Thanks for the vid looks yum - what I do because I usually cant wait that long for food, is preheat Weber gas BBQ for 10 minutes, 3 minutes each side, rest 3 minutes - eat.
Love that vent as well, but have mercy on the pan! I have seen jet engine tailpipes cooler than that thing. Did it used to be seasoned, cuz it aint now.
Cooked mine this way the first time I ever cooked my own filet. Turned out perfect ( med rare). Cut like butter. So proud! I cook other cuts but was afraid to cooked the filet because I was too afraid of over cooking.
I guess Im asking randomly but does someone know a way to get back into an Instagram account? I was dumb lost my account password. I would love any assistance you can give me!
@Kingston Matias Thanks so much for your reply. I found the site through google and I'm trying it out now. Seems to take a while so I will get back to you later when my account password hopefully is recovered.
It continued to cook after you pulled it out of the oven because you rested it a second time. You would have more of a medium rare if you had only rested it once or perhaps not rested it for 20 minutes after the oven, maybe 5 tops.
I'm learning disturbing things about seed oils but I'm looking forward to trying this but I'll use raw coconut oil with it's high temperature stability in place of the canola. Looking forward to the results...
Steaks looked really good. It helps with the crust if you don’t crimp the foil down when resting, that causes it to steam and moistens up the surface. I just tent the foil.
Why not deglaze the pan with some stock or wine? Lots of flavor was left behind on the skillet. Also, I really like that timer that you have. Where did you get it?
Um, For those of us that don’t have a fancy-schmancy in your oven thermometer digital display thing why don’t you just tell us how long they were in the oven. Duh
Kroger uses meat glue to form tenderloin pieces into bigger fillets. I could see the diving line on the steak you sampled. I only buy fillets from my local butcher shop.
Dwight Turner true, but some people don't have 100$ for 4 steaks brother. At least the butcher shops i go to are high quality but almost double price. I get there's a difference between prime choice and select but that being said, I've never dealt with that and honestly u can see the meat ur purchasing usually. I don't buy those crappy bacon wrapped bs ur describing with "glue". Being broke and still buying decent cuts of steak i can tell ya it's all about the cook. Ive cooked better sirloin at home than some restaurants ribeye. Not always the case but it depends on application
Take them out of the pan and let them rest for 5 or 10 minutes, maybe 15 minutes......Well they rested now for 20 minutes and.... Now take them out of the oven and let them rest for I'd say 10 minutes....now they've been resting for 20 minutes and ....
Filets are too skinny for me...I've had ribeyes thicker than that....which is probably why they're more medium than medium/rare. There's a vid here somewhere where they test "rest times" and the conclusion was that waiting more than 5 minutes is a waste as no more juices were lost even when waiting up to the 10 minute mark. Just fairy tale stuff.
Instead of all this nonsense just set your oven to 120 Fahrenheit and put a plate in there to warm. Cook the steaks for 3 minutes each side instead of 2. Put cooked steak on plate in oven to rest and leave it in there for as long as you want whilst you prepare/cook everything else or finish drinking your beer. Take out and enjoy perfect medium rare steak.
Cross contaminate much? You have your hands all over that meat, and then you put your dirty fingers in the salt, use the pepper mill, open the oil bottle, use the brush. Disgusting.
I must say, that you are the only one that made any reference to this serious infraction. You are truly someone that I would have ( no ) problem trusting to dine with. Please have a wonderful day indeed.
@@Arianna1308 I wouldn't let you eat at my place with disgusting and dangerous cross contamination habits. I'll bet you don't wash your hands after wiping your ass.
Right-medium, and too much grey in the meat. Try this next time: first-PREHEAT THE OVEN To 450. Then cook the steaks 30 seconds per side, then into the oven for 2 minutes per side, then remove, set on a warmed plate, tenting with foil for 10 to15 minutes. The result will be a perfectly crispy on the outside, medium rare steak. The result of your foray into steak cooking was entirely predictable and a steak I would have sent back in a restaurant. But then, a good restaurant wouldn’t have had the temerity to serve a steak like that. One of the things we look for are results that match with predictions. If you’re going to attempt to put a medium rare steak on You Tube, keep trying until you get it right, and don’t post the failures-especially when you’re cooking an expensive beef tenderloin.
Хобби
![Cordae - Saturday Mornings (feat. Lil Wayne) [Official Music Video]](http://i.ytimg.com/vi/z2GYJua09F0/mqdefault.jpg)
"This one doesn't work"
Cutest thing I have ever heard in a cooking video
I'm 10 years old and I made it and it was delicious and even my mom made it like it.
I know right.
