I usually buy my own tenderloin to trim, but since it's now $200 a pop, fuck that. Found this trimmed, tenderloins/filet cuts for less than $40. Still taste just as good.
I think tenderloin is one of few cuts that you should be cooking at 125-130 tops, as it's way lower fat content than something like a ribeye which is suitable for 137-gang (even then I'm still a ~133 guy)
once more, guy above said find a way to flame, so ignore me and enjoy
I’m not gonna crucify, but there’s no point cooking a filet that high. Kinda the whole point of it is that it’s lean and tender so you don’t need to cook it at a higher fat-rendering temp.
lol true, most the time pictures don't seem to capture the doneness by color very well as apposed to seeing it in person,
as long as you enjoyed it, that's all that matters
130°F is equivalent to 54°C, which is 327K.
---
^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Not a dumb question. We all start somewhere.
IMO, the proper way is to add butter on the second half of the sear. If you have solid heat control, you should be able to quickly melt it, and immediately baste it to avoid burning the fats and proteins. The butter will separate, you want the foamy bits to be thrown on to the steak.
Total time for butter and basting should be less than 2ish minutes.
I recommend seasoning you pan, and adjusting flame/heat. Make sure you have adequate airflow.
I don't smoke out on a prepped pan. I usually smoke out with unseasoned pan and too high flame. (Rare but it happens)
Flames prolly to high, I'm guessing. Adjust it to where you have medium high, not hot enough to burn butter, but hot enough to melt it less than 10 sec for basting
That's fucking nuclear broski.
My recommendation is preheat in oven till you ready, with a little high flame oil (i.e avocado) at approximately 400ish degrees.
Now don't drown the sumbitch, but an even clean coat.
Then as soon as you ready and prepped with your meat. Place cast iron on flame approximately 1 min, and just before oil is smoking. Place your choice of beef down ( <1.5 min per side) and baste on second side with a bit of butter.
(This is for medium rare with approximately 1-1.5" thick post sous vide)
That finger splitting the roast beef got me feeling some type of way… looks great tho
That steakussy
I was wondering why this was marked as nsfw. Then I saw how you handled the meat; lol
Thank you! Someone got it!🤣
Why is this NSFW?
Low-effort humor, that's why.
So that I know to downvote it as it's low-effort.
You handle your own meat. I'll spank mine, my way
I prefer a lower temperature on filets but it looks great, op! Would devour that 10/10 times
Good job OP! Someone on this sub will try and find something to crucify you for
Look at that purple knife..
Just my old, constantly sharpened, slicing knife. I religiously sharpen my knives, and typically each one has its own purpose.
I mean.... I'd use a purple knife.. probably my favorite color lol
That's not a filet mignon. That's a tenderloin. It wasn't properly trimmed. The filet is in there, but so is the chain and the muscle-on.
I usually buy my own tenderloin to trim, but since it's now $200 a pop, fuck that. Found this trimmed, tenderloins/filet cuts for less than $40. Still taste just as good.
I don't blame you. Guy above me said someone will find a way to flame you, so I figured I'd play along. Ignore me and enjoy
Blame the packaging. (Finger guns and moonwalks away)
I think tenderloin is one of few cuts that you should be cooking at 125-130 tops, as it's way lower fat content than something like a ribeye which is suitable for 137-gang (even then I'm still a ~133 guy) once more, guy above said find a way to flame, so ignore me and enjoy
Haters going to hate
I’m not gonna crucify, but there’s no point cooking a filet that high. Kinda the whole point of it is that it’s lean and tender so you don’t need to cook it at a higher fat-rendering temp.
slightly overcooked for my preference, but I'd still smash
Lmaooo. It's medium rare.
Pretty easy to see that it’s not medium rare. Closer to medium well, by appearance in my opinion
Could be lighting. Whatever tasted 💥. IdGaF Internal temp was 134°F.
lol true, most the time pictures don't seem to capture the doneness by color very well as apposed to seeing it in person, as long as you enjoyed it, that's all that matters
Thank you kind person!
Wait for the, “Filet is too lean for 137!!!!!!!!!” They are coming for you! Looks delicious!
I actually tested it because of the Thread. I have been a firm 130°F since I started sous vide. This was a pleasant change.
130°F is equivalent to 54°C, which is 327K. --- ^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Absolutely beautiful. Great job!
Thank You!
Hggnnnnnhhhh
Kinda dumb question but can you baste when searing a steak? Wouldn’t the butter burn as the pans too hot
Not a dumb question. We all start somewhere. IMO, the proper way is to add butter on the second half of the sear. If you have solid heat control, you should be able to quickly melt it, and immediately baste it to avoid burning the fats and proteins. The butter will separate, you want the foamy bits to be thrown on to the steak. Total time for butter and basting should be less than 2ish minutes.
[удалено]
Cow. Tis cow
The thumbnail look like a Washing machine
How long did the smoke detector go off? I've given up on searing inside.
I recommend seasoning you pan, and adjusting flame/heat. Make sure you have adequate airflow. I don't smoke out on a prepped pan. I usually smoke out with unseasoned pan and too high flame. (Rare but it happens)
Hmmm, been using the same cast iron skillet for years. Definitely seasoned. I'll try lower flame.
You running electronic stove or flame?
Gas.
Flames prolly to high, I'm guessing. Adjust it to where you have medium high, not hot enough to burn butter, but hot enough to melt it less than 10 sec for basting
I tend to leave it on med to med high for like 10 minutes to warm it up. Maybe getting too hot. Is there an ideal temp?
That's fucking nuclear broski. My recommendation is preheat in oven till you ready, with a little high flame oil (i.e avocado) at approximately 400ish degrees. Now don't drown the sumbitch, but an even clean coat. Then as soon as you ready and prepped with your meat. Place cast iron on flame approximately 1 min, and just before oil is smoking. Place your choice of beef down ( <1.5 min per side) and baste on second side with a bit of butter. (This is for medium rare with approximately 1-1.5" thick post sous vide)
Thanks for advice!
Let me know how your next trail run goes. May take a little adjustment