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Prime Rib Eye Steak or Filet Mignon?

Which do you prefer?

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  1. I'm guessing your question is aimed at LA area folks?

    1. I had meant to make it general...but too late now.
      The rib eye steak is not bone in, so I was curious as to the general taste choice of diners.

      1. Rib eye steak, always. Filet mignon may be more tender, but it doesn't have the heartier beef flavor or succulence that a good ribeye does.

        PS: not too late to make this general; you can flag for a moderator to move it to General Topics.

        1. I would take the rib steak every time. I really don't care for filet.

          But I live in Salem, OR so you don't really care about my response. :-P

          1. Rib eye cooked medium rare is the way to go for me.

            1. I visited LA once...

              Ribeye as it can have tasty marbling and that nice rind of fatcap on the edge.

              3 Replies
              1. re: porker

                The rib cap is the best part! I pick ribeyes at the market by the size of the cap meat. :)

                1. re: mcsheridan

                  Me too! The bigger the spinalis the better. Ask for the chuck end cuts if you want to hasten your search.

                  1. re: mcsheridan

                    It's called a "deckle"...and it's probably the best tasting part of the cow other than the marrow.

                      1. A prime filet mignon is a waste as there's not enough marbling to matter. And rib steak is always better than filet mignon anyways.

                        1. It depends on your personal taste. Filet is very lean offers less flavor, rib eye is a fatty piece of steak nirvana.

                          1. Neither. IMHO both should be used for roasting - to a degree that makes it close to a desecration to use them as steak.

                            The sirloin (U.S. New York Strip/Top Loin) is IMHO the cut of choice for steak.
                            If forced to choose between the 2 choices you give for a steak, I'd take the rib eye. But I'd be disappointed.

                            4 Replies
                            1. re: AlexRast

                              Agree. While the rib cap is the best single muscle, I prefer the NY to the rib steak, and both to filet---very little flavor there.

                              1. re: mwhitmore

                                Me too. I rank them the same way, strip, rib, filet.

                              2. re: AlexRast

                                Try the *Reverse Sear* method and you change your opinion of which beef cuts are appropriate for steaks.

                                btw.....I thought you Brits preferred the Strip/Top Loin as a roast for the Holidays, instead of the Standing Prime Rib Roast?

                                1. re: fourunder

                                  No, the rib roast is the usual prime roasting joint. Sirloin is popular for roasting, yes, but we roast all sorts of joints anyway - roast beef in general is very popular.

                                  By "reverse sear" do you mean bung in oven, then sear when cooked? If so, I think that's actually the worst of ALL worlds, a poor way to do any steak or roast. Definitely bad for steaks because at ANY degree of initial internal cooking you won't be able to get a good outside sear without overcooking the centre. Bad for roasts because then you have to start the cooking at a low temperature; this renders insufficient initial fat, and then you don't get good gravy development; and also the texture suffers (becomes more gelatinous and "blobby")

                                  But maybe you mean something else?

                                1. Prefer for what?

                                  To cook?

                                  To soothe a shiner?

                                  To make a burger? Tartare?

                                  1. Ribeye if I have to choose between the two.

                                    But rump or bavette for first choice. Sirloin for second choice. Ribeye would be an overall third. Can't recall when I last ordered a fillet (except, rarely, as a chateaubriand for two)

                                    1 Reply
                                    1. re: Harters

                                      Agreed. I rarely eat either anymore. My go to steak choices these days are bavette (flap meat), hanger and flat iron.

                                      1. re: treb

                                        I'll have a strip loin over a ribeye any day. I'd rather eat a 'Buddy Burger' from A&W than eat a FM. I do mean that.
                                        Unless it's antelope/venison or elk or moose or especially caribou. IMO the best red meat in NA is from a woodland caribou followed by antelope then elk/deer/moose.
                                        There is no stronger primal experience than eating piece of meat still warm from the animal raw.
                                        You'll never look at life the same way again.
                                        When I was a kid the first thing we were offered after being part of our first successful hunt was a warm piece of raw liver taken directly from the animal. It was our right of passage. From then on you were expected to behave like a man in all weathers metaphorically and practically.

                                      2. Rib eye! I don't even really like filet mignon.