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CavemanSlevy t1_j0r2ngc wrote

Great crust on the steak and the pan sauce looks good on those taters.

As others have stated that doesn’t look like a filet, but that hardly matters. Personally I have had it with all the snobbery and elitism that surrounds home cooking these days.

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CovidGR t1_j0rmyn6 wrote

It matters because most likely OP paid too much. They should know what they're getting in the future. If anything that's being cheap rather than elitist.

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CavemanSlevy t1_j0rpyah wrote

That’s strange because OP never mentioned a price , you seem to be assuming quite a lot.

Also a ribeye (which is what that looks like) costs more than a filet usually.

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SapFireMC t1_j0sblrn wrote

Where are you finding ribeyes that cost more than a filet mignon

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CavemanSlevy t1_j0spdca wrote

Pretty much anywhere? They cost about the same per pound and the ribeye is a much bigger cut.

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