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1
Posted on 2/21/18 at 5:53 am to t00f
It obviously wouldn't be the worst option, but if you have the whole roast I think your better off keeping it in as large of pieces as possible to maximize the medium rare possibilities.
I've reverse seared the whole roast, let rest, then portioned into steaks, and quickly seared them before. That works really well too.
I've reverse seared the whole roast, let rest, then portioned into steaks, and quickly seared them before. That works really well too.
This post was edited on 2/21/18 at 5:55 am
Posted on 2/21/18 at 6:22 am to KosmoCramer
I like reverse sear.
I rub it with Dijon mustard, salt, and pepper and add a couple pieces of oak to add some flavor.
I rub it with Dijon mustard, salt, and pepper and add a couple pieces of oak to add some flavor.
Posted on 2/21/18 at 6:44 am to Coater
Your steak looks like a dick and ball (side angle)
Posted on 2/21/18 at 6:50 am to Rougaroux
Now I can’t unsee that :/
Posted on 2/21/18 at 6:56 am to KosmoCramer
Just messing with you Kosmo .. Whole filets are great. We don't have a big family and if I buy one I'd rather cut them up and pull them from the freezer as needed.
if we have people over I keep it whole.
if we have people over I keep it whole.
Posted on 2/21/18 at 11:09 am to Coater
Posted on 2/21/18 at 11:13 am to LSUballs
quote:
Why?
If you're going to be cooking an expensive cut of meat wouldn't you actually want to taste it instead of having it smothered with smoke?
Posted on 2/21/18 at 11:16 am to BigDropper
quote:
Yep, not enough intramuscular fat...
smoking is essentially reverse searing with a kiss of smoke flavor on the exterior
Posted on 2/21/18 at 3:37 pm to Powerman
quote:
If you're going to be cooking an expensive cut of meat wouldn't you actually want to taste it instead of having it smothered with smoke?
I wouldn’t want to eat anything smothered in smoke, expensive or not. That sounds terrible.
Posted on 2/21/18 at 7:12 pm to Glock17
Trim the beef dick.
Season with salt and pepper.
Chop up some fresh garlic, parsley, rosemary and thyme. mix the herbs and garlic together with a little bit of oil to make it all stick together. cover the beef dick with the herb rub.
sear it for 3-5 minutes on each side of the beef dick.
pop it in the oven at 250F for about 30 minutes and check the temp. Continue Roast until the internal temp in the center of the beef dick reaches 128F (Rare). 132F (MR) is okay but its fricked at 140(MW). Throw it in the trash at 145. This can take up to an hour depending on your oven.
pull it out the oven and let it rest for 10-15 minutes. Slice and serve.
Season with salt and pepper.
Chop up some fresh garlic, parsley, rosemary and thyme. mix the herbs and garlic together with a little bit of oil to make it all stick together. cover the beef dick with the herb rub.
sear it for 3-5 minutes on each side of the beef dick.
pop it in the oven at 250F for about 30 minutes and check the temp. Continue Roast until the internal temp in the center of the beef dick reaches 128F (Rare). 132F (MR) is okay but its fricked at 140(MW). Throw it in the trash at 145. This can take up to an hour depending on your oven.
pull it out the oven and let it rest for 10-15 minutes. Slice and serve.
Posted on 2/21/18 at 7:46 pm to Glock17
Slow cook in crock pot. Make sure water covers filet, 2 bay leafs. Post pics.
Posted on 2/21/18 at 8:29 pm to Rza32
quote:
Slow cook in crock pot. Make sure water covers filet, 2 bay leafs. Post pics.
I hope this is a joke
Posted on 2/21/18 at 8:50 pm to KosmoCramer
Olive oil, salt, pepper
Cook at 230 till it reaches an internal temp of 125
Sear
Cook at 230 till it reaches an internal temp of 125
Sear
Posted on 2/22/18 at 12:32 am to GynoSandberg
quote:
smoking is essentially reverse searing
& I wouldn't suggest that method for a while tenderloin either.
Posted on 2/22/18 at 4:37 pm to BigDropper
Why no reverse sear?
Posted on 2/22/18 at 4:42 pm to KosmoCramer
I'd be nervous about cooking such a lean cut of meat at a lower temp, especially a cut so pricey as a whole tenderloin. It tends to dry it out with so little fat to break down into the meat. High heat for a short time seals in the moisture better, IMO.
I don't even sear it when I do one. The high heat gives it a decent enough crust. I've seen several recipes that do call for searing through.
I don't even sear it when I do one. The high heat gives it a decent enough crust. I've seen several recipes that do call for searing through.
Posted on 2/22/18 at 5:15 pm to The Spleen
The reason a piece of meat dries out is because it's overcooked. Low temperature cooking with proper monitoring (i.e. a probe thermometer) essentially makes it impossible to dry out the meat.
And searing meat or cooking at a high temperature doesn't seal in the juices. That's a myth and not backed up by science.
And searing meat or cooking at a high temperature doesn't seal in the juices. That's a myth and not backed up by science.
This post was edited on 2/22/18 at 5:16 pm
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