This video is so real and genuine
and I appreciate it so much :3
This man flexing so hard with that stove
🔥
This whole video is a flex on us hustling monkeys
Yea he got money to have that kind of technological air vent! Lol
Great video, Love the cast iron cooking.
i bowed down when i saw those vents rise up
Looks great. Gonna try your method for our New Years dinner.
Really good video man. Thank you
Really good! Very interesting recipe. Thank you for sharing 👋🏼
I loved the pop up vent ... very futuristic
this is colton love your vids make more
Thanks for the vid looks yum - what I do because I usually cant wait that long for food, is preheat Weber gas BBQ for 10 minutes, 3 minutes each side, rest 3 minutes - eat.
Very nice. Well done 👍🏽
Love that vent as well, but have mercy on the pan! I have seen jet engine tailpipes cooler than that thing. Did it used to be seasoned, cuz it aint now.
You got a nice stove
Nice video! Where did you get that splatter cover for the steaks?
Cooked mine this way the first time I ever cooked my own filet. Turned out perfect ( med rare).
Cut like butter. So proud! I cook other cuts but was afraid to cooked the filet because I was too afraid of over cooking.
I guess Im asking randomly but does someone know a way to get back into an Instagram account?
I was dumb lost my account password. I would love any assistance you can give me!
@Gunnar Jayden Instablaster =)
@Kingston Matias Thanks so much for your reply. I found the site through google and I'm trying it out now.
Seems to take a while so I will get back to you later when my account password hopefully is recovered.
I tried this tonight and got the best steak results I've ever had. Thanks.
What size skillet were you using?
Take them out of refrigerator for 15 to 20 minutes before cooking, put cracked pepper on at the end to prevent pepper from burning.
The steaks look great. Is there a way to capture all that juice from the cutting board.
This guy never answers to no one
No cows were harmed in the making of this video
Beautiful steaks, sir!
nice piece of work....
This is a thru recipe.😍
I'm home shef,and I need to say,
You did perfect fillet mignon.
Dziękuje,gracias,thank You Sir.
It continued to cook after you pulled it out of the oven because you rested it a second time. You would have more of a medium rare if you had only rested it once or perhaps not rested it for 20 minutes after the oven, maybe 5 tops.
I'm learning disturbing things about seed oils but I'm looking forward to trying this but I'll use raw coconut oil with it's high temperature stability in place of the canola. Looking forward to the results...
Yeah bro watch out for canola oil, but what works best then?
Nicely done 🤓👍
Excellente Job!
thank you
Steaks looked really good. It helps with the crust if you don’t crimp the foil down when resting, that causes it to steam and moistens up the surface. I just tent the foil.
Why not deglaze the pan with some stock or wine? Lots of flavor was left behind on the skillet.
Also, I really like that timer that you have. Where did you get it?
because he burnt the shit out of the pan.
Try pre heating ur skillet in the oven. Toss it in there at 500 for 30 minutes fantastic.
Not everyone has gadgets, it would have been nice
if you would have mentioned how long you had them in the oven
His oven timer said 11:31 when he put them in, and 11:41 when he took them out.
Um, For those of us that don’t have a fancy-schmancy in your oven thermometer digital display thing why don’t you just tell us how long they were in the oven. Duh
Damn using Canola on top tier meat? I dont know if that's a good choice.
canola is crap. worst oil possible.
@@realalsenor What oil do you use? I'm thinking about using ghee next time. Do you think that's a good idea?
No explanation for Canola oil?
Wow! That’s a lot of butter Paula Dean
You’re supposed to use lots of butter ... have you never had pan seared steak?
@9:37 hot tip on resting, get that even pink. Much appreciated.
Kroger uses meat glue to form tenderloin pieces into bigger fillets. I could see the diving line on the steak you sampled. I only buy fillets from my local butcher shop.
Dwight Turner true, but some people don't have 100$ for 4 steaks brother. At least the butcher shops i go to are high quality but almost double price. I get there's a difference between prime choice and select but that being said, I've never dealt with that and honestly u can see the meat ur purchasing usually. I don't buy those crappy bacon wrapped bs ur describing with "glue". Being broke and still buying decent cuts of steak i can tell ya it's all about the cook. Ive cooked better sirloin at home than some restaurants ribeye. Not always the case but it depends on application
Wow meat glue I have never heard of that very interesting but I really don't care I love steak
Dwight Turner And he left all the silver skin on the edges... Just turned a $20 cut into flank steak ...
Toss some garlic mushrooms and rosemary on the cast iron butter and pour it on the top of the steaks and grated blue cheese .
The vent gave me a reality check on my hillbilly ass
Don't the meat go from hand 2Hand?Wow
I noticed he didn't rise the meat first.
After you flip them, they should not be touched nor moved.
Half the video was showing you putting salt and pepper on the steaks
Take them out of the pan and let them rest for 5 or 10 minutes, maybe 15 minutes......Well they rested now for 20 minutes and....
