How'd I do? I thought it came out really well with just the slightest banding and a flavorful crust.
Process:
– dry brined for a day or so
– in the oven until it hit 122f
– went in the freezer to slow/stop the cooking process. it hit around 130 before starting to cool.
– seared for about 20-30 sec on a scorching hot (800f+) cast iron pan.
since the filet is so lean, using some beef tallow as the fat added more rich "meaty" flavor
by kevlarbomb
33 Comments
Dad?
Looks epic, I’d like mine a bit rarer but that’s taste. It looks perfect besides that.
Absolutely perfect wall to wall medium rare. Tip of the cap to you
Holy fucking god. I just pissed and shit myself in sheer amazement of the perfection that steak has.
Looks great what temp was the oven?
Wow – new level unlocked
Now THIS is a steak 🤤
Can’t fault them 🥩🥩
Looks damn good. A little too crispy around the edges but nice 130F tenderloin rare.
When did you add the tallow? Before or after the sear?
Perfect!
God Mode
Masterclass in filet preparation. Bravo.
What was the final temp after the sear?
Where’s mine 🍣
What temp was the oven?
Flawless Victory!
That’s amazing, nice work
Outstanding
Now that is a great looking steak. 😎
That is perfect medium rare
The inside looks perfect. Hell, the whole damn steak looks perfect. My compliments.
Dude 🤌🤌🤌🤌
I’ve never had the patience to do a cool down. I go straight from the smoker to the hot Blackstone for the sear.
Does the brine give it that bright red color?
Looks delicious
One of the best I’ve seen on here. Good work!
Prefect 👌🏼🏆
Wow 👌
10/10. Wow.
Side note: Did you slice it with a serrated knife? I’m trying to figure out why it has that mince meat look.
Wow. Highly edible! Did you just heat the pan on the stove top?
Gawd damn
Perfection strives to look like this. 11/10
Looks like an awesome cook. Open a steakhouse.