In a discussion with Jonathan Bautista, executive chef at Park Hyatt Aviara, he expressed that while filet mignon is recognized for its tenderness, it lacks flavor compared to alternatives like ribeye and skirt steak. He suggests these cuts offer a more robust flavor profile, characterized by marbling which contributes juiciness. Other chefs have varying opinions on steak cuts, but Bautista emphasizes the satisfaction of choosing flavorful options, such as ribeyes or New York strips, especially for informal settings like barbecues.
"Filet mignon is one of those classic steaks you'd always see in upscale French restaurants... it's incredibly tender and lean. That said, it's also the least flavorful cut in my opinion."
I tend to gravitate more toward cuts like ribeye or skirt steak - something with a bold, beefy flavor, a touch of iron, and plenty of marbling.
If you're looking to serve up a flavorful, texturally satisfying dish, ribeyes and New York strips could be just the ticket for your backyard barbecue.
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