T1B

With the rain it ain't lookin' like a BBQ-able evening, but I have four beautiful filets for our dinner party.

Any of you ever cook filets in the oven? Hook a brotha up...

Spare me your google resets, clones, I'm not reading them.

rub each side of the filet with crushed black pepper and sea salt. cook them twice as long in a skillet in olive oil on side A as side B (to preferred temp). if you have rosemary and red wine keep a few sprigs in the OO and deglaze the pan after removing the filets with the red wine. reduce.

i'd suggest a skillet over the oven/broiler.....you'll have more control. and flip with tongs, not a fork.

plus, the oven won't let you sear either side for that "carmelization" thing they talk about on cooking shows so much.

or: http://www.cooksrecipes.com/beef/beef-t ... ecipe.html

if the filets are squat, you might sear them on edge as well. and cooking them in unsalted butter is not a bad idea....higher smoking point (in theory).

you could also sear the filets and finish them in a 400 degree oven...but i always like to see what's going on.

pan fry steaks in olive oil

King Crimson wrote:plus, the oven won't let you sear either side for that "carmelization" thing they talk about on cooking shows so much.

I rarely watch cooking shows, but if I did, I'm quite sure I'd prefer watching one where the host has some vague fucking clue what they're talking about.

Meat doesn't "carmelize." It goes through the maillard reaction. Similar, but not the same as caramalization.

Caramelization is, in a nutshell, essentially partially burned monsaccharides (but not quite). Maillard reaction involves protiens bonding with sugars and stuff.

Chemistry stuff...but not the same thing. Shame on anyone hosting a cooking show that doesn't know the difference.

^^^ Rack ^^^

Saw this on Rachel Ray

Rachel: Now flip the ribeye with tongs. Remember to always drop it back in the pan away from you as to not splatter any EVOO on yourself. flips steak over towards herself Oooooh! See that dark caramelization?!?!? That's the sugars of the steak coming to surface and giving you that great caramelized crust!

Stupid slunt...

Still, my old sig is kinda money.