Right on! I smoke mine until internal temp is 105 deg then sear them until 130 deg. Perfect medium rare.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.I’m a fan of the reverse sear method for larger cuts.
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:
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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:
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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.
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.
Untrimmed beef tenderloin usually runs $10-12/lb at Sam’s. Trimmed is about twice as high at the local supermarket.
Not a specialist myself (I only eat them), but here's a fine example from tonight, of what I would call Medium-Rare.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.
NiceHad one of these on Friday. Wish I would have taken after being cooked picture, but my mind was elsewhere.
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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.
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