I keep seeing these taunting me at the butcher shop. We decided to stay in for Valentine’s dinner, and somehow I’m elected to cook. She has a LOW bar for expectations.
I was picking up some ribs to toss in with a ham I’m doing on Saturday. I am still trying to refine my ribs. The always taste good, but not what they could be. While at the shop, I decided that filets are going to be on the valentines’s menu.
I want to add a kiss of smoke. So I set the smoker up at 225, running hickory. I coated the meat lightly with worcestershire and rubbed the steak three hours in advance. I put it into the freezer for a couple of hours to give more time in the smoker. I ran it until 100 IT, pulled it and let it rest for about ten minutes. Then put it on the grill for about four minutes of reverse searing. It came off the grill at 130. I added a dash of resting butter and tented.
We accompanied it with a Oregon blue cheese salad, fresh baked roles, and a Napa red blend. More went right with this experiment than wrong. Next time, I will skip the seasoned butter. It was too much for the gentle taste of filet. The smoke was good, the rub (thanks HalfSmoked !) was good, and the searing good. It was still a bit raw which puzzles me.
Next time, I’ll let it run a bit longer in the smoker, a bit longer searing, and no seasoned butter.
Any suggestions?
I was picking up some ribs to toss in with a ham I’m doing on Saturday. I am still trying to refine my ribs. The always taste good, but not what they could be. While at the shop, I decided that filets are going to be on the valentines’s menu.
I want to add a kiss of smoke. So I set the smoker up at 225, running hickory. I coated the meat lightly with worcestershire and rubbed the steak three hours in advance. I put it into the freezer for a couple of hours to give more time in the smoker. I ran it until 100 IT, pulled it and let it rest for about ten minutes. Then put it on the grill for about four minutes of reverse searing. It came off the grill at 130. I added a dash of resting butter and tented.
We accompanied it with a Oregon blue cheese salad, fresh baked roles, and a Napa red blend. More went right with this experiment than wrong. Next time, I will skip the seasoned butter. It was too much for the gentle taste of filet. The smoke was good, the rub (thanks HalfSmoked !) was good, and the searing good. It was still a bit raw which puzzles me.
Next time, I’ll let it run a bit longer in the smoker, a bit longer searing, and no seasoned butter.
Any suggestions?