Quote:
Originally Posted by Hell Puppy
How'd you end up cooking it? I've also had the strips, but never dared think of trying to grill a filet sized one myself. Though Chops here in Atlanta now offers it for like $125 for 10 oz....i'll be tempted next time I'm in there. A few places in Vegas offer it that way as well including Craftsteak.
I would think in that size you'd just wanna spank it on both sides. The meat is so lean it'll dry out quickly otherwise, and I wouldn't dare consider marinating it or injecting it.
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Here is what I did. Firstly I used an instant read meat thermometer. I like my steaks medium rare, pink on the inside but firm and still juicy.
I have a cast iron rigged pan that I only cook steaks on and it is well seasoned.
I have an electric stove, so I turned it on high, got all fans going and opened the windows.
The steak was about 3/4 of an inch thick. I oiled the pan, tossed it in until it hit 100 degerees F. (about three minutes). Flipped it over and cooked it until it hit 128 degrees F.
I certainly wouldn't marinate it because it is just too good to cover up the taste. I have lost my fear of frying now, so will certainly do it again.
That was about it. The trick is the meat thermometer. Prolly about 120 if you like it rare.
It was worth it. I am going to try their rib eye next.
Note: These frying times might be longer because of the rigged pan. I am guessing cutting that in half for a flat pan. I would guess if you have a gas stove, your cooking times might be longer because usually gas is not as hot.