Grill times: - <1" ribeye: approaching medium after 10 minutes at 400F, so 5 minutes per side seems too long.
- 1.25" filet mingnon: reached medium by 10-11 minutes at 450F-500F even though internal temperatures looked low. Don't get faked out by the thermometer.
Sous vide: - 120F-128F is "rare"
- 129F for 60ish (?) minutes for "medium rare".Â
- About 135F is "medium" which i think would be criminal for filet?
- 1-2 hours.
Results: - Robey was happy with 135F for 90 minutes. "Medium", which is about what i do pork at also.
- (I did an inch thick filet mignon at 129F for one hour. Robey liked it, but "a bit too bloody".)
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