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BTD Forums  /  Cook Right 4 Your Type  /  Fillet Steak
Posted by: greenman, Friday, March 23, 2012, 10:21pm
Just came back from the maret to discover I bought a pack of fillet steaks instead of striploins.
Now I haveno problem eating them, it's just cooking as they are quite thick.

Normally I fry or grill the steaks depending on my mood.

Just looking for any interesting suggestions
Posted by: deblynn3, Friday, March 23, 2012, 10:27pm; Reply: 1
I broil mine after they have been marinated for a couple of hour at least, the I use a lower than usual temp. and not put as close to the burner as I would usually. (I use one of those toaster/oven/broiler things) You can split them yourself.
Posted by: greenman, Friday, March 23, 2012, 10:42pm; Reply: 2

what temperature do you set it to?
what marinade do you use?
Posted by: gulfcoastguy, Saturday, March 24, 2012, 12:07am; Reply: 3
I grill mine on a charcoal grill, hot and not to long but I like them still red in the center. Fillet is a tender cut so they don't really need marinade. Brush them with  olive oil a little salt and red pepper. You coul allways pulverize some garlic and basil or rosemary if you wanted and rub it into it a while before cooking if you wanted.
Posted by: deblynn3, Saturday, March 24, 2012, 1:54am; Reply: 4
For my little toaster oven I set at 300F. If you are using the broiler on a standard stove, I'd move it 1level away from the burner.

My marinade is cranberry juice or lemon juice/ kombucha tea, wine, or water/ spice herbs

paprika, turmeric, onion powder, garlic, marjoram, parsley or cilantro, oregano, ginger, dry mustard, whatever is on hand.  

The fruit juice, and wine or tea are what tenderize the meat.
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