How to Cook Eye Fillet Steak
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- čas přidán 7. 09. 2024
- This was one of the most tender and best tasting steaks i've EVER had!
Have you ever had Filet Mignon? If not, you are seriously missing out, but luckily in this video i'm going to show you how to cook Filet Mignon in a charcoal BBQ!
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Filet Mignon, more commonly sold as eye fillet steak is known for it's tenderness, combine that with Australias best Wagyu and this Filet Mignon was something very special!
In this video, we'll be comparing the reverse sear method to searing first and then cooking at low temperature to see which steak comes out better!
In this video i'll cover off the charcoal BBQ set ups, trimming the filet mignon, seasoning, cooking temperatures and much more!
Here's some of my most commonly used products:
My BBQ rubs and Oklahoma Joe's Smokers (use code CZcams10 to get 10% off your purchase): www.lownslowba...
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
www.ebay.com.a...
The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com...
Smoking wood: www.naturalsmo...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat...
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#filetmignon #steak #lownslowbasics
Fairdinkum Aaron,my mouth is drooling.Im having a nice red whatching this.Thats a great piece of meat.Thanks for sharing your talents
Oh mate now I need a nice glass of red!
That's the only cut of steak my Mum would eat before she passed and she wouldn't eat it if she thought 1 lil part of it was what she would call raw. So I had to come up with a way to cook it without ruining it and reverse sear with cherry wood was the thing that worked best.
When I did it that way, she'd say they were THE best steaks she's ever had.
Unless I'm doing a quick pan fried in the kitchen, all steaks get that treatment on my bbq and it just can't be beat.
When I run out of my current rubs, I'll check yours out. cheers mate.
Oh, that looked sooo good btw and that's a "nice knife".
Bloody hell that looks good mate. Incredibly tender. And that rub ! So good
Cheers mate! Loving it hey 💪
Awesome vid mate! Gorgeous protein & I like the comparison on the 2 methods!
Thanks brother!
Omg omg omg ……. I am still a noob after 3 yrs of experiencing in a virgin market at high end price of smoked meats in my country….. great fan of few in CZcams of who has helped me in my revenue for getting me started in the right directions….. but never commented as I felt they got what they wanted…. But this video is what I was looking after all these years and actually gave me an answer where i was personally dwindling…., some people reading this must be confused but I am sure, ppl who practically smoke for living knows what I am talking about 🥰😎🍺
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Wow unreal looks so good! I had one at outback Jack's when they were still in North Adelaide, but yours like next level!
You should host a fans BBQ 😀😀
Oh nice! Not a bad idea 😉
Those steaks are like butter!