Poll of the Day > helly's recipe for the perfectly cooked filet mignon

(+) Yeah! (+)

carbon steel pan

some butter

high fire

cover that piece of meat in salt and pepper

slap it down in the skillet

flip it after like 6 minutes

throw that skillet in the oven at like 400f for 45 minutes

enjoy your perfectly cooked, not raw, filet mignon.

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I didn't need that horror story.

addendum: skip the ketchup, too, because we're pouring the ranch on this bitch

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That's beyond 'not raw'.

Do... Do you have jaws and teeth of steel?

I wouldnt prefer it that way but something tells me that is also very tasty

At least fill the skillet with some broth so you're braising it if you're going to cook it that long.

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op thinks raw (which means not cooked at all) is the same thing as rare. he used to think he was a super taster lmao

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Zangulus posted...

Well, you can eat your steak however you want. But if youre going to violently ass fuck it, at least youre using a terrible cut for it.

yep, filet is overrated af

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pretty sure meat is supposed to rest a bit after cooking. you know, for juice redistribution

but I guess you already knew that

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Pikazard1 posted...

pretty sure meat is supposed to rest a bit after cooking. you know, for juice redistribution

but I guess you already knew that

After 45 minutes at 400F, there aren't many juices left to redistribute >.>

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I_Always_Die posted...

op thinks raw (which means not cooked at all) is the same thing as rare. he used to think he was a super taster lmao

if it's red

it is raw my dude

sorry you're still jealous of my superior tongue

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I mean, if you really want your filet well done, just cut it half, so it's half as thick.

You can get all the pink out that way if you hate it, but still have juices and flavor.

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if it has been cooked, it is not raw by any definition of the word.

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I_Always_Die posted...

if it has been cooked, it is not rare by any definition of the word.

and rare is not cooked

which means it is raw

it's a pretty simple concept


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is carbon steel worth it? I keep hearing its a worthy, if expensive replacement for cast iron but I haven't bitten the bullet yet

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it's not that expensive

well

it's as expensive as you want to go, i guess

i picked up a 10" from lodge recently, which is what alton brown uses on the new season of good eats.

it cost me $30 and i have 0 complaints

i wont say it'll replace a regular cast iron skillet entirely, though. the lodge ones have more flared out walls than i'm used to, and some things i use a cast iron skillet for, which traditionally has the nice straight up sides, just wouldn't work on this.

also, edit: i have one complaint, and that's that the handle is fuckin' long as shit.

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fuck I meant raw

im drunk

if food has been cooked it is not raw

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https://youtu.be/h2zgB93KANE

I_Always_Die posted...

fuck I meant raw

im drunk

if food has been cooked it is not raw

if food has been cooked properly it is not raw, yes

and anything that is rare has not been cooked properly, and as such, is still raw.

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raw and rare are two different words with two different meanings.

also, if youre eating anything above medium-rare/medium just get top sirloin lol

once you overcook it, they all taste the fucking same

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Bulbasaur posted...

addendum: skip the ketchup, too, because we're pouring the ranch on this bitch

Ranch as opposed to steak sauce?!

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I_Always_Die posted...

raw and rare are two different words with two different meanings.

they're not though

raw is raw, and rare, when talking about food, is raw.

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Bulbasharr!

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no it isnt

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yes it is

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Bulbasaur posted...

they're not though

raw is raw, and rare, when talking about food, is raw

that is incorrect

factually incorrect

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I_Always_Die posted...

no it isnt

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Heliy, we know you have a passion for being wrong but rare is not raw. You'll continue to claim it is and numerous people will cite numerous sources proving you wrong but you have dpsx7disorder.

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The concept of "cookiing" is a continuous one, not a discrete one. "Cooked" and "raw" are purely comparative terms with no absolute meanings. Something that has been cooked more is less raw, and vice versa. Typically, when used without explicitly declaring an alternative to which it is being compared, the terms refer to whether or not the food has been cooked to the degree that the speaker considers ideal, which is often subjective and prone to contextual variation. The only universal interpretation you'll find there is that cooking something less than is needed to make it safe for human consumption is undercooking it, and even then there's a sizable degree of variance in how people define "safe" due to variance in what people consider to be acceptable risk (example: stuffing a roast turkey with bread and then eating said stuffing).

Helly, your attempts to make absolute declarations on what constitute "cooked" and "raw" are foolish and inconsistent with what the words actually mean, to say nothing of how absurd it is that you would try to make such sweeping generalizations about something that varies so much from context to context. You are wrong in a way that shows you understand very little about cooking as a whole. For all you cite him, Alton Brown would be ashamed of you.

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adj, i will take that into consideration

but know that you are completely wrong, and in fact, i am completely right

also, alton brown would be so very proud of me for trying to teach people facts, so neenerneenerneener

he would hoist me upon his shoulders and cry to the masses that i am the next food messiah

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and now he is back to admitting he is helly
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I like my women like I like my meat, thin.

That just sounds wrong.

Anyway, thin meat lets you sear it quickly on the outside, but not over cook the inside, and do it all very fast.
Ribeyes especially are my fav at about 1/2 an inch. I love the lip (outside part of the ribeye) and at that thickness, you can turn the gas grill on high, let it heat up, and toss those ribeyes down. It takes a few minutes on each side, and the fat will cause a nice few flare ups to give that last little touch of flavor.

I'll go with thicker ribeyes on a charcole grill though (and marinate them before).

But yeah, thin ones, you can control the doneness so well, and base it only on the outside. I love em either way, but thin......is yum.

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go make some more dumb alts

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I believe we all live each others lives eventually, which means we are technically ALL alts of Helly.

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youre all part of the helly squad

even if you havent assimilated yet

but you will, soon

they always do

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Bulbasaur posted...

if food has been cooked properly it is not raw, yes

and anything that is rare has not been cooked properly, and as such, is still raw.

That is completely wrong. It would be undercooked, not raw.
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helIy posted...

youre all part of the helly squad

even if you havent assimilated yet

but you will, soon

they always do

I wood never make the kind of misteaks you make.

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helly you need to chillax or I will suspend you from helly squad

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Having only one account, Ive never seen the point in using a bunch of alts.

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DukeRaouI posted...

Having only one account, Ive never seen the point in using a bunch of alts.

me either

everyone thinks that every helly squad member is just an alt, but it's actually a completely different person for each account

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helIy posted...

me either

everyone thinks that every helly squad member is just an alt, but it's actually a completely different person for each account

https://youtube.com/watch?v=prw2B_03IzY
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For what it's worth, I told him no one would believe him.

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Use chuck steak or something cheap if you want to over cook the shit out of it

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Zangulus posted...

Literally no one has stock in anything that you type or say.

awwww, wittle zang is still upset that helly turned him down from joining, isn't he?

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it really shows what people think of zangulus that even helly didn't want him in the squad, ok?

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Here's my take on the filet mignon.

First and foremost, make sure you dry with paper towels and leave out at room temp for about 30 mins or so.

Preheat your oven to 450 degrees.

Generously salt and pepper both sides of the filet.

Heat a medium oven safe stainless steel or cast iron skillet on high heat for about 5 minutes and add oil (I like grapeseed oil)

When the oil begins to smoke, add the filet and cook 2 to 4 mins until a crust forms.

Now flip the steak and cook while adding butter, garlic and rosemary. Baste the steak with the butter, garlic and rosemary Tilt the pan and spoon over the butter etc for for another 2-4 mins.

Place pan in oven for about 7 minutes for medium or however you like it.

Let it rest for about 10 mins before cutting with knife.

Enjoy!

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