NFT: Need some grilling advice: Filets

5 minutes a side on 500 degrees or on high and u have a perfect medium filet. imho no need to keep futzing with them

In comment 13914195 gtt350 said:

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5 minutes a side on 500 degrees or on high and u have a perfect medium filet. imho no need to keep futzing with them

So 10 mins total?

I like medium rare and I would be a minute or two less depending on the thickness

however thickness of the fillet is important i'm assuming yours are at least an inch or more thick. as said above a munute less for medium rare. I like mine pink in the middle no red or blood

thermometer, use it. If you don't, buy one for next time. Concern yourself more with the internal temperature than with the time. Are the filets 1 inch thick or 2? Did they come right out of the fridge or have they been brought to room temp? Do all your guests want theirs cooked to the same doneness? The same amount of time won't work for each. Learn what indirect heat is on a grill. Your method will give you pretty grill marks, but I have no idea what the steaks will taste like.

I will stick a temp probe in it

Don't want to puncture with a thermometer??? LOL. :)

a little harsh. When you made mention of poking, it just made me think of the guys I know, and who I used to be, who slit the steak with a knife on the grill to check inside. I also hear lots of people who say they can tell the doneness by poking the meat with their finger. If they can, it's a skill I haven't developed. A good instant read thermometer is your best friend. No one will notice the puncture holes :)

Gorgonzola goes great with a filet. For some people, the taste of the blue cheese family is a little strong. Here's a recipe from Ina Garten (the barefoot Contessa) for a simple bernaise sauce that you don't have to play with in a double boiler- just use a blender. Substitute while wine vinegar for the champagne vinegar if you don't have any.
Link - ( New Window )

rest !

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Great with bernaise. Bobby Flay, grilled fingerlings with creamy tarragon vinaigrette
Link - ( New Window )

fetticine... wow!

thr next day. I left the marrow in it

In comment 13914230 PEEJ said:

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rest !

This. Take off several degrees below desired temp and let it finish cooking under aluminum foil tent for about 10 minutes.

In comment 13914234 gtt350 said:

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fetticine... wow!

Man, I'm jealous. Haven't had any in forever, it feels like. Since I moved I can't find anything with a bone in it along with a butcher who will cut it for me. But you're making me want to rededicate my efforts :)

at Costco

yeah I usually don't use a T-meter, but I have always just never liked to puncture filets ( or steaks ) with anything.

I did find a sharp probe so I'l give it a whirl

In comment 13914259 PEEJ said:

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at Costco

Fresh or pre-cooked? I think I may have seen prepared osso buco there. Haven't noticed any shanks in meat dept. Mu super market had lamb shanks, which I usually use, but wouldn't slice them. I may have to buy a chain saw.

In comment 13914263 DC Gmen Fan said:

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yeah I usually don't use a T-meter, but I have always just never liked to puncture filets ( or steaks ) with anything. I did find a sharp probe so I'l give it a whirl

I promise no one with see the holes, and as long as you keep them on top, nothing will drip out :) Btw, if everyone likes the same temp steak, I usually do mine sous vide and then a quick sear in a cast iron pan or on a hot grill. They come out perfect and I don't have to poke them.

I was going to leave the probe in during the cook.

In comment 13914281 DC Gmen Fan said:

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I was going to leave the probe in during the cook.

Then I assume you don't have an instant read. Don't use the probe until you've had them flipped for a couple of minutes. Check the thinnest one first, it'll get done the soonest. They'll hardly leak at all. And if one of them deflates, you eat that one :) If the steaks are about the same size, and you know the hot spots or cool spots on your grill, you don't have to test most of them.

You young folk must eat a lot later than I do. I'd be on after dinner drinks by now

.

S/P on one, Chicago on the other

500ish degrees

2.5 mins then flipped 2.5 mins then turned off center burner 2.5 mins, flip 2.5 mins. rested for 5. PERFECT! No temp probe used.

Thanks again BBI

In comment 13914299 gtt350 said:

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I'm in AZ now, just haven't changed the handle. It's 4 here now, but 7 in DC, I think.

Salt pepper

Are better on the pan. Don't need anything beyond salt and pepper. Might as well pile on garbage onto your steak.

In comment 13914345 Coach Red Beaulieu said:

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Are better on the pan. Don't need anything beyond salt and pepper. Might as well pile on garbage onto your steak.

