a little gift from Mr. Flannery in my most recent order. 2 inches thick, looking forward to cracking into it
We went to dinner, last weekend, at a local tradition called The Hobbit (Orange, CA). The food is always good thereā¦ and the wine cellar is great too. The main entree (pre-fixe menu) was a mushroom-stuffed filet that was served medium-rare and was just possibly the most amazing piece of meat Iāve had in many years. Perfectly cooked and easily cut with a fork.
With this topic at page 22 I just donāt think Iām into checking the whole thing for posts on cooking a similar cutā¦ so I apologize if itās been covered. No doubt, though that this filet was āsteak pornā. What Iām looking for is some advice on how to duplicate it at home (with or without the mushrooms).
So Iāve got a couple of sources for Prime filet and Iām pretty sure the mushrooms got into the filet through a hole bored into the full piece. Butā¦ is there a really (or relatively) idiot-proof cooking method to use? There was really no ācrustā to speak of on the meat and it was so soft and succulent that Iām wondering it it was seared for more than seconds if at all. Would this be a low-temp oven situation or one where the temp starts higher and is reduced rather quickly? Iām guessing the inside temp couldnāt have been much more than 120 or 125 degrees when it was pulled to rest.
All suggestions welcome.
With filet, I donāt think you necessarily need to get prime graded meat. Choice filet is fine, itās already so tender (and flavorless).
Me too- sometimes the steaks from WF are awesome, same thing with prime from Costco.
Costco NY strip, I think choice not prime. Was thick enough that I could sear all 4 sides on the cast iron, then into the oven until 130.
Agreed.
Filet is one of the great mysteries of the universeā¦
I donāt buy much filet but when I do, I buy prime. Unlike lower grades, prime filet is well-marbled, providing flavor that the cut desperately needs.
On the other hand, I usually see little reason to buy prime ribeye.
I find the benefits of prime ribeye to be great. There is a difference between marbling and even marbling. Most prime ribeyes have the fat more spread out instead of that one huge chunk in the middle that does nothing for the flavor of the rest of the steak.
I also find that prime ribeyes have fewer or smaller tendons to fight. I refuse to buy ribeyes or NY strips that arenāt prime (or obviously under graded). Most other cuts I donāt care about.
Bob would have liked these!
Whole Foods NY Strips on sale for $11.99. Guy at the counter said staff was talking about these cause they got prime by mistake. Thank you WF.
picked up a 30oz rib eye at Costco. It was monstrous. Incredible marbling on it. You can see teh thickness on it when itās sitting next to a 20oz rib eye.
nice, probably half of what I spent on my Flannery today
7 30 oz Wagyu ribeyes. About 2 inches thick.
Grade 6 or 7.
Dry aged 30 days, wet ages 28.
For my golf weekend.
Will have a crappy grill at the house we are renting.
Any tips for grilling/finishing these? Was planning to sear in grill, finish in oven, but what temp would you beef experts recommend pulling these at?
Thanks!
see if you can bring a piece of cast iron, even a fajita plate, with you. If you get that red hot on the grill, it will overcome the inability of the bad grill to get a sear on the meat. Maybe finish in the oven or on a warming rack of the grill at a low temp to melt all the interior fat until you get it to your preferred temp.
Sliced thin. Light seared. Drool. My new favorite sushi spot
First time posting a pic so not sure if it worked. Kobe from my favorite place here in Dallas.
Both great pics, fantastic marblingā¦
where in Dallas? Will send my SMU son.
alan
Alan,
I think it was Tei-Tei but Iām sure Darin will confirm - http://www.teiteirobata.com/
Oh my! I want some.