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Did these on the smoker at 225° for an internal target temp of 110°, then hit them on all sides in a blazing hot cast iron pan to 130°. I should have pulled them at 125° because after the rest they went to medium where I like mine medium rare. Still, the best filet I have ever eaten.

Did these on the smoker at 225° for an internal target temp of 110°, then hit them on all sides in a blazing hot cast iron pan to 130°. I should have pulled them at 125° because after the rest they went to medium where I like mine medium rare. Still, the best filet I have ever eaten.

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[–] • 1 pt

Nice. We cooked some burgers tonight. Going to do Filet's later this week, probably for the 4th.

[–] • 1 pt

Have you ever done the reverse sear? If not, give it a go. Highly recommend it.

[–] • 0 pt

Yeah, we have. I do like sous vide finished either on the (charcoal) grill or in the cast iron pan /w butter though. Either way, as long as you don't fuck it up, its going to be good.

[–] • 2 pts

I’ll agree that sous vide prepared meats come out nicely, but I simply cannot get past my beef (or any food, for that matter), getting heated up (regardless of the low temp) hanging out in plastic.

[–] • 0 pt

Broccoli is poisonous.

[–] • 1 pt

There are some ways to cook it that you probably would like. Ill ask my wife for her recipe. Ill probably just post it to but ill tag you on it. It is worth trying unless you are allergic or something.

[–] • 0 pt

Wife eats it, I'm not a fan unless fresh from garden.