Fillet
Decided to try yet another cut of beef, this time fillet. Well after instructing the butcher to make sure they were at least an inch and a half thick, I fired up the egg to the 700f mark. This was the moment of truth. Could a quality cut of meat handle the harsh temperature of searing?
Well, yes. In fact, when served at 135f, it was the best steak I had ever eaten, and I have enjoy Kobi steak in Manchester with MN a few years back.
In fact, the steak was so epic, I totally forgot to take a picture!!!!
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