PraetorXyn posted...
That doesnt look like any filet Ive ever seen. I dont typically bother with filet though unless Im buying a whole beef tenderloin. Not enough marbling.
My favorite steaks to cook and eat are ribeye and picanha, but I mostly cook strips as thats whats usually on sale.
I dry brine overnight with Diamond Crystal kosher salt, then grill indirectly using a charcoal fire at around 225 / 250 grate level until it hits an internal temp of 110-115, then remove the grate, open the vents to get the fire into inferno mode, take them in, pat them dry with paper towels, coat with olive oil or beef tallow, freshly ground black pepper, and garlic powder, then sear them over a roaring fire using the cold grate technique. Perfection.
Ive literally never seen a filet with that much fat attached.