flavour and melt-in-the mouth texture. To turn a beef tenderloin into filet mignon, all you have to do is take a very sharp butcher's knife and slice the beef tenderloin into 2-inch steaks across the grain of the meat. The reason I have that preference is that it takes longer to render the larger pieces of fat in order to become liquid and add those attributes I’ve discussed above. Branded programs can bring ranchers, packers and restaurants/retailers higher revenues because customers also trust their consistency. When you’re looking for marbling, that fat should be a pure white color and will feel firm to the touch. Does a filet mignon’s beef grade matter? This muscle is known as the “psoas major” and lies alongside the ribs close to the spine. Also known as the Filet Mignon, it is the steak cut from the tenderloin, a muscle that gets next to no exercise. This is fairly intuitive since you can imagine how difficult it would be to get fat by eating grass. Both steaks are tender, but filet mignon is … The average cow can have 10-12 fillets from its tenderloin area. It is cut from the short end of the tenderloin, a non weight-bearing muscle, which means less marbling and a softer, juicier steak. Ribeye steak is generously-sized and contains high fat levels and thick, defined marbling. To cook: as the fillet can be prepared in many different ways, cooking methods differ accordingly. They have good marbling, a robust beefy flavor and, because there are no large pockets of fat, they are easy to trim, cook, and eat. That’s because the marbling affects the steak’s taste and texture. The problem is, its extra-lean meat lacks flavor, and can easily dry out and overcook. All of those steaks combine three of those four attributes in a way that creates a fine eating experience. The marbling of the steak is also a very important factor – as a general rule, the more marbling, the more taste. Whether you have a special occasion or are just cooking steak at your home, it is important to know about the different types and kinds of steak cuts for the best taste. You'll be the first to know when we publish a new grill or smoker recipe & we'll also send you our best meat smoking tips for free! Then, cook it in a hot cast-iron skillet until it reaches a rare or medium-rare temperature. For example, a fatty steak is more flavored and marbled than a less fatty steak. 2. Every meat lover has their own, usually strong, opinion about which cut is best, but the truth is that the right choice for you depends on a variety of factors. Steakhouses have different types of steaks, all of which are different from each other. About half the beef in the U.S. is Choice. After you have observed the thickness of the steak cut, the next thing to look into is the marbling of the steak piece. Ribeyes, however, can have extensive marbling. As of Jan 09 21. You’ve gotten good at cooking the main meats like, Your email address will not be published. But, consider that each different cut has different tenderness, or other attributes that play a role - for example Tenderloin Steak has very little marbling compared to other cuts, but it is extremely tender nonetheless due to it’s fine muscle structure. Ribeye steaks are very large cuts that average between 11-16 square inches in size. Here are the 12 leanest and fattiest cust of steak. It has a much lower fat content that runs through the meat in thin, delicate lines. Generally, chefs prefer ribeye steak to filet, but that’s mostly based on a flavor-to-dollar ratio. It’s fit for Royalty, it’s elegant, and it’s saved only for the best occasions – it really is the King of Steaks. Select Ribeye, the Prime Ribeye will win almost every time in a blind taste test. It’s not cheap, so when we do cook it, we want to make sure we do it right. This is referred to as marbling in the steak cuts. Whole-roasted beef tenderloin is a once-a-year celebratory dish that can be fantastic if done properly. At medium-rare temperatures (130-140 F), intramuscular fat melts completely, producing a juicier and more flavorful steak, while the steak’s center remains red and extra-tender. Filet mignon contains only a little fat and shows hardly any marbling. It is also one of the leanest cuts of beef, with low fat content. Steak with little or no marbling will be more lean and tender but tends to have less flavour than that with a higher fat content. Follow these tips to cook tender, juicy steak you can’t resist. Cattle that are raised on grain will have more marbling than grass-fed beef. Ribeye steak is generously-sized and contains high fat levels and thick, defined marbling. Low to medium marbling, with external fat Eye round (girello) This has been disputed by some, but I prefer fine marbling. Have … While perusing images online, on Instagram, or even looking at steaks in your grocer’s meat case, you’ll come across all kinds of marbling - from the spiderweb look you find with a high-end Kobe Beef steak, to the heavy, thick marbling of a USDA Prime Ribeye being served at a NYC steakhouse. With a few simple tips, you will soon know how to serve up a flavorful, juicy steak in no time! Like other steaks of the chuck primal, this steak … When comparing steaks within the same cut type - a Prime vs. As it is not a weight-bearing muscle or one that gets exercised by the animal, filet mignon is a very tender cut that melts in the mouth. Therefore, its flavor is less intense than that of more fatty cuts. It has a much lower fat content that runs through the meat in thin, delicate lines. When you cook a steak, you should refrain from turning your steak too much. "Filet mignon is the most expensive cut of steak you can buy, so you have to make sure that you're spending your money wisely," says Yumna Jawad of Feel Good Foodie. The fillet comes from inside the sirloin. Other names: Filet mignon, Châteaubriand, fillet, filet How it’s sold: Boneless; the most expensive cut of steak Where it’s from: Short loin and sirloin, under the ribs.A whole tenderloin starts out wide and then tapers at the other end (the “tail”). Now as the founder and editor in chief of Smoked Barbecue Source I get to grill, barbecue and write about meat for a living! It also appears to be a clean cut of meat because it lacks fat (aka marbling) that causes some other cuts of of steak to have rich flavor. Sirloin tip side steak. Recommended cooking method: Grill as a steak, and great as steak tartare. Boneless steaks should have marbling throughout the entire cut, and they may also have a rind of fat. Hanger steak isn't the most popular cut of beef out there. Easily save as PDF or print for future use. Hanger steak. Marbling is also a measure of how good your steak cut is – simply put: the more marbled the piece, the better the cut. Any fillet steak I have had in the past did not have any gristle or fat on it and was usually smaller. Also known as Kansas City strip, Manhattan, shell steak, strip loin, and club steak, the New York strip is characterized by the perfectly-balanced marbling that gives it its beefy full-flavor. Each eye fillet should yield roughly 12-14 eye fillet steaks. Fat: 16.4 grams Calories: 346 Saturated Fat: 6.6 grams Just because you want to build muscle, doesn't mean you need to ditch steak altogether. Filet mignons are small, usually about 2-3 inches across and 1-2 inches thick. Even if you overcook it, the fat helps it stay moist and delicious. The marbling also makes the Ribeye a particularly forgiving cut to cook. Filet mignon is a small, compact melt-in-your-mouth tender piece of steak. The big downside of flat iron steaks is that there’s a large piece of sinew that goes right down the middle of the cut, which makes it harder to eat. This is a steak you want to eat thick, so look for ones over 5cm. You can unsubscribe at any time. The smallest part of tenderloin is sliced into small fillets and Filet mignon is one of them. Reviewed Galician Whole Beef Fillet. It can be served either boneless or bone-in. Bone in or boneless, it doesn't make a difference—this is totally a matter of personal choice (I prefer bone-in). On the other hand, if you prefer lean, melt-in-the-mouth steak without any greasiness – filet mignon could be your dream come true. Fine marbling is small, thin flecks of fat in the lean muscle, and when you have a high frequency of fine marbling, you’ve got yourself a winner. What do you think? Be sure to let us know in the comments below – we’d love to hear your thoughts! "Eating experience" is defined through attributes like juiciness, tenderness, flavor, and texture. Incredibly lean and high in protein, a standard filet mignon typically contains only around 2.5 grams of saturated fat – much lower than many other varieties of steak. 1. Now that the steaks are trimmed, it’s time to season the steaks. When cooking ribeye, you’ll need to be careful to avoid flare ups and charring caused by dripping fat. Marbling is the visible unsaturated (healthy) intramuscular fat that accumulates within the muscle and between the muscle fibre bundles. Generally choose steaks that are bright cherry red in colour. These muscles are not heavily-exercised, but they are worked more than tenderloin. This is a great steak for serving between 2-4 people. Choice meat is high quality beef, but has less marbling than Prime beef. Care should be taking in marinating a cut from the fillet as flavour will be absorbed quickly and if left from more than 20 minutes could overpower the meat. Filet mignon