I don't order a steak very often when I eat out but when I do it is always a filet mignon. My rationale is that it has less visible fat and little, if any, of the gristle that I get in other cuts. You can just eat the whole thing and when done properly they're pretty effin' tasty.

So today I'm reading some reviews of some famous steakhouses. Pricey ones. Why would someone order other cuts? Seems if you're going to drop the money on a good steak dinner that you'd go for the best cut, which I have always presumed to be the filet. Am I wrong?

Teach me. I'm all ears.

Also, how about bison steaks?