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Comment by kunwon1 | Hacker News Reader

It's my understanding that the filet is preferred for dishes like this because it's not the 'top shelf' product that it is often made out to be

Steak au poivre, for instance, is traditionally prepared with the filet

Now using a ribeye, I would consider that a waste

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it's because filet has very little flavor of its own

Try some A5 wagyu and report back on that.

That's totally different, comparing A5 wagyu filet to normal prime filet is ridiculous.

Oh. OK.

Especially when the grades+breeds you're using to describe the meats are specifically describing fat content.

It's like saying "I don't like slim milk because it's low-fat" and responding "try Whole milk". Yeah, no duh, that's the whole conversation.

Sigh. The term used was "filet." A ridiculous generalization was posted and corrected with a perfectly-cromulent counterexample, which was duly downvoted for triggering someone's cognitive dissonance. Life goes on.

Insult me however you’d like, but I’d almost always prefer a filet over ribeye (or any other cut).

It has become very faddish in the past ten years or so to claim that any steak without tons of fat has "no flavor" [sic].

Of course fine filet has tons of flavor – it's clean and intensely beefy and very tender – it's my preferred cut as well. But I don't need every bite of meat I eat to be drowning in fat.

it's not just fat, compare for example to an outside skirt steak, it is no more fatty but much more flavorful

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