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Posted on 10/19/23 at 8:32 am to CP3LSU25
In most situations, I'd totally agree with you, but I think we have created a little foodie in my daughter. Not saying that we've frequented high end steakhouses with her, but she is our only child so we have brought her along to many of the places the wife and I have gone out to eat. Since she was 8 or so, she's been getting the filet everywhere we take her. She loves steak but can't handle the fat in other cuts of meat. So she has had some that weren't the best but some that were great. I'm not the best at cooking steaks which is why I was asking here.
She's pretty easy going and loves her order of a Cane's combo, but since she asked for filets for Homecoming I'd like to make it happen. She's simple outside of that. Isn't hitting me up for a party bus or to go eat at a restaurant. She is just planning for 8 of them to come to the house to eat, go to the dance in two cars, and come back to the house when they leave the dance.
She's pretty easy going and loves her order of a Cane's combo, but since she asked for filets for Homecoming I'd like to make it happen. She's simple outside of that. Isn't hitting me up for a party bus or to go eat at a restaurant. She is just planning for 8 of them to come to the house to eat, go to the dance in two cars, and come back to the house when they leave the dance.
Posted on 10/19/23 at 8:32 am to t00f
quote:
I don’t think OP has some sort of way to do sous vide but for the record, sous vide is the most fool proof way of doing a steak with fairly precise IT of the steak.
I did my first sous vide stovetop before I bought my Anova set-up. It definitely takes more attention (which is one of the great things about sous vide cooking), but it can be done.
However, if the OP is not considering buying a sous vide cooker, the reverse sear oven method is fine.
Posted on 10/19/23 at 8:58 am to MotorbikeMike
Salt them in the morning with the salt you would normally put on them when seasoning.
I usually do both of these. Sear for 30 seconds each side then baste on low heat until ready with real butter / ghee, 3-4 cloves of garlic, 2-3 sprigs of rosemary, and the black pepper.
quote:
Salt, pepper and sear the shite out of each side for one min per side on the griddle
Or use a cast iron with butter, thyme, rosemary and garlic basting the steak while searing
I usually do both of these. Sear for 30 seconds each side then baste on low heat until ready with real butter / ghee, 3-4 cloves of garlic, 2-3 sprigs of rosemary, and the black pepper.
Posted on 10/19/23 at 8:08 pm to MotorbikeMike
If I’m doing several filets for people I will go to Sam’s and buy the whole beef tenderloin. Cut the steaks off of that. I’ve had great results with both filets cut from the whole tenderloin or the whole tenderloin cooked in the oven at 500 for about 30 minutes then wrapped in foil to rest for about 15 minutes.
Posted on 10/20/23 at 9:32 am to deltafarmer
Reverse sear is my go to and it never fails. I usually pull out of the oven around 127 internal and sear them in a cast iron skillet. Pretty much what others have said.
Posted on 10/20/23 at 10:06 am to Mstate
quote:
Reverse sear is my go to and it never fails. I usually pull out of the oven around 127 internal and sear them in a cast iron skillet. Pretty much what others have said.
A pan sauce really brings a filet to the next level.
Since you're probably best off searing on the Blackstone (especially with that many steaks), you'll have to cheat a little. Best method to get the beef flavor without proper drippings/fond is to render some fat/trimmings (though that will be light from a tenderloin/filet), or use store bought tallow.
2 TBS of rendered fat. Saute garlic and shallots (and peppercorns for au poivre). Deglaze pan with stock or wine. Whisk in 2 TBS of course brown mustard. Add 1/2 stick of butter in small pieces whisking the whole time to make sure it's not separating. At this point, I usually cut the heat either off or low and whisk in 2 TBS (a splash) of heavy whipping cream. Salt to taste.
If it separates, bring back to a simmer and whisk the hell out of it.
I'm probably missing something so check out the google machine for pan sauce recipes to be safe.
Posted on 10/20/23 at 2:25 pm to MotorbikeMike
You don't cook a good steak; you buy a good steak. Get prime filets, they're expensive, but not that much more than choice.
