- 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
Best way to cook a filet at home without a grill?
Posted on 8/2/12 at 10:20 am
Posted on 8/2/12 at 10:20 am
I've heard that searing both sides for 2-3 minutes each and then finishing it in the oven is the best way to go... kind of like Ruth's Chris' method? (I've also see it referred to as the Alton Brown method?)
Besides salt & pepper, what else should I be looking to add to "spice it up a notch"?
I'm a purist, I like my steak to taste like steak.
(I had a filet at a local restaurant and they ruined it with a red wine jus that was just terrible.)
eta: Also, what temperatures should I be using for the skillet/oven and for how long?
Besides salt & pepper, what else should I be looking to add to "spice it up a notch"?
I'm a purist, I like my steak to taste like steak.
(I had a filet at a local restaurant and they ruined it with a red wine jus that was just terrible.)
eta: Also, what temperatures should I be using for the skillet/oven and for how long?
This post was edited on 8/2/12 at 10:21 am
Posted on 8/2/12 at 10:29 am to yankeeundercover
quote:
Besides salt & pepper, what else should I be looking to add to "spice it up a notch"?
I'm a purist, I like my steak to taste like steak.
Nothing, except maybe a light coating of olive oil, and some butter.
The skillet/over should be as hot as possible. 10/broil.
The time it takes will depend on the thickness... I generally throw them on for a minute per side on the stove then finish for 5ish in the oven on broil.
It'll smoke up your kitchen pretty good if you leave them on the stove for 2-3 minutes per side.
Posted on 8/2/12 at 10:58 am to LSUBoo
From America's Test kitchen (they have it up on Facebook today as a matter of fact):
A nicely charred thick-cut steak certainly looks appealing. But cutting into the steak to find that the rosy meat is confined to a measly spot in the center—with the rest a thick band of overcooked gray—is a great disappointment. We wanted to find a surefire method for pan-searing thick-cut steaks that could deliver both a flavorful crust and juicy, perfectly pink meat throughout. We found it was essential to sear the steaks quickly to keep the meat directly under the crust from turning gray. But we’d need to take an untraditional approach for these thick-cut steaks and sear them at the end of cooking, rather than at the beginning.
We began by moving the steaks straight from the fridge into a 275-degree oven, which not only warmed them to 95 degrees but also dried the meat thoroughly—dry meat is essential for a well-browned crust. At this temperature, when the steak met the hot skillet, our steaks developed a beautiful brown crust in less than four minutes, while the rest of the meat stayed pink, juicy, and tender. (less)
Serves 4
Rib-eye or filet mignon of similar thickness can be substituted for strip steaks. If using filet mignon, buying a 2-pound center-cut tenderloin roast and portioning it into four 8-ounce steaks yourself will produce more consistent results. If using filet mignon, increase the oven time by about 5 minutes. When cooking lean strip steaks (without an external fat cap) or filet mignon, add an extra tablespoon of oil to the pan. If desired, serve with a pan sauce, relish, or butter; see related recipes.
INGREDIENTS
2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each) (see note above)
Kosher salt and ground black pepper
1tablespoon vegetable oil
INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Cut each steak in half vertically to create four 8-ounce steaks. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.
2. Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks.
3. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes while preparing pan sauce. Arrange steaks on individual plates and spoon sauce over steaks; serve immediately.
A nicely charred thick-cut steak certainly looks appealing. But cutting into the steak to find that the rosy meat is confined to a measly spot in the center—with the rest a thick band of overcooked gray—is a great disappointment. We wanted to find a surefire method for pan-searing thick-cut steaks that could deliver both a flavorful crust and juicy, perfectly pink meat throughout. We found it was essential to sear the steaks quickly to keep the meat directly under the crust from turning gray. But we’d need to take an untraditional approach for these thick-cut steaks and sear them at the end of cooking, rather than at the beginning.
We began by moving the steaks straight from the fridge into a 275-degree oven, which not only warmed them to 95 degrees but also dried the meat thoroughly—dry meat is essential for a well-browned crust. At this temperature, when the steak met the hot skillet, our steaks developed a beautiful brown crust in less than four minutes, while the rest of the meat stayed pink, juicy, and tender. (less)
Serves 4
Rib-eye or filet mignon of similar thickness can be substituted for strip steaks. If using filet mignon, buying a 2-pound center-cut tenderloin roast and portioning it into four 8-ounce steaks yourself will produce more consistent results. If using filet mignon, increase the oven time by about 5 minutes. When cooking lean strip steaks (without an external fat cap) or filet mignon, add an extra tablespoon of oil to the pan. If desired, serve with a pan sauce, relish, or butter; see related recipes.