Nothing but S&P on a steak or burger to cook often. A little oil on the meat or pan is fine. Lots of top steakhouses/chefs finish a good steak with butter.

In comment 13914345 Coach Red Beaulieu said:

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Are better on the pan. Don't need anything beyond salt and pepper. Might as well pile on garbage onto your steak.

Cast iron skillet guy here.

was a bit thicker and I had to throw it back on the grill a couple times to get it right.

In comment 13914429 DC Gmen Fan said:

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was a bit thicker and I had to throw it back on the grill a couple times to get it right.

After grilling for a few decades, you will eventually have the ability to know whether the meat is cooked and to what degree by the feel and how firm it is when you press down gently on the top of he steak.

Don't grill them. Use a cast iron skillet if you do and follow the same instructions.

but the only way I cook steak anymore is sous vide. After the bath, sear in a cast iron pan, or on the bbq searing burner. It comes out perfect every time!

In comment 13914469 Joey in VA said:

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Don't grill them. Use a cast iron skillet if you do and follow the same instructions.

Gotta disagree. A grill gives you the ability to perfectly sear the outside and then use indirect heat, that is, taking the meat away from being directly over the flame and using the closed grill as an over, to bring the meat to the correct doneness if it isn't there yet, without charring the surfaces. A cast iron pan doesn't give you that ability. As I said before, I sous vide my steaks to the right temp and then sear them on cast iron when I know the temp is right. Cooking from start to finsih in a cast iron pan doesn't allow that control.

In comment 13914469 Joey in VA said:

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Don't grill them. Use a cast iron skillet if you do and follow the same instructions.

^^^This.

Preheat a cast on the grill on high for at least 20 minutes. You want it very, very hot; smoking.

Meanwhile, dry the filets with a paper towel to remove any visible moisture. S&P both sides.
Place on cast iron, close grill and cook for 4 minutes. Resist opening grill until timer goes off.
Turn to other side, place a Tbl spoon butter on top of seared side. Close lid cook another 4 minutes.

They will be done to med-rare for 2" thick filets. Adjust your time if you like more done. They come out fantastic. So good in fact, I do not cook them any other way anymore. Just be carefull with that cast iron as it will be smoking hot.

If you have a sear burner on your grill that works well as does the cast iron. 4 minutes / side. Finished off the heat or in the oven. Don’t over think it.

but filet may be my least favorite cut of steak. I know it's got the name recognition and prestige, and it might be the most tender, fatless cut, but for my taste ribeye is the best, maybe NY strip would be second - maybe because there is no fat in a filet.

I notice so often restaurants when they have filet on the menu it's always marinated or with some sauce on top or wrapped in bacon, it just has no flavor on it's own (comparatively speaking at least).

So, while I'd never turn down a filet (or any steak), it would not be my first choice. I also prefer a cast iron skillet to cook steak, but I like the grill too - especially in summer or warmer weather when I can cook the whole meal on the grill - grilled asparagus is really good.

and one thing I've noticed and no matter how hard I try my steaks never come out close to the steakhouses. I obsess about it but if you go to Sparks, Peter Lugers, Ruths Chris, even Capital Grill, Del Friscos, etc. their steaks are all super high quality out of this world and mine while good, are not close.

I haven't figured out if its the quality of the steak, the temperatures they cook at, the methods they use or just they do it for a living, but it annoys the hell out of me.

Sounds like your crowd enjoyed the filets so that's all that matters.

You are on the right track. The best restaurants use the best raw beef (IE PRIME). If you want to order some, try Allen Brothers. They make Omaha Steaks look like pikers.

The other key points to keep in mind:

1) Bring your steaks up to room temp before grilling. If you don't, you'll drive most of the juice right out of them.

2) Do not pre-salt your steaks. Only salt immediately before grilling or you will lose moisture.

3) The best restaurants only sear steaks on the grill. Most finish thicker cuts in a hot oven until the correct internal temp is reached. Measuring temp does not harm the steak and a thermometer should be used until you have cooked a couple of hundred and learn how to tell by poking the steak with your finger (a real skill).

4) slightly under-cook your steaks because they will continue to cook while they rest.

5) REST YOUR BEEF. All beef should rest at least 5-10 minutes before service. If you want to serve it on a sizzle platter, fine. Bet rest it first while the platter is heating up.