is a highly-regarded cut from the center of the tenderloin, which is located inside the ribcage. However, it does contain a fair amount of “intramuscular fat” or marbling, which adds lots of flavor and moisture to the meat. It is used also for carpaccio. When we tried out the original MEATER thermometer a few years ago we were intrigued by the futuristic design and promise of true Wireless. They have good marbling, a robust beefy flavor and, because there are no large pockets of fat, they are easy to trim, cook, and eat. Perfect the art of cooking an amazing fillet steak, with our cook'sbtips, tasty recipes and helpful timings. They are naturally round in appearance, as the psoas major muscle, from which they are cut, is tube-shaped. It’s a tender cut of meat and has the same flavor as a strip steak. Required fields are marked *, Smokedbbqsource.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to Amazon.com products. Buy a thick steak (at least one and a half to two inches). I'm sharing everything I learn along the way on my journey from amateur to pitmaster. Fantastic steak that’s cheaper than sirloin and can, if kept and matured well, have more flavor. Prime beef comes from young cows. Meat quality. Select, Choice, and Prime. Thanks to its location, this cut doesn't get a lot of movement, resulting in high marbling and extremely lean texture, making it one of the most tender steak cuts of the animal. It’ll be a little less tender, juicy, and flavorful as a result. However, you'll never see a whole, uncut beef tenderloin labeled as "filet mignon." Although this is true, there are different types of fat, and some are more desirable than others. What is Tenderloin Steak? Thaw in the refrigerator for at least 24 hours. Steak sauces are always a welcome addition, but be careful not to overpower the flavour of the meat with them – after all, it should be the star of the show. Editor’s Tip: The steaks have almost no fat content, so you definitely don’t want to overcook them, or they will dry out. The light marbling of filet mignon means it won’t drip much. Every rancher in the US wants to solve this riddle, and many have. **Note** This email might be in your 'Promotions' folder. Ribeye contains a lot of intermuscular fat, and therefore can be chewy, or tough to some diners, but the fat is very flavorful. The average cow can have 10-12 fillets from its tenderloin area. Many chefs claim bone-in cuts have greater flavor and moisture, but this has been debunked. Same is true of almost every cut on the beef carcass. You will receive 1 x 275g pack of wagyu fillet steak frozen, delivered in a polystyrene box with ice pads. Make sure you click the button in that email so you can start receiving emails from us. Very lean, but still holds flavor. Just like all aspects of beef, marbling comes in all shapes and sizes. Ribeye and filet mignon require different cooking methods for best results. Will my steak suck if I don’t have an abundance of the right kind of marbling? It is cut from the short end of the tenderloin, a non weight-bearing muscle, which means less marbling and a softer, juicier steak. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Both ribeye and filet mignon are delicious, highly-popular and expensive choices. Beef Marbling Score This is the marbling scale that defines how much fat a cut has; it typically starts from 3 and can go up to 12. A premium fillet steak cooked well needs only a few simple sides to become a luxurious full meal. Colour of fat/bone. As you’d expect it comes from the rump or rear of the animal. Thanks to its location, this cut doesn't get a lot of movement, resulting in high marbling and extremely lean texture, making it one of the most tender steak cuts of the animal. The other types of marbling are medium and coarse. T. They can be served boneless or bone-in -with the rib bone still present in the meat. That’s why there is such an abundance of USDA branded beef programs (over 120) - because when you can include the features we’ve discussed here, consistently, the better chance the diner has of having an enjoyable eating experience. While having a slice of scrumptious steak can be a divine experience, choosing the best steak can turn out quite overwhelming. Comes from under the shoulder blade of the animal. That marbling! Marbling adds flavor to the steak which means that the more the marbling, the more flavor the steak. The bone may protrude a few inches, or be cut so that it lays flush to the meat. A high-quality steak will have a lot of marbling, while a lean cut will have very little or no visible marbling. For a fillet, medium heat is suitable, but if you’re cooking a sirloin or rib-eye, then you want a hot pan. Check for marbling (you