Five tips in five minutes to cook the perfect Filet Mignon with Chef Jonathan Bennett

hi guys I've got five steps for you right there five SS so first of the selection right so when you take a look at this filet and you see the muscle and then you see this inter muscular fat then everyone's good fats called marbling right and the better it's going to eat there are some other variables in there this is actually certified things we pride certified against beef actually has nine categorical so then the second thing is slathering it right though the funny looks like it has a decent amount of fat it actually doesn't have a tremendous amount of fat right so you need a cooking medium on the grill so we're gonna take just a little bit of softened butter and we're just gonna give it this light little brushing right flip it over the same thing again and this is like sauteing a pan with no fat in it it doesn't really work very well so this is gonna help and then the third thing is salt and you can you look at the amount of salt and I'm putting on here and it looks huge enemy and gargantuan amounts but a lot of its gonna drip off and if you think about how thick this fillet is can you see the thickness of the flake all of that seasoning has to compensate for all the interior that's not seasoned right so step one selection find something with beautiful autumn marbling this fillet is actually aged about 30 days some of the stuff you get in the butcher shop in the grocery store has about seven to fourteen days of age on it I'm longer you can get it age the better it's gonna be you know second thing is to slather it up with a little bit of fat not too much because it will drip off and flame up on the grill third is salt and then the fourth thing is going to be the sear so I like my grill ripping hot right I don't care if I'm cooking well-done so this is actually a Japanese robata grill and right we have broilers which means the heat and the fire comes from above it and this is kind of like your girl at home when they heat in the fire come from below it so this grill is made to get extremely hot and cook very thin stuff very fast right so I'm actually pushing it over to the side I've got these burners turned off but I want that girl to be really really hot because I want to get color on that before it overcooks necessarily before price so you get that color before and overcooks and if you're cooking a rare steak for midwayers thank heaven that that steak ice-cold is it important because that gives you more time on the grill your cooking medium needing while well-done let it come up to room temperature and it is be the time to temper it out and half the cooking is kind of done for you so you're taking that steak from 36 degrees in refrigeration up to about 120 for medium 150 or so for medium well well done and if you can let it come to room temperature you've done half the amount of distance right yeah so the sear is gonna be really important these are these are just grill marks right okay so I'm not getting a lot of sear on the meat I really want that heat to come up through the me you can see how much hotter this spot is on my grill it's gonna take a little while to cook the steak on my grill at home probably 5 minutes each side to get it to medium right the reason why I say my grill Rickon not a matter what is I can always once I get enough color move it over to a colder spot of the grill move it up to the rest and rank above it and just let it finish cooking but I can't get color even if I'm almost under par yeah right so that's the fourth important part is the sear and then once we get this seared up and it's a beautiful statement just below the temperature we want it to be then we're going to let it set right so we have selection we have slathering we have seasoning we have a seer and their window light except the science behind it is is because whatever when you have this energy trying to penetrate it forces all the liquids towards the center of the steak and by letting it set at a kind of a warm area you know do you're not pushing all the liquid in the center yeah those juices have a chance to redistribute that statement and then we'll actually not cut it in and and have a plate full of yeah juice you know yeah the state the juices they within the month so we just flipped this and you can see how we're actually getting color in between the marks so that's the the meat is actually caramelizing from the heat coming up through the grill not just the grill bars themselves and that's really what you want to try to achieve I'm not gonna go too much into how to tell whenever a steak is cooked because you really got to practice but this one's about meeting them we're gonna let it set on the plate or a resting rack in a warm place for the steak this size probably four to five minutes is good with a thicker cut or a roast the bigger it is the longer that's we're going to let this rest for a few minutes and we're going to slice it up and eat it

Channel: News 5 Cleveland

Views: 102,463

Keywords: Cleveland, Ohio, Local News, WEWS, NewsChannel5, Newsnet5, News Channel 5

Id: PVSsMgZBc1w

Length: 5min 3sec (303 seconds)

Published: Fri Aug 19 2016