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Started By
Message
First reverse sear filet (in the oven/stovetop)
Posted on 9/16/14 at 9:25 pm
Posted on 9/16/14 at 9:25 pm
Started out with a 10 oz. Nolan Ryan filet with salt and pepper rub.
In the oven at 250F till it got 120F.
Resting now.
Rested for 15 minutes then in it went to a very hot black iron skillet with a bit of vegy oil.
One minute on each side then out of the skillet.
Has some cream cheese stuffed jalapeños to go along for my vegy..
Cut that baby open-voila!!!
Went great with a Fiftyfifty Red Wax Four Roses barrel stout. The wax made it taste so much better...
I have to give props to this board-couldn't have done without all the suggestions and comments.
Next up-pork butts on the Primo XL Saturday....
In the oven at 250F till it got 120F.
Resting now.
Rested for 15 minutes then in it went to a very hot black iron skillet with a bit of vegy oil.
One minute on each side then out of the skillet.
Has some cream cheese stuffed jalapeños to go along for my vegy..
Cut that baby open-voila!!!
Went great with a Fiftyfifty Red Wax Four Roses barrel stout. The wax made it taste so much better...
I have to give props to this board-couldn't have done without all the suggestions and comments.
Next up-pork butts on the Primo XL Saturday....
This post was edited on 9/17/14 at 10:20 am
9
Posted on 9/16/14 at 9:27 pm to bleeng
Use the "img" markup
Looks good. I'd destroy. Nice veggie choice.
Looks good. I'd destroy. Nice veggie choice.
This post was edited on 9/16/14 at 9:29 pm
Posted on 9/16/14 at 9:29 pm to arseinclarse
Nolan Ryan cut?
What's that?
What's that?
Posted on 9/16/14 at 9:33 pm to BRgetthenet
quote:
Nolan Ryan cut?
What's that?
Nolan Ryan steaks-he has a line of steaks here in Texas...
Very tender filet
Posted on 9/16/14 at 9:37 pm to bleeng
He was known for being tough.
RIP Nolan
RIP Nolan
Posted on 9/16/14 at 9:40 pm to BRgetthenet
quote:
He was known for being tough.
RIP Nolan
He didn't strike out with his line of steaks.
Posted on 9/17/14 at 12:11 am to bleeng
quote:
In the oven at 250F for about 10 minutes
What?
Posted on 9/17/14 at 12:15 am to KosmoCramer
quote:
What?
Approx....working out the details...see subject line dude.
Posted on 9/17/14 at 12:24 am to bleeng
You got the meat to 120 in ten Minutes?
Posted on 9/17/14 at 12:33 am to KosmoCramer
quote:
ou got the meat to 120 in ten Minutes?
Kosmo-about that-i had a non-digital thermometer but I did crank up the oven a bit. As I said it's my first attempt at this recipe.
Posted on 9/17/14 at 12:36 am to bleeng
I can only see the first picture fwiw.
Posted on 9/17/14 at 12:40 am to KosmoCramer
I reviewed and saw all the pics...
Posted on 9/17/14 at 12:46 am to bleeng
Just telling you what I see.
Posted on 9/17/14 at 12:55 am to KosmoCramer
I can only see the first pic too
Posted on 9/17/14 at 1:41 am to Walt OReilly
quote:
I can only see the first pic too
Posted on 9/17/14 at 1:42 am to bleeng
onlu seeing first pic
Posted on 9/17/14 at 2:09 am to bleeng
Is that steak sauce on your plate, bro?! 
Posted on 9/17/14 at 6:02 am to bleeng
Can only see 1 picture.
Posted on 9/17/14 at 6:14 am to TigerHam85
1 pic
Posted on 9/17/14 at 6:16 am to Matisyeezy
Una imagen
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