What is the most flavorful/tender steak and how is it prepared?

Elk tenderloin, butterflied, wrapped in peppered bacon and tossed on the grill. It is best when it is still warm fresh off the elk.

What @WestRiverrat said, with the addition that you should cook it no more than medium, and then allow it to mellow for a couple minutes after cooking.

Thanks guys…“Warm fresh off the elk”, won’t be an option! Will I be able to find elk tenderloin?

If you can’t, grass fed beef is a good alternative.

@WestRiverrat that would be one big tenderloin. mmm

My favorite for beef (which is considerably easier to come by than elk) is filet mignon. Filet mignon is the tenderest part of the tenderloin cut. First, pan sear on all sides to seal in the juices. Then coat it lightly in fresh-ground peppercorns. Since you are splurging, forget the cholesterol and wrap the sides of each chunk in bacon strips. Broil if rare to medium rare. No steak is tender if overcooked. A really good cut of beef should have a fine marbling of fat running all through the grains of the meat.

For an added something, smother it in mushrooms sauteed in butter. Use chantrelles or morels if you can find them. But if they aren’t available in local specialty shops or on order from the Internet, substitute Portobellos. They are actually nothing more than the full-grown variety of the ubiquitous agaricus bisporus, or white button mushroom, so either one will do. The big portobellos just look tastier.

If he ain’t a vegitarian, he will definitely think that dinner was gooood. Best of luck on the feast.

Prime rib roast… with extra marbling… covered in butter…cooked medium rare

I like a big thick ass filet. Medium rare. NOTHING BEATS IT!!!!!!!!!!!!!!!!! Great sex comes close, but is still second. I would sell my soul to the devil in exchange for a perfectly cooked filet every day.

@deni If you cut that deal and ate filet mignon every day, you’d be delivering that soul to the devil all too soon. :-)

Delicious it is. Health food it ain’t.

@ETpro LOLOL

I like a big thick Porterhouse. The best of both worlds: New York on one side of the bone and filet on the other.