How do you like your filet cooked?

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How do you like your filet cooked?

Postby Jeff B » Thu Jun 07, 2012 12:09 pm

I'm treating everyone by tossing as many filets on the grill as will fit. How do you like yours cooked? Rare? Medium-rare? Medium? Medium-well?

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Re: How do you like your filet cooked?

Postby Doug Surplus » Thu Jun 07, 2012 12:28 pm

Medium rare! And thanks!

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Re: How do you like your fillet cooked?

Postby Karen/NoCA » Thu Jun 07, 2012 8:53 pm

I like my filets medium rare and if especially good quality meat, on the rare side.
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Re: How do you like your filet cooked?

Postby Jon Peterson » Fri Jun 08, 2012 10:34 am

Medium rare here, too, because it just tastes better. There's another reason also - 40 years ago my brother worked at a place called Chuck's Steak House. He told me that if two orders of filet come to the kitchen, the rarer will be larger so that they can cook for the same amount of time and be served together. I don't know if that's true any more but it makes sense and stuck with me.
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Re: How do you like your filet cooked?

Postby Carrie L. » Fri Jun 08, 2012 10:54 am

Medium rare, but very crusty and charred on the outside. And, well-seasoned! :)
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Re: How do you like your filet cooked?

Postby Robin Garr » Fri Jun 08, 2012 11:32 am

When I'm being carnivorous, I would aim for medium-rare, the ideal being seared on the outside, hot pink all the way through with a cool pink center, something best accomplished by a quick pan-sear in a black-iron skillet followed by a short stay in a very hot oven in the same skillet.
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Re: How do you like your filet cooked?

Postby Jenise » Fri Jun 08, 2012 12:15 pm

And another medium rare here. Used to always order my meat plain 'rare', but nowadays that often results in a blue center (some restaurants now refer to that as 'cold rare' where 'warm rare' would result in as pink as possible without any raw spots) which I don't like. Medium rare is safe.
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