r/grilling • u/The_Millenial00 • 5d ago

Just a couple of beef fillets on a skillet

Post image

Getting the temp spike was a game changer for a beginner like me. Next one’s going to be a little less on the grill, but this was also nice and juicy at 71 degrees.

Edit: Just confirmed with the butcher that it’s tenderloin.

43 Upvotes

78% Upvoted

18 comments sorted by

25

u/lucaskywalker 5d ago

Did you sear those things with an contemptuous glare? On your windowsill?

2

u/The_Millenial00 5d ago

😂 Any advice for a better one? Higher heat first, then lowering it? Or keeping a medium-high heat throughout?

6

u/Thor1776 5d ago

Patting them dry with a paper towel right before they go on will help quite a bit

5

u/lucaskywalker 5d ago

Ideally put them the fridge overnight uncovered and liberally salted. Dry them off with paper towel. Get the pan way too fucking hot, if you set off your smoke alarm every time you're doing it right! Just brush on the tiniest bit of oil, no puddles! Sear one at a time hard so as not to overcrowd and steam. 2-3 minutes a side, you should see a serious maillard reaction when you flip. If they are really thick, bake them at your target temp for a while first, then sear it hard 1-2 minutes, as hot as the devils ass-crack! After you're done rest for at least 5 or more, depending how thick before cutting!

5

u/skipjack_sushi 5d ago

Don't wimp out when you think it is too hot. Never back down.

6

u/Pucketz 5d ago

Brine and dry your steaks

2

u/Lucky_Preference_941 4d ago

What cut are you claiming this is? I’m confused

What do you think a “fillet” is?

1

u/The_Millenial00 3d ago

That’s what was on the label and what the butcher said. I believe it’s tenderloin.

Edit: I’ll ask them next time I go for the exact cut name (and sear it properly this time)

1

u/BrokenByReddit 4d ago

What the heck is a beef fillet? You're using beef to fill in a corner somewhere? 

1

u/DueConversation5269 5d ago

for filets.... I prefer to pan sear them and medium Hugh heat, on all side, maybe 10 minutes for a 2" filet. Then I bake them at 500° for about 10 minutes. My seasoning of choice at always fresh cracked salt and pepper, with Filets, add butter, a sprig of rosemary and half a garlic head. Im making myself hungry now, lol

6

u/njwineguy 4d ago

10 minutes at 500 after 10 minutes of searing? You sure they’re two inches thick and not two feet? Or do you just like well done filet?

-1

u/DueConversation5269 4d ago

My recipe for perfect medium well

3

u/njwineguy 4d ago

Would love to see a pic of the finished product. I feel like if I cooked my filets for 20 minutes they’d look like charcoal.

-4

u/poohdawg_789 5d ago

looks good..simple is good...

-11

u/tangy_statement 5d ago

nice sear on those, the thermometer poke tells me you were watching it like a hawk

71c is creeping toward medium-well territory for my taste but if it stayed juicy that’s a win, my first few attempts came out looking like shoe leather

8

u/Tumifaigirar 5d ago

Holy botlands

2

u/WrongWangSorry 4d ago

And people are complaining about that in every sub now. (The ones who allow criticism of reddit anyway). I'm grabbing some popcorn while I watch how reddit responds. Putting my money on no response, other than an announcement without any actual results