What is the Most Tender Steak?
The most tender steak is typically considered to be the filet mignon.
Filet mignon is cut from the tenderloin, a long, narrow muscle that runs along the spine of the cow. This muscle does not get much exercise, which makes it more tender than other cuts of beef. In addition, filet mignon is often trimmed of excess fat, which can make it even more tender.
Another very tender cut of steak is the ribeye, which comes from the rib section of the cow. This cut has a high degree of marbling, which makes it flavorful and juicy. The ribeye is not as lean as the filet mignon, but the fat content adds to its tenderness and flavor.
Other cuts of steak that are relatively tender include the porterhouse, T-bone, and strip steak. These cuts come from the middle section of the cow and have a good balance of tenderness and flavor.
Filet Mignon with herbed butter is a classic dish that adds a lot of flavor to the tender cut of meat.
Filet Mignon with Herbed Butter
- 2 (6-8 oz) Filet Mignon steaks
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 1/2 cup unsalted butter, softened
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1/2 tablespoon chopped fresh thyme
- 1/2 tablespoon chopped fresh rosemary
- 2 garlic cloves, minced
How to Make Filet Mignon:
- Preheat your oven to 400°F (200°C).
- Remove the Filet Mignon steaks from the refrigerator and let them sit at room temperature for 30 minutes.
- Rub the steaks with olive oil and sprinkle them with salt and pepper.
- Heat a large oven-safe skillet over high heat. Add the steaks to the skillet and sear for 2-3 minutes on each side until a brown crust forms.
- Transfer the skillet to the preheated oven and cook for 6-8 minutes for medium-rare, or until the desired level of doneness is reached.
- While the steaks are cooking, prepare the herbed butter by mixing the softened butter, chopped herbs, minced garlic, and a pinch of salt in a small bowl.
- When the steaks are done, remove the skillet from the oven and let them rest for 5 minutes.
- To serve, top each steak with a generous dollop of herbed butter, allowing it to melt and coat the steak.
This recipe adds a burst of flavor to the tender Filet Mignon, making it an excellent choice for special occasions or entertaining guests. You can also serve it with your favorite sides such as roasted vegetables, mashed potatoes, or a green salad. Enjoy!
What are the Top 6 Most Tender Steaks?
The tenderness of a steak can depend on various factors, such as the cut, the age of the beef, the diet of the animal, and the cooking method. Here are some of the top most tender steak cuts:
- Filet Mignon – This is a cut from the tenderloin, which is the least worked muscle in the cow. It is the most tender steak cut and has a mild flavor.
- Ribeye – The ribeye comes from the rib section of the cow, and has a high marbling of fat which makes it juicy and flavorful. It is considered one of the most flavorful and tender steak cuts.
- Tenderloin Roast – This is the same cut as filet mignon but is usually larger, making it ideal for roasting. It is a lean and tender cut with a mild flavor.
- Porterhouse – The porterhouse is a cut from the rear end of the short loin, and includes both the tenderloin and strip steak. It is a large and flavorful steak with a tender texture.
- T-Bone – The T-bone is also cut from the short loin, but has a smaller portion of tenderloin than the porterhouse. It is a juicy and tender steak with a distinctive T-shaped bone.
- New York Strip – This is a cut from the short loin, next to the tenderloin. It has a good amount of marbling which gives it a juicy and tender texture, and a bold flavor.
Note that these cuts can vary in tenderness depending on factors such as the age and breed of the animal, the quality of the cut, and the way it is cooked. A skilled cook can make even tougher cuts more tender by using methods such as marinating or slow-cooking.
There are a few reasons why Filet Mignon is such a beloved cut of meat:
Tender and Juicy – Filet Mignon is a cut of beef that comes from the tenderloin, which is one of the least-worked muscles in the animal. This means that the meat is very tender and has a melt-in-your-mouth quality that many people find appealing. It also tends to be very juicy, which makes for a delicious eating experience.
Mild Flavor – Filet Mignon has a relatively mild flavor compared to other cuts of beef, such as ribeye or sirloin. This makes it a popular choice for people who prefer a more subtle taste in their meat.
Versatility – Filet Mignon is a super versatile cut of meat that can be prepared in many different ways. It can be grilled, pan-seared, or broiled, and it can be served with a variety of sauces and side dishes.
Status Symbol – Filet Mignon is often associated with luxury and special occasions, which can make it a status symbol for some people. Its high price tag and reputation as a premium cut of meat can make it an appealing choice for those looking to indulge and celebrate!
Overall, the combination of tenderness, mild flavor, versatility, and status make Filet Mignon a popular choice for meat lovers.
Filet Mignon Cooking Tips:
Filet mignon is a tender and flavorful cut of beef that is often considered one of the most premium cuts. Here are some general tips for cooking filet mignon:
- Let the meat come to room temperature: Take the filet mignon out of the refrigerator and let it sit at room temperature for about 30 minutes. This will help the meat cook more evenly.
- Season the meat: Rub a little olive oil on the filet mignon, and then season it with salt and pepper or your favorite steak seasoning.
- Sear the meat – Heat a cast-iron skillet or other heavy-bottomed pan over high heat. When the pan is hot, add the filet mignon and sear it for about 2-3 minutes on each side, or until a crust forms. This will give the steak a nice browned exterior.
- Let it rest – Once the filet mignon is done cooking, remove it from the oven and let it rest for 5-10 minutes. This will allow the juices to redistribute and keep the meat juicy.
What to Serve with Filet Mignon?
Filet mignon is a delicious and tender steak that pairs well with a variety of side dishes. Here are some classic and complementary options:
- Roasted or Grilled Vegetables – Simple roasted or grilled vegetables like asparagus, green beans, or broccoli can be a healthy and flavorful side dish that complements the rich flavor of filet mignon.
- Mashed or Roasted Potatoes – Mashed or roasted potatoes are classic steakhouse sides that pair perfectly with filet mignon. You can also try adding herbs, cheese, or garlic to add extra flavor.
- Risotto – Creamy risotto with mushrooms, truffles, or parmesan cheese can be an indulgent and flavorful side that pairs well with the delicate flavor of filet mignon.
- Creamed Spinach – This classic steakhouse side dish is a rich and creamy way to add some greens to your meal, and pairs perfectly with the richness of filet mignon.
- Sauteed Mushrooms – Mushrooms are a classic accompaniment to steak and can add an earthy and savory flavor that complements filet mignon.
- Fresh Tossed Salad – A fresh salad with arugula, tomatoes, or mixed greens can be a light and refreshing contrast to the richness of filet mignon.
- Red Wine – A full-bodied red wine such as Cabernet Sauvignon or Merlot can be the perfect accompaniment to a delicious filet mignon.
Remember that personal taste is important when choosing sides to serve with your filet mignon, so feel free to experiment with different options until you find the perfect combination that suits your preferences.
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