- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Did a couple of cast iron filets last night. Where did I go wrong?
Posted on 11/27/16 at 3:22 pm
Posted on 11/27/16 at 3:22 pm
So the fiance' and I picked up a couple of filets yesterday and tried them in a cast iron skillet for the first time after we watch her beloved Rebels get their shite kicked in.
I have a charcoal grill/stove thing that I used. One like at the end of this post, but it was built into the side of the fireplace in my house by a previous owner.
They turned out very good on flavor, but were medium well, maybe well done on a spot or two. We like med rare-medium.
Here are my steps, where did I go wrong?
Took them out of the fridge, seasoned with salt and pepper
Lit the coals about an hour later
Put a little bit of canola oil and butter in the pan, and set the pan over the coals
Waited til the oil/butter started to smoke
Threw the steaks on with a some more butter in the pan
4 minutes on each side
Hers was @ 125 so we took it off
Mine needed a couple more minutes to get to 125
Took them off, put them under a tin foil tent
Looked great, but when we cut into them, they were just too done.
Other than the obvious, cooked too long, what did I do wrong?
Did the pan heat up more? I mean, the flame was hitting the pan, so that's possible.
Am I underestimating how much the temp will rise after I take them off? Should I take them off at 110 or 115?
Like I said, we were really happy with the flavor and I liked how easy it was to do, just looking for suggestions.
I have a charcoal grill/stove thing that I used. One like at the end of this post, but it was built into the side of the fireplace in my house by a previous owner.
They turned out very good on flavor, but were medium well, maybe well done on a spot or two. We like med rare-medium.
Here are my steps, where did I go wrong?
Took them out of the fridge, seasoned with salt and pepper
Lit the coals about an hour later
Put a little bit of canola oil and butter in the pan, and set the pan over the coals
Waited til the oil/butter started to smoke
Threw the steaks on with a some more butter in the pan
4 minutes on each side
Hers was @ 125 so we took it off
Mine needed a couple more minutes to get to 125
Took them off, put them under a tin foil tent
Looked great, but when we cut into them, they were just too done.
Other than the obvious, cooked too long, what did I do wrong?
Did the pan heat up more? I mean, the flame was hitting the pan, so that's possible.
Am I underestimating how much the temp will rise after I take them off? Should I take them off at 110 or 115?
Like I said, we were really happy with the flavor and I liked how easy it was to do, just looking for suggestions.
13
Posted on 11/27/16 at 3:27 pm to prostyleoffensetime
How long did you let them sit in the foil?
Posted on 11/27/16 at 3:29 pm to prostyleoffensetime
Cooked them too long. The carryover temp increase did it. You also don't need to tent them. Let them just sit on the plate 5-10 minutes.
Steak is one of those things that's instinctual for me. 90% of the time I get it spot on, so I don't use a thermometer unless doing a reverse sear.
Buy some more steaks, try again.
Steak is one of those things that's instinctual for me. 90% of the time I get it spot on, so I don't use a thermometer unless doing a reverse sear.
Buy some more steaks, try again.
Posted on 11/27/16 at 3:31 pm to patnuh
quote:
How long did you let them sit in the foil?
5 minutes or so, put them on a plate, ate salad, ate steak. They weren't wrapped or anything. Just had a piece laid over them.
Posted on 11/27/16 at 3:31 pm to prostyleoffensetime
Don't put them in tinfoil just let them sit.
Also probably used butter too early in the cooking process (burns easily). I don't add butter to the skillet until I cook side B
Also probably used butter too early in the cooking process (burns easily). I don't add butter to the skillet until I cook side B
Posted on 11/27/16 at 3:32 pm to prostyleoffensetime
Lot of variables there. How thick were the steaks?
Ive recently switched to Kenji method. Flip steaks approximately every 30 seconds and baste. Cook to desired temp, let rest.
If you are pulling at 125 they are gonna be way over mid rare or medium post rest.
Ive recently switched to Kenji method. Flip steaks approximately every 30 seconds and baste. Cook to desired temp, let rest.
If you are pulling at 125 they are gonna be way over mid rare or medium post rest.
Posted on 11/27/16 at 7:18 pm to BlackenedOut
I dont do them in a skillet. I do mine on a green egg, but I cook to 130-135 and they always turn out perfectly medium rare. I don't tent them, just pull them and let them rest for ten minutes or so. I am working somewhere between 550 and 600 degrees. 3 minutes on each side, then close all the vents and openings and let them sit another 3-4 minutes depending upon how many I am coking and how thick. I usually have mint cut at 1.25"-1.5" thick depending upon rib eyes or filets.