Now take them out of the oven and let them rest for I'd say 10 minutes....now they've been resting for 20 minutes and ....
Dude, I am sure you had good intentions
You got some fancy gadgets, sir.
A pat of butter??? Ha! I like your style Captain!!!
Cooking 2 5
6oz bacon wrapped filets . ?? One Hickory smoked and the other
Peppered . I'll try this method to a degree
I noticed that you didn't even rinse the meat off,why is that???
Rinsing would wash of some of the blood. Most of the taste in meat comes from the blood.
He didn’t even clean the meat
No wonder my steak is cold.......20 mins sitting around.
Canola oil is gmo.
blissfulbaboon
The one he’s using isn’t, because it can’t be labeled organic if it’s GMO. But still, canola isn’t the best choice.
Possibly the worst way to cook a filet. Do not follow these instructions.
U never used garlic or rosemary and thyme it must of been tasteless
Kaylangan nyo talaga harapin
This video should have been 3 minutes long.
i have no oven
Henrik X Just butterfly & cook in a pan on stove. 4 min/side or however you like it.
Pulis Ang gusto kausap
Wash them
Good vid so not knocking ya but you know you are allowed to do a second take just sayin
Garlic!!!
Lower right steak needed trimming
DADDY you will need to pull at 115 or 120 if you want to rest them that long.
Title: "Using a cast iron skillet"
Among the first words: "just on the cast iron skillet"
Truth: not quite 9:07
Filets are too skinny for me...I've had ribeyes thicker than that....which is probably why they're more medium than medium/rare. There's a vid here somewhere where they test "rest times" and the conclusion was that waiting more than 5 minutes is a waste as no more juices were lost even when waiting up to the 10 minute mark. Just fairy tale stuff.
I agree with your resting time. I think any more than 5 minutes accomplishes nothing more than letting the steak get cold.
Instead of all this nonsense just set your oven to 120 Fahrenheit and put a plate in there to warm. Cook the steaks for 3 minutes each side instead of 2. Put cooked steak on plate in oven to rest and leave it in there for as long as you want whilst you prepare/cook everything else or finish drinking your beer. Take out and enjoy perfect medium rare steak.
HINDI NA KAYA
You can pronounce 'skillet', why not 'fillet'?!
Suck it
😂
Gawaan nyo Asawa nya Hindi ako
F really
Cheap oil on primo steaks. Can you believe this guy?
Ez Bitpro gtfoh it's a damn tutorial not a master chef how to u prick. Make ur own video and post it if ur such an"expert"
It's killing me that you grab that oil bottle with raw meat hands
Not to mention going into the salt after touching the meat 😬
'Tenderloin'?! WTF!
Cross contaminate much? You have your hands all over that meat, and then you put your dirty fingers in the salt, use the pepper mill, open the oil bottle, use the brush. Disgusting.
I must say, that you are the only one that made any reference to this serious infraction. You are truly someone that I would have ( no ) problem trusting to dine with. Please have a wonderful day indeed.
@ cristopher caruana. I wouldn't eat at your place with your attitude.
LOL
@@Arianna1308 I wouldn't let you eat at my place with disgusting and dangerous cross contamination habits. I'll bet you don't wash your hands after wiping your ass.
Yucky, I always rinse all meat with cold water.
No, that’s bad since the muscle of the steak does not have any bacteria or viruses and if your rinse with cold water you lose the flavor.
UAHA ToxicBoi and spread bacteria all over ur sink and shit
Not me
Hey,....you didn’t wash the meat!!!! I’m off your channel. I’d rather watch Green Acres!
kevin h ...or trim off silver skin.
Do you really have to spend so much time showing repeating detail. Also preheat oven.
Right-medium, and too much grey in the meat. Try this next time: first-PREHEAT THE OVEN To 450. Then cook the steaks 30 seconds per side, then into the oven for 2 minutes per side, then remove, set on a warmed plate, tenting with foil for 10 to15 minutes. The result will be a perfectly crispy on the outside, medium rare steak. The result of your foray into steak cooking was entirely predictable and a steak I would have sent back in a restaurant. But then, a good restaurant wouldn’t have had the temerity to serve a steak like that. One of the things we look for are results that match with predictions. If you’re going to attempt to put a medium rare steak on You Tube, keep trying until you get it right, and don’t post the failures-especially when you’re cooking an expensive beef tenderloin.
@eric silver (silver skin) for me it looks great. This is not a restaurant. I really liked the video. I don't like your attitude.
IT'S KROGER!!!!!!!!!!!!!!!!!!!!! NOT KROGER'S!!!!!!!!!!!!!!!!!!!!!!!!!!!!