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12-21-2016 , 05:08 PM
#25176
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Results from my first ever filet cook:













EMC:



Technique was SV at 125, 15 minute rest, 50 sec per side in ghee, brown the edges, and a final 20 seconds/side in butter.

Filet isn't close to my favorite cut, but as seen above it was a delicious change of pace.
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12-21-2016 , 06:13 PM
#25177
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Big,

Looks good, but I prefer a filet a lot rarer than that. And maybe it's just the pics, but the sear looks almost towards just burnt.
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12-21-2016 , 06:23 PM
#25178
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Thanks for the feedback.

Can confirm no burn on the crust--probably some blackened milk solids from the butter just prior to the final sear.

Do you recommend a lower SV temp? My filet experience is again limited to porterhouse, so I'm used to a final temp in the high 120s. If you recommend something lower I'll give it a shot next time--although this turned out quite delicious that doesn't mean there's no room to improve.
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12-21-2016 , 06:39 PM
#25179
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Big,

I've made very few filets, but the ones I've done have either been just a little time in the pan for smaller ones, or searing and just a little time in the oven for larger ones.

I would go quite a bit lower SV, but I know there are some food safety issues with meat at certain temps for certain times in SV. So check that stuff out before dying and having your people sue me.
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12-21-2016 , 06:49 PM
#25180
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TY El D!

I'll tell my people that your advice comes completely without attribution.

I'm also looking fwd to Gobbo chiming in since he's the resident filet expert.
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12-21-2016 , 07:34 PM
#25181
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I think it looks great. The crust is very desiccated and it looks slightly strange but interior looks fantastic. Filet is very hard to get a crust on, typically. I always love making a sauce with filet too.
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12-21-2016 , 08:20 PM
#25182
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Parents just swooped a 10 lb Costco prime rib roast for our Christmas dinner. Will be doing Kenji method but the low and slow will be in my smoker and finished in a searing hot oven. Pics will be mandatory.
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12-21-2016 , 08:28 PM
#25183
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12-21-2016 , 08:58 PM
#25184
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Quote:
Originally Posted by El Diablo
Big,

Looks good, but I prefer a filet a lot rarer than that. And maybe it's just the pics, but the sear looks almost towards just burnt.
these were my initial thoughts, but on second glance, it looks like a rather weak crust that was painted with browned butter (or the like).

Either way, would enjoy
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12-21-2016 , 09:15 PM
#25185
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Quote:
Originally Posted by Shark Doctor
these were my initial thoughts, but on second glance, it looks like a rather weak crust that was painted with browned butter (or the like).

Either way, would enjoy
I wish I would have snapped a pic before the last sear--the filets were browning quite nicely with ghee. I wonder if butter before the end was FPS by that point.

Looking forward to the avalanche of prime ribs in the coming days.
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12-21-2016 , 09:19 PM
#25186
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Funny thing is, I just picked up a 3-rib prime rib today. Salt, peppered and let it rest for an hour. Then vac-packed it with a bit of butter, thyme and a clove of garlic. And right before I sealed it, I added a couple of pinches of smoked paprika -- I'm not sure why I did it, but I did. lol

I will SV it, then double sear on Christmas Eve. (hopefully I remember to take pics)
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12-21-2016 , 10:42 PM
#25187
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yes, research in the steak thread and post the results there as well.
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12-21-2016 , 11:11 PM
#25188
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bigdaddy can you confirm that your latest strips and filets didnt taste like turds? because that's what that super thick black sear/crust looks like
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12-21-2016 , 11:27 PM
#25189
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Quote:
Originally Posted by DuckSauce


Yep it happened to me.
I posted about Omaha last year and my grandparents are back at it again.

The lava cake is pretty tasty. Potatoes are whatever.

Steak is subpar. I was so unimpressed last year that I'll either be using it for stir-fry or donating it this time.
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12-21-2016 , 11:28 PM
#25190
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Quote:
Originally Posted by gobbo
I think it looks great. The crust is very desiccated and it looks slightly strange but interior looks fantastic. Filet is very hard to get a crust on, typically. I always love making a sauce with filet too.
Crust looks bizarre to be honest. Butter helps a lot with a filet crust in my experience.

edit: I see he used butter. But he probably used butter at a very high temperature. I'm talking butter at like medium high for 1.5-2 minutes a side. Well below the commonly recommended smoking hot. You'll get nice browning rather than weird blackening.
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12-21-2016 , 11:34 PM
#25191
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So I have a 12 lb prime rib roast from whole foods. Gonna do kenji oven method. Any clue how long it'll take to come up to temp at 250 in the oven? Trying to figure timing. Gonna do it closer to medium for the 'dat blood' folks.
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12-21-2016 , 11:36 PM
#25192
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I'd guess around 4-5 hours. It won't take substantially longer than a 6 lb roast because the roast size grows linearly rather than radially.
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12-21-2016 , 11:37 PM
#25193
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12-22-2016 , 12:20 AM
#25194
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Quote:
Originally Posted by Yakmelk
Just took home about 4 lbs of beef tenderloin for a christmas roast, not sure if I should post in steak thread or here but I'm having doubts on which to choose wrt the sous-vide vs oven/reverse sear technique and I'm looking for some great sides. The potatoes from last page may very well be a big hit again but I'm just not sure on which greens/vegetables/potatoes yet.
moved this here, bumping it
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12-22-2016 , 12:58 AM
#25195
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Quote:
Originally Posted by Larry Legend
moved this here, bumping it
go with the reverse sear, resting overnight in the fridge on a rack to really dry out the exterior for optimal crust
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12-22-2016 , 01:29 AM
#25196
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Yak,

Oven serious eats prime rib method @ 250.

Yorkshire pudding!

Creamed spinach!

Domino potatoes or kenji roast potatoes.
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12-22-2016 , 01:31 AM
#25197
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Durango: best prime rib I've ever had was the one rep re-posted recently that was done in a smoker, soooooo good.

All: traveling this weekend, otherwise I might have had to come up with a reason to make a 7-rib roast for Christmas...
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12-22-2016 , 01:49 AM
#25198
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Quote:
Originally Posted by +rep_lol
bigdaddy can you confirm that your latest strips and filets didnt taste like turds? because that's what that super thick black sear/crust looks like


Nah, they were quite tasty, though that admittedly doesn't mean much given we were assured of the same with the Deansteak.

Lesson learned on finishing with butter on a screaming hot pan. Back in the saddle for the Christmas roast.
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12-22-2016 , 02:25 AM
#25199
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As much as I hate Buzzfeed, this video looks astonishingly good.

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12-22-2016 , 02:37 AM
#25200
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Tough to compare to lately, but made GCDS a nice ribeye from WF today. Was happy with the crust and I ended up doing an additional 30 second sear at the end because it felt a little too medium rare. He likes medium rare plus. Was going to pass on posting altogether, but the inside seemed pretty good too. #pan4lyfe





You could knock on the crust mmm.
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