Posted on 11/27/16 at 7:28 pm to BlackenedOut
quote:
If you are pulling at 125 they are gonna be way over mid rare or medium post rest.
Rare is 130.
Buy a new thermometer.
Posted on 11/28/16 at 9:00 am to prostyleoffensetime
quote:
Took them off, put them under a tin foil tent
Did you leave them in the cast iron while resting? If so, they definitely cooked more in there.
Posted on 11/28/16 at 9:16 am to prostyleoffensetime
quote:
Here are my steps, where did I go wrong?
not using a sous vide
Posted on 11/28/16 at 10:40 am to latech15
quote:
I cook to 130-135 and they always turn out perfectly medium rare
Either your thermometer is off, or you don't know what medium rare is. USDA probably says something like 140 for medium rare, but in reality it's around 130. If you're pulling at 130, then you are at medium by the time it rests, if not more.
OP, calibrate your thermometer to eliminate that variable. Next, remove at 120 and don't worry about a tent. You're going to gain at least 5-10 degrees once off the heat.
Posted on 11/28/16 at 6:06 pm to prostyleoffensetime
Skillet wasn't hot enough
Probably used too much oil
Don't use butter so early
Don't tent
Probably used too much oil
Don't use butter so early
Don't tent
Posted on 11/29/16 at 8:24 am to prostyleoffensetime
i know you don't have an egg, but you can still at least get a good gauge of what to do by reading this. I have done them 100 times and they turn out perfect medium rare every time. A lot of it depends on how thick the cut is. Mine are generally about 2 1/2 inches thick.
LINK
LINK
Posted on 11/29/16 at 9:58 am to prostyleoffensetime
Obviously, you left them on too long. For me, the key to assessing doneness is not a thermometer but the give/firmness of the steak, which comes with experience.
When I cook filets in a cast iron skillet, I let them sit at room temp for 30-60 min then put a little canola oil on them and season liberally with kosher salt and pepper, all while heating the grill up to 550-650 degrees. I don't put any butter or oil in the pan beforehand - it smokes too much and can catch fire. I cook the steaks for about 90 seconds to two minutes per side, until I have the desired sear. After that, I close off my grill vents, throw some butter in the skillet, and cook the steaks however long is necessary to get to rare/medium rare (usually not long depending on the thickness, maybe 1-2 minutes).
For me, the keys to a good steak are a thick cut from a trusted source, plenty of salt and pepper, a hot skillet for a good sear, and never over-cooking. You can always throw the steak back on if it is somehow too rare.
When I cook filets in a cast iron skillet, I let them sit at room temp for 30-60 min then put a little canola oil on them and season liberally with kosher salt and pepper, all while heating the grill up to 550-650 degrees. I don't put any butter or oil in the pan beforehand - it smokes too much and can catch fire. I cook the steaks for about 90 seconds to two minutes per side, until I have the desired sear. After that, I close off my grill vents, throw some butter in the skillet, and cook the steaks however long is necessary to get to rare/medium rare (usually not long depending on the thickness, maybe 1-2 minutes).
For me, the keys to a good steak are a thick cut from a trusted source, plenty of salt and pepper, a hot skillet for a good sear, and never over-cooking. You can always throw the steak back on if it is somehow too rare.
Posted on 11/29/16 at 10:24 am to prostyleoffensetime
You need a new thermometer.
Posted on 11/29/16 at 1:53 pm to KosmoCramer
quote:
You need a new thermometer.
It says 65 and my house temp is set to 65
Posted on 11/29/16 at 2:14 pm to prostyleoffensetime
8 minutes is way too long. For 2 inches, I usually do 2 then flip and do a 1.5 on the other side. I always just press with my thumb to check for doneness. Pull then let sit for 5 -7 minutes untented.
Posted on 11/29/16 at 2:18 pm to prostyleoffensetime
quote:
4 minutes on each side
Hers was @ 125 so we took it off
Mine needed a couple more minutes to get to 125
How thick were the steaks? If same thickness, how far off was your steak when hers was 125? If same size they should cook in about the same time.
5 degrees below target is a good time to take off, so that you had same problem with both steaks, the problem may be your thermometer. check your thermometer
Covering with foil was fine.
This post was edited on 11/29/16 at 2:19 pm
Posted on 11/29/16 at 2:37 pm to prostyleoffensetime
It's the only possible answer, unless you actually left them in the cast iron skillet weigh would have continued cooking them no doubt.
This post was edited on 11/29/16 at 2:39 pm
Posted on 11/29/16 at 6:42 pm to prostyleoffensetime
Sear each side in 15 second increments until you have the desired sear. Rest 5 minutes. Perfect rare.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News