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Now vs. filet mignon, I'll take the sirloin every time
Went to Ruth's Chris in Dallas last month, dropped $58 on a filet and honestly the $32 sirloin from a local spot beat it on flavor and texture. Am I just cheap or does anyone else think tenderness gets way too much credit over actual beef taste?
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river_davis12d ago
You said filet has "way too much credit" but I gotta push back a little on that. Filet isn't supposed to beat sirloin on flavor, it's literally a different cut with way less fat marbling. What you're really saying is you prefer a beefier, chewier bite, which is totally fair. But tenderness isn't overrated, it's just the whole point of a filet, same way people don't order a ribeye for its lean texture. Comparing them on the same scale is like saying a brownie is better than a chocolate cake cause it's denser. Different tools for different jobs, you know?
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