As for cuts of steak, I agree with the above. The fillet gets all the name recognition, but rib eyes and strips are far more flavorful and juicy.
The catalog is crazy - ( New Window )

In that order.

Although I am in the mood for the fuller beefier taste of strip over the fattier flavorful ribeye at times.

so I cook filets more than other cuts. No sauce, I go Cowboy ribeye, also sous vide and sear. I have some leftover filet from the other day that's gonna be a sandwich for lunch today. I hope that's not a banable offense. :)

for 24 hrs for good browning

In comment 13914480 Bill in UT said:

Quote:

In comment 13914469 Joey in VA said: Quote: Don't grill them. Use a cast iron skillet if you do and follow the same instructions. Gotta disagree. A grill gives you the ability to perfectly sear the outside and then use indirect heat, that is, taking the meat away from being directly over the flame and using the closed grill as an over, to bring the meat to the correct doneness if it isn't there yet, without charring the surfaces. A cast iron pan doesn't give you that ability. As I said before, I sous vide my steaks to the right temp and then sear them on cast iron when I know the temp is right. Cooking from start to finsih in a cast iron pan doesn't allow that control.

Definitely this, after many years of inconsistency with gray transitions in the meat and so one. You can sous vide or cook the meat on low to a temp just 5-10d of the target and then sear (reverse sear). What helps this is to kosher salt and pepper that steak or prime rib roast and let sit overnight. I did not believe this technique worked until I cooked steaks and rib roasts, tenderloins perfectly medium rare and worthy of a magazine cover. One thing that helps the last sear phase is to splash some butter or shallets, etc to make the sear more intense. Read this article, and it explains the concept. You have to downgrade a bit with steaks with smaller time window. Amazing what a meat thermometer, time, salt, pepper and organization can do.

https://www.seriouseats.com/recipes/2014/12/slow-roasted-beef-tenderloin-recipe.html

In comment 13914780 NNJ Tom said:

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You are on the right track. The best restaurants use the best raw beef (IE PRIME). If you want to order some, try Allen Brothers. They make Omaha Steaks look like pikers. The other key points to keep in mind: 1) Bring your steaks up to room temp before grilling. If you don't, you'll drive most of the juice right out of them. 2) Do not pre-salt your steaks. Only salt immediately before grilling or you will lose moisture. 3) The best restaurants only sear steaks on the grill. Most finish thicker cuts in a hot oven until the correct internal temp is reached. Measuring temp does not harm the steak and a thermometer should be used until you have cooked a couple of hundred and learn how to tell by poking the steak with your finger (a real skill). 4) slightly under-cook your steaks because they will continue to cook while they rest. 5) REST YOUR BEEF. All beef should rest at least 5-10 minutes before service. If you want to serve it on a sizzle platter, fine. Bet rest it first while the platter is heating up. As for cuts of steak, I agree with the above. The fillet gets all the name recognition, but rib eyes and strips are far more flavorful and juicy. The catalog is crazy - ( New Window )

for 75 bucks a steak for ribeye I might as well just go to a steakhouse

In comment 13917926 ShocknAwe80 said:

Quote:

In comment 13914780 NNJ Tom said: Quote: You are on the right track. The best restaurants use the best raw beef (IE PRIME). If you want to order some, try Allen Brothers. They make Omaha Steaks look like pikers. The other key points to keep in mind: 1) Bring your steaks up to room temp before grilling. If you don't, you'll drive most of the juice right out of them. 2) Do not pre-salt your steaks. Only salt immediately before grilling or you will lose moisture. 3) The best restaurants only sear steaks on the grill. Most finish thicker cuts in a hot oven until the correct internal temp is reached. Measuring temp does not harm the steak and a thermometer should be used until you have cooked a couple of hundred and learn how to tell by poking the steak with your finger (a real skill). 4) slightly under-cook your steaks because they will continue to cook while they rest. 5) REST YOUR BEEF. All beef should rest at least 5-10 minutes before service. If you want to serve it on a sizzle platter, fine. Bet rest it first while the platter is heating up. As for cuts of steak, I agree with the above. The fillet gets all the name recognition, but rib eyes and strips are far more flavorful and juicy. The catalog is crazy - ( New Window ) for 75 bucks a steak for ribeye I might as well just go to a steakhouse

or go to your butcher and ask for prime. close enough..

is not only prime, but aged.