Restaurant Style Filet Mignon | Valentines Day Steak

[Music] what's good at everybody and welcome back to my channel smoking and grilling and today I'm getting ready to show you guys how to make the perfect restaurant style state no matter how thick it is hey I'm gonna just show you so you ain't gotta be nervous no more this is they used to scare me myself right but I use a couple little tools and just like take the mystery out of the whole thing you know so look it's super simple I'm gonna show you two different types of uh of the cut of the meat listen we're gonna do a filet mignon and then we're gonna do a prime listen that's a prime rib on you know nice personal there's gonna be nice and intimate so listen if you guys are looking to do something you know for this upcoming holiday for Valentine's Day and you want to keep it under your own roof now get out there into that crowd with that hustle and bustle you're ready to show you how to make it happen folks so let's get right into it okay now look we got to meet and then you got one two three four listen that's nothing but five things just gonna make this happen I want you guys to look I'm gonna take my finger I'm not even doing our measurement so you guys can just see just how thick that is that media's right even with this one right here I'll pick it up right now I'll just show you and then we'll study focus you know maybe you can see so listen this can be a little bit intimidating right and then here this is the filet mignon and I probably should have said it right now this is the prime ribeye a nice custom cut listen look at that right there look at the marbling that's what you guys want to use I mean you want to have more marbling you get a more flavor because you know that fat is flavor right so we got to have deer now over here I may have coaches saw this is my pepper grinder right here and then we got extra virgin olive oil and we got butter that's it now the rest of these are just more so like tools what I'm gonna do is I'm gonna wash my hands I'm gonna put my gloves on and then we gonna go over these tools and then I'm gonna show you I'm gonna be doing it on my cast-iron skillet now before I put these gloves on let me just show you this I'm gonna be using my meat stick listen this right here has taken the guesswork out of everything if you guys can get one I'll leave a description and a link down in the number one comment so you guys can check it out this right here I don't care if this meat was five inches deep you know thick when you have one of these this and it takes the guesswork out I'm gonna show you guys how that works also now listen I understand that everybody's not gonna have a meat stick right that's just when I stand behind and I find something that I that I like you know I tell you guys I don't get nothing from them they sent it out to me for free and I don't use nothing else this might be something more like what everybody has it's a house right here an instant-read you're gonna have to figure out so having one of these is gonna have to help you because you need to put this in the center because you want to achieve whatever type of like say you want medium well you know whatever you're trying to get 135 degrees how are you gonna know by just right so you're going to get yourself something like this these are inexpensive you're not I mean uh like I say I'll put both of these links in the description box below but I have never ever had a issue 100 percent success rate using one of these meat sticks all right so okay I got my knife and then I gather you know twine that's why you got to see the scissors and just for the fact that I'm gonna be using these in just a minute because I'm gonna be doing a lobster so listen it's gonna be about the presentation and putting it out nice right so let me just change the me move this over here like this so you guys can see I got this rectangular plate right here so look we could put a lobster tail here you know all doing up nice and then we can put either that filet mignon or that ribeye right there super easy looks good hey listen it screams you a professional and other than that uh I'm just gonna show you just how easy it is so first thing I'm gonna do is oh let me just show you this too and here's my cast iron skillet what I'm getting ready to do is look this is key let me start should have said this from the beginning your meat has to be room temperature right so this has been out for at least 25 minutes you want the center when everything to be as close to room temperature as possible right so when we put it on the cast iron right it's going to be heat hot so it's going to rise up if it's cold you're gonna cook the outside too much and you're not gonna get what you want if you want to have a foolproof you know method this or this you check the center now what I'm getting ready to do is right now I'm going to take this and I'm kind of preheater meaning I'm here ready to put some heat in it I like to put this on medium heat and get the whole cast iron going and then once I got this ready to go i turn my cast iron up to about 450 degrees you know I mean so I get that hot hot hot service and then what we do is we sear this we don't sear both sides and something the edges also I'll just put my cast iron skillet on the stove right so I can start bringing up heat and getting that done and now is the time that you want to go ahead and pre-heat your oven to 375 degrees Fahrenheit you know so we want to get that going now first thing on my Delia is I've already cut my twine right so this is the filet mignon what I'm gonna do is I'm gonna just take this I would tie it twice but I'm gonna just tie it once what you want to do is just try just get it right here in the middle I'm not doing or trimming or nothing like that what you just want to do is get it where it's nice it looked nice nice presentable and so that it doesn't all come on loose you know once it's all cooked and if it keeps it farmed right so that's a good right there I'll check these and we'll cut that got my extra virgin olive oil and what I'm gonna do is I'm gonna put a little bit here you only need a little bit and a little bit there right use this hand right here and you just want to get it you know cold what this is is gonna be your binder you know so that you can go ahead and put your salt and your pepper on and then everything you know I stick to it that's all what you want to do is you want to sprinkle a little salt on and I'm using kosher salt by the way listen he's a thick pieces of meat thick meat likes to have a lot of salt no worries it's not gonna taste salty or nothing like that you just put this on here and I don't forget as we have our cast iron skillet you know how that's coming up to temp we're gonna let this just rest on top of here and let it you know penetrate this meat you want to talk about flavor and we're gonna achieve it just like the restaurant that's why we're gonna go inside of the are we don't go outside of it now I'm gonna go ahead and take my pepper grinder and what we gonna do is we're gonna let that you just sit like that and then when it comes time after I put it on to the guard the cast-iron skillet