Dry brine 8 hours before you're ready to prepare: dry the steaks then apply about 1 teaspoon of kosher salt per side, pat the salt down into the flesh. Place uncovered in the fridge for the 8 hour duration.
Retrieve the steaks; wipe off the remaining salt and water that was created during the dry brine process. Allow the steaks to reach room temp or near room temp.
Pre-heat oven to 400 and start heating your cast iron skillet.. maybe the blackstone will work.. just needs to be HOT. I do this step outside because it will smoke up the house.
*Lightly* coat the steaks with canola oil. Liberally apply salt & fresh-ground pepper. Dust with garlic powder. Place on the hot skillet for 2.5 minutes per side to get a good sear. Bring the steaks directly to the oven with a thermometer placed in the middle of the steak. Once it reaches desired temp, remove from oven and let it rest for 2 or 3 minutes.
While it rests, baste the steaks with the garlicky, peppery goodness from the skillet.
Dry brine 8 hours before you're ready to prepare: dry the steaks then apply about 1 teaspoon of kosher salt per side, pat the salt down into the flesh. Place uncovered in the fridge for the 8 hour duration.
Retrieve the steaks; wipe off the remaining salt and water that was created during the dry brine process. Allow the steaks to reach room temp or near room temp.
Pre-heat oven to 400 and start heating your cast iron skillet.. maybe the blackstone will work.. just needs to be HOT. I do this step outside because it will smoke up the house.
*Lightly* coat the steaks with canola oil. Liberally apply salt & fresh-ground pepper. Dust with garlic powder. Place on the hot skillet for 2.5 minutes per side to get a good sear. Bring the steaks directly to the oven with a thermometer placed in the middle of the steak. Once it reaches desired temp, remove from oven and let it rest for 2 or 3 minutes.
While it rests, baste the steaks with the garlicky, peppery goodness from the skillet.
Posted on 10/21/23 at 4:31 pm to deltafarmer
quote:
If I’m doing several filets for people I will go to Sam’s and buy the whole beef tenderloin. Cut the steaks off of that.
Best thing for anyone that likes filet to do.
Op this is what I would do in your circumstance and if I wasn’t super experienced, which by the way this is a little risky.
You need to practice this, preferably twice before the dance. Make sure you get it right.
1.) buy a whole tenderloin you find as a deal (most places sell them from Rouses to Publix to Whole Foods to as said good deals at Sam’s and Costco).
2.) buy a food temp gauge probe you can leave in:
Walmart $17
3.) cut 2-3 for your family about 2” thick. You want them consistently the same size.
4.) .season to your preference then cook in the oven at a temp of your fancy (some say 350, some say 400+, some day 500+)
5.) cook in over to 130* if no one wants rare steak. This is best for about medium rare to med. 120-125 is better for rare, and 135-140 for Med well.
6.) once steaks hit desired temp in oven, remove and let sit on top of stove for 5-10 mins until black stone is ready. May need to turn on black stone prior if it takes longer than 10, I’m not a big long rest guy here but some are.
7.) use black stone to sear the outside.
(If it was me I’d make an herb butter (maybe blue cheese herb butter) and once flipped the put a dallup on each steak that likes it. As said the dear should take 1-2 mins per side at most.
Steaks should be done. Practice that a couple times and it’s a great technique with a black stone to knock out a bunch of great steaks at the same time pretty damn precisely
Posted on 10/21/23 at 5:49 pm to MotorbikeMike
I’ve done it almost every way mentioned in this thread. My new go to is making a paste of olive oil, fresh minced garlic, kosher salt and freshly ground pepper. Cover steaks in paste and let sit for 2 hours at room temp.
Cook as you wish. I’m a grill guy but in your situation I think I’d go cast iron to sear and finish in oven.
That paste and rest is a game changer.
Cook as you wish. I’m a grill guy but in your situation I think I’d go cast iron to sear and finish in oven.
That paste and rest is a game changer.
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