Snake River Farms sent me an email earlier this week enticing me to splurge on some $90 a pound Gold Waygu Filet Mignon for National Filet Mignon Day.
Well, I was able to hold off on the SRF steaks, but I could not drive past Sams Club today and pick up a whole beef tenderloin.
Sliced her up, did the beautiful Penzy's large grind Black Pepper and Kosher Salt application.
I took the fat trim, and combined it with two "Ice Cubes" of the rendered fat from one of the Wagyu Briskets I bought from SRF a few months ago, so I could have the proper Beef Love.
Fired up the original charcoal grill, and set up the Reverse Sear.
This is so fun!!! Got the fat ready, got the steaks to a little higher than I would prefer, but our out of town guests are used to Medium Well, so I was aiming for 140-145. They were at about 130 and I pulled them off to a plate and got the high heat coals ready.
Coated with the Beautiful Beef Love....Then the Fire!
I highly recommend a long spachula and Welding Gloves for this part of the Reverse Sear.
Pulled them all about 138-145.
They were GREAT!
I wanted to lap up the plate, but I had mercy and poured it over the dog's food.
#HappyFiletMignonDay
#YouKnowYouWantOntheRibList
Well, I was able to hold off on the SRF steaks, but I could not drive past Sams Club today and pick up a whole beef tenderloin.
Sliced her up, did the beautiful Penzy's large grind Black Pepper and Kosher Salt application.
I took the fat trim, and combined it with two "Ice Cubes" of the rendered fat from one of the Wagyu Briskets I bought from SRF a few months ago, so I could have the proper Beef Love.
Fired up the original charcoal grill, and set up the Reverse Sear.
This is so fun!!! Got the fat ready, got the steaks to a little higher than I would prefer, but our out of town guests are used to Medium Well, so I was aiming for 140-145. They were at about 130 and I pulled them off to a plate and got the high heat coals ready.
Coated with the Beautiful Beef Love....Then the Fire!
I highly recommend a long spachula and Welding Gloves for this part of the Reverse Sear.
Pulled them all about 138-145.
They were GREAT!
I wanted to lap up the plate, but I had mercy and poured it over the dog's food.
#HappyFiletMignonDay
#YouKnowYouWantOntheRibList
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