How to choose the best cut of steak

"Appetites" author Anthony Bourdain says beef tenderloin, the cut filet mignon comes from, isn't worth cooking. For a good steak, he uses cuts that don't have such an high price tag.

[rollingrock]

rip in peace, Anthony.... you helped me choose my career, and I still watch your stuff for inspiration. Thanks.

[PTron]

Sleep well my dude, thankyou for your influence on us <3

[BR]

May you rest in peace...Thank you for sharing the wonderful knowledge you had to offer

[known]

As much as I love ribeye I have found out that fresh cut Chuck steaks are stupid tasty. They are far from the most tender cut but the flavors you get from Chuck is indescribable like my mouth waters just from thinking of it. Chuck has the taste and smell of a roast but offers a side of prime rib and has the same marbling as ribeye never before seen it's great.

[JungleScene]

the piece they showed when he was talking about tenderloin looked brutal... the colour is more like pork. Im actually 90% sure they just showed a picture of a pork ribend with a bit of the centercut still attached...

[TheAxlin]

I don't understand. Where's the part where he explains how to choose the best cut of steak? He just talked shit about tenderloin, and rattled off is preferred cuts. But there was nothing about actually, you know, holding two of the same cuts of meat in your hands and discerning which is the better piece, like the title implied. So, thanks for the clickbait, essentially.

[BernhardSchwarz-xskp]

Right on the nail. Not many words are needed if you know your business. And this man for sure knows what he is talking about. Thank you.

[colinbutler]

the best cut of steak is the one that taste best ...TO YOU, , , , Its subjective. Like Music. I thought for as short as this video is, he did a pretty good job of quickly explaining cuts. For those complaining ( its youtube, who could have seen that coming ! ) there are hundreds of more detailed videos out there if your looking for more info.

[bentackett]

I cooked a bottom round steak that was tougher than a one eared alley cat the other day. It had a really nice flavor though. Got an incredible sear on it too.
R.I.P. Tony...

[bealight]

RIP Anthony!! You have left your impression on the culinary scene. You will be missed.🙏🏾

[FoSheezyMikeezyDoot]

RIP Tony. Proud Jersey brother of yours here

[JeffreyOsb]

Thanks for telling me after I bought my wife a filet mignon steak because I thought it would be the nicest since it was the priciest :(. Turns out, Ribeye is great... lots of juicy fat, super tasty.

[tomwallen]

I'll never touch a Filet. I love a skirt and flank steak. I am generally firm in the stewing cuts and slow cook cuts of the animal. But when I want a steak, it's a Ribeye, or Sirloin Cap and Filet never enters the conversation.

[Forevertrue]

He does verbalize what I think about most food. Only he does it better than I.

[frankthetank]

I had chuck eye in San Antonio Texas melted in your mouth can't find it in Massachusetts. R.I.P. Chef. Heaven has a great cook.

[kierankasey]

Why does the cow look like it's wearing high heels?

[brozors]

Personally, I like the ribeye cap the most. Hangar steak is a close second, but too easy to fuck up at home.

[rav]

Man, this guy never changes his shirt

[ajitkirpekar]

I understand why Anthony(and others) think the tenderloin sucks. In a sense he's right, but he's also missing something here. Because its so tender and more subtle in beefy flavor - it can get paired with some very subtle, but interesting sauces that can really make it interesting.

[jameskerr]

Be me. Have professional sous vide equipment to include atmospheric chamber sealer. Sous vide New York strip to perfection, and the tenderness of filet mignon, but with all of the flavor. Baste and brown outer portion of perfectly cooked tender steak in butter and thyme. It's good to be me.