Stand back, ladies and gentlemen.
This is another one of the highly prized, enormously expensive cuts that gave beef its reputation. Located on top of the animal behind the rib primal, this is the home of the tenderloin, the filet mignon, the strip steak, the t-bone, and the porterhouse. These cuts are beautiful.
Muscles from here don’t move the animal around much, so they remain tender and delightful. Just get out of the way. Sear them hot and fast and medium rare.
Up next: the flank.