**Official 3.7 Cooking Thread**

[Ortiz]

we like that stuff actually. you like medium rare? got a temp prob/thermometer?

Medium rare is perfect. I usually go by feel but not sure if its the same with filet.

 

[Wandler]

Medium rare is perfect. I usually go by feel but not sure if its the same with filet.

Filet is actually probably the easiest, at least for me, to judge.

 

[Derick]

Medium rare is perfect. I usually go by feel but not sure if its the same with filet.

touch is prob fine. think last filets i did i got to 120 in teh oven. then the pan had to be like 500....cast iron like homeboy says.

 

[Ortiz]

**** it, I got a cast iron skiller so I'll use that. How many minutes per side and do I finish it off in the oven?

 

[Derick]

**** it, I got a cast iron skiller so I'll use that. How many minutes per side and do I finish it off in the oven?

backwards dude. the oven is the best way to cook the meat evenly so that gets the steak up to temp. cast iron is to finish it.

just go cast iron by touch. best thing to do is take it off when its quite not done, wrap it in foil, and come back ten mins later. resting afterwards is probably the most important step.

 

[Ortiz]

backwards dude. the oven is the best way to cook the meat evenly so that gets the steak up to temp. cast iron is to finish it.

just go cast iron by touch. best thing to do is take it off when its quite not done, wrap it in foil, and come back ten mins later. resting afterwards is probably the most important step.

**** it, I've never done it that way but i'll give it a shot.

 

[Wandler]

Post the results. AND DON'T FORGET TO LET IT REST!

 

[Ortiz]

Post the results. AND DON'T FORGET TO LET IT REST!

What temp for the oven, how long, and then I can feel it out on the cast iron skillet. Just need to know the oven **** first.

 

[Derick]

What temp for the oven, how long, and then I can feel it out on the cast iron skillet. Just need to know the oven **** first.

350 or 400, but if you don't have a thermometer i wouldn't go that route. just cook em on stove top in the cast iron.

 

[Jeff]

350 or 400, but if you don't have a thermometer i wouldn't go that route. just cook em on stove top in the cast iron.

This. Hot cast iron. Flip once.

 

[Ortiz]

Cast iron it is. Going to use Montreal Steak seasoning on olive oil with butter and cloves of garlic and get it ready for the UFC fight. So happy

 

[Derick]

This. Hot cast iron. Flip once.

thats a myth. better to flip multiple times for even cook/crust.

Cast iron it is. Going to use Montreal Steak seasoning on olive oil with butter and cloves of garlic and get it ready for the UFC fight. So happy

how it go?

 

[Wandler]

Truth, multi flipping is the way to go. You're not losing juices once you get that initial sear.

 

[Holly]

IMO, the best/easiest way to do an 8 oz. filet is 90 seconds on one side in a super hot cast iron, flip, and immediately stick in a preheated 400 degree oven for 7 minutes. Prep and saute a veggie/garlic dish during that 7 minutes + 5 minute resting time. Dinner done in less than 15 minutes - pretty much the easiest home cooked dinner possible.

If I do cook a steak the entire time on the stove top, I agree with the multiple flip technique method after the initial sear.

 

[Jeff]

FINE

 

[Derick]

FINE

YOU SUCK

 

[Ortiz]

3 title fights tonight!! Imma do what Holley suggested because I saw it on a youtube video as well. **** it. They are 10oz steaks tho but I'll keep it at 7 minutes regardless and go by feel. So excited

 

[Derick]

sucks the link to specific times doesn't work. 4:57 @Jeff

 

[Zuplar]

I feel like I just learned a lot on cooking steak.

 

[Holly]

sucks the link to specific times doesn't work. 4:57 @Jeff

Don't lose credibility.