Save Money By Cutting And Cooking Filets For A Crowd..The Easy Way!
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- Опубликовано: 7 дек 2023
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In this video I am going to show you how to cook filets for a crowd of 4-10 people. Other videos have been made in the past about how to cook the perfect steak. The problem is that their procedure works really well for 1 or 2 steaks but not for a lot of them. What are you supposed to do if you are cooking for more than 2 people. In comes the sous vide cooker. It cooks the steaks from the inside out and gets you that perfect steak doneness. You then can sear them off and you are on your way to a great steak dinner for you and your guests.
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UPDATE 2024: Butcher Wizard Knife Collection is now available. We have a 10” breaking knife and a 6” boning knife.
Check it out at butcherwizardshop.com
This is the same style of the knife I used in this video. Over the past 6 months, I have worked hard to make my own collection of knives that everyone who takes on these big butchery projects must have in order to be successful.
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Sorry bud, anyone who says they want their filet well done get a hamburger instead.
Your videos are awesome. I stopped at Costco and picked up some Chuck Rolls and the huge Ribeye thing. I warned the butcher's assistant about the growing carnivore population which will be colliding with the Processed Food Industry that is trying to shut down the Beef industry through legislation. Support local beef ranchers!! Thanks for your great info!
I just got a grass fed tenderloin from giant for $11 a lb. I’m in an expensive area too. But they had about 15 and I bought one. Going back to get another tomorrow.
Found your channel yesterday and have binged almost every video. I never knew that cutting these big slabs of meat could be so easy. Thank you for the content. I'm so excited to grab my first piece and get to work!
"You are going to have someone who wants it well done"... Not for long... i used to be a grill cook. The well done steaks had code words... An Alpo was a well done filet, and a Purina was a well-done ribeye...
Well done can be done well. It doesn't have to be dry and leathery. Flavorful and juicy can still happen. I prefer med rare, and hate cooking well done, but it can still be enjoyable, even to those of us with a more refined pallet
@@Waffels81 Juicy? Not with a filet, there is not enough marbling in the meat, though other cuts are possible.
The only way is to add fat, like wrapping in bacon.
@@Waffels81no well done is a mindset if ypu gave those people a blind taste test they woukd always choose medium rare course there are people so far gone that if they dont have to chew and chew and it has flavor that will make them sick
Honestly, an immersion circulator so you can cook things sous vide is almost a requirement for the modern home cook in my opinion, especially if you're the type of person to host dinner parties, cook for holidays, etc. I cook my turkey on holidays sous vide (butcher the bird myself, cook the dark meat at a higher temp for 8 hours, then drop in the white meat and lower the temp for 8 hours and finish them however I want) and it takes so much of the stress out of it and adds such a wonderful layer of consistency to meat cooking. Steaks, porkchops, pork shoulder roasts, etc are just fantastic. Like, why be worried about making steaks for people on July 4th when I can get all of them to the same doneness, sear them and just cook additionally for people who want them a tad more cooked?
Love you videos... I have been using sous vide for several years, it doesn't cook from the inside out, but I think I know what you were trying to explain. Also don't think I agree with a minimum of 45 minutes for up to 1.5" steak stacked two high in the water bath. Keep up the great work!
Looks good. Often I add anchovy paste to my compound butter. If you enjoy Caesar salad you will love it this way.
The chain makes a PHENOMENAL steak and cheese!
It's these kinds of videos that make your content stick out from the rest! Great stuff!
@8:00 Was hoping you'd show more about what to do with the tail piece you trimmed off . . . maybe grind it with the hard fat? BTW @8:48 I'd keep the same 1-1/2" thickness because I LOVE a BIG THICK steak!
I wished there was a real savings to buying whole loins rather than pre-cut steaks. Doesn't matter if it's Ribye, New York or Tenderloin. Here in Northern Virginia at Costco, and pretty much any where else here, there is only a 50 cent per pound price difference making it not worth the effort to cut my own. And prices of all beef, even ground beef, here is astronomical. Have to resort to mostly chicken and pork even though beef is far more nutritional.
Costco sells lamb for a great price. I have a boneless leg in the freezer. Cooked correctly it tastes like the most luscious beef ever! Love some lamb and I also prefer my beef and lamb to be rare to med rare.
kroger Atlanta has peeled tenderloin 10.99/lb right now. They had them for 9.99 around a month ago. Costco is really pricey on beef.
This may be a weird / silly question, but what do you consider "high quality butter"?
Best advise ever, ever all three “parley, sage, rosemary, and thyme!
I love the process and all, but I don't have 10 other people I'd cook filet mignon for. Lucky me, my brother makes the lasagna, etc for Christmas. As I am going to his house, I don't have to cook at all. I just bring dessert. What did you do with the other 10 steaks from this demo? Did the wife and 4 kids and dog eat good that night? Have some friends over too? I said in a comment to a video from HOWTOBBQRIGHT that I wish I was one of his neighbors. Let me add, being your neighbor looks like a good thing too.
Merry Christmas and Happy New Year.
As for the other steaks, let them cool Vacuum seal and freeze. Then soux vide from frozen to heat back up and sear if you didn't sear them the first time.
New to the channel. Great content. You more you repeated how easy it is the more I kept thinking how not easy it is. 😂
To when are you going to make a Costco business center video they have a lot of meat but I don’t know what to buy to save and have good cuts to eat please help
How would you do that if you don't have a sous vide cooker?
How long do the stakes sit in the warming oven?
Try the Montana steak seasoning.
How many people do you think have an immersion circulator sitting on their counter?
have you ever freeze the steaks after the sousevide? just curious how much quality is lost and whether the convience would be worth it.
Can you still cook all the trimmings for tallow? That sinew as well for tallow?
How long do you sear each side?
I understand that the sous vide is easier for a crowd. How I like to cook steaks for a crowd is bring them up to 130 on a pellet grill then sear them and keep them warm with a similar type compound butter.
Make sure you have some ketchup for the well-done crowd!
Great vid Dude! - You never do mention exactly how long the original sear lasted for, but to add 2-4 minutes for each additional level of doness beyond that.
Your breakdown of the whole filet was amazing, and perfect! - Absolutely the best way to do it!
I need some advice. I have a whole frozen beef tenderloin. I usually only use 3 steaks at a time. How should I go about using it? Thaw completely, trim butcher and refreeze? I know it’s a no no to refreeze meat but I don’t know what else to do there… suggestions?
I would thaw it just enough to cut then refreeze
Keep it below 40° and you can refreeze it.
I hate when people keep that head roast on. Take it off and use it as a roast for two. Then cut steaks
you should put your steaks in the freezer for 30 min before you vacuum seal them. it keeps them from getting smashed on the edges.
The tougher the cut the longer you can keep it in the water bath.
Let's get you a collar-mike, BW
That looked very rare.
If someone likes it we'll done then you need to give them a brisket. Or kick them out of your house
Holy fuck is Meat cheap in the States. Why is it like that?
Whats with the advertising for better health etc? You were so great on your own without trying to sell people stuff 😢
No well done with my house ...... If it ain't red ..... It's ruined ..... Period end of story