>A strip is not a "cheaper" steak than a filet.

But objectively speaking a strip steak is cheaper. Based on my observations of supermarket sale prices, the ranking goes:

fillet > ribeye > strip > others that I don't bother with (sirloin/round)

You are missing out on some truly excellent steaks: the hanger is like a cross between the ribeye and the skirt; the skirt is no slouch either! and if you've got some Activa RM handy, you can make a triple-thickness skirt, which is incredibly good; the spider steak (compare to the "oyster" of a chicken leg) is maybe the world's greatest sandwich steak; the tri-tip, which takes a marinade far better than any of the expensive steaks, and which the circulator will make just as tender as a fillet; and the picanha, which is the single greatest grill steak --- I would trade 2 ribeyes for 1 picanha if I was planning to grill.

Another fun rather obscure cut is the Newport steak, which is a different cut of the tri-tip. It's a cheap steak, but surprisingly good. NY butchers tend to have them for pretty cheap, 8-12 bucks.

https://en.wikipedia.org/wiki/Jack_Ubaldi

I went to Costco a couple days ago with the intent of getting some ribeyes, but they were even more expensive than filets if I'm remembering correctly. Probably one of the first times in my post-college life I've balked at the price of a grocery store item. I got a package of tri-tip steaks twice as large for a bit less, and they were delicious.

Consumers have finally started to realize that cuts like ribeye or flank are much better than filet. So prices have started to reflect that.

Supermarket steaks sure, but a good (dry aged) steak is expensive and they don't often dry age filets. Check the price differential for Pat's dry aged vs prime:

https://shop.lafrieda.com/collections/dry-aged-beef

Filets absolutely can be and are dry aged. They're again just even more expensive than a dry aged strip steak.

A filet is almost always more expensive than a strip, in the supermarket, at the butcher, or in the steakhouse.

>Filets absolutely can be and are dry aged. They're again just even more expensive than a dry aged strip steak.

Even as someone that has a dedicated dry aging unit, I don't know that I would recommend dry aging filet. I don't count the pellicle as waste, since I make use of all of it, but you do have to cut off a decent chunk - it's too tough to eat on the steak itself. The end result is that you just don't have a whole lot of steak left over.

You might see "dry aged" stuff for 2-3 weeks, and there's significantly less pellicle, but it's not nearly the same thing as something that goes for 60+ days.

I didn't know people could reuse the pellicle. I thought it has bacteria and sometimes molds on it? Because of the fermentation.

If the pellicle has the type of bacteria or mold on it that would prevent you from eating it, you should also generally not eat the rest of the meat. Not all mold can be told apart by appearance, so please do not take this comment as gospel on what is a "safe" mold, but the general consensus is that white mold is usually OK. In this case, I would not reuse the parts that were moldy, however.

I have a dedicated dry aging setup that I truss my subprimals up in, and then it recirculates air, including through a UVC light. I've never had any mold form, even on 120+ day dry ages. I haven't gone much higher than 120 days, though - I enjoy 240 day dry ages, but not in large quantities, and I also lack the patience, so you might see more going to that length. But in the 60 to 120 day range, however, I have never had mold form in any quantities large enough for me to notice.

Oh that's fascinating, I've only read a seriouseats article that uses a minifridge and fan. But UV sounds like a good idea for doing this, is your setup based on amazingribs or can you recommend another resource to look into?

Got a link to a place that does 45+ day dry aging with filets?

I typically see strip steaks for way cheaper than filets per pound at the market (US).

Since it's so tender, I've always felt filet are OK to cook a little more well, and you solve for the flavor with sauce, seasoning, or marinade.

Strips and ribeyes are much more forgiving than filets because filets have very little intramuscular fat. Strips are ribeyes also taste much better than filets because filets have very little intramuscular fat. Don't buy filets. :)