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CI seared filet
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Tjcoley
Posts: 3,551
One of my favorite steaks is a pan seared filet. Used to do them on the gasser and side burner in a CI skillet, and tonight decided to try on the Egg. Fired her up to 600 and heated up the CI griddle direct (will need to re-season the flip side). Applied a generous dusting of Texas Roadhouse Rub to the steaks, added a few tablespoons of clarified butter to the hot griddle, then seared the steaks for 2 1/2 minutes a side. Removed the griddle (be very careful, as it's got a lot of hot grease and not much of a lip to hold it in), then finished to 125 IT direct on the grid. Some of the best steaks I've ever cooked. Great crust, melt in your mouth tender. The Texas Roadhouse Rub and butter gave a great flavor.
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It's not a science, it's an art. And it's flawed. - Camp Hill, PA
Comments
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They look great! Niiiice crust! Would have loved to see a cut pic! LolJust a hack that makes some $hitty BBQ....
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Ask and you will receive. This was after setting for a while. The one I ate was a bit rarer. These will be tomorrows sandwiches for lunch.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Looks great! Good cook Tj!Just a hack that makes some $hitty BBQ....
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Those do look great TJ! I don't have a CI grid...but I do have a CI skillet!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Good idea, TJ. The only time I've used a skillet with a steak is when I make Steak Diane, and I need the steaks to be in a skillet when I burn the brandy off. I like your idea of searing them in the pan, then cooking them on the grid. =D>__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Looks good...Nice crust I used to blacken steaks in a similar fashion. I like the variety...
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Now I want a griddle..looks goodGreen egg, dead animal and alcohol. The "Boro".. TN
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