The filet mignon is one of the most expensive cuts on the menu because it plays well with so many other flavors, making it versatile for various dishes. Searing in oil with salt and pepper, and not overcooking beyond medium, preserves its delicate nature. Pair it with fat-forward sauces like browned butter and sage, or wrap it in bacon for added richness.
The T-bone steak combines two steaks, the New-York strip and the tender filet mignon, separated by a bone. This cut is best cooked over high heat with just salt and pepper, allowing the meaty flavors to shine. Pair it with brown-butter or steak sauce to enhance the overall taste.
The Tomahawk steak, known for its impressive size, features a fat cap and an extended rib bone. While it requires a longer cooking time, especially at medium-high heat, the effort is rewarding due to its rich flavor. This cut is often aged, further enhancing its taste and tenderness.
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