INGREDIENTS
2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each) (see note above)
Kosher salt and ground black pepper
1tablespoon vegetable oil
INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Cut each steak in half vertically to create four 8-ounce steaks. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.
2. Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks.
3. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes while preparing pan sauce. Arrange steaks on individual plates and spoon sauce over steaks; serve immediately.
Posted on 8/2/12 at 11:32 am to yankeeundercover
There is no reason to even cook a steak as long as you buy a quality piece of meat. Just unwrap and enjoy with a little salt and pepper.
Posted on 8/2/12 at 11:40 am to yankeeundercover
Get this pan (or other cast iron) on the stove as hot as you can. Turn the oven as high as it will go
Put 1 oz of your favorite bourbon, 1 tbs of minced garlic, 2 oz of butter, splash of worstershire into a sauce pan and cook down to a stickey looking brown sauce.
Let your filet rest after you rub it with salt and pepper. Place on hot pan and flip when the filet releases from the pan (seared). Once both sides are seared and have released from the pan, place the pan in the oven for 5-8 minutes or until medium (use finger method to test).
Remove from the oven and place the filets in the sticky bourbon sauce and toss the sauce over the filets.
Remove and plate the filets. Let rest for at least 10 min before cutting..
You are welcome
Put 1 oz of your favorite bourbon, 1 tbs of minced garlic, 2 oz of butter, splash of worstershire into a sauce pan and cook down to a stickey looking brown sauce.
Let your filet rest after you rub it with salt and pepper. Place on hot pan and flip when the filet releases from the pan (seared). Once both sides are seared and have released from the pan, place the pan in the oven for 5-8 minutes or until medium (use finger method to test).
Remove from the oven and place the filets in the sticky bourbon sauce and toss the sauce over the filets.
Remove and plate the filets. Let rest for at least 10 min before cutting..
You are welcome
Posted on 8/2/12 at 12:39 pm to TheEnglishman
SOUS VIDE!!!!!!!!!!!!!! Its the only way to cook!!!
Posted on 8/2/12 at 2:43 pm to Hush
Sous Vide is great but takes to long
Posted on 8/2/12 at 3:03 pm to yankeeundercover
Blowtorch the outside 275 degree oven for 10 minutes you're welcome
Posted on 8/2/12 at 3:13 pm to yankeeundercover
quote:I think I remember a show where he did the opposite, bringing it slowly up to temp in the oven then searing it.
I've also see it referred to as the Alton Brown method
Posted on 8/2/12 at 5:08 pm to yankeeundercover
Posted on 8/2/12 at 8:29 pm to Ortho Reb
I tried the Alton Brown method, smoked up my apartment and set off the smoke detector 3 times. Steak came out amazing, though.
Posted on 8/2/12 at 8:43 pm to Dead Mike
quote:
I tried the Alton Brown method, smoked up my apartment and set off the smoke detector 3 times. Steak came out amazing, though.
Bet you used butter or olive oil? Next time use peanut oil, it has a much higher smoke point and will not produce near the smoke, or use no oil at all, it works and does not stick
Posted on 8/2/12 at 9:06 pm to Tigerpaw123
quote:
Bet you used butter or olive oil? Next time use peanut oil, it has a much higher smoke point and will not produce near the smoke, or use no oil at all, it works and does not stick
Canola. I've been trying to find refined safflower oil when I'm out shopping.
Posted on 8/2/12 at 9:06 pm to Tigerpaw123
Microwave after boiling in coke. /thread
Posted on 8/3/12 at 5:30 am to JOJO Hammer
quote:
microwave
That's so last month...
FRY it.
Posted on 8/3/12 at 5:40 am to Dead Mike
It ain't cheap at all, but will impart a flavor that is unbelieveable to anything cooked in it "walnut oil". Get ready to pull out the plastic.
Popular
Back to top
Follow TigerDroppings for LSU Football News