What is the most expensive cut of beef that one can buy...?

A Porterhouse is usually the most expensive (and best).

@ARE_you_kidding_me What is a Porterhouse steak? Can I get it in Canada? Edit it is a T-Bone steak. So Prime AAA Porterhouse steak is the best one can get…

It’s a cut that contains both the tenderloin and top loin. Basically it’s filet mignon and NY strip in one cut. I’m sure you can get it in Canada. I’m a vegan now and this is making me sad. I do miss a good steak.

In Australia a porterhouse steak is the most expensive and best, but it is not the same as a T-bone. I think it is may be just one side of the T-bone cut away from the bone.

edit :: actually Wagyu would be the most expensive steak you could get at a restaurant.

Chateaubriand beef is a recipe of a particular thick cut from the tenderloin. The term refers to the quality of the cattle bred in the town of Châteaubriant in the Loire-Atlantique, France. It is believed if it is prepared well, it is among the most tender cut and flavorful.

The best cut is the one you like the best.

Kobe. I had it once and it was divine.

@uberbatman It’s not a cut though, it’s a type of cattle. I can’t even begin to imagine what a true Kobe porterhouse would be like.

@ARE_you_kidding_me @uberbatman I’m thinking Prime AAA Kobe Porterhouse grilled, or slow cooked, steak with marbling medium rare with perfect spice. would be the best… any pictures would be welcome. edit I was so hungry that I ate some Joeys only French fries stored away for my night snack.

@ARE_you_kidding_me True.

Based on the article below Kobe is the most expensive cut of beef, followed by American Wagyu, Tenderloin, and Filet mignon.

http://www.steak-enthusiast.com/2010/06/8-of-the-most-expensive-cuts-of-beef-you-never-knew-you-had-to-have/

^^^^ OMG! What evilness you have unleashed! It is time for my yearly steak dinner. haha

Around here, the best is dry aged prime filet mignon.

But the best I’ve ever had was at Mugu Restaurant in New York – an authentic Kobe beef filet, imported from Japan, grilled at the table on the top of a heated stone. Thank gawd I was on expense account with clients.

I had a Kobe filet minion once. It was good but I had a hard time justifying $25 a bite.

I once worked in a steak house. The chef would cut his own steaks, rub them down with a mixture of salt, pepper and garlic, wrap them, let them sit in the fridge for a couple hours, and then put them in pineapple juice for at least 24 hours (refrigerated). When I first saw this, I thought the pineapple juice would add an undesired sweetness to it, but when I tasted the result, it turned out not to be the case. A medium-rare filet minon prepared in this manner was tender enough to cut with a fork.

I can only imagine what this would do to a cut of Kobe or Wagyu!

I can

@Yetanotheruser Pineapple juice contains bromelain which is a protease(an enzyme that performs proteolysis, which is the breakdown of proteins) other common proteases are papain from papaya and actinidain in kiwi, mango, papaya, and pineapples.

Generally when I make steak I will half a kiwi and rub the kiwi on the meat and allow it to sit for a few hours before cooking. One time I decided to leave the steak in a bag with a whole kiwi mashed in there over night to try and get a nice kiwi flavor to the steak. The actinidain worked so well that when I went to pull the steak out of the bag the next day it literally fell apart.

Bromelain and fingerprints

Filet Mignon also called Tenderloin Steak is the most expensive cut of the meat on the beef because of the demand by many people for tenderness. It’s also easy to portion out and there are no complications like bones or tendons.