My first filet mignon; aiming for rare but I think it may be to rare! Thoughts?
My first filet mignon; aiming for rare but I think it may be to rare! Thoughts?
by Time-Mud7738
26 Comments
DessertFlowerz
You sure that’s a filet mignon?
Outrageous-Nothing42
I’m not saying it’s raw but a good vet could get that back on its feet and in the pasture before lunch.
NecessaryBluebird564
its still mooing
Past-Combination-137
The pan is calling you back
misterfroster
Very much too rare. And I like rare.
You also don’t have a great sear on there so, I would say probably do the exact same cook time in a much hotter pan and you should be good. Maybe 15-30 seconds longer per side.
-UnbelievableBro-
Yep. Still going moo
Skeezertron
Doesn’t look like a filet mignon 🤔
gokartmozart89
Looks good to me other than the lack of crust.
Golden_Locket5932
Definitely too rare
iwishyouwouldgo
I’d eat it.
ThirstyBeagle
That is not a filet mignon cut and yes it’s rare
girlyswerly
/r/nosear
NoCuntry4OldQueens
The temperature is perfect. Next time, let your steak sit on a wire rack in the fridge for 6-12 hours with salt on it so it has time to dry a little.
Or, use about 10 paper towels to aggressively dry the surface of the meat.
Then let your pan heat up slowly on medium heat for 30 min, moving it every 5 minutes to prevent having hot and cold spots. If you have a shitty pan increase the heat to high.
When you finally put the meat down it should sizzle aggressively. Check the sear before flipping and if there are any bald spots just slide a bit of butter under the bald spot and apply pressure from the top where the bald spot is for like a minute. The fat in the pan will pop you on the wrist while you do this but it’s too small to actually burn You.
Extension_Friend123
This is the worst steak I’ve ever seen
Specific-Quarter9107
Not a filet at all. That is rare maybe bordering on blue . Hard to tell from the pic. I would still crush it.
InitialRevenue3917
thats a wierd looking filet mignon
534HAWX
That’s too rare for me but to each their own.
stephen250
Far too rare.
Woops_22
Too rare but tell you what; you throw it back on high heat and press it down for a sec or toss her in the oven in foil or something for a quick minute and you’ll be good.
4619472554859926254
Raw
KillaBrew123
When you make your second one, turn the stove on.
1andrewRO
Thata a ribeye, and cook it longer (on I derect heat like an oven or whatnot)
Mandalor1974
Need a hotter pan next time. You need that crust right with a rare middle. This looks a little too rare. Get a cast iron and some grapeseed or avocado oil. When you see little whisps of smoke starting put your steak in cold and youll get a real nice crust and still achieve a good rare without over cooking. Then just practice
Time-Mud7738
Unlike the steak, I have been cooked in these replies. I’ll do better next time I swear
cometomequeen
Yeah.
Simple-Purpose-899
Rare and raw are two different things. Rare starts at 115°, so if you have an instant read thermometer shoot for that, and if you don’t, get one.
26 Comments
You sure that’s a filet mignon?
I’m not saying it’s raw but a good vet could get that back on its feet and in the pasture before lunch.
its still mooing
The pan is calling you back
Very much too rare. And I like rare.
You also don’t have a great sear on there so, I would say probably do the exact same cook time in a much hotter pan and you should be good. Maybe 15-30 seconds longer per side.
Yep. Still going moo
Doesn’t look like a filet mignon 🤔
Looks good to me other than the lack of crust.
Definitely too rare
I’d eat it.
That is not a filet mignon cut and yes it’s rare
/r/nosear
The temperature is perfect. Next time, let your steak sit on a wire rack in the fridge for 6-12 hours with salt on it so it has time to dry a little.
Or, use about 10 paper towels to aggressively dry the surface of the meat.
Then let your pan heat up slowly on medium heat for 30 min, moving it every 5 minutes to prevent having hot and cold spots.
If you have a shitty pan increase the heat to high.
When you finally put the meat down it should sizzle aggressively. Check the sear before flipping and if there are any bald spots just slide a bit of butter under the bald spot and apply pressure from the top where the bald spot is for like a minute. The fat in the pan will pop you on the wrist while you do this but it’s too small to actually burn You.
This is the worst steak I’ve ever seen
Not a filet at all. That is rare maybe bordering on blue . Hard to tell from the pic. I would still crush it.
thats a wierd looking filet mignon
That’s too rare for me but to each their own.
Far too rare.
Too rare but tell you what; you throw it back on high heat and press it down for a sec or toss her in the oven in foil or something for a quick minute and you’ll be good.
Raw
When you make your second one, turn the stove on.
Thata a ribeye, and cook it longer (on I derect heat like an oven or whatnot)
Need a hotter pan next time. You need that crust right with a rare middle. This looks a little too rare. Get a cast iron and some grapeseed or avocado oil. When you see little whisps of smoke starting put your steak in cold and youll get a real nice crust and still achieve a good rare without over cooking. Then just practice
Unlike the steak, I have been cooked in these replies. I’ll do better next time I swear
Yeah.
Rare and raw are two different things. Rare starts at 115°, so if you have an instant read thermometer shoot for that, and if you don’t, get one.