Steak experts...help please!!!

[HeatherPage]

Hi there, hoping you can help me. I am looking for a steak place for our upcoming October trip. I think we might try the Concourse, but I rarely eat steak and I would like to know the differences or characteristics of certain cuts of steak. I know that filet mignon is supposed to be veeery tender and I've had prime rib, but that's not really steak, correct? Could any experts out there give me an overview of the different cuts. I guess there is the following:

filet mignon
ribeye
t-bone
porterhouse
New York strip
prime rib
chataubriand (sp?)

am I missing any others?

Also, say I order a steak with grilled/scampi shrimp, etc. is there one kind of steak that goes better with seafood over another?

I guess I'm looking for the most tender, juiciest, flavorable steak whereever we may go and actually know what I'm ordering.

Thanks in advance for any help!

 

[bugsy]

When I eat steak (medium-rarely ) I really prefer
very tender and juicy, which to me means either a filet
or ribeye. the others are okay, but not my preference.

 

[Aimeedyan]

I only eat filet but I'm admittedly a steak snob =) It's the leanest cut, the most tender, and a good filet won't have a trace of fat on it.

The only things i really know about the others is that there is more fat on them, some have bone on them, and they aren't as tender usually... though DH loves NY strip.

Hope someone wiser than I can come and explain the rest!

 

[randyl]

Hi there, hoping you can help me. I am looking for a steak place for our upcoming October trip. I think we might try the Concourse, but I rarely eat steak and I would like to know the differences or characteristics of certain cuts of steak. I know that filet mignon is supposed to be veeery tender and I've had prime rib, but that's not really steak, correct? Could any experts out there give me an overview of the different cuts. I guess there is the following:

filet mignon
ribeye
t-bone
porterhouse
New York strip
prime rib
chataubriand (sp?)

am I missing any others?

Also, say I order a steak with grilled/scampi shrimp, etc. is there one kind of steak that goes better with seafood over another?

I guess I'm looking for the most tender, juiciest, flavorable steak whereever we may go and actually know what I'm ordering.

Thanks in advance for any help!

Here goes my best:

Filet mignon - my least favorite and my wife's favorite. It is the leanest and most tender piece, but it also has the least flavor because there is no marbling. That's why it is almost always served with a sauce.
Ribeye - one of my favorites. It actually a prime rib steak. Good marbling give this piece great flavor. Best grilled.
T-Bone - the "other side" of the porterhouse. The bone is like a "T" and separates the strip on one side and the filet (tenderloin) on the other. You get two different cuts of meat with more of the strip on this cut and less of the tenderloin when compared with the porterhouse. Sometimes falsely passed off as a Porterhouse in unscupolous restaurants.
Porterhouse - see T-bone above. Has more of the tenderloin than the T-bone. Similar cut as the T-bone but considered a notch or two above.
New York Strip - my other favorite. This is actually the classic steak. Also called the sirloin strip. Best grilled. Offers superior "steaky" flavor.
Prime rib - a cut of the rib roast (rib portion of the cow). It is roasted (the classic roast beef) and is best medium rare. Can be cut any thickness you like.
Chateaubriand - a classic dish of a roasted tenderloin for two. Usually prepared tableside with a hollandaise (or is it bearnaise) sauce and various roasted vegetables, roasted stuffed tomato, mushrooms.

To me, the steak with the most flavor and juiciness is the ribeye (also known as the Delmonico). Second is the New York strip. You will get tenderness from the filet mignon but it will also lack the big beef flavor that the other two will have. Remember to always order medium rare. And if you can find aged beef (especially dry-aged), then all the better.

 

[Steffi]

When I eat steak (medium-rarely )

Ahem.

We're no steak experts, but my favorite, as well as my DH's & DD's favorite, is NY strip. I like how rich in flavor and easy-to-eat (not a lot of fat, etc., to cut around) it is. Ribeye is my second favorite; it is also very flavorful. And our favorite place at WDW to eat any steak is Yachtsman Steakhouse!

 

[bigcrit]

Here goes my best:

Filet mignon - my least favorite and my wife's favorite. It is the leanest and most tender piece, but it also has the least flavor because there is no marbling. That's why it is almost always served with a sauce.
Ribeye - one of my favorites. It actually a prime rib steak. Good marbling give this piece great flavor. Best grilled.
T-Bone - the "other side" of the porterhouse. The bone is like a "T" and separates the strip on one side and the filet (tenderloin) on the other. You get two different cuts of meat with more of the strip on this cut and less of the tenderloin when compared with the porterhouse. Sometimes falsely passed off as a Porterhouse in unscupolous restaurants.
Porterhouse - see T-bone above. Has more of the tenderloin than the T-bone. Similar cut as the T-bone but considered a notch or two above.
New York Strip - my other favorite. This is actually the classic steak. Also called the sirloin strip. Best grilled. Offers superior "steaky" flavor.
Prime rib - a cut of the rib roast (rib portion of the cow). It is roasted (the classic roast beef) and is best medium rare. Can be cut any thickness you like.
Chateaubriand - a classic dish of a roasted tenderloin for two. Usually prepared tableside with a hollandaise (or is it bearnaise) sauce and various roasted vegetables, roasted stuffed tomato, mushrooms.

