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Cast iron filet mignon
fusionhq
Posts: 1,707
Following @BigGreenCraig recipe for cast iron filets. They look good, and my steaks fit protocol. Headin to 500degrees. 
Butter, Rosemary and garlic.
Butter, Rosemary and garlic.
Comments
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Very nice but we need the plated pic.Be careful, man! I've got a beverage here.
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Standing by for the finale.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
They're cooking.
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Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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fusionhq said:How about a cooking pic?
Now we are getting somewhere. Looking good thus far brother!!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
The smell of the Rosemary and garlic is AMAZING!!!!!!!!
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Btw, holy flashback. And I was expecting it!!!! Just fyi, these are 2" thick steaks. At 2-1/2 seat on each side plus 2-1/2 with vents shut down I am at an IT of 60 degrees.
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How about some finished pics with Kim Kardashian holding the plate on her rather abundant back side?Green egg, dead animal and alcohol. The "Boro".. TN
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Im local and following the garlic and rosemary trail, expect a knock soon.Jacksonville FL
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@henapple if your good at photoshop, or anyone else. PLEASE do that for me.
@Dobie if you're closer than @NPHuskerFL you should have no problem finding me! -
henapple said:How about some finished pics with Kim Kardashian holding the plate on her rather abundant back side?
I'm no fan of hers at all, but she sure is easy on the eyes.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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Overshot a little. Oh well, the crust and flavor is crazy good.
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Looks like a winner to me brother fusion. Enjoy sir.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
nice looking meal what were you looking for on your steak rare?Trenton ON 1 mbge for now
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Beside the mushrooms, everything looks great!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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@cook861 I like a nice even medium rare/rare. I probably need a new meat thermometer. My $5 weber takes too long. Maybe it doesn't, but when I pulled these I was reading 120
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@paqman don't hate the shrooms!
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Well by your picture there that is rare/medium Rare 120-30 Medium 130-140 Wel done above 140Trenton ON 1 mbge for now
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yes sir! Love a good filet.
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I try very hard... I just can't. SWMBO cooks them with concentrated beef broth (bovril). The smell makes me sick.fusionhq said:@paqman don't hate the shrooms!
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Nice cook on that steak,! the shrooms and taters look good too. I have been on a low carb diet for 1 and a half years, haven't had a tater or bread. I almost can taste those taters.
BGE, Treager LilTex, Terinan 48 SOB, Custom electric smoker, Weber kettle, Weber gas grill, Masterbuilt SS smoker, last but not least UDS
I've never meet a cow I didn't like, with a little salt and pepper.
Amarillo, Texas
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@cook861 there was a sliver of med-rare in the middle, but the edges were med-well. Here's a few I did trex method(which I have dialed in) and how I prefer the temp. What I was eating at is my meat thermometer may be taking too long to give me a good reading, allowing me to overcook??
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Wow!!!! This will be happening in my near future. Awesome meal but like @cactus_darrell I'll skip the taters but would love double the shrooms.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I'm surprised -- they look like they'd be at least 135 by the picture. I wonder what the final temp ended up. They look delicious anyhow! Better than the chipotle burrito that I had for dinner.fusionhq said:@cook861 I like a nice even medium rare/rare. I probably need a new meat thermometer. My $5 weber takes too long. Maybe it doesn't, but when I pulled these I was reading 120Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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