Simple steaks

pgprescott · November 2015

fillets from the store with some asperagus and noodles. Fillets were especially good. Left them on the one side too long while I bantered with JIC. Thanks for lookin.

Shiff · November 2015

They look great

JohnnyTarheel · November 2015

Nice!!!!

dihtn · November 2015

Very nice! What was the thickness of the steaks and what temp/how much time?

pgprescott · November 2015

Thanks @dihtn. I always tie some butchers twine around my fillets to keep them as thick/tall as possible. I would say they range as from 1 1/2" - 2 1/2" after tying them. They tend to relax and flatten out if you don't tie them. I always cook my steaks by feel. I would say they were 130 ish, then a rest while I grilled the veg. Maybe eight to ten minutes total @ 550 on cast iron. Thanks again.

pgprescott · November 2015

Thanks @Shiff and @JohnnyTarheel.

bboulier · November 2015

Looks outstanding. I would have gone with a reverse sear, but these look as good as this technique.

Jeepster47 · November 2015

pgprescott said:

... I always tie some butchers twine around my fillets to keep them as thick/tall as possible. ...

Thanks for the tip ... that one will get used.

jonnymack · November 2015

Good stuff, with steaks that thick I would think reverse sear would be worth trying.

Nothing wrong with simple.

pgprescott · November 2015

jonnymack said:"

Good stuff, with steaks that thick I would think reverse sear would be worth trying.

Nothing wrong with simple.

I'm just too lazy. I only do reverse sear on roasts. I like them pretty rare, so getting them done isn't really an issue for me. I don't go much over 500 very often which also helps, I think. I've seen some real good examples done reverse sear and otherwise, lots of ways to get there is the moral. I am a fan of the reverse sear especially for our chosen cooking apparatus. Thanks for the kind words @jonnymack

SGH · November 2015

pgprescott said:

Awesome looking grub. The pic above is akin to porn to me. I almost shed a tear looking at that beautiful pink meat. Solid all the way around.

pgprescott · November 2015

SGH said:

pgprescott said:

Awesome looking grub. The pic above is akin to porn to me. I almost shed a tear looking at that beautiful pink meat. Solid all the way around.

I left the steak sit on the one side too long while I was bantering with JIC about his religious beliefs. I mean his liberal views. Thanks for the kind words, the fillet was extremely good. It's nice when you get lucky with a great cut to begin with. Thanks again @SGH

bgebrent · November 2015

Fine looking meal there Mr. Prescott! That filet is Perfect!!

pgprescott · November 2015

Thanks @bgebrent. The reward was in the eating of said steak. Weather has been awesome. Gonna turn a bit soon.

Simple steaks

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