A tenderloin is a long, thin cut desired for having a buttery, rich texture without a lot of fat, but the lack of fat also means that the cut tends to have an underwhelming flavor.

Fat — specifically, fat that appears as marbling — is necessary for full-flavored, juicy steaks. As a steak cooks, the meat absorbs the fat, creating a tasty, tender final result.

Since tenderloin lacks marbling, any fat used in the cooking process will come from butter or oil. This can dilute the steak’s meaty flavor and may not produce the desired results.

Despite this, tenderloin cuts remain relatively expensive, costing almost $36 for 9 ounces. For that price or less, you can indulge in a much more worthwhile alternative.