I am what many in here would probably call rare-bleu extremist. I enjoy my steak cold and raw at the center, but when the family has to share the same piece of meat, this is how far I can go without losing the kids and/or wife along the way.
Filet mignon. Light searing and then 4-5 hours in the oven at 52 celcius. Then hard searing and rest before serving. I did enjoy that even though it was not blue.
by Kontrafantastisk
18 Comments
Looks great to me!
I’m honestly more impressed your oven goes that low!
Nice, I want to taste that
hell yes!
Yea, I’d definitely take that..
Hot damn! That thing looks beautiful and perfectly med rare, but I agree with you that rare would be nicer for filet mignon. Did you really need an oven though? I mean 30c = 86f and 52c = 126f (for non-metric peeps). You could have just warmed it up under the sun and gotten the same results. lol
Dam the Blue rare eaters are a wild bunch, most restaurants won’t serve you it this way without at very least a protest and health warning 😂
I like rare only under the condition the steak is of quality.
I like! What was the internal temp when you pulled from oven and what did you sear it with/at?
Ok so my mouth is watering. Really and truly. And screenshot the photo/instructions. Hi ho hi ho to the butcher shop I go!!
Ohh my I need to get my chef skills up salute to you good sir!
Gorgeous.
It’s still moo’ing
Looks good though ngl
Delicious
As a kid growing up with 3 sisters and dad had to burn everything to make them happy this makes me proud!
Fabulous! How long is the light sear and on how hot pan? What was the internal temperature before the final searing?
I’m very pregnant and very anemic right now. This steak awakened the rabid werewolf in me, I won’t sleep peacefully until I get one.
I am salivating
Omg that looks absolutely perfect