[frayedends]

Yes Angus is a breed and I've heard the majority of beef in the US is angus. Only now they've taken to using that as some sort of advertisement for better beef. It may be graded. It may not be. Depends on if the producer wants to pay for USDA Grading.

To further complicate matters, Prime rib doesn't refer to a grade. You can have select, or choice or prime prime rib. The word prime in prime rib is because is it a cut from the beef "primal" or a primal cut.

Regarding cooking, a good sear on cast iron is the way to go. If the steak is thick enough then souse vide then a sear is great. If you have a sear burner on your grill that is also great for a sear. I prefer to smoke my steak on the smoker at 225 to about 110 degrees internal then sear it. Gets great flavor that way. But if I have just a 1" strip then it gets flippity flip flipped in a cast iron pan.

Flippity flip flip means flipping it every 45 seconds or so. This keeps it from going overcooked on the outside, for a more even color throughout. Sort of what you get with a reverse sear.

[frayedends]

Originally Posted by Whitley

How do you grill it. I also pay between 35-40 (in Sarasota)per lb for thick Filet Mignon. I would like any input as to what method you like best preparing it.

Reverse sear is the best for filet, seeing as it is usually cut rather thick. Cook in oven at 200-225 until the internal temp is about 115. Then sear on hot cast iron with some butter. Sear it fast and high heat to get a quick crust without overcooking it. Salt pepper garlic is all I use for seasoning.

[Laker14]

Originally Posted by frayedends

Reverse sear is the best for filet, seeing as it is usually cut rather thick. Cook in oven at 200-225 until the internal temp is about 115. Then sear on hot cast iron with some butter. Sear it fast and high heat to get a quick crust without overcooking it. Salt pepper garlic is all I use for seasoning.

OK, now I'm getting really hungry.

[Freehiker]

Originally Posted by Taltarzac725

The Chop House: American Steakhouse, Seafood Restaurant and Wine Bar | Steaks, Chops, and Seafood

The Chop House is the most overrated restaurant in The Villages.

[Garywt]

My choice would be Texas Roadhouse, especially for prime rib. We do not like the Chop House and we have tried Omaha steaks and we didn’t think enough about them to try them again. Many might not agree with my choice but I refuse to pay $70 for a steak etc. so this works for us.

[fmeans]

Prime rib can be kind of hit and miss here in T.V. Drive to downtown Leesburg and enjoy the most tender, best prepared, elegantly presented prime rib at Prime 3. We have never been disappointed there. Excellent service too in a fine dining atmosphere.

[photo1902]

Originally Posted by Freehiker

The Chop House is the most overrated restaurant in The Villages.

We’ve been there several times. Really enjoyed the burgers.

[Taltarzac725]

Originally Posted by Freehiker

The Chop House is the most overrated restaurant in The Villages.

Never been there. We had been thinking of going but went to Ichiban Chinese & Japanese Buffet instead as we wanted to see Godzilla Minus One which was playing at the mall nearby. They had beef selections but I do not recall any steak dishes. They could have some as that was my first time there.

[Hank’s mom]

Originally Posted by Robbb

Costco has prime. Recently read an article that said, Costco is one reason so many steak restaurant's have closed. Their prime is a fraction of the cost of a steak place. Yes I know there isn't one around here.

But where is a Costo?

[Taltarzac725]

Originally Posted by Hank’s mom

But where is a Costo?

Clermont Warehouse
Address
4600 COLLINA TERRACE
CLERMONT, FL
34711

This is the closest when I put in 32162 as zip. https://www.costco.com/warehouse-locations