Filets In Cast Iron Happened Last Night

Dredger

We do filets fairly often, but instead of using Grill Grates, we chose cast iron instead. We will do this again.





Dome showed around 450 and IR gun had the CI showing 618. Perfect medium rare. We like cast iron on the egg a lot. Didn't get a sliced shot because the natives were restless and hungry, lol.

bhedges1987

oh man..... I need a filet soon

Foghorn

You rocked it. 

Dredger

Thanks @bhedges and @Foghorn. We all know how easy it is for the egg to make our cooks look good.

bhedges1987

I have debated the grill grates....Sounds like you enjoy the CI just as much?

Dredger

@bhedges1987, I have to say that I do, but steaks are the only thing I have used the CI with so far except for veggies, so holding out judgement for burgers and chicken for now. The Grill Grates are wonderful for burgers and have three sections, so you can use one, two, or all three with plenty of clearance and you can flip it over and use the flat side for veggies and anything else you don't want falling through a regular grid. Our beef is grass-fed and very lean, so if you used regular ground beef from the supermarket, it might have too much fat to use a CI skillet. Don't know for sure, so maybe someone else with more experience using CI for burgers can chime in. I'm currently looking for a large CI skillet to try burgers for a crowd, but haven't found one that I wouldn't have to cut the handle off of. I have a Lodge 14 inch pizza pan that came with our stove, but there is very little clearance on the egg and that makes me a little nervous about using it in the egg. If anyone else has experience with that size, I would love to know how it worked out.

northGAcock

Hard to beat cast iron for most anything. Rocking those morsels of delight right there.

Dredger

Thanks @northGAcock, they were delicious for sure. Lovin some cast iron.

henapple

Freaking awesome 

SciAggie

Those steaks look great. I'm glad you mentioned the IR temp. I usually stay quiet about searing on CI; I am generally not as happy with my results on CI as I am with searing over brutally hot lump. Your cook makes me want to try again. Was any fat on the CI or was it dry when you added the steaks?

Dredger

Thank you @henapple, @SciAggie, I rubbed the steaks down with olive oil and added salt, pepper, and garlic salt. No extra fat on the skillet after it was hot. Just threw them on with the olive oil that was already on them. Two minutes per side and shut the egg down. After another minute, I took them off and they were perfect. I've just gotten into CI cooking and use the IR gun regularly to check temps on the kitchen clock, gasp! The edges are usually cooler than the center by about 100 degrees. Just like to know what I've got going on. 

Mattman3969

Extraordinary cook.  Nice job!

Dredger

Thanks @Mattman3969, we enjoyed it very much.

bluebird66

Those look fantastic!

bgebrent

Very nicely done!

eggnewtoy

Looks great.  How long did you cook the steaks for?  We are doing sous vide NY strips and finishing on CI tonight.  

blasting

Great looking meal @Dredger

YukonRon

CI seems to be the deal for Filet. Beautiful presentation.

Dredger

Thanks @bluebird66, @bgebrent, @blasting, and @YukonRon I really appreciate the comments. I am enjoying working some with cast iron, especially on the egg.

@eggnewtoy, I did about 2 minutes per side, then closed the egg down and left them on for about another minute. That crust was fantastic. Makes me want to egg everything in cast iron, lol. 

flyerdoc

Looks terrific, but I have to ask, instead of using a pan, why not just get cast iron grill grates. I have them for my medium egg and would not part with them, the conventional grill grates just don't do if for me...but, that's just me.

Dredger

@fleyerdoc, I have cast iron grill grates on my Camp Chef propane powered grill, but on the egg, I usually do 3 steaks and that is an easy clean up and reseason for a CI pan. Can't beat the smoked flavor of an egg. Don't get me wrong, I like the convenience of the Camp Chef, but the egg has no equal.

NERVOUS

Those steaks look fantastic!  I love finishing reverse seared steaks in a cast iron pan.  I use a more traditional pan though; which allows for basting with aromatics, etc.

blasting

I'm trying the chimney starter reverse sear next time.  Just watched a video, but old age is setting in - can't remember who did it, but the chimney won the throw down.
  

dldawes1

Dredger....MMMmmmmm! Looks Awesome !!

I just haven't been able to pull the steaks off the grate to the CI, yet. But, after seeing these good looking steaks, I'm encouraged to make the move !!!!

I just bought an IR gun last week, haven't even had a chance to unpackage it yet....hopefully within the next couple of days. As you said, I think it will be fun examining various temps at different locations.

Thanks for posting...I appreciate it !!

Dredger

Thanks @NERVOUS. I like cooking them hot and fast. I like the crust from this method. Here's a sliced shot of another cook I did using the same method.

I hear ya about the old age @blasting. I get CRS a lot more and more often these days, lol. Thanks @dldawes1, the IR gun takes the guesswork out of temp control.

dldawes1

@Dredger..looks great !!

Dredger

Thanks @dldawes1, this is the only method we use for steaks now. Perfect every time. Gotta love that egg. 

NPHuskerFL

What no Joetisserie
I kid. Looks like you nailed it.

Dredger

Lol, thanks @ NPHuskerFL. I haven't figured out a way to use CI on the spinner yet, but you know I love my toys, so I'm working on it.