Groups > The Culinary Group

I think filets are somewhat overrated. NY Strip is pretty good. A competent chef can make a piece of chuck taste like filet, though. It is interesting you mentioin tri-tip, because that isn't an especially tender cut, being from the hind leg and all. I would rather prepare wife and friends a standing rib roast or prime rib.

You can also use a flat iron steak instead of strip or ribeye Cheaper just as good quality and great in marinade of any type!! Bout half the price of strip or ribeye!!

Medium rare rib eye, though I have to say I've taken a shine to the flat iron steak found at so many steak houses lately. It's tender, has a lot of flavor and it's not too expensive.