Rare or Medium Rare? (1 Viewer)

[DoubleEagle]

I’m a fan of the reverse sear method for larger cuts.

Right on! I smoke mine until internal temp is 105 deg then sear them until 130 deg. Perfect medium rare.

 

[Leonard]

Whole smoked beef tenderloin. Traditional Christmas dinner in Tyler TX.

Smoked prime rib. Medium rare to rare. Almost as good as the tenderloin:

 

[cpac54]

Whole smoked beef tenderloin. Traditional Christmas dinner in Tyler TX.View attachment 289166

Smoked prime rib. Medium rare to rare. Almost as good as the tenderloin:
View attachment 289167

I don’t even want to imagine what an entire beef tenderloin would cost here in Switzerland. Even after 7 years here, the prices of meat still shock me vs. back home in Alberta where you can practically buy a whole cow on the cheap.

 

[Chippy McChiperson]

Whole smoked beef tenderloin. Traditional Christmas dinner in Tyler TX.View attachment 289166

Smoked prime rib. Medium rare to rare. Almost as good as the tenderloin:
View attachment 289167

We do beef tenderloin for Christmas too, with a nice Gorgonzola sauce. Medium rare for me please!

 

[K ALL IN 9]

So you prefer a gradient of temperature as opposed to a more uniform result? I’m a fan of the reverse sear method for larger cuts. You get an even color with a thick crust. Much like this but for bigger slabs.

Mmmm steak.

The reverse sear is my go to method for cooking beef, especially filet

 

[Highli99]

We do beef tenderloin for Christmas too, with a nice Gorgonzola sauce. Medium rare for me please!

I got a 6.5 pound tenderloin for $9.99 a pound two weeks ago.

 

[Leonard]

I got a 6.5 pound tenderloin for $9.99 a pound two weeks ago.

Untrimmed beef tenderloin usually runs $10-12/lb at Sam’s. Trimmed is about twice as high at the local supermarket.

 

[cpac54]

Untrimmed beef tenderloin usually runs $10-12/lb at Sam’s. Trimmed is about twice as high at the local supermarket.

Tenderloin filet runs a mere CHF 10-15 per 100g at my local supermarket. That’s approx $50-75/lb.

Needless to say, I don’t eat nearly as much steak as I used to over here.

 

[Coyote]

So you prefer a gradient of temperature as opposed to a more uniform result? I’m a fan of the reverse sear method for larger cuts. You get an even color with a thick crust. Much like this but for bigger slabs.

Mmmm steak.

Not a specialist myself (I only eat them), but here's a fine example from tonight, of what I would call Medium-Rare.
The cook is a keen poker player too. He won't buy any chips worth-mentioning, because, as he says to me "you 've already bought everything for the rest of us, @sshole"
It's beef and the cut is called "round" if I make the correct translation. Accompanying pasta is very hot arabiatissima with a truckload of spices.

 

[Copper44]

Had one of these on Friday. Wish I would have taken after being cooked picture, but my mind was elsewhere.

 

[Sprouty]

Had one of these on Friday. Wish I would have taken after being cooked picture, but my mind was elsewhere.

View attachment 289566

Nice

 

[jazzV3]

Not a specialist myself (I only eat them), but here's a fine example from tonight, of what I would call Medium-Rare.
The cook is a keen poker player too. He won't buy any chips worth-mentioning, because, as he says to me "you 've already bought everything for the rest of us, @sshole"
It's beef and the cut is called "round" if I make the correct translation. Accompanying pasta is very hot arabiatissima with a truckload of spices.
View attachment 289220

View attachment 289221

View attachment 289222

Most definitely in the Med to Med-Well category...