How should i cook my Filet?

[MikeMike]

guy at the meat shop said med-low heat, 12 min max, flip it multiple times after about 3 minutes per side. (grille)

its a 12 oz filet.

 

[HN]

depends how you like your meat on the Rare-Well done scale.
instrux above sound pretty well-done to me. I'm a med-rare person.

 

[iamwiz82]

Only flip once, never more. Get the grille really hot, throw the steak on there, leave it for 3 minutes, flip onto a new section of grille, and cook another 3 minutes. That's about med. rare.

 

[MikeMike]

Originally posted by: HN
depends how you like your meat on the Rare-Well done scale.
instrux above sound pretty well-done to me. I'm a med-rare person.

im a med-rare guy typically.

however this filet is pretty thick in terms, id say its 1.5"-2" thick.

 

[MikeMike]

Originally posted by: iamwiz82
Only flip once, never more. Get the grille really hot, throw the steak on there, leave it for 3 minutes, flip onto a new section of grille, and cook another 3 minutes. That's about med. rare.

i honestly dont see this one only taking 6 min for how thick it is. id rather slowly cook it to let the inside get hot and not char the outside, but ive never cooked a filet myself

 

[giantpinkbunnyhead]

If you like med-rare, use a higher heat and shorter time. THe higher heat will sear the outside, thus sealing in some of the juices and flavor, and the shorter time will leave more red in the center for you.

 

[MikeMike]

yea so i think im gunna go high heat short time

use the touch method to figure out if its done or not.

 

[Baked]

Raw, or rare.

 

[SampSon]

As rare as possible.

 

[msparish]

For thicker pieces of meat, I'll generally sear each side for about 3 minutes directly over the coals (direct cooking). Then I'll move the meat away from the coals to a cooler part of the grill (with the cover on), and cook until the meat is as done as you prefer (indirect cooking). Look up direct and indirect cooking if you need to. For thinner pieces of meat, just use direct cooking.

 

[Howard]

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_99,00.html

 

[shortspanishguy]

Originally posted by: SampSon
As rare as possible.

 

[MikeMike]

Originally posted by: msparish
For thicker pieces of meat, I'll generally sear each side for about 3 minutes directly over the coals (direct cooking). Then I'll move the meat away from the coals to a cooler part of the grill (with the cover on), and cook until the meat is as done as you prefer (indirect cooking). Look up direct and indirect cooking if you need to. For thinner pieces of meat, just use direct cooking.

i only have a gas one here at home.

 

[JLGatsby]

Phase change.

 

[Captante]

Make sure you at least start out with really high temps & sear it well because that keeps the juice inside where it belongs, also be sure to use tongs to flip it & don't pierce the steak for the same reason... its best to only flip it once but with a very thick cut you can also turn it 2-3 minutes in to sear both sides at very high temps then lower the heat somwhat for the remainder of the cooking time. Also be sure to err on the side of undercooking it ...you can always throw it back on & when your sure its perfect, slice the entire thing before you eat or it will continue to cook for a couple minutes.

 

[Greyd]

sear that baby on both sides to keep in the moisture.

 

[cmv]

Don't forget the horse radish.

 

[torpid]

Microwave!

I've always enjoyed filet wrapped in bacon...

 

[MikeMike]

seared both sides at 500 for 3 min, then i turned the heat down and cooked each side for 2 min.

turned out pretty rare, but pretty good.