Mine is probably a bone-in ribeye. Or a hanger steak.
I don’t know all of the cuts, but I’ll certainly agree that a ribeye has a lot more flavor than a cute cut.
Another factor in choosing a steak at a steakhouse is the size. I don’t want to waste food, nor to overstuff myself to the point where finishing it is a chore, and a lot of steakhouse steaks are just too big (a reflection of the modern American attitude that bigger serving sizes are always better). So I’m generally going to be choosing one of the smaller cuts, whichever ones those are at any given restaurant.
teela brown, the cute cut isn’t completely flavorless: I mean, it is a chunk of meat, after all. It just has less flavor than most other cuts.
I’ll take a ribeye as well. I generally don’t enjoy fillets when I’ve had them at great steak houses they need bacon and scallops and possibly some sauce to bring them to perfection and that seems like a waste when I’m at a steak house. I love a bone in rib eye but I don’t always want to eat that much or can’t afford the giant steak so I’ll get a strip, T-bone or porterhouse.
I buy them at Costco, too (I will make filet for a big party of folks who don’t normally eat steak. Plus filet is easy to make, hard to screw up, and remains tender even at higher levels of doneness, for those who like it that way.) And I think prime filet is a waste of money. Choice filet is just as tender, IME. Have not noticed a difference to justify the price. Other cuts, though, it is more noticeable.
Anyhow, filet is mild compared to other cuts of beef. It’s somewhat like, say, comparing the taste of chicken breast to chicken thigh, or a pork tenderloin to a pork shoulder. A chicken breast is rather light on chicken flavor compared with the thigh or leg, and same with pork tenderloin or center-cut loin to the shoulder.
I do not like fat. Yes, I know flavor, blah, blah, blah, but I don’t like fat.
I love filet mignon, cooked rare. Better yet, carpaccio made from filet mignon as an appetizer followed by a rare filet served with chimichurri. Mmmmmmmmm.
If I took you out for your birthday, I’d find a place that offers menus without prices.
The one time I appreciated filet was at an upscale Mexican restaurant that made fajitas with filet. That was tasty because it wasn’t as chewy as most fajitas, and with all the seasonings, peppers and onions you’re not going to detect any subtle flavors anyway.
Is this a parody thread? Why would any sane person care that someone likes something different than them?
My take on it is that people are taking a light hearted OP way too seriously and literal.
Delmonico, if available. If not, ribeye. Medium-rare.
It takes a fair bit of restraint on my part to keep my opinion to myself when a friend orders his well-done and uses ketchup for steak sauce. The sight of the inside center of a steak being battleship grey drives me nuts…
What is the difference between tenderloin and filet mignon? I buy tender loin when the price goes down, Mrs. Plant (v.3.0) and (v.2.0) like ribeye.
Sirloin for me if there is no used tenderloin.
Filet is just a tenderloin that’s cut into steaks. Some people can get a bit more exact, and say filet mignon is traditionally cut from short end of the tenderloin (the anterior one, towards the front of the animal).
Oh, sure. I’m more of a tartare vs carpaccio guy, but same idea. Completely raw, I think filet is quite nice, especially since with tartare, it’s being mixed up with a bunch of strong flavors, anyway, and its tenderness is just right for the dish (especially if the meat is hand-cut, as it should be. Not ground into mush.)
The one thing that gets me, though, is very occasionally I will see a recipe or a menu item proclaiming chili made with filet. Unless this is just a menu item to get rid of trimming waste (and it sometimes is), it’s a waste of money to me. I definitely won’t pay a premium for it, and I’d rather have the regular chili made from a stewing cut, anyway. It gets plenty tender with long cooking and tastes much better – to me – for something like a chili.
Lol my brother characterized it as a dessert steak for pussies. And our arguing is all in jest for those of you worried about our relationship 
When I was a kid I liked the filet best. As an adult, no steak beats a medium-rare ribeye. Mmmmm.
Wealthy pussies.
What do all you ribeye choosers have against bones?. I’ll have the bone-in rib steak, medium rare, and I hope this restaurant isn’t so fancy that you get embarrassed when I pick up the bone and gnaw on it. Best part.
I’ll buy used clothing and used cars, but I always order a medium-rare new tenderloin.
Nothing. Steaks with bones are good too. My preference for ribeye isn’t because of the absence of bones.
It’s an easily found, really great cut. I get mine at Costco and they are super thick and well marbled. A little salt and pepper, well seared on a hot grill, and I’m a happy girl.
Ahem…
Cooked a BEAUTIFUL Porterhouse last night in a black iron skillet…just past rare…damn yummy.
FYI, a porterhouse is the best of both, Part Strip Steak, Part Tenderloin (filet), with a bane to impart even more flavor!