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Started By
Message
How to cook Filet?
Posted on 12/19/24 at 9:33 am
Posted on 12/19/24 at 9:33 am
Do you grill?
Do you pan sear and finish in the oven?
Do you pan sear and finish in the oven?
10
Posted on 12/19/24 at 9:35 am to HeartAttackTiger
Screaming hot cast iron skillet.
Posted on 12/19/24 at 9:35 am to HeartAttackTiger
Ya know. We've done it all. Sous vide. Reverse sear.
These days, I just salt and sear the hell out of my steaks on a stainless or cast iron pan, and remove when perfectly med-rare.
These days, I just salt and sear the hell out of my steaks on a stainless or cast iron pan, and remove when perfectly med-rare.
Posted on 12/19/24 at 9:37 am to LouisianaLady
quote:
perfectly med-rare.
Wife prefers Med+ or Med well.
Posted on 12/19/24 at 9:42 am to HeartAttackTiger
quote:
Wife prefers Med+ or Med well.
then remove yours and stick pan in hot oven for 3-5 minutes
Posted on 12/19/24 at 10:02 am to HeartAttackTiger
quote:First, I get a ribeye, then I heat up a cast iron pan...
How to cook Filet?
Posted on 12/19/24 at 10:09 am to BigDropper
quote:
First, I get a ribeye, then I heat up a cast iron pan...
My choice of steak too. I've never gotten the attraction of a filet mignon, but to each their own.
I love a prime ribeye with its marbling of intramuscular fat that adds flavor to the meat.
Posted on 12/19/24 at 10:19 am to HeartAttackTiger
Do you own a decent instant read thermometer?
Posted on 12/19/24 at 10:29 am to HeartAttackTiger
quote:
Wife prefers Med+ or Med well.
Divorce
Posted on 12/19/24 at 10:37 am to HeartAttackTiger
I don't think there's any wrong way to do it, and I'll use different methods based on the circumstances.
Sous vide comes out perfect temp every time and is generally foolproof, but still need to sear it so it doesn't look like a gray blob. But this method allows me to do other things while it cooks, which can be beneficial.
I do like to reverse sear in my smoker, then sear in a screaming hot cast iron skillet. I think I enjoy the flavor of this method the most.
Other option is to pan sear the whole time with butter, rosemary, garlic, and thyme, but can be limiting if you're doing more than a couple.
Sous vide comes out perfect temp every time and is generally foolproof, but still need to sear it so it doesn't look like a gray blob. But this method allows me to do other things while it cooks, which can be beneficial.
I do like to reverse sear in my smoker, then sear in a screaming hot cast iron skillet. I think I enjoy the flavor of this method the most.
Other option is to pan sear the whole time with butter, rosemary, garlic, and thyme, but can be limiting if you're doing more than a couple.
Posted on 12/19/24 at 10:48 am to HeartAttackTiger
I like Ribeye's and T-bone/Porterhouse on the grill over charcoal
Fillet, Picanah, Sirloin, etc, does better for me on Sous Vide. I like these cuts rarer than the ones above, so I sous vide to maybe 125 F then finish on cast iron or the grill. A porterhouse, when I grill, I will keep the fillet portion pointed away from direct heat.
A New York strip is 50/50 between the two methods.
My favorite is a good Ribeye over charcoal. Sous Vide just isn't as good on a Ribeye.
Seems less marbled cuts do best cooked rare Sous Vide, more marbled cuts like charcoal.
Fillet, Picanah, Sirloin, etc, does better for me on Sous Vide. I like these cuts rarer than the ones above, so I sous vide to maybe 125 F then finish on cast iron or the grill. A porterhouse, when I grill, I will keep the fillet portion pointed away from direct heat.
A New York strip is 50/50 between the two methods.
My favorite is a good Ribeye over charcoal. Sous Vide just isn't as good on a Ribeye.
Seems less marbled cuts do best cooked rare Sous Vide, more marbled cuts like charcoal.
This post was edited on 12/19/24 at 5:56 pm
Posted on 12/19/24 at 10:54 am to HeartAttackTiger
Sear on the grill for 60 seconds on each side, then move to a low heat pan and baste with butter / pepper / rosemary / garlic until cooked to medium.
This post was edited on 12/19/24 at 10:55 am
Posted on 12/19/24 at 11:42 am to Pondyrosa
quote:
Divorce
Posted on 12/19/24 at 12:15 pm to REB BEER
2" filet
Hot skillet for 4 minutes
Oven at 425* 4 minutes
Rest
Perfect med. rare
Hot skillet for 4 minutes
Oven at 425* 4 minutes
Rest
Perfect med. rare
Posted on 12/20/24 at 4:54 am to HeartAttackTiger
sous vide is the most consistent for me
Posted on 12/20/24 at 8:18 am to HeartAttackTiger
After watching Master Chef my 9yo daughter has mastered the filet so she cooks all the steaks now, ~4mins a side, turns down heat and baste (she has started making compound butter, where she rolls the butter in the herbs and garlic)
Posted on 12/20/24 at 9:36 am to HeartAttackTiger
I’m reverse sear kind of guy with a filet
I’ll do strips/ribeyes on the grill. Not sure why I do it that way but I do
I’ll do strips/ribeyes on the grill. Not sure why I do it that way but I do
Posted on 12/20/24 at 10:11 am to jpainter6174
quote:
After watching Master Chef my 9yo daughter has mastered the filet so she cooks all the steaks now,
That's great that your little girl is getting involved in some cooking, especially at such a young age and good on you and your wife for letting her do it.
There's a lot of young adults out there that have no clue around the stove and would rather fast food or make reservations as opposed to making dinner.
Posted on 12/20/24 at 10:38 am to jpainter6174
quote:
daughter has mastered the filet
Impressive!
Posted on 12/20/24 at 5:14 pm to jpainter6174
That’s awesome.
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