Filet Prep

Bigsmoke

Never eaten a Filet as good as I (we) can cook at home. What is the concensus on griiling method? 700 deg. with a good sear, or 350 and slow? What do you prefer? Which is better for flavor and tenderness?

Nature Boy

Bigsmoke,
A filet with no sear is really nice. But the outside tastes like a lot like the inside. [p]Start with a real good hot sear, and you have a whole new world of flavor. Just adds a whole new dimension to the outside of the meat...the inside will taste the same either way. The tenderness will depend mostly on how much the inside cooks.[p]If you want good smoke flavor, you can take the steak and put it in the freezer for 20 minutes and lightly freeze the outside, then low smoke at 200-225 for 20-30 minutes. Remove (smoked but uncooked), and prepare your cooker for the big sear. Sear hot (700 plus), for 2-3 minutes a side, then roast at 350-400 til done. The famous TRex method allows for a 20 minute rest (after the sear) while you bring your cooker down to roasting temps.[p]Just some idea-pinions!
Look....its beer thirty.
Chris

TRex

Bigsmoke,[p]I do 'em this way:[p]
[ul][li]Yum[/ul]

Bigsmoke

Nature Boy,[p]Thanks, and it's SaltyDog Thirty. Beer thirty for me was noon today. Tough week, and ready to unload.
Thanks for the ideas, as I'm always looking for more.
Have a EggTabulous Friday Night, and a better Sat.[p]Good Grilling,[p]Bigsmoke