Put it to oven until 120F, and then tried to get some colour on it afterwards in the skillet.
Do you consider this rare or medium rare?
Haven't done thick tenderloins (or filete mignons) before like this, usually cooking them in thinner pieces. The flavor ended up reminding me of a high end New York steak with this method.
by Jaynator11
37 Comments
Looks good
I’d call the medium rare, leaning towards the rare side slightly. Either way, it looks tremendous!
Perfect for my preferences
Perfectly rare. Nicely rare. Edibly rare.
Rare
Looks really nice! Good texture.
You need a sharper butter knife.
Good god I want to eat that
Would
r/MaybeHamburger
Was it frozen and thawed ?
Medium rare
Looks delicious and cooked perfect 🏆
Did you cut it with a spoon?
Sh!t looks like ground beef
Did you cut it with a wood chipper?!
Definitely rare
Did you cut it by lighting a firecracker inside it?
Damn, I’m gonna have to take a ribeye out of the freezer thanks to you
*high end New York steak*
Ripped to shreds. Get some sharp knives man.
I would eat it.
Rare very close to medium rare, but it’s cut like shit so hard to tell.
Edut: saw the 2nd pic and would go medium rare.
That looks rare to me
medium for me
Rare-mediun rare.
Did you allow the dog to chew in half?
An otherwise well cooked, well rested piece o’meat
Rare, bordering on medium rare.
Barely cooked, so extra rare.
Rare
Raw minced beef geode
Yeah it looks nice but Jesus Christ get a sharper knife.
Ugh just a bit rare. If you charge the paddles to 300 you’ll get that back into the paddock.
Blue
What was the temp? That should tell you ;). Looks raw honestly in the very middle, but could just be the color on my phone.
Meat Temps are regional and subjective.
Is it color? Texture? Temperature?
I use temperature, as it’s more precise.
Many red meats are injected with red dye.
Texture can change from cut to cut.
It looks like it needed to rest longer in a warm place, but looks great tbh
looks amazing…