Filet Mignon & warm plate question

NibbleMeThis

I love saving money by trimming my own filet's from a beef tenderloin. My local market sells tenderloin for half of what they charge per pound for filet mignon. Plus, the "chain of bull" that you trim off of the side makes great philly cheese steaks if you trim it closely and pound it flat with a mallet.

I cut 4 filets tonight, tied them and seasoned them with my steak rub (although S & P alone are good too!).



Then I tossed them on the egg at 600f for 3 minutes one side, 3 minutes the other side, flipped once more and then shut it down, waiting until the remote probe thermometer hit 130.



Next time, I will probably go more like 4 minutes per side but pull off at 125 internal.

Question: I love Ruth's Chris Steakhouse, it was the first place I ever had a properly done filet. One of their tricks, besides their high temp sear, is serving on warm or even hot plates. Has anyone tried that at home, or do you think it's only a gimmick?

Celtic Wolf

Gimmick,

But try that sear 3 minutes total ... 90 seconds each side.

They do look good I'll have mine Raw Please... :woohoo:

TomM24

I gotta disagree with CW the two best cooks I know always warm their plates. My wife insisted on a warming drawer for her new stove and I can't disagree with her she just might read this forum.

Katodude00

I am also a big fan of warming the plates. The rarer the meat the better it is on warm plates. I just helps keep the meat warm while you are eating it.

civil eggineer

A hot plate is also an excellent way to keep pasta dinners warm.
Does anyone know how to keep the spaghetti from falling through my grill?