In describing the filet de romsteck, Boudain calls it "a cylindrical column of beef about a foot long, a tasty, fairly tender and completely trimmed hunk that resembles filet mignon." Most often, this ...
There's a reason that the ribeye is one of the most popular menu ... you cook this cut perfectly and offers ideas for rubs, bastes and other flavorings. 24 Ways to Grill Steak, From Flank to ...