Surprise

Talk about a surprise. Stopped at the butchers Saturday to pick up three rib eyes for dinner and noticed a tray of filet mignons in the case. The rib eyes were $12.99 a pound and the filets were marked $9.99, hmm; butcher must have got a deal on them. The lady told me they all weighed out at seven ounces, I calculated they would be about $14.00 so I ordered three of them; hey, I know a deal when I see it. When I handed the package to the check out person she told me the total was $29.97, HUH, how much do those things weigh? She pointed out that they were not sold by weight but by the piece, Oh; with other people in line and not wanting to embarrass myself by looking like a cheapskate I went ahead and bought them.

Should have used Macro mode.





Wrapped them in bacon and slapped them on a 550 degree grill








Now some folks are going to think that is too rare, at $22.82 per pound I sure as hell was not going to shrink them.

quote:

Originally posted by John A

Now some folks are going to think that is too rare, at $22.82 per pound I sure as hell was not going to shrink them.[/blue]

I, for one, think that steak looks PERFECTLY cooked!

That's just about the tastiest piece of meat I've ever seen posted on these forums.

Cheers, John

Mmmmmmm There is no such thing as too rare in my world. Those look so yummy!

Truth be told we prefer the rib eyes but what the hell, if you can get choice filets for $9.99 a pound you go for it.

John

Looks medium rare which is perfection to me.

Muy perfecto y deliciosa, senor John.

That steak is cooked to perfection!!

It looks mouthwatering to me. Beautifully cooked.

I haven't had filet mignon in years. Just costs too damned much.

quote:

Originally posted by Pwingsx

It looks mouthwatering to me. Beautifully cooked.

I haven't had filet mignon in years. Just costs too damned much.

Tell me about it.

John

JohnA you need to find a Costco and buy a beef tenderloin, cut your own filet and save a bundle. Or cook the loin and have an execellent roast. About 12.00 per lb for the loin verses the 22.82 a lb you paid.

MikeS.

Beautifully cooked and even though a bit pricey,you would have spent more in a restaurant for a 6 oz. filet....John,you are welcome to cook at my home ANYTIME!!!

JohnA, I need to add, great looking steaks!

MikeS.

The steak is simply gorgeous and I'm sooooooo jealous of your grill marks. I've yet to master them.

quote:

Originally posted by Rusty246

The steak is simply gorgeous and I'm sooooooo jealous of your grill marks. I've yet to master them.

I always get my grill very hot before I put the product on and I only turn whatever once. Always leaves a grill mark for me.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Rusty246

The steak is simply gorgeous and I'm sooooooo jealous of your grill marks. I've yet to master them.

Like Sundancer said, just get your grill smoking hot and oil it liberally with vegetable oil and you will find grill marks aren't that difficult. I have an adjustable charcoal grate that I move up to within 2 inches of the meat for searing and then lower it to finish them off.

Grill marks are fairly easy to create if you follow some simple guidleines

start with a hot grill

place meat on gril

Cook appx half amount of time on "side A" (if total cook time on "side A" is 6 minutes cook for 3)

use tongs and give the meat a 45 degree (quarter) turn, cook for remaining time on "side A"

flip and repeat.

Do Not check or move the meat every few seconds or so, let it cook.

DO NOT MASH DOWN on your meat either!!!

or

DO NOT USE FORKS to turn the meat USE TONGS! (doesn't poke the meat and let the good juices run out)

Hey John

you can make that kind of misteak anytime you want to cook for me!!!

those did look good, and cooked to perfection.

quote:

Originally posted by MikeS.

JohnA you need to find a Costco and buy a beef tenderloin, cut your own filet and save a bundle. Or cook the loin and have an execellent roast. About 12.00 per lb for the loin verses the 22.82 a lb you paid.

MikeS.

Yeah, that's the way to go. Only problem is I hate to freeze beef, even vacumn wrapped. I think it becomes somewhat dehydrated, just not the same as fresh.

John