Which restaurant has the best steak in Louisville ?

Am I the only person on the planet who doesn't like filets?

Nope, I'm right there with you. Tenderloin is well, tender but not as flavorful as say sirloin, Which is much less tender but more "beefier". Maybe it has to do with the number of PSMO's I've broken down over the years but I really don't care for a filet.
Myself, I prefer a Ribeye over most anything else. I like Flank Steak as well.

I would not go so far as saying ground beef is better than some filets.

But my order of preference:

Sirloins
Tenderloin
Rib-Eye
Strip


Those are just my top four. There are others, but they are my in my rotation of steaks.

Am I the only person on the planet who doesn't like filets?

I have noticed that opinion among friends I have had who worked in the business. I assume thats because they have access to that cut alot more often than I. My budget rarely lets me ever have a steak cut from the tenderloin,maybe once a year if Im lucky.. I understand what you mean as the perceived lack of flavor compared to other cuts,but for me its the fact that I rarely ever have it that makes it special. Most of the steak I consume are grass fed ribeys or hanger steak from my meat CSA and most often Lomo tacos form the taco joint. I just dont compare the fillet to a ribeye,its a different animal. There is also something to say about the taste of beef that is grass fed,corn washes out so much of the beef flavor that is naturally present. When you get a tenderloin from IBP thats been on a feedlot for two months prior to slaughter,youre not really tasting true beef flavor anyway. Plus there is something to be said for for appreciating the subtle flavors and texture from a fillet,its not as in your face as ribeye fresh off the grill,and I like it that way.

Am I the only person on the planet who doesn't like filets? I'll eat a filet if someone else bought it and cooked it and I'll eat the occasional tenderloin at a brunch or wedding, but I NEVER order one at a restaurant. Good ground beef has better flavor than a filet IMO.

Everyone has their own favorites, but mine is always the ribeye. I would probably order a sirloin over a tenderloin, both for the difference in cost and character of flavors. I do like the tenderloin mostly because of the tenderness, but it isn't one of my favorite cuts.
I do have to disagree on ground beef having better flavor.

Am I the only person on the planet who doesn't like filets?

There is also something to say about the taste of beef that is grass fed,corn washes out so much of the beef flavor that is naturally present.

Speaking only to the flavor, I'm going to give "grass fed" (or perhaps more accurately described as "free range" beef) a mixed review. I can't honestly say I've ever knowingly consumed KY/IN free range beef but I'll describe the stuff I've tried in other parts of the country as something of an acquired taste.

[Robin Garr]

Steve P, try the grass-fed beef from Stan Gentle's Dreamcatcher Farm - usually on sale at Bardstown Road Farmer's Market all winter on Saturdays - and you may do a rethink. Or get into Adam Barr's Meat CSA (contact John Hagan or me). Very good stuff. Fiedler Farm from Indiana is also at BRFM all winter, and has good product. Also, Kentucky Green River Cattle Co. steaks are sold at Doll's ... they're Kentucky local and I'm pretty sure they're grass-fed.

Am I the only person on the planet who doesn't like filets?

There is also something to say about the taste of beef that is grass fed,corn washes out so much of the beef flavor that is naturally present.

Speaking only to the flavor, I'm going to give "grass fed" (or perhaps more accurately described as "free range" beef) a mixed review. I can't honestly say I've ever knowingly consumed KY/IN free range beef but I'll describe the stuff I've tried in other parts of the country as something of an acquired taste.

One other way to look at it might be to say western society has "acquired a taste" for beef that no longer tastes natural. Also free range beef can be finished on a feed lot with corn,so I wouldnt say that the two terms are interchangeable.

Like robin suggested,give Barr farms a try or try Stans, his cattle farm is just down the road from us. Both good guys.

One other way to look at it might be to say western society has "acquired a taste" for beef that no longer tastes natural. Also free range beef can be finished on a feed lot with corn,so I wouldnt say that the two terms are interchangeable.
.

John,

Agreed, there is always more than one way to look at things. Just to clarify, I wasn't trying to be argumentative I've just had some less than positive experiences with alt.beef. You should try some of the crap they serve/sell out in OK/TX. Thanks for the "heads up" on the CSA, etc. We'll look into it.

Wholeheartedly agree with the green phunk at Del Friscos. Fantastic steaks, but that side is just as impressive!

Am I the only person on the planet who doesn't like filets?.

I loove filets. I love the thick fatless spherical quality of them. I'm never bored with a filet because if I'm eating beef, that's what I want, and you have the opportunity to have a little brown outer, an eggshaped bloody middle, and it's all pure meat. Sides, sauce, and bev never fail to round out the flavors.

Am I the only person on the planet who doesn't like filets?.

I loove filets. I love the thick fatless spherical quality of them. I'm never bored with a filet because if I'm eating beef, that's what I want, and you have the opportunity to have a little brown outer, an eggshaped bloody middle, and it's all pure meat. Sides, sauce, and bev never fail to round out the flavors.

A "real" steak has a bone in it.

Am I the only person on the planet who doesn't like filets?.

I loove filets. I love the thick fatless spherical quality of them. I'm never bored with a filet because if I'm eating beef, that's what I want, and you have the opportunity to have a little brown outer, an eggshaped bloody middle, and it's all pure meat. Sides, sauce, and bev never fail to round out the flavors.

A "real" steak has a bone in it.

Where's your smiley face? Are you kidding? I never know with you... but that's okay, cause I'll "see" your Flintstone and raise you... a thousand dollars. Yup, I'd rather eat a filet than a bone-in steak for the above posted reasons and I'd wager $1000 I won't change my mind (words of disclaimer - I've eaten a LOT of good steak).

I go two ways on this subject:

Strip- Medium push, as l like the internal fat properly rendered.

Filet- Pittsburg Medium Rare, the cooking temperature/technique I think is the hardest to prepare. If a grill cook can get this one exactly right, they are bona-fide, in my book! I like some warmth to the meat and the char has to be there, both of which the rare steak lacks, I feel.

You can au poivre tree bark and I'll like it...

There are some good steaks in this city. My trick for picking my cut has to do with the restaurant I am in. I order leaner cuts in places that serve anything under Certified angus and fattier cuts above. You don't have to worry about marbling in a filet!

I enjoy cooking prime rib roasts at home. I never order it, even as a ribeye, when dining out. It's too inconsistent of a cut, so I make sure that when I have it, I have selected the meat myself.

Am I the only person on the planet who doesn't like filets?.

I loove filets. I love the thick fatless spherical quality of them. I'm never bored with a filet because if I'm eating beef, that's what I want, and you have the opportunity to have a little brown outer, an eggshaped bloody middle, and it's all pure meat. Sides, sauce, and bev never fail to round out the flavors.

A "real" steak has a bone in it.

Several steakhouses serve bone-in filets - I'm thinking of some of Ruby's restaurants, Eddie Merlot's, others.

Jackie - Limestone serves a bone in filet.