we're gonna flip it over and then we'll add pepper to the other side now what I did was I brought my cast-iron skillet over here to my induction top I got a set at 450 degrees listen this is how I know one is ready you can see right now see that smoke that's what you want to see you want it to be hot because our objective is to take our meat when we put it on here we want it to sear are we going to do is sear it on both sides once we get that crust and everything is nice then we're gonna insert our meat stick in each one of these and then we gonna put it in the hub how do we know when it's ready I'm gonna just show you a trick now I'm gonna take this right and we're just gonna put it down right here make sure it's flat we're going to do the same with a filet mignon now I'm not gonna add any olive oil into it and chill after I flip it once I get ready to flip it then I'll do that so that they can brown the other side also but right now I don't use it we're just gonna leave it like it is and we just don't get that nice crust now the tricky is when you go to move these right when you go to move it it's gonna feel like his stuff if it does that mean it's not ready but once it's fully seared it move really easy so once I touch it and move it a little bit here to just you don't slide so that's what we waiting on that usually takes out about 450 degrees that's gonna take about about two minutes now it's been two minutes what I'm gonna do is look so you guys can see we'll start with the filet mignon look you see it didn't have any resistant so it's ready to be flipped yeah there we go so now I'm gonna just take it like this we're just going to do that and we're gonna do the same thing on this little olive oil and then i'ma have about a tablespoon and a half or butter so what you want to do is also you want to get yourself with a spoon right just take a little bit I'll put a little bit on the top just to keep it nice and moist what are we going in the oven that's why I'm doing this I know you guys seen people they put thyme rosemary whatever they would like on here also but I'm just showing you the basic right here and I like to taste but it's filet mignon so if you guys didn't know just fillets vanilla tea for me now after he's been seared you know for two minutes on each side what you want to do is you want to render down the fat on the hedges right so you just want to do all four edges just by turning it just the way I show you then I'm gonna take my meat stick and look I'm gonna do it like this so you gotta see you don't want to mess up and break our our tie right so we're just gonna put it in this way I kind of like twist it we don't want to come out the other way we just want to come all the way to as far as we can get it we're gonna do the same thing for the ribeye maybe just leave it like that now what we do is we'll take it there it is we won't put it in the oven remember we had 375 I got my hat and look you can see it right here you see the difference in the top one right here this first one right here that's the filet mignon and this one right here that's the rear by which is a smaller piece of meat so look I'm looking for 125 once I get to I'm gonna let's go to 128 when we get to 128 we're gonna take whatever one is out first and then we gonna let it rest because we're gonna look for the ultimate temperature is 135 now let me see if it get into focus you can see the difference in temperature right the thicker piece right here look it's only got 106 the rib eye which was not as thick right there's a 126 right now it's gonna give me an early warning at 128 then I'm getting ready to go ahead and start pulling it out and it's gonna rise we're looking for 135 because I'm looking for medium rare and then we'll leave the filet mignon in the inside and we'll let that go till it reaches the temperature of 128 what I'll do is now let's go ahead and put this in straight in here we'll go to the center of the thick part all right 136 that's not bad that's after arrest in about four or five minutes the note so we wanted to get 137 this is one thirty seven point one hey that's perfect now we'll just take this off we'll continue let it rest and then we won't cut it so now that I get ready to cut this this is the rear by state so what you guys don't know is this was like a request right in a perfect opportunity for me to show you guys what it looks like so this one right here was done to 145 this is the ribeye steak and as you can see when you cut on the outer edge it's more so like a medium whale right but if you see when we get towards the center look at those pieces right there that's a medium and they don't like to eat their meat you know when there's you know red like that like that medium rare so this was a perfect opportunity again for me to show you now look at the juice right there you know what just do not overcook your steaks you guys now when we move over here to this fillet mignon this right here is medium-rare listen this is a nice cut of beef right here I can just tell you it listen hands down you guys gotta try and I want you guys to let me know down in the comment section below you know have you had your meat this way will you try it and how do you like your meat you know overall and you see that glass of wine right there don't forget it's Valentine's Day it's coming so let's go ahead and get it y'all so tell me what you guys think about this one here you know what it's super easy and if you guys got the right tools it takes the guesswork and trying to figure out is mommy quite the way I would like it to be now I just want to say this listen I like my meat and listen I like it to have a little red I know a lot of people don't right so what you can do is I've said it earlier what you can do is you can just go ahead and heat up that cast-iron skillet and then just each individual slices just lay them down flat and then you know cook them to the way you like them but I would just say this if you have never ever had your meat made medium-rare at least give it a try I know it's a lot of mental a lot of people say they can't heat it that way but since I've had mine like that I can't go back to just straight and help me hey but with that being said listen if you're new to my channel let me take this time to say thank you for watching this video don't forget to subscribe and like this video and tell everybody out there there's a channel out here that simplifying these recipes and taking the mystery out of cooking and you know how about to get out of here for all you guys has been here with me peace

Channel: Smokin' & Grillin with AB

Views: 171,053

Keywords: Cookin wit AB, Smokin and Grillin wit AB, filet mignon, filet mignon steak, rib eye steak, Restaurant Style Filet Mignon, valentines day steak, steak recipe, cooking filet mignon, best steak, how to cook filet mignon, ribeye steak, romantic dinner, rib eye steak recipe, how to cook a ribeye steak, steak, how to cook steak, ribeye, meat, medium rare, cast iron, beef, cooking steak, how to, cooking, recipe, food, how to cook a steak, dinner, perfect steak, recipes, restaurant, sear

Id: Ed1m9h1ZuFc

Length: 13min 48sec (828 seconds)

Published: Wed Feb 12 2020