I typically eat most of my steaks medium rare, but with dinner coming up this Friday I'm thinking about trying my filet mignon only done rare, as it seems like a steak that takes well to only being done rare. Wanted to see what others prefer.
I order filet everywhere and only order it rare.
Any more cooked is a waste of money. And for women.
Any more cooked is a waste of money. And for women.
Meh, I'm sold.
depends on your definition of rare. Straight off the cow rare, out of the fridge rare, room temp rare, Pittsburgh rare, warmed outside marroon inside rare, I really like a Pittsburgh rare filet.
Seared on the outside and cool center.
Blue rare.
So you are talking Pittsburgh rare as well, get a flat iron grill as hot as you can without catching everything on fire and throw the filet on it, one second, flip, one second remove and consume.
Actually, a traditional Pittsburgh will be charred from an open flame grill, but as you say, it has to be really hot. Flat tops usually don't do the trick.
