Cooking a one pound filet mignon today via sous vide. Coated the steak with one-half teaspoon of kosher salt and refrigerated for approx 3 hours prior to sealing it in a bag. Planning on a 1.5 hour cook at 131 degrees F, after which I plant to brush with oil and sear on the grill. Question is do I need to add additional salt prior to searing; I was planning to add only pepper? Thanks in advance.
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IMHO I wouldn't add any salt prior to searing. Easier to add if needed, then to take away. -
Filet mignon, seriously good stuff! I'm always up for some beef tenderloin. So, I would not add extra salt before searing. It won't do much then and there. Add salt after searing instead. Also, skip the pepper. It burns very easily, leaving a bitter taste. I love pepper, but apply it after searing too
As for the sear: a drier surface is better for getting a nicely charred surface, so I would skip the oil. If you like/want the oil flavor, then a board sauce (oil plus salt and herbs, made directly on the cutting board) is a great way to go. That holds especially true for olive oil, which doesn't work with high temps.
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What Henrik said and another option would be a course finishing salt after the sear and/or slice with fresh black crack. Sound like you are in for a great meal. Let us know how it turns out. Pics?.
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No need to salt. Crack some pepper and sear on a pre-heated cast iron skillet.Comment
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Thanks all for the expert advice...hope to be practicing it during the next grill. Also hope to be able to post some pics tomorrow of a perfect medium rare top to bottom with the sous vide method. Albeit still struggling with the salt content; using one-half teaspoon per pound for dry brining, however at times it does not seem sufficient and adding salt when serving just tastes too strong. Should I be using a steak rub at some point in the process? Thanks!Comment
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Filets don't have as beefy a taste as, say, a ribeye (my fav steak), so I always add rub prior to searing after the sous vide bath. I dry, then lightly paint with a bit of avocado oil (high smoke point), add the rub (usually Chef Michael Chiarello's Roasted Garlic Rub--scroll down to see it) and sear for 15 to 30 seconds on each side on my Grill Grate in the gasser at 600 to 700°F. The rub just barely chars as the sear is set, adding a great flavor to the filets, in my family's opinion.
I sometimes press the meat with the bottom of a skillet or a chef's press as it quickly sears.
The rub used to be available commercially in Chiarello's Italian specialty store, but is no longer sold since Chiarello closed his store. I was happy to find the recipe, since I'm getting low on the rub I purchased from him.
Kathryn
Chef Michael Chiarello’s Roasted Garlic Rub
https://www.foodnetwork.com/recipes/...recipe-1916449
Roasted Garlic Rub:- 2 cups roasted minced garlic
- 5 tablespoons salt
- 1/4 cup coriander seeds, ground and toasted
- 2 tablespoons mustard powder
- 4 tablespoons dried chipotle pepper, ground
- 2 tablespoons dried thyme
- 5 tablespoons dried rosemary, finely chopped
- 5 tablespoons lemon zest
- 2 1/2 teaspoons black pepper
Last edited by fzxdoc; March 12, 2018, 07:57 AM.Comment
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