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Started By
Message
Help...what's the best way to cook a Filet Mignon?
Posted on 11/3/12 at 3:00 pm
Posted on 11/3/12 at 3:00 pm
I was planning to put them on the grill but I've never cooked this cut of meat. Should I put a rub or just some butter and place on grill? Where are all the grillmasters out there?
Posted on 11/3/12 at 3:04 pm to Cali 4 LSU
Last night we did some with the crawfish burner on a pan. Texture AWESOME. About 2min on each side, scorching arse hot. Takes a few minutes to get hot. I guess it really depends on the thickness, but it doesn't take long at all.
Brush with Olive oil, s&p, butter on top after taken off the pot.
Brush with Olive oil, s&p, butter on top after taken off the pot.
Posted on 11/3/12 at 3:07 pm to Sir Drinksalot
Thanks! It will go good with my oven-crisp baked potatoes, grilled green beans, and caeser salad.
Posted on 11/3/12 at 3:09 pm to Cali 4 LSU
We also had Caesar salad. And wine. Lots of wine.
It was a fun way to cook a steak. Had never tried it before-always wanted to.
It was a fun way to cook a steak. Had never tried it before-always wanted to.
Posted on 11/3/12 at 3:22 pm to Cali 4 LSU
There are a lot of threads about this cut.
Basically
Scorching hot casts iron
Rub liberally with salt and pepper
Let meat come to room temp
Place on pan till the meat releases
Flip
Leave till it releases easily.
Remove and rest for at least 10 min.
If you want it more done place in 500+ deg oven till the meat is at the desired temp
Basically
Scorching hot casts iron
Rub liberally with salt and pepper
Let meat come to room temp
Place on pan till the meat releases
Flip
Leave till it releases easily.
Remove and rest for at least 10 min.
If you want it more done place in 500+ deg oven till the meat is at the desired temp
Posted on 11/3/12 at 3:28 pm to TheEnglishman
quote:
TheEnglishman
Thanks!
I did a search but didn't find anything good.
Posted on 11/3/12 at 3:31 pm to Cali 4 LSU
Best way I ever had was bacon around the periphery in a 500 + hot oven until the bacon was crispy-then its done. and moist
Posted on 11/3/12 at 3:37 pm to kingbob
1200degrees Pittsburgh rare on my green egg
Posted on 11/3/12 at 4:07 pm to DownshiftAndFloorIt
quote:
Microwave + Ketchup
Nothing like a microwaved steak!
Posted on 11/3/12 at 4:11 pm to fatboydave
quote:Don't forget to boil it first.
Nothing like a microwaved steak!
Posted on 11/3/12 at 4:11 pm to fatboydave
quote:
Nothing like a microwaved steak!
Ewwwwwwwwwwwwwwww
Posted on 11/3/12 at 4:17 pm to Cali 4 LSU
Insiders joke after someone actually gave the cooking directions for one.
Posted on 11/3/12 at 4:43 pm to CITWTT
I live in an apartment with a crap stove, so learning took a minute. I put my cast iron skillet in the oven and preheat it to 500 degrees. Pull it out, put the skillet on a burner that has heated up to high. Slap the steak in, 30 seconds, flip it, 30 seconds, put it in the oven. 45 seconds, pull it out, flip it, 45 more seconds. Pull it out and let it rest for 5-10 minutes. If the steak is decently thick it will be pretty much perfectly rare like I like it.
If you want it a little more done, go a little longer in the skillet on each side, just be careful not to to wait too long, things cook extremely fast like that.
Oh, and rub liberally with salt and pepper before.
If you want it a little more done, go a little longer in the skillet on each side, just be careful not to to wait too long, things cook extremely fast like that.
Oh, and rub liberally with salt and pepper before.
Posted on 11/3/12 at 4:52 pm to Cali 4 LSU
Microwave on defrost for 3 mins, brush with kitchen bouquet, finish in oven at 375 for 25 min. Apply A1 FTW. I recommend some gravy made with jar roux and serve on top of instant mashed potatoes
Posted on 11/3/12 at 5:46 pm to Capt ST
This guy must be a professional troll
Posted on 11/3/12 at 10:59 pm to Capt ST
You forgot marinate in Italian dressing.
Posted on 11/4/12 at 8:54 am to coolpapaboze
quote:
Don't forget to boil it first.
You know how meat is supposed to be cooked
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