ISO Help With Tonight's Filet Mignon

[jennyema]

You don't need to add water to the pan. Add the oil and once it's smoking the pan is ready.

But he wants to be invited back!

I'd do the water thing to avoid excess smoke.

 

[Jeekinz]

Good Luck !!!!

 

[Mylegsbig]

im gonna use grapeseed oil for the steaks instead. apparently its the best oil for steaks.

 

[jennyema]

im gonna use grapeseed oil for the steaks instead. apparently its the best oil for steaks.

Where do you get that from?

There's no "best." Assuming that the smoke point is high enough. It's all about what you want the steak to taste like. It will take on some of the flavor of the oil.

I use grapeseed oil for salad dressing and not a lot more, as I think it tastes like grapes. Strangelyenough.

I don't think steak needs any oil, myself. But when I do use oil, I only use ev olive oil. Because I like the taste and it reminds me of bistecca alla fiorentina.

 

[Mylegsbig]

it named the high smoke point, natural flavor complimenting it, and something about the chemical make up matches the steak.

it was an interesting read...looking for it now with little success.

 

[mudbug]

ilooking for it now with little success.

aren't you supposed to be wowing the masses about now?

 

[Mylegsbig]

30 Minutes.....

 

[mudbug]

OK, legs. I await the full report tomorrow. I'm sure you will do jes' fine.

 

[Jeekinz]

"WAIT, one more thing"........ CLUNK! .... SKREEEEEETCH! (the fading sound of the song 'Low Rider')

'Lo...Ri...Der, is a little higher.'


jk

 

[Mylegsbig]

Wow.....i really knocked their socks off. What a success. I'm proud of myself.

It is so difficult to cook for other people. This is only my 2nd time. I normally just cook for my wife...

 

[jpmcgrew]

Good for you! So how did you end up making them?

 

[Mylegsbig]

They were HUGE filets...like 2 1/2 inches thick, 10oz filets....i seared them with grapeseed oil on medium high heat for 2 minutes on each side....not just top and bottom, because they were too thick

then finished em in a 400 degree oven for like 15 minutes....they were medium

i topped them with a mixture of 1 part roquefort cheese to 3 parts butter and wrapped them in foil for 10 minutes

They were sensational, everyone was raving...what a great feeling. really made my night.

 

[Andy M.]

Another success! That's great.

 

[Mylegsbig]

cheers andy

 

[jennyema]

Great Job, Big!

 

[buckytom]

way to go, legs.

did you notice any flavor from the grapeseed oil? or were the steaks just so darn good, it didn't matter?

you've got me craving filt mignon.

 

[Mylegsbig]

Bucky, no....i didn't notice a thing.

It is my fav oil ive tried so far for steaks!

 

[ironchef]

Grapeseed oil has a very neutral flavor. It doesn't impart any flavors to foods, which is why it's a great choice for things like salad dressings, infused oils, etc. because you can let the other ingredients shine through.

 

[mudbug]

good job, legs!

 

[jennyema]

Bucky, no....i didn't notice a thing.

It is my fav oil ive tried so far for steaks!

Why is it your fav if it has no flavor? Just wondering ....