Question of the Day - Sunday, June 16th, 2024

Today's question is from @Brooks_:

If it's mother was branded, it's cooked enough!
I like mine very rare.
this is how I once ordered a fillet mignon

"well done? WELL DONE?! this meat has COLOR in the middle!! if THAT is what you call WELL DONE, I want my meat PROFOUNDLY CONCLUDED!!!!"

LOL, seriously though, I asked the guy if they could make it well done, then burn it for a minute or so.
 
I am not about to waste it either. It could be char black and I would scrape it, pout, and eat it. Waste not want not. I am not even sure I know what that saying means, but yeah.

I eat nothing but fillet mignon now days. I used to would go with a NY Strip, sometimes ribeye, but the little extra cost for a FM is more than worth it. And, you might not believe this, but a little George Foreman will cook that baby just right. To me it does much better than a grill and it is simple, easy, fast. Just a few minutes adjusted for whatever thickness you're dealing with.
We got a quarter hind cow and those ribeyes are so good. Filet mignon are delish too. I don't have a Foreman grill but I like to cook my steak in my cast iron skillet. With butter, so good
 

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