I like Flank better than Filet as well... Underrated cut.
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Great steak at WDW
- Thread starter tiggerlvr
- Start date
Sirwalterraleigh
Premium Member
It’s too iffy for me. Can be tough and a lot harder to cook.
The best thing about filet is you can still make a good one while heavily drinking...not so much with the other cuts
Phonedave
Well-Known Member
Porterhouse = Filet + Strip
One side of the bone is a filet, and the other is a strip. Granted, having the bone in play does give a different (better) flavor.
Phonedave
Well-Known Member
I used to like the flank steak at the garden grill. It has been not-so-good the last few times however. I have their marinade recipe and I make their flank steak every so often.
I am also a big fan of hanger steak (onglet) - that is even less forgiving than flank. It has to be no more than medium and cut correctly or else it turns into a chew toy. However, it has a great flavor. I guess it is not for everyone, but I can pick up hints of organ meats in it, which is not surprising given where it comes from on the cow.
-dave
Sirwalterraleigh
Premium Member
Smiley/OCD
Well-Known Member
2 other cuts...skirt steak- underappreciated, and as long as it's not done more than medium, a great piece and Delmonico...slab o' beef, medium rare, another great cut! While we're there, the family usually opts for steaks, but I don't...I'll tell you where NOT to go...Paradiso 37 at DS...last time we were there, my oldest DD ordered the skirt steak and had to send it back TWICE because it was overcooked (leather insole).
Hanger if done well is a great cut... No question.
Sirwalterraleigh
Premium Member
I remember the garden grill steak fondly...liberty tree also had a good one on its way old dinner plate.
But what happened? Dining plan and lowering of expectations...so it’s not the same and never will be again.
The answer is DD.... It's impact is long lasting
Sirwalterraleigh
Premium Member
Phonedave
Well-Known Member
I suspect three things.
1) The 'masses' have discovered flank steak (not Disney masses, masses in general). Flank (and hanger, and short ribs, and a bunch of other cuts) used to be cheap. However, once they started to become popular, the price has gone through the roof.
2) Beef in general has gone up in price - a lot
3) While I have no love for the DDP, I don't think it is so much of a factor in the Garden Grill. The GG is a "all you care to enjoy" place. They are trying to keep their "price of admission" to a reasonable amount - in line with other Disney all you care to enjoy places. They cannot raise the price of a steak entree like a normal restaurant can. They try to avoid by filling you up on bread, and salad, and other cheaper items, but what to people eat there? steak steak steak steak steak.
I am sure they went to a lower grade of beef, and then perhaps to a ungraded beef. That's not a bad thing - I buy that all the time. USDA inspection is mandatory. USDA grading is not. Packers pay for that USDA grade stamp. Sometimes you can get really good beef a lot cheaper because the packer decided to forgo paying for grading, and instead passed some of the savings along. However, eventually that trick gets expensive as well. Last time I bought ungraded flank steak in bulk (Mid June 2018) I think I paid about $6.60 a lb for what amounts to the equivalent of Prime for 10+ lbs in cryovac.