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#5960081 - 10/04/15 10:11 AM Beff Filet
Cool Mo D Offline
Veteran Tracker

Registered: 04/15/11
Posts: 3089
Loc: E. TX.
1/2 lb filet on the grill. Fast or slow?

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#5960088 - 10/04/15 10:20 AM Re: Beff Filet [Re: Cool Mo D]
bill oxner Offline
THF Celebrity

Registered: 11/03/09
Posts: 32656
Loc: Richmond
I cook mine fast, turn my grill off, and let it rest on a hot grill while I eat my salad.
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill




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#5960098 - 10/04/15 10:26 AM Re: Beff Filet [Re: Cool Mo D]
SnakeWrangler Offline
THF Celebrity

Registered: 01/22/11
Posts: 20863
Loc: Fairfield, TX

Hot and fast...3 min on the first side....2 min on the second.....remove from the heat and let rest for 5 min....perfect rare steak.... chef
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Originally Posted By: bill oxner
Now that food has replaced sex in my life, I can't even get into my own pants.

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#5960715 - 10/04/15 06:16 PM Re: Beff Filet [Re: Cool Mo D]
bill oxner Offline
THF Celebrity

Registered: 11/03/09
Posts: 32656
Loc: Richmond
I just finished mine. There was a little leftover. I'll have fajitas out of the leftover.
_________________________
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill




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#5966278 - 10/07/15 03:14 PM Re: Beff Filet [Re: Cool Mo D]
PMK Offline
Extreme Tracker

Registered: 09/10/12
Posts: 4970
Loc: Central TX (Gtown/Austin)
to each their own ... I prefer very low temp with heavy smoke for 30-45 minutes ... then take to very hot grill for 2-3 minutes per side ... medium rare with a smoke ring.
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"everyone that lives dies but not everyone who dies lived..."

~PMK~

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#5976756 - 10/14/15 07:59 AM Re: Beff Filet [Re: Cool Mo D]
hallfns Offline
Pro Tracker

Registered: 11/06/05
Posts: 1286
Loc: Carpet One In Granbury...
^^^details?^^^
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#5976878 - 10/14/15 09:01 AM Re: Beff Filet [Re: Cool Mo D]
Classic Rocks Offline
Pro Tracker

Registered: 09/18/12
Posts: 1850
Ummm delicious beff.

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#5977066 - 10/14/15 10:37 AM Re: Beff Filet [Re: hallfns]
PMK Offline
Extreme Tracker

Registered: 09/10/12
Posts: 4970
Loc: Central TX (Gtown/Austin)
Originally Posted By: hallfns
^^^details?^^^
to which or what? If you were asking about mine, I have an offset pit with vertical smoker (pictures in various other threads). I like smoke, it's just that simple ... anyway, I will take a nice steak (any cut as long as pretty thick, ribeye is my preference about 2 inches thick), salt, pepper, garlic & onion powder and let it absorb for a few hours to over night, get my charcoal going and pitch on seasoned wood (I prefer oak or pecan, but mesquite works very well too), put steaks into top grate of vertical smoker with smoker temp at a low 130-140* or lower, let sit for 20-30 minutes, turn and let sit another 20-30 minutes, then put directly over hot coals paying close attention to flare ups, for 2-3 minutes per side (depending on how hot the coals are) for perfect medium rare. I have to leave my wife's on the direct heat for 5-6 minutes as she prefers medium+ (no blood) and likewise, she doesn't like much smoke, so I move hers to the heat first and when her's are done, then I move mine to the heat which allows an additional 10-12+/- minutes for mine to smoke.
_________________________
"everyone that lives dies but not everyone who dies lived..."

~PMK~

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#5977215 - 10/14/15 12:02 PM Re: Beff Filet [Re: Cool Mo D]
wacorusty Offline
THF Trophy Hunter

Registered: 06/09/10
Posts: 7828
Loc: Six Shooter Junction
I cook all of my steaks (with one exception being a whole tender) as hot as I can get it. I want to sear that sucker and get a light crust. Then I might just shut everything down and let it cook for a few more minutes.
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"The arrogance of officialdom should be tempered and controlled, and assistance to foreign hands should be curtailed, lest Rome fall." Cicero

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