NYC Chefs Reveal the Most Overpriced Steakhouse Order – Try This Instead!
NYC chefs are sounding the alarm about a popular cut of meat you may want to think twice about ordering at a steakhouse. While filet mignon often tops menus and is regarded as a luxurious choice, chefs argue that it’s not worth the hype—or the price.
This classic cut, taken from the narrow point of a tenderloin, is known for its tenderness. However, experts say its lack of flavor makes it less impressive compared to other cuts of meat. Diana Manalang, chef and owner of Little Chef Little Cafe in Long Island City, has shared her opinion, suggesting that filet mignon doesn’t live up to the expectations people often have for it.
Manalang explains that while filet mignon is tender, it lacks the marbling and fat content that give other cuts, like ribeye or strip steak, their rich and savory flavor. The lean nature of the filet makes it a less exciting option for those looking for a robust steak experience. “If you’re paying top dollar, you should aim for something more flavorful,” she says.
Another NYC chef agrees, emphasizing that a great steakhouse experience isn’t just about tenderness but also about the depth of taste. Cuts like ribeye or skirt steak offer much more in terms of both texture and flavor, thanks to their higher fat content and natural marbling. These cuts often stand out as the better choice for your money.
Chefs also note that the cooking process can enhance or diminish the natural qualities of any steak. Filet mignon, being a lean cut, can dry out quickly if overcooked, further diminishing its appeal. Meanwhile, fattier cuts tend to remain juicy and flavorful, even when cooked at higher temperatures.
The price point is another key factor in this debate. Filet mignon is often one of the most expensive items on a menu, yet chefs argue it doesn’t deliver the same satisfaction as other, more affordable cuts. Opting for a ribeye or even a hanger steak not only saves you money but also provides a richer dining experience.
While the filet mignon may look appealing on a plate, chefs say it’s worth considering other options that offer better flavor, texture, and value. Steakhouse menus are full of delicious alternatives that deliver the robust and savory qualities people often crave in a steak dinner.
Ultimately, it comes down to personal preference, but for those looking to get the most out of their steakhouse visit, taking expert advice into account can elevate the experience. Instead of defaulting to filet mignon, experiment with cuts like ribeye, strip steak, or even a flavorful flat iron steak. These options are more likely to leave a lasting impression and make your meal truly memorable.
Next time you find yourself at a steakhouse, you might want to pass on the filet mignon and try something new. The chefs have spoken, and their advice could change the way you order steak forever.
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