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oh, couple more things. if you have pre cut filet pieces that are over 1 inch in thickness, and you want them medium well or well done, i reccomend you butterfly them. basically you turn the steak on it's side and cut perpendicular to the grain, but not all the way through. then open it up like a butterfly and grill it thusly. it will reduce the chances of you burning it while attempting to reach your desired state of doneness.
although cooking a filet anything over medium rare is just sacriligious.
also, a thermometer is highly reccomended for cooking filet. i used to be a chef before i started slanging porn, did it for years. to this day i still like to use a thermometer on filet because it can be tricky, and the meat is tender enough that it can over cook in just a few seconds. of course this is a moot point if you like to eat medium well to well steaks anyways.
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