Filet: cast iron skillet

[Woodson]

So set the eye on hi. Preheated to 400. Did the water test by placing a couple drops in the skillet and gauging if it danced a little before evaporating (500 degrees)

Two minutes on each side...

And here is where i made a mistake. I placed butter on top, placed it in the oven. I had the remote temp gauge in it for about three minutes and temp got to 165. Immediately pulled them out and placed on a plate under aluminum foil to rest for 5 minutes.

Result

They came out medium in the middle and medium well on the sides.

Tasted amazing but i like rare.


Any advice?

Should i have pulled them sooner

 

[Nole]

So set the eye on hi. Preheated to 400. Did the water test by placing a couple drops in the skillet and gauging if it danced a little before evaporating (500 degrees)

Two minutes on each side...

And here is where i made a mistake. I placed butter on top, placed it in the oven. I had the remote temp gauge in it for about three minutes and temp got to 165. Immediately pulled them out and placed on a plate under aluminum foil to rest for 5 minutes.

Result

They came out medium in the middle and medium well on the sides.

Tasted amazing but i like rare.


Any advice?

Should i have pulled them sooner

How thick was the filet? Maybe go a bit thicker?

Sounds like it should have been right on. Maybe foil 3-4 mins next time?


:toast:

 

[MadJack]

Filet: cast iron skillet

--------------------------------------------------------------------------------

Cast iron skillet is thee only way. Play with it and you will get perfection. I only have tried it on the grill and steaks come out great!

I don't do butter so have no idea.

I usually only do ribeyes so don't know about filets either.

So why am I commenting? :lol:

 

[Woodson]

Thanks Nole and Jacl. Will try less time in over and shorter rest time.
:toast:

 

[Wineguy]

Woody,

Preheat 425

Put oil/butter in cast iron skillet and on Medium high heat sear 2-3" fillets 5 minutes on one side, turn in the skillet and immediately put into the oven. For Rare, leave in 5 minutes, MR-7 mins., M- 9 minutes. Bring out and wrap in Aluminum foil, place butter on top (optional), and let sit 5 mins to redistribute juices and butter.

The key is sear, turn once, into oven, rest. Great flavor and tender.

:0008

 

[Woodson]

Thanks! Will try this as well. :0074

 

[Wineguy]

Woody, you need to come hang out on the boat at Lanier. We can do a boys day out with others or bring the girls. I have a 26' Sea Ray that can hold 12.

:0008

 

[Woodson]

Woody, you need to come hang out on the boat at Lanier. We can do a boys day out with others or bring the girls. I have a 26' Sea Ray that can hold 12.

:0008

Let me know when! :toast:

 

[Wineguy]

Will be up there this Saturday if you want, probably Sunday too. Waiting at home for new Blackberry to get here now, lost mine in the lake this past weekend. :facepalm:

Please text me tomorrow and I will have your number again.

 

[Woodson]

Will be up there this Saturday if you want, probably Sunday too. Waiting at home for new Blackberry to get here now, lost mine in the lake this past weekend. :facepalm:

Please text me tomorrow and I will have your number again.

Will do.:toast:

 

[Morris]

Butter burns don't use it in the pan only after when resting.

 

[Sportsaholic]

Butter burns don't use it in the pan only after when resting.

Best to use melted Butter & brush for even distribution :0008

 

[MadJack]

Best to use melted Butter & brush for even distribution :0008

:0003

 

[Sportsaholic]

:0003

I meant on the Steak :facepalm:

 

[Wineguy]

Butter burns don't use it in the pan only after when resting.

I agree with Morris on butter in the pan, I just use evoo. Put butter there because thought that is what you wanted to use Woody.

By the way text me tonight if meeting at the lake. In this heat tomorrow best thing is drinking beers in the water while floating. :0074