- 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
How would the F&D'ers cook these yuge filets?
Posted on 9/2/17 at 2:14 pm
Posted on 9/2/17 at 2:14 pm
What would you do with these miniature roasts? They are a little over 2" and a pound each.
Considering sous vide or reverse sear. Would like finished product to have a nice sear and cooked to medium. Will be finishing on green egg btw.
Any other suggestions?
Considering sous vide or reverse sear. Would like finished product to have a nice sear and cooked to medium. Will be finishing on green egg btw.
Any other suggestions?
7
Posted on 9/2/17 at 2:21 pm to Uncle JackD
reverse sear and finsh on BGE then wait for dis baw to show up and share 
Posted on 9/2/17 at 2:26 pm to Uncle JackD
RS with a finish in a black iron skillet with a little browned butter, rosemary and garlic. That's how I prefer a filet at least. Maybe finish with a crab hollandaise sauce.
This post was edited on 9/2/17 at 2:27 pm
Posted on 9/2/17 at 2:29 pm to TigernMS12
Never did reverse sear method.. what IT would I need to get to for a medium to medium rare?
Posted on 9/2/17 at 2:49 pm to Uncle JackD
Chicken Fried!
Sorry - Old joke for a Saturday afternoon.
Oh They look great. Would baste in herbed butter at some point.
Sorry - Old joke for a Saturday afternoon.
Oh They look great. Would baste in herbed butter at some point.
This post was edited on 9/2/17 at 2:52 pm
Posted on 9/2/17 at 2:50 pm to Uncle JackD
depends how hot you will sear em at
id say 120 is a good IT for the reverse
i like to throw filets that thick straight on the egg. few minutes each side til it reaches desired temp
id say 120 is a good IT for the reverse
i like to throw filets that thick straight on the egg. few minutes each side til it reaches desired temp
Posted on 9/2/17 at 2:50 pm to Uncle JackD
Reverse sear and I can make it before you eat...
Posted on 9/2/17 at 3:07 pm to wickowick
Aight I'm gonna give RS a try. If I'm cooking indirect at 275, how long am I looking to reach mid rare IT?
Posted on 9/2/17 at 3:26 pm to Uncle JackD
Grammy would butterfly those and cook them until they were tasted like charred beef jerky. I don't suggest that. Reverse seat the shite out of those.
Posted on 9/2/17 at 3:30 pm to Uncle JackD
You need to pour a glass of that eagle rare before any decisions! Yeah, and reverse sear would work, or 600 on the green egg to IT you want.
Posted on 9/2/17 at 3:34 pm to Uncle JackD
quote:
If I'm cooking indirect at 275, how long am I looking to reach mid rare IT?
you really need a thermometer, but I would say with those particular steaks, 45 minutes to an hour
Posted on 9/2/17 at 4:07 pm to Uncle JackD
quote:
Aight I'm gonna give RS a try. If I'm cooking indirect at 275, how long am I looking to reach mid rare IT?
When the meat thermometer beeps, mang.
Also, pull them a couple of degrees before mid rare. Reverse sear has a much stronger temperature gradient than a sous vide, so you're going to get a little bit of carry over from the oven and you're going to get a little bit of heat from the actual sear.
Posted on 9/2/17 at 5:12 pm to Uncle JackD
I'd go with reverse seared.
Would be better if you trim off that silver skin and a bit more fat.
Posted on 9/2/17 at 5:24 pm to MeridianDog
quote:
Chicken Fried!
Not a joke. Italian joint here in Mecca had an off menu, chicken fried filet that was fantastic.
Cooked rare, then cooled, battered and deep fried. Un fricking beatable. I think the recipe died when the chef/owner had a heart attack.
Posted on 9/2/17 at 5:36 pm to OTIS2
Otis, it seems a shame for such a nice cut of meat, but I could see trying it.
Best steak I ever had was a fillet that big, cooked for me by the president of a company we did business with (on his grill) in Corbin, Kentucky many years back. Still remember that steak.
I'm not sure anyone knew sou vide back then, but it was the best piece of Rare meat I have ever had on a plate, and it came straight off of a charcoal grill.
Played many rounds of golf with that guy.
Best steak I ever had was a fillet that big, cooked for me by the president of a company we did business with (on his grill) in Corbin, Kentucky many years back. Still remember that steak.
I'm not sure anyone knew sou vide back then, but it was the best piece of Rare meat I have ever had on a plate, and it came straight off of a charcoal grill.
Played many rounds of golf with that guy.
Posted on 9/2/17 at 7:48 pm to MeridianDog
Something about a microwave and some ketchup.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News