YACookingT: How to cook Filet Mignon in a kitchen?

[Kirby]

http://www.youtube.com/watch?v=4HXaLB5k7HE#t=4m44s

Sweet jorts.

 

[ElFenix]

http://www.youtube.com/watch?v=4HXaLB5k7HE#t=4m44s

pre-ground pepper is an affront to nature

 

[purbeast0]

ok well i followed spidey's method pretty much.

i rent an apartment and i used the 'broiler baking pan' thing and put that in the oven for like 20 minutes on 450.

i seasoned the steak and let it sit for like 45 mins then put some oil on it like in yoyojello's video.

i then put the ghetto skillet i have from the $60 target set on the stove and put it to high and let it get hot for like 8 minutes, then placed the filets on there (had 4 total). let it cook on each side for about 1 minute.

immediately tossed it in the oven for like 3 minutes on each side.

took it out and put foil over it for like 5 mins or so then grubbed down.

SSSSOOOOO good and it was pretty rare/medium rare which is perfect to my likings.

my wifes 2 pieces are sitting here and i want to eat them because she isn't home yet, but i gotta try not to. thanks for the tips guys.

 

[deadlyapp]

Yup, all of the advice given in the thread was pretty good. Dr. Pizza's method is exactly how I do all my steaks if I'm not grilling them.

Glad your steak turned out good

 

[JS80]

the only filet I ever truly enjoyed was from Morton's. Not as much flavor as say, rib eye, but way healthier.

Wagyu filet = have your cake and eat it too

 

[spidey07]

For the record, that has been a classic way to cook a steak for decades if not longer, I claim none of it.

Your improvisation should be applauded. The whole "give it a crust on high heat, finish it in the oven" can be used for just about any meat.

And there are rules on cooking steak or meat - you must provide pics, else it didn't happen.

 

[purbeast0]

For the record, that has been a classic way to cook a steak for decades if not longer, I claim none of it.

Your improvisation should be applauded. The whole "give it a crust on high heat, finish it in the oven" can be used for just about any meat.

And there are rules on cooking steak or meat - you must provide pics, else it didn't happen.

yea honestly i have never known how to cook it properly then haha, other than on a grill.

and i looked for my camera cause it came out that good, then i realized my wife had it with her from this wedding we went to this past weekend

 

[gophins72]

i'm currently a fan of the sear/crist in a pan, finish in the oven method.

here's a chart for smoke temps, for oils:

http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm

200's
225 F: Canola Oil, Unrefined
: Flaxseed Oil, Unrefined
: Safflower Oil, Unrefined
: Sunflower Oil, Unrefined

300's
320 F: Corn Oil, Unrefined
: High-Oleic Sunflower Oil,
Unrefined
: Olive Oil, Unrefined
: Peanut Oil, Unrefined
: Safflower Oil, Semi-Refined
: Soy Oil, Unrefined
: Walnut Oil, Unrefined

325 F: Shortening, Emulsified
Vegetable†

330 F: Hemp Seed Oil¥¥

350 F: Butter (Good Eats)
: Canola Oil, Semi-Refined
: Coconut Oil†
: Sesame Oil, Unrefined
: Soy Oil, Semi-Refined

356-370 F: Vegetable Shortening
361-401 F: Lard
375 F: Olive Oil (Good Eats)
389 F: Macadamia Nut Oil††

400's
400 F: Canola Oil, Refined
: Walnut Oil, Semi-Refined
406 F: Olive Oil, Extra Virgin*
410 F: Corn Oil (Good Eats)
: Sesame Oil**
420 F: Cottonseed Oil†
: Grapeseed Oil¥
: Olive Oil, Virgin**
430 F: Almond Oil***
: Hazelnut Oil***
435 F: Canola Oil (Good Eats)
438 F: Olive Oil*
: Rapeseed Oil***
440 F: Peanut Oil†
: Sunflower Oil†
450 F: Corn Oil, Refined
: High-Oleic Sunflower Oil,
Refined
: Peanut Oil, Refined
(Good Eats)
: Safflower Oil, Ref.
(Good Eats)
: Sesame Oil, Semi-Refined
: Soy Oil, Refined
: Sunflower Oil, Semi-Refined
460 F: Olive Pomace Oil**
468 F: Olive Oil, Extra Light*
485 F: Grapeseed Oil**
495 F: Soy Bean Oil†

500's
510 F: Safflower Oil†
520 F: Avocado Oil, Refined