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The only answer is ribeye. Anyone who says filet is a gullible moron who has fallen for "marketing to stupid people" and/or they just don't like flavor when they eat.

"Ohhhhh! It's so expensive on the menu it must be the best!!!! And look they wrap bacon around it. I like bacon."

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Or they like a lean cut that's also incredibly tender. I can't stand ribeyes, I feel like I'm eating a big hunk of fat held together by the occasional strand of meat, and I always end up with a pile of leftover gristle and fat that's half the size of the initial steak.

And no filet worth a damn comes wrapped in bacon anyway. That's Outback steakhouse type trash. But if that's your exposure to filet, then you've already established your level of knowledge on the subject.

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You are an idiot for valuing "incredibly tender" over flavor, but again, I'm sure you look at the menu and see filet as the highest cost steak item and pick that because it just must be better. Frakkin' lemmings.

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Yeah I'm the idiot for ordering a steak that's actually all meat. Have fun gnawing on your chewy fat scraps like a stray dog behind a dumpster. But hey with those 4 dollars you saved by not getting the bacon wrapped "filet" at your favorite steak place, you can provably upgrade your side to the fully loaded Big Tex style smashed potaters. So you got that going for you, which is nice.

COmbat:
Prime rib is the same piece of meat as ribeye.. so, yes it's a steak.Cooking method does not define what steak is.

hth.

In the same way a chuck roast is s hamburger.

nm

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COmbat:
Prime rib is the same piece of meat as ribeye.. so, yes it's a steak.Cooking method does not define what steak is.

hth.

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No. It's steakS

its funny watching all of you men **** size how steaks should be

DBA, that's one beautiful picture of a Prime bone-in....yummy.

The comments posted here about ribeyes (too fatty) are well within the realm of complaints I had to deal with regularly from both restaurant managers and customers. I used to be the head of QA for a couple of different restaurant chains over my career. Candidly, I am of the opinion that those who complain about the amount of fat on a ribeye should just not order a ribeye...or if they do then specify ribeyes from the loin end (right next to the break between a strip loin and a ribeye roll).

I finally had to recognize that some people just don't get it...they see star fat and the fat from the tail on their plate and complain to management. I see that same amount of fat on my plate and say, 'damn, that was a great ribeye.'

Any steak properly cooked in pork or bacon fat will taste great. The great untold secret of many restaurants.

It's the same piece of meat, but it is not a steak.

steak
stk/
noun
noun: steak
high-quality beef taken from the hindquarters of the animal, typically cut into thick slices that are cooked by broiling or frying.
"he liked his steak rare"
a thick slice of beef or other high-quality meat or fish.
plural noun: steaks
"a salmon steak"
poorer-quality beef that is cubed or ground and cooked more slowly by braising or stewing.

If you don't like the fat in the steak, you're just queer.

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COmbat:
Prime rib is the same piece of meat as ribeye.. so, yes it's a steak.Cooking method does not define what steak is.

hth.

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No. It's steakS

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Not when they put it on my plate.. it's A steak.

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its funny watching all of you men **** size how steaks should be

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We start comparing our meat and you come a running..

I like steak...a nice thick steak with a little salt and pepper is all you need

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It's the same piece of meat, but it is not a steak.

steak
stk/
noun
noun: steak
high-quality beef taken from the hindquarters of the animal, typically cut into thick slices that are cooked by broiling or frying.
"he liked his steak rare"
a thick slice of beef or other high-quality meat or fish.
plural noun: steaks
"a salmon steak"
poorer-quality beef that is cubed or ground and cooked more slowly by braising or stewing.

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Iit's high quality, it's taken from hind of animal, it's cut thick, and can be broiled.

So why isn't it steak?

Is this what we have reduced to? I blame slicer for putting balsamic and jalapeos on vanilla ice cream.

I totally agree that's a perfect looking ribeye. That's exactly what I'm looking for when I buy a ribeye. I was pointing out it's not hyperbole to state that you may end up with much of what you started with left on the plate

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COmbat:
Prime rib is the same piece of meat as ribeye.. so, yes it's a steak.Cooking method does not define what steak is.

hth.

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So a rack of lamb is a lamb chop or a pork loin is really a pork chop? Who knew?

Why does it have to be one or the other? I love both and cook them differently. My 3 favorite cuts of beef are filet, ribeye and skirt but I like them for different reasons.

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best way to eat a filet is steak au poirve

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Gimme any cut au poirve sans porterhouse or ribeye

Poivre...

Do you know what the difference between broiling and roasting is?

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Do you know what the difference between broiling and roasting is?

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100 deg?

I thought prime rib was the whole roast and a ribeye is steak cut off the roast before cooking.

Y'all are f*gs.

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Do you know what the difference between broiling and roasting is?

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The cooking method doesn't define what steak is. Isn't it still called a steak before it's cooked? If you cook a ribeye sous vide is it no longer a steak? Can you not broil a prime rib?

It's a damn steak already, especially when ordered at a restaurant, which means it's cut off the roast and served.. as a steak.

If I cook me up a pot roast, then slice off a hunk, I've got a steak?

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Do you know what the difference between broiling and roasting is?

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The cooking method doesn't define what steak is. Isn't it still called a steak before it's cooked? If you cook a ribeye sous vide is it no longer a steak? Can you not broil a prime rib?

It's a damn steak already, especially when ordered at a restaurant, which means it's cut off the roast and served.. as a steak.

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Prime rib is the roast.

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If I cook me up a pot roast, then slice off a hunk, I've got a steak?

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That would be hard to cut, assuming it's cooked right, because it would just fall apart, and be shreds.
But, yeh if you could cut off a solid piece that looks like a steak.. I'd call it a steak...

Steak is cut before cooking, not after.

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If I cook me up a pot roast, then slice off a hunk, I've got a steak?

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That would be hard to cut, assuming it's cooked right, because it would just fall apart, and be shreds.
But, yeh if you could cut off a solid piece that looks like a steak.. I'd call it a steak...

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I would call you a Liberal Arts major...

You have a very hard time admitting when you are wrong, don't you?

Let me help you out, you are wrong here. When you are eating a serving of prime rib, you are eating ROAST beef, not a steak.

You will NEVER walk into a restaurant, ask for "a steak" and be served prime rib. Never.

Prime Rib's actual name is a standing rib ROAST.

When they serve it to you, you get a SLICE of Prime Rib...

That's the terminology. It's written in stone somewhere, maybe the Bible. It's infallible.

I've never ordered a prime rib steak before.

buncha you mothereffers are gonna need to quit giving me grief over my issue with chicken "fajitas"