beef tenderlion, how thick should I cut it for steaks, yeah I know it ain't some s*** from the happy cow farm but it's what I got. I'm thinking 1 1/2" to 2" max....
meat question for the meat gazer...
- Thread starter fsusteve
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If you have the whole tenderloin, roll it in sea salt and fresh cracked pepper (or whatever spice you like), let it sit at room temp, sear it over hot charcoal, finish to desired doneness and let rest. Slice and enjoy.
Otherwise, 2".
J
Otherwise, 2".
J
scottm
SILVER Star
Would you kinda go by weight? Wife had me pick up filet mignon for 20 last night, they wanted to know how many pounds per serving when they sliced it all up.
I'm having filet tonight, wife found a cooking strategy online, wants to try it out before making a big batch for the relatives. We have two ovens, should handle a big batch, but we'll see.
I'm having filet tonight, wife found a cooking strategy online, wants to try it out before making a big batch for the relatives. We have two ovens, should handle a big batch, but we'll see.
I dont like them too thick but you can go thicker with the tenderloin. I still wouldnt do them more than 1 1/2"
Thats about the thickness resturants have them cut at but their deciding factor will be the recipe
Thats about the thickness resturants have them cut at but their deciding factor will be the recipe
- Thread starter
- #6
well the deal is about half the people like their meat done more towards well, me I like it med rare at best, so mine wouldn't matter I just don't want hockey pucks, I figured 1 1/2" is the magic number.....
Here is what you do,first grill or sear. Then rub with your favorite spices or coat with oil and your favorite spices. Got that,ok cook the whole tenderloin for about 30 or so minutes or until it reads about 135 temp, let sit for a few minutes to rest. And cut your orders to what ever thickness you like,the skinny end of the tenderloin will be well done and the middle perfectly rare. If no one likes it rare cook to about 145degrees and let sit. It will continue to cook as it rests outside of oven. This works for me and I cook over a thousand tenderloins a year. Your oven should be about 350degrees. It would be best for you to have a thermometer and a pair of gloves cause nobody wants your dirty hands on there meat.
- Thread starter
- #9
it ain't my hands they need to worry about.........that sounds good, I'm just searing the meat on the grill for a few minutes right? Just to seal it and give it a nice color? What spices do you use, I was gonna just S&P it.
I use Oil ,kosher salt ,rosemary,and coarse black pepper,I rub it after I grill it and then I bake the whole tenderloin and slice to order Rare,Med and well done.. Yes just give it a nice brown color. You can use just salt and pepper and that will work just fine. Is there a sauce involved in this dinner?
- Thread starter
- #11
not really, what are my options? btw, you're like ten times more helpful than the sheep fxxxer.
Not many easy options here all would require some time to prepare or some culinary skill (bearnaise). The only simple sauce would be a horseradish,and you have to like horseradish. It has mayonaise and beef drippings and salt and of course the radish. This is an awesome sauce if you like horseradish and it requires no cooking just adding and tasting .
- Thread starter
- #13
I was doing that anyways, I'm going your route thanks.
No worries hope it all comes out great
rusty_tlc
Dain Bramaged Member
Sounds like you already have an answer, but I won't let that stop me.
I cut tenderloin thick, 2" min. season with kosher salt and fresh cracked black pepper and let them come to room temp.
Put a cast iron griddle in the BBQ set to it's highest flame and let everything get screaming hot. Barely wet the griddle with peanut oil and put the steaks on. Do not over load the griddle and do not try to turn them for 3 - 4 minutes. When you grab them with tongs a slight wiggle should free them from the griddle. Repeat on the other side. Reduce heat and cook to an internal temp of 145°-150° which equates to a dark pink interior.
When I cook the whole loin I do the same thing, sear all sides. The only difference is I reduce the BBQ heat and let the loin cook with the grill covered for a while after searing. This is probably a better method if there are peeps who want different doneness. (Is doneness a word?)
I cut tenderloin thick, 2" min. season with kosher salt and fresh cracked black pepper and let them come to room temp.
Put a cast iron griddle in the BBQ set to it's highest flame and let everything get screaming hot. Barely wet the griddle with peanut oil and put the steaks on. Do not over load the griddle and do not try to turn them for 3 - 4 minutes. When you grab them with tongs a slight wiggle should free them from the griddle. Repeat on the other side. Reduce heat and cook to an internal temp of 145°-150° which equates to a dark pink interior.
When I cook the whole loin I do the same thing, sear all sides. The only difference is I reduce the BBQ heat and let the loin cook with the grill covered for a while after searing. This is probably a better method if there are peeps who want different doneness. (Is doneness a word?)
- Thread starter
- #16
it is in liam's new dictionary.
or wrap that rascal in pig and roasts it over an open flame...
served up with portaballa shrooms in red wine roasted garlic.
this is elk tenderloin mmmmmmmmmmm ggooooooooooooodddddddddddddddddddd
that is fresh sour dough jalapeno cheese braed maid by my maid...
i are torched
served up with portaballa shrooms in red wine roasted garlic.
this is elk tenderloin mmmmmmmmmmm ggooooooooooooodddddddddddddddddddd
that is fresh sour dough jalapeno cheese braed maid by my maid...
i are torched
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- Thread starter
- #18
ok I did it per stainless's recommendation, pretty easy, cooked perfectly, although the cut was kinda tasteless....I guess I should have ponied up for the happy cow farm beef.
tenderloin is tasteless give me a rib eye any day
- Thread starter
- #20
that's my prefered steak also, wife bought it.
