Originally Posted by
corky
IMO filet mignon is way too lean and even most NY strip is as well. I also cook the burgers straight from the fridge. I found that when I brought them close to room temp first they would be too well done when I got a good char. I like mine rare. I do allow to sit after they are cooked though.
I was only suggesting the two beef cuts as an example of what you can use. For me beef chuck at 20% fat is good. And by the way, I rely on Alton Brown are a lot of my cooking strategies. And trial and error. :-)
What is your preferred beef cut?