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<blockquote data-quote="ragboy" data-source="post: 2337640" data-attributes="member: 4151">I've never understood the attraction of Filet Mignon and other 'pasty' cuts. I like my steak tough enough to chew, but not like leather. Steak that melts in your mouth is not steak in my opinion. &nbsp;When I cook it at home, I use the grill or a very hot frying pan. Both my wife and I like ours rare. The blood is compulsory. &nbsp;As far as seasoning, I've tried a lot of marinades, rubs and whatnot, but plain old salt and pepper and fresh garlic to cook and a good spicy barbeque sauce to dip is about all I take these days. Usually just the salt and pepper and garlic. I like fresh green beans out of my garden (cooked in the same pan) and a gigantic greek salad. Sometimes potatoes (baked or garlic-mashed). Sometimes jalapenos, if I grill it. Dang. Now I'm hungry. &nbsp;Strangely, I grew up in Texas with Texas beef, but the best steaks I've ever had were from a little meat shop in Langoens, Germany. The best flavor and consistency in beef I've ever had, and we raised our own grain/corn-fed/no-hormone cattle when I was younger.</blockquote>

[QUOTE="ragboy, post: 2337640, member: 4151"] I've never understood the attraction of Filet Mignon and other 'pasty' cuts. I like my steak tough enough to chew, but not like leather. Steak that melts in your mouth is not steak in my opinion. When I cook it at home, I use the grill or a very hot frying pan. Both my wife and I like ours rare. The blood is compulsory. As far as seasoning, I've tried a lot of marinades, rubs and whatnot, but plain old salt and pepper and fresh garlic to cook and a good spicy barbeque sauce to dip is about all I take these days. Usually just the salt and pepper and garlic. I like fresh green beans out of my garden (cooked in the same pan) and a gigantic greek salad. Sometimes potatoes (baked or garlic-mashed). Sometimes jalapenos, if I grill it. Dang. Now I'm hungry. Strangely, I grew up in Texas with Texas beef, but the best steaks I've ever had were from a little meat shop in Langoens, Germany. The best flavor and consistency in beef I've ever had, and we raised our own grain/corn-fed/no-hormone cattle when I was younger. [/QUOTE]

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