To me, the steak with the most flavor and juiciness is the ribeye (also known as the Delmonico). Second is the New York strip. You will get tenderness from the filet mignon but it will also lack the big beef flavor that the other two will have. Remember to always order medium rare. And if you can find aged beef (especially dry-aged), then all the better.

GREAT! Now I need a late night munchy.

Night All.....

 

[jenr812]

Here goes my best:

Filet mignon - my least favorite and my wife's favorite. It is the leanest and most tender piece, but it also has the least flavor because there is no marbling. That's why it is almost always served with a sauce.
Ribeye - one of my favorites. It actually a prime rib steak. Good marbling give this piece great flavor. Best grilled.
T-Bone - the "other side" of the porterhouse. The bone is like a "T" and separates the strip on one side and the filet (tenderloin) on the other. You get two different cuts of meat with more of the strip on this cut and less of the tenderloin when compared with the porterhouse. Sometimes falsely passed off as a Porterhouse in unscupolous restaurants.
Porterhouse - see T-bone above. Has more of the tenderloin than the T-bone. Similar cut as the T-bone but considered a notch or two above.
New York Strip - my other favorite. This is actually the classic steak. Also called the sirloin strip. Best grilled. Offers superior "steaky" flavor.
Prime rib - a cut of the rib roast (rib portion of the cow). It is roasted (the classic roast beef) and is best medium rare. Can be cut any thickness you like.
Chateaubriand - a classic dish of a roasted tenderloin for two. Usually prepared tableside with a hollandaise (or is it bearnaise) sauce and various roasted vegetables, roasted stuffed tomato, mushrooms.

To me, the steak with the most flavor and juiciness is the ribeye (also known as the Delmonico). Second is the New York strip. You will get tenderness from the filet mignon but it will also lack the big beef flavor that the other two will have. Remember to always order medium rare. And if you can find aged beef (especially dry-aged), then all the better.

Great post. I learned a lot and I LOVE steak! Thanks

 

[Meezers]

So agree with Randy!

The Yachtsman has great steak....I am hoping to try Shula's sometime...I hear it is now the best steak house on property.....Yachtsman used to be first and I bet the 2 are very close!

Yachtsman also has really wonderful rack of lamb if you are into that.

I like to have prime rib when dining out because it is a difficult cut of meat to prepare for only a few people.

How about if two of you are going...each order something different and swap? That way you can compare? Mom and I do it all the time!

 

[jenr812]

GREAT! Now I need a late night munchy.

Night All.....

No kidding

 

[bugsy]

hey you guys--remember the movie Beatle Juice?
"Is it rare, medium-rare, or just hard to find?"

 

[Disney Gator]

I suggest Le Cellier at Canada in Epcot for a good steak. It's my favorite restaraunt at WDW. Great steaks and everything else too.

 

[MinnieM21]

I also suggest Le Cellier in the Canadian Pavilion in Epcot. My mom and I split the herb crusted prime rib that came with a veal demi glace (a sauce) and I think I almost passed out it was SOOO good!! It was the best steak I had ever had in my entire life, it was so tender that it just melted in my mouth. The steak came with roasted potatoes which were so delicious and the pretzel bread they serve is my favorite. YUM!

 

[Crazy Hakim]

hey you guys--remember the movie Beatle Juice?
"Is it rare, medium-rare, or just hard to find?"

Beatle Juice? Is that what you get when you squeeze John Lemon?

 

[HeatherPage]

Thank's for the posts everyone! I think the ribeye may be what I'm looking for. I'll probably go do some research before our trip.

Happy eating!

 

[Grumpy_Disney_Dad]

Thank's for the posts everyone! I think the ribeye may be what I'm looking for. I'll probably go do some research before our trip.

Happy eating!

IMHO the ribeye/delmonico is the best . Great marbling and lots of flavor. It is actually the same cut as prime rib just prepared differently. If you want a good steak meal you cant go wrong with Concourse, Yachtsman, or Cellie, but there is something to be said for eating prime rib in Cindy's Castle looking out the window

 

[Slapster]

Another vote for ribeye - followed by the strip.

Filet is tender but lacks flavor - which is why you often find it wrapped in bacon to counter the mild taste and lack of fat.

Rule of thumb is the more fat, the more flavor! And cook it no more than medium-rare - otherwise you're just asking for a piece of shoe leather. No steak sauce either!

 

[HeatherPage]

I guess my husband who eats his steak with ketchup would really horrify some (or all) of you.

 

[zdad]

If you have a car, and have the time to drive off site....I would not miss the opportunity to go to Charlie's Place. It is on Oragne Blossom Trail. Actually not too far from the airport. It is consitently rated one of the 10 best steak houses in the country. It is, without a doubt, [U][B]THE BEST STEAK I HAVE EVER EATEN.[/B][/U] They age their meat, and cook it over a special wood. I'm drooling just typing this !!