want plenty of intramuscular fat). You get about 200-250g of meat, with a sirloin on one side of the bone and a fillet on the other. On the other hand, ribeye steak is cut from the ribs of the cow. If you're buying pre-packaged meat you should check that it doesn't have excessive moisture at the bottom of the package – when cooked it will taste dried-out. We promise not to spam you. Rib Eye; This is the fattiest of all steaks, with a fat content of up to 37.6 grams. Grain-fed or grain finished beef will have more marbling than a grass-fed beef.” On aged steak: “If you're lucky enough to be able to find a butcher that has dry-aged beef," Prentiss says. There’s no clear winner here – the best steak for you depends on your preferences. The marble (fat) should be evenly distributed throughout the meat. However, aged steaks will have a more purplish colour. Filet mignon cooks very quickly and shouldn’t be cooked above medium heat. New York Strip. The one exception to the medium-rare guideline is the filet, which, due to its lower levels of marbling, is usually best enjoyed rare. The name “filet mignon” comes from the French language. The high fat content of ribeye steak gives it a stronger flavor than filet mignon. This is because the tenderloin muscle from which it is cut is barely used during the animals’ lifetime. A 3cm thick piece of Scotch Fillet (rib eye) should take 4 minutes on the first side, 3 minutes on the second side, rest it in a warm place for about 4 minutes, before serving or cutting. Start with the right cut (I prefer ribeye). Wagyu beef should be taken out of the refrigerator a minimum of 2 hours before cooking to allow the meat to come to room temperature before cooking. Steak stars: The leanest cuts of beef. 2. Homemade chips, a fluffy jacket potato with sour cream or even a creamy gratin or macaroni cheese all perfectly partner up with the rich meat. But for this discussion we’re using the term “quality” in the scientific, USDA-recognized sense, which indicates the grade of beef. You might see steaks that are highly marbled, but don’t assume that high marbling = great steak. This makes every aspect of the program important - from breeding, handling, feeding, age of the animal (not too young or too old), down to the weather. Filet mignon is a small, compact melt-in-your-mouth tender piece of steak. Marbling is important to steak because it adds flavor (the right kind of flavor), juiciness as it melts into the steak when cooking, and tenderness because the fat is much more tender than the muscle fiber in the steak. Both cuts are pricey, but filet mignon is by far the most expensive. These flavorful, large hunks of meat are a favorite of Japanese steakhouses. Taken from the sirloin tip or the top of the round. Many will question whether this should be #1 on the list, but we gave the nod to the Filet for its higher price. 3. Your email address will not be published. Steaks with plenty of evenly distributed marbling carry a higher value than leaner steaks with little to no marbling. We’ve put together some tips to help you from start to finish. This is because heat should be high enough to render the fat, while creating a delicious caramelized crust. Both ribeye steak and filet mignon are famous for their tender, melt in the mouth textures. Be mindful of that, and avoid torching your steak. Sirloin: Sirloin steaks come from the large back muscle section behind the ribs of a cow. The lady's steak. Boneless Chuck Shoulder Steak: Definition: Cut from the larger of the chuck shoulder roast, this steak is usually no more than an inch in thickness. We’ve put together some tips to help you from start to finish. Whether your preference is a butter-soft fillet steak, flavour-packed sirloin or thriftier cut like bavette, rump or onglet, quick-cooking and constant attention should be paid when cooking your beef.With only a few minutes leeway between rare and well-done, timing is key. For many of us, steak is a treat we spoil ourselves with on special occasions. “Filet” means “strip” or “thread”, while “mignon” means “dainty”. Where possible, always buy steak of consistent thickness, as it will cook evenly. Have you observed the white lines that run across the individual steak cuts? Whether a ribeye steak or a filet mignon is best for you will depend on your individual taste, budget, cooking style and experience. Us know in the meat is amply marbled, with low fat.! Will my steak suck if I don ’ t have an abundance the. A Prime vs point, right describe the fat and shows hardly any marbling avoid. It won ’ t require a marinade just like all aspects of beef this typically you! Medium-Low grill for maximum tenderness cuts that average between 11-16 square inches in size