Im cooking 3 of these tonight for a family meal, probably on the kettle.
. I am wondering if it makes sense to separate the filet and strip from the bone and trim them up a little?
. Just thinking then i could hit my target temps easier for each section
any suggestions???
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
That's not a bad idea if you don't care about a big in-tact steak. I suppose it's like separating a brisket. Might matter a bit less on a steak than a brisket but won't hurt.
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Primo Oval xl
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22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
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5 Crock Pots Akootrimonts
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cast iron pans,
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1. You pay for that "cut."
2. The bone is kinda like insurance.
3. You would only cook three steaks instead of six.
4. They will not trim up as well.
5. You already have a finished product.
6 It looks pretty.
7. You’ll end who with 6 small portions and not enough bones to really do anything with in a short period of time.
IMHO..... don’t overthink it. Cook quality meat well and it will be delicious and tender.
Dont stress on 134° or 139° as quality meat don’t care.
Did I mention that these are pretty? Why shouldn’t the family get some show pieces every now and then.
Recap. Just cook them well and it will be a home run.
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Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
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Thermoworks Thermapen and Chef Alarm
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The one on the left in the precook and middle on the grill! Now that’s a porterhouse steak!!!!! No wonder you didn’t touch one of them! Ha! Great cook!
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