food STEAK!!

Haha, a flat rate box is a cheap postal package. Here large cuts usually cost more per kg as it's considered luxury (the butchers say they ruin other good cuts, which is bullshit).
 
the paste is fresh rosemary, fresh thyme, Herbs De provence,fresh garlic,cracked pepper corns,evo,2 tsp devil's dust,1tbl of dried porcini powder. hitting the grill later today  :cheers:
 
front
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Back
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and paste applied
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Overcooked it? That pink couldn't be anymore perfect! 
 
My family and I had Steak tartare for Christmas dinner. We bought 3.7kg of Eye Fillet  (beef Tenderloin for you guys) and I decided to grill the remaining meat. The whole slabs of meat were peppered, covered in mustard and marinated in oil for 3 days to prepare the Steak Tartare. That also does wonders for grilling the leftovers. 
 
these are some thin sliced ones, maybe 3/4 inch thick. 1 min each side with the heat roaring
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and the thicker ones
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Hells Kitchen said:
Overcooked it? That pink couldn't be anymore perfect! 
 
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thanks, but you can see in the pic on the left side of the roast I had a little to much heat.  great looking fillet you have there
 
FreeportBum said:
thanks, but you can see in the pic on the left side of the roast I had a little to much heat.  great looking fillet you have there
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Don't worry, you don't HAVE to eat it. Just slide it to my table, I'll eat it. It's a though Job, but someone has to do it.

It looks great imho
 
So, I happen to be walking through the grocery store one day and they say (at least I think what they say) is . . .  "For a limited time, we have filet mignon in the meat department for $7.99 per pound".  I think that I misheard them, but nonetheless walk back to the meat section - sure enough - filets for $7.99 per pound.  I buy 6 packages (the limit) of approximately 1 pound per package.  I've been using them for a while.  Tonight, I used some of Kevin's (wayright) baccysalt on a very simple recipe of salt/pepper/filet - turned out as good as I could ever imagine.  Nothing but baccysalt, black pepper, butter, filet mignon.
 
Rubbed with baccysalt and pepper - let come to room temperature (about 45 minutes)
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Seared 3 minutes per side on medium/medium high  - 1st side in nothing but Pam, 2nd side basted with butter
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Moved to 375 degree oven for 5 minutes and let rest under foil for 5 minutes
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Ready to go . . . it doesn't get much better than this.  Thanks to Kevin (wayright) for the seasoning!
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It needed nothing more than Kevin's infused salt.
 
Thanks for looking.
 
 
TJP
 
 
 
cypresshill1973 said:
The meat is raw inside!!! is dangerous to eat raw meat
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I was gonna say the same exact thing w/o reading this (not the dangerous part, the raw part). That's not rare or MR that's raw with cooked edges.

Don't shoot me.

It doesn't even look blue yet. When they say a steak is cooked blue rare. Could be the pic! But even blue you see grain.
 
That steak is raw.  Im calling bluff and HK just pulled and took a quick pick just to be super cool with the rarest steak of all time? Thats what im hoping the cass is? If not his whole family is dead and we will never hear from him again,lol.
 
 
buddy and cmw those steaks look great. I needs to cook me a steak very soon,very soon.
 
Hells Kitchen said:
My family and I had Steak tartare for Christmas dinner.
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Okay I missed this part. He knows it's raw.
 
Ok wait,im confused is all the pics from the same steak?
 
 
And i also missed the tartare part. I want nothing to do with that.
 
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