Well, the chefs discussed the proper way to cook a well-done filet before the contestants attempted their versions. The way they described it, it ain't easy. At least, not for a beginner. In this case it appears that, just like in comedy, timing is everything.

What I recall was that the meat must be pan-seared all over to keep the juices in, then finished in the oven. The filet must then be removed, and allowed to rest for half the time it was in the oven before it is served. When it rests, it must rest elevated (probably on a rack, or something similar), and not flat on any surface, or it will continue to cook. They didn't discuss oven temperatures, or cooking time in the oven, but this information could probably be quite easily found online.

I wouldn't mind making one of these at home once in awhile. I'd trust my own cooking over a restaurant's, but still - the price...

Signor V.

I don't know if they still do, but Costco used to sell a package of four bacon-wrapped filets that were very good. They were frozen, so you could cook one or two at a time, and the pricing was pretty reasonable.

I also will buy the whole filet when it goes on sale (usually $6/lb.). I will save half as a roast and then cut the rest into steaks and freeze them individually.

One filet cut that I like is a boneless eye of round.

There are two butcher shops within easy walking distance of where I live, but only one is worth shopping at. They have much better cuts of meat/poultry, and there is very little to trim away. Better prices, too. Their eye of round is usually around $4.00 - $4.50 per pound (I forget which), but it's excellent! A little salt and some freshly ground black pepper, and you're ready to cook.

It's a little ironic: beef stew meat (I make some great stews) used to be much cheaper than the more expensive cuts, but no more. Now, it's the same price as the eye of round! All that fat, and other crap! Hell, now if I want to make a stew, I'll just buy my usual eye of round and cube it. Why should I pay the same price for obviously inferior meat?

Just venting here, but I want it known that anyone who dines here at Vitelli's will have a meal worth writing home about.

As a matter of fact, try the veal - it's the best in the city.

Signor V.

Just don't let Vitelli try to frisk you before you use his bathroom.

SV, you're right. I can't believe the price of some meat. My MIL started buying London Broil when it's on sale and grinding her own. Every once in a while, ShopRite will have it for only $2 a pound, it's a heck of a lot less than other ground meat, and it's much better quality.

even cuts that used to be cheap a few years ago such as skirt and flank steak have gone way up, but they are still considerably less than fillet or strip steaks and are packed with lots flavor.

Agreed.

Give me a nice, slow-cooked, chuck steak any day. Simmer that sucker for three hours until it's falling off the bone, and you'll think you died and went to heaven. And when I say chuck steak, you can also use short ribs or any other well marbled piece of "muscle" meat that is considered to be "tough" if otherwise prepared.

Remember: Expensive cuts of meat (like filet and shell steaks) are meant to be cooked fast and over high heat. Less expensive cuts are best when braised or "potted," like a pot roast. Low and slow .

Skirt steak is now $10/lb., for something that butchers used to throw away! I've always liked it, but $10 is ridiculous.

Tell me about it! Try this, to make it go a little further:


Get some red and green peppers, an onion and cut them all up and pan fry them. Cut the steak into thin strips (about 1/4"), and the pan fry for about 4 minutes. Mix all together and put into a taco (or a wrap).

add a little fresh squeezed lime juice and some chopped cilantro and now your talking. hell, you could even cook the steak all the way to medium and it would still be pretty good

Sounds good, SC. I do, however, loathe cilantro. I usually wait for a decent sale (Stop N Shop had it for $6/lb a few weeks ago) and then I stock up.

Me, too!

When we first got married, my wife accidentally mistook cilantro for parsley and put it in the meatballs. Ruined a whole pot of gravy on a holiday (I think it was Easter).

My mother didn't let her forget it until the day she died. My mother was a beaut .

Was she related to Marie Barone?

That is funny, PB... definitely something my mother would do as well!

Are you sure you two aren't the same person???

I've slowly gotten a little better, but a lot of cilantro makes me gag! No way I'd be able to eat those meatballs!

Wow your right they are!

Condiments on your meatballs make you gag

A rotting horses head with flies eating out the eyes would make me gag!

Can you just put a plate outside the door for me, I'm a kinda like a stray cat.

wow guys i had no idea that so many of you disliked cilantro. i happen to love it and when we have a bunch in the fridge i will sometimes just grab some and eat it plain.

Boiled , spiced up , poked, then seasoned, then you bake, well done with no veins.

Boiled steak??? You might as well sign off now. WTF?! lol

Well, I can't say I know anything about Capo_Bastone's personal history, but I will say that boiled beef (and its many variations) has been a staple of UK cooking since way before we were glimmers in our parents' eyes.

Signor V.

UK might as well disappear like the Olympics, if that's the case!! lol

(Tho that's a bit unfair, cuz the UK Olympics were awesome!)

Boiled steak goes well with a side of hot buttery tangle guts... eh, Miggy?!

Boiled steak... seriously? Is that taking a T-Bone or Porterhouse (best steak ever) and plopping it in a pot of boiling water??! Nothing tender will ever come from that... Ever hear of a grill?!!

Many bbq champions from the south boil their ribs before puting them on the grill, say is loosens the meat from the bone.

On topic though:marinated in dales and italian dressing cooked medium but if you.cant do that salt pepper and a1 will do fine.

I don't consider ribs as "steak"... and many more BBQ champions would argue that boiled ribs that "fall of the bone" are a cheap, quick shortcut to actual BBQ. I kinda disagree, because I LOVE fall-off-the-bone ribs, tho. But I gotta say real grillmasters do NOT do ribs like that.

Different folks different strokes, either way i love ribs and steak(and my pasta) lol i dont think ive ever had boiled ribs(maybe at a rib contest) and i doubt i have eve had boioed steak unless tthey did it at a steakhouse

The reason that many parboil their ribs is so that they don't burn them on the grill. Many people are overly worried about their pork not being cooked through and through before it starts to char on the grill. However, if you are patient, turn it frequently and cook it on a low enough flame, you'll be fine.