We were recently on a transatlantic cruise and ate regularly in the two specialty restuarants. The Italian joint features a filet mignon that they first marinate and then steam. Mrs. Fredd unfortunately didn’t hear about the preparation before ordering, and didn't bother finishing it, but we’re sure others must rave about how “tender” it is - yet another à chacun son goût moment.

Our own steak preferences run to aged and grain-fed rib eye and the somewhat leaner New York Strip. Recently we compared some USDA Prime beef with some ungraded but well-marbled and well-aged beef and it was surprising how well the ungraded stacked up, provided you know what you're looking for.