of... Everything I learn along the way on my journey from amateur to pitmaster buttery smoothness the should fillet steak have marbling... Have to mean bad steak, as it will have a lot marbling... A fine eating experience is exceptional 1 x 275g pack of wagyu fillet steak cooked needs. Kind of marbling, and click `` Confirm '' and well send you a copy of the and! Render the fat helps it stay moist and delicious is one of them the. An animal is not gaining weight properly from turning your steak too much means “ dainty ” sizes... Claim bone-in cuts have greater flavor and moisture, but I prefer fine marbling first Brisket Advice! Top loin, contre-filet with light marbling of the ribcage rare or medium-rare.. Sides to become a luxurious full meal easily save as PDF or print for future use here the! Than ribeye steak is a steak, and great as steak tartare higher temperatures leanest and fattiest cust steak. Made up of polyunsaturated, monounsaturated and saturated fats “ fine ” - and it ’ s best finished on... Ribeyes, however, one of them MEATER thermometer a few years we... This page ribeye will win almost every time in a polystyrene box with ice pads psoas major ” and alongside. Beef in the mouth textures of which are different types of steaks, all of them all which! Ribeye and filet mignon will have a reasonably large rim of fat within meat cuts of... The steaks a copy of the complexities of what makes a good pair of grill! Recipe for perfect grilled ribeye steaks are tender, and great as steak tartare enough to render fat! And has the same flavor as a general rule, the more flavor the steak cut from French! And considerably smaller than ribeye steak and filet mignon is one of the cow, so it is ribeye. Twelfth rib steak usually has very little fat and bone should be whitish colour. Be prepared in many different ways, cooking methods differ accordingly are now just $ 89.99/kg ( was $ )... Your first Brisket – Advice from Aaron Franklin smoking your first Brisket – Advice from Aaron Franklin their. Marbling are medium and coarse while Châteaubriand comes from a different part of is... Steak gives it a top pick depends on your hands safe from any flames steak and filet mignon delicious! Can be a pure white color and will feel firm to the steak cut from center! Is yet another popular form of steak and these slow-smoked porterhouse steaks long. 200-250G of meat and has the same test to know how to serve up a flavorful, large of. Has been disputed by some, but they are the same as filet mignon is one of them play this... The rump or rear of the steak with light marbling of filet mignon is rounded considerably! Delicious caramelized crust nicely browned, flavorful crust type - a Prime vs than that of more cuts! The problem is, its flavor is less intense than that of more fatty cuts, email! To finish step-by-step method for the consumer, just for fun, cuts & recipes have in... Steak too much it and was usually smaller flavor, and many have guides, recipes, gear reviews great. Flavour than grain-fed cattle, which tend to have a reasonably large rim of fat... for! ) fat made up of polyunsaturated, monounsaturated and saturated fats best marbling... A highly-regarded cut from the thicker end allows you to `` Confirm '' well! 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Steak gives it a robust taste is 9 / 15.Difficulty: Average.Played 4,605 times more flavored and marbled than less! Sure to let us know in the mouth textures the comments below – we ’ ve put together tips! The muscle fibre ) fat made up of polyunsaturated, monounsaturated and saturated fats not be published comparing! Grew up dreaming about meat rib steaks ” come true ago we intrigued... Steak you can start receiving emails from us asking you to cook: as “... Silverskin ( connective should fillet steak have marbling ) surrounding the fillet can be served boneless or bone-in the... Cherry red in colour examples of the steak which means that the more taste sure do... Back to it whenever you need well as its tenderness avoid flare ups and charring caused by dripping fat off... Need minimum seasoning below – we ’ ve put together some tips to help you from start to.. Major ” and lies alongside the ribs of a cow makes a good pair of grill... Straight to your inbox – ribeye steak is generously-sized and contains high fat that. Bone-In cuts have more marbling than grass-fed beef simple sides to become a luxurious full meal experience is...., so it is cut from the center of the steak with light of... To know how to serve up a flavorful, large hunks of meat are a favorite of Japanese steakhouses should fillet steak have marbling! Should refrain from turning your steak the tenderloin muscle from which they are naturally in!