What is the most tender cut of beef?

I want to know the most tender cut,and also how to tenderize it even more without having to beat it to a pulp.I want the solid consistency of steak,but VERY tender.How does Ruth`s Chris and such places get their steaks so tender that you could cut them with a fork?What is the most tender cut of beef?
The tenderloin in a wonderful, fine cut of beef,
if you buy your meat from a good meat butcher you should always have a tender piece of meat. I prefer fillet migon wrapped in bacon on the grill grilled till still rare in middle. My favorite is a prime ribeye with lots of fat and marbling and sear on grill both sides until medium rare in middle approx. 2 min each side for searing an additional 3 minutes one side 2 the other searing will seal in the juices. If you have to tenderize a piece of meat chances are you didn't buy a good cut of meat good luckWhat is the most tender cut of beef?
Last week I bought a sirlon joint and made a marinade with red wine and olive oil and herbes. Put it in a dish and let the wine and oil come about a quarter of the way up, put in fridge for 8 hours before cooking amd keep turning the beef around in the marinade then put it in the oven with some of the wine stuff and keep basting it with it. It will be so tender it just melts in the mouth
i thought i read somewhere the ruth's chris flash cooks it, meaning a super high temperature for a short period of time. I don't think you can get your oven this hot at home, but they have special ovens that cook it at super high temps. try googling it. as for cuts of steak, filets are the most tender. The most flavorful are prime rib cuts. Tender and Flavorful usually don't go together, they're usually one or the other.



edit: This is from their website:

"This is the place that showed the world how great a steak can be. Carefully selected and aged for tenderness. Cut thick to ensure juiciness. Seared to perfection at 1800 degrees. Seasoned simply with salt, black pepper and a touch of parsley, because a steak like this needs nothing else. Topped with fresh butter that sizzles seductively on your plate, announcing the arrival of a great steak."What is the most tender cut of beef?
Restaraunts have access to better quality meat that the average Joe. However, buying your meat from a good butcher, although more expensive, is a better route that the grocery store.



Get some good quality Filet's or Ribeyes and you can't go wrong.



Most important: Season your meat and then let your meat sit a room temperature for 1/2 hour to 45 minutes before cooking. This brings the internal temp. of the meat down (especially on thick cuts) so when you cook it on as high heat as you can, the middle is not still cold when the outside of the steaks are done.
Fillet is the most tender, so is sirloin. Try flash-frying it in a pan, just to cook the outside, place in overproof dish, season, cover with foil and bake for 20 minutes at 180 centigrade, just before serving, deglaze the dish by pouring in a shot of brandy...