[hnav]

it's because filet has very little flavor of its own

[LeafItAlone]

Insult me however you’d like, but I’d almost always prefer a filet over ribeye (or any other cut).

[noSyncCloud]

It has become very faddish in the past ten years or so to claim that any steak without tons of fat has "no flavor" [sic].

Of course fine filet has tons of flavor – it's clean and intensely beefy and very tender – it's my preferred cut as well. But I don't need every bite of meat I eat to be drowning in fat.

[hnav]

it's not just fat, compare for example to an outside skirt steak, it is no more fatty but much more flavorful

[CamperBob2]

Try some A5 wagyu and report back on that.

[QuercusMax]

That's totally different, comparing A5 wagyu filet to normal prime filet is ridiculous.

[deaddodo]

Especially when the grades+breeds you're using to describe the meats are specifically describing fat content.

It's like saying "I don't like slim milk because it's low-fat" and responding "try Whole milk". Yeah, no duh, that's the whole conversation.

[CamperBob2]

Sigh. The term used was "filet." A ridiculous generalization was posted and corrected with a perfectly-cromulent counterexample, which was duly downvoted for triggering someone's cognitive dissonance. Life goes on.

[CamperBob2]

Oh. OK.