Filet done ruined me

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RUGER

RUGER

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Bought a high grade beef tenderloin the other day.
I swear I don't know if I will ever eat a ribeye again.
While I know I will, there is indeed something to be said for a filet that just seems to melt in your mouth.

My best friend was so impressed he went and bought one and brought it over for me to cut up and left all but 3 pieces in my freezer. :D

These are three that I thawed out and cooked last night.
Lunch gonna be good today !

filet.jpg



filet2.jpg
 
Where I get them they have two grades.
One is like $9.99 per pound and the other is $19.00 (whole).
I wanna try the cheaper one just to compare but the other is SO good I can't make myself do it.
 
A few years ago I started mixing in an occasional filet instead of a ribeye. Now I rarely eat anything but a filet. There's just no comparison.
 
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Filet once a year. Sear the crap out of it on all sides to get that crust, take off direct heat, close all vents on grill and let come up to medium rare.
 
I have come to a point where the fat content in a ribeye is almost too much and I can't eat very much of it. I have transitioned to buying mostly filets now.
 
jb3 said:
Sear the crap out of it on all sides to get that crust, take off direct heat, close all vents on grill and let come up to medium rare.
Click to expand...
I use a Weber Kettle with charcoal baskets. 3 minutes each side right on top of the coals, then move to indirect heat until it's medium. Perfection.
 
megalomaniac said:
Reverse sear.

Smoke at 225 for 30 minutes.

Bring inside and sear each side in cast iron skillet with butter.

Thank me later
Click to expand...
When I got my Weber I did way too much studying on cooking procedures, and I saw the reverse sear is popular, but haven't tried it. They do it all on the grill though. When it's time to sear move directly above the hot coals.
 

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