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Bacon Wrapped Filets (5oz): Grill or Oven?
Posted on 9/29/13 at 11:03 am
Posted on 9/29/13 at 11:03 am
I'm a strip steak guy personally but the wife picked these up the other day, need to go ahead and cook em. Typical 2 inch thick, bacon wrapped filet. Choice not Prime.
Grill as a typical steak or hard sear in a pan and into a hot oven? What temp and how long?
TIA
Grill as a typical steak or hard sear in a pan and into a hot oven? What temp and how long?
TIA
2
Posted on 9/29/13 at 11:11 am to jcole4lsu
Stove top cast iron for those puppies.
Posted on 9/29/13 at 11:13 am to CITWTT
+1 on cast iron. Little bit of butter in, as soon as it starts smoking throw them in and sear hard. Sear other side, add more butter and baste. Might be good to throw some herbs in after the flip to season the butter as well.
Posted on 9/29/13 at 11:15 am to jcole4lsu
Both are solid options.
Personally I'm a fan of using my broiler. Every oven has this and people seem to not use it. Though it is the closest to how restaurants cook their steaks.
Put it on a pan in the broiler, flip after a few minutes (time depends on cut of meat and desired temp) It cooks it quickly and gives it a nice sear.
Personally I'm a fan of using my broiler. Every oven has this and people seem to not use it. Though it is the closest to how restaurants cook their steaks.
Put it on a pan in the broiler, flip after a few minutes (time depends on cut of meat and desired temp) It cooks it quickly and gives it a nice sear.
Posted on 9/29/13 at 11:16 am to Napoleon
Home broilers just don't get hot enough for me.
Posted on 9/29/13 at 11:19 am to Schwartz
crap. cast iron on the stove top makes such a damn mess (flat top electric stove top). heavy steel pan an option?
yeah they are no salamander
quote:
Home broilers just don't get hot enough for me.
yeah they are no salamander
This post was edited on 9/29/13 at 11:20 am
Posted on 9/29/13 at 11:25 am to jcole4lsu
quote:
yeah they are no salamander
Yeah but they make home ovens with good infrared burners and high tile temps.
Posted on 9/29/13 at 11:26 am to jcole4lsu
My problem with bacon wrapped filets, is that I like my bacon crispy, and my filet med rare, I have not found a good way to accomplish that other than pre cooking the bacon about halfway, then wrapping the filet with it, but then you loose out all the bacon drippings......
So I just eat bacon for breakfast and fillets for supper
So I just eat bacon for breakfast and fillets for supper
Posted on 9/29/13 at 11:29 am to Tigerpaw123
oh i thought the bacon was there just for the flavor and extra fat to a lean cut of beef, i didnt really have any plans on serving the bacon 
could always roll the filets in the butter on their sides (bacon in the butter).
i just dont want to end up cooking the filets past mid rare.
could always roll the filets in the butter on their sides (bacon in the butter).
i just dont want to end up cooking the filets past mid rare.
Posted on 9/29/13 at 2:05 pm to jcole4lsu
It is ok to cook a filet all the way up to well if you use an oven/broiler.
Posted on 9/29/13 at 4:39 pm to Jibbajabba
Jib - Did you quit updating the Photo links at top of page?
Just for your information, I transferred all of my links to my first post on page 2.
Just for your information, I transferred all of my links to my first post on page 2.
Posted on 9/29/13 at 5:43 pm to Napoleon
(no message)
This post was edited on 9/29/13 at 5:45 pm
Posted on 9/29/13 at 6:57 pm to MeridianDog
It has been a while. I ran into the issue of too many lines in a post and i ran out of space. :/
I thought about starting a new one with three or four posts reserved but never got around to it.
So. To answer your question, no i have not updated in a while. But since you brought it up, i will try to update tomorrow or tuesday.
I thought about starting a new one with three or four posts reserved but never got around to it.
So. To answer your question, no i have not updated in a while. But since you brought it up, i will try to update tomorrow or tuesday.
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