Christmas Surf and Turf

jetman96

SRF bone-in filet for me, boneless for SWMBO. Reverse sear at 225* to IT of 120* on LBGE, with cherry wood for me, sous-vide and sear for her (no smoke for her filet). Grilled lobster tail with herb butter, baked potato, and asparagus. Etude Pinot Noir. Merry Christmas!

pgprescott

Never had a bone in fillet. Looks great! Well executed plate right there. 

TideEggHead

Solid work there!

EggNorth

Looks like you nailed the streak, looks great.  Skip the asparagus and I would eat all that 

g8golfer

Looks great 

Gman2

Wow, looks great. Never had a bone in filet like @pgprescott mentioned

pgprescott

Gman2 said:

Wow, looks great. Never had a bone in filet like @pgprescott mentioned

I’ve seen them on menus, but unlike ribeyes, I’ve never pulled the trigger. Hard to beat the one we saw here. 

Theophan

Absolutely gorgeous cook!

NPHuskerFL

Nicely done

Woodchunk

Excellent, now I need to go out and buy a t-bone which has my two favorites, filet and strip

nolaegghead

Half a porterhouse.  Nice

jetman96

Thanks all. Much appreciated. Bone-in is a bit more flavorful than boneless. The wife likes the boneless with no dry brine, I like the bone-in with a 1-day dry brine, for the beefier flavor. Got both from SRF when they had a BOGO sale recently. Loaded up the deep freeze on that sale.