Yea that looks pretty good for a filet. I've always found I can eat them much rarer then a rib-eye or something because of the lack of fat. No hard chewy parts to worry about.

Yeti,

Looks good, but damn, that is RARE!

anyone have a link for the world's best steak thermometer?

Get a Thermapen if you can afford it. I don't own one but I hear they're great.

http://www.amazon.com/Splash-Proof-S...4811528&sr=8-1

looks good yeti but like the other posters I need a few more mins on those to make that rare part about half the size it is shown in your pics

I like my steak well done.

I bought a $13 piece of filet mignon and it tasted terrible. Not because I cooked it too long, it was just chewy and fatty.

I seasoned it with just salt and pepper. I also cooked it in butter in a frying pan on the oven, it ended up tasting way too buttery for me.

Which cut of meat should I try next? (in before "chicken") Anyone else like it well done? Tips for avoiding the "butter" aftertaste? I didn't use like 1/4 of a stick or anything it was just a small amount of butter.

I was thinking maybe a flat iron would be good to try.

Yeti's steak reminds me of the one I had at the J&G Grill in Park City, UT this summer:



It was amazing! I ordered it rare instead of medium-rare (that I usually get) so that it wouldn't be over-done. It wasn't. Best steak I have ever had.

lol....

A lot of steaks I've had well done aren't that way at all. I get flat iron and strip steaks well done at restaurants all the time and they taste fine.

Obv it's not the preferred done-ness in this thread (and probably among men in general) but I don't really care.

You might as well eat brisket or short rib. Those will taste a lot better well done than any well done steak.

Filet is also the worst cut to do welldone because there is almost no fat in the Filet.

Have you tried medium/medium rare? You will probably change your mind if you haven't.

This....

Tastes are tastes and if eating meat well done is a key element to you enjoying it, you might have a better experience with fattier cuts of meat. It does depend on the mood I'm in but most often I would prefer the better flavor of fattier short ribs cooked at what might be considered medium well than a filet all red and juicy near rare. So much flavor from the bones and fatty goodness.

I think this is almost always true, I'm no expert though: ideally the steak should be cooked to a point where you feel as if all the fat is good and melted but not a tick more. So if you want well done, get fattier cuts that are supposed to get cooked at those higher temperatures.

the general rule is that meats with a lot of thick fat/tendon/connective tissue/collagen you want to cook well.

meats that are almost pure muscle, especially loins, you want to keep on the rarer side.

Filet mignon is supposed to a very tender, non fatty cut of meat(which is why it's so highly prized, and often served covered in a pan sauce or wrapped in bacon).

So, either you were sold a ****ty Filet Mignon(hopefully because you told the butcher you liked your steaks well done and he refused to let you ruin a good food), or you screwed it up by over cooking it.

I'm curious what you hope to get out of posting in this thread other than to troll people, but pretty much every problem you have with the steak you ate can be chalked up to overcooking it.

doing up a couple of CostCo's boneless short ribs again tonight with my BBQ rub. Pics in an hour or so.

well, i lied. bandwidth exceeded (FFFFUUUU gif draft)

pics to come as soon as it resets.

Use imgur imo.

Imgur it is!

Here we go. Boneless short ribs.


Rubbed with my "BBQ" blend of Salt, Pepper, Cumin, Garlic Powder, Chili Powder, Paprika, Cinnamon. Go heavier on the cinnamon than you think you should and you will be rewarded.


Sexy grill marks.


Ready to rest.


First slices. A bit on the rare side for me, but it was still warm and very tender. Served with fresh summer squash and stewed tomatoes.


Blurry Close-up, so I wont call it extreme.

Holy crap those look good.

any reason you grilled them, instead of the traditional braising or slow cooking? Were they tough at all? How long/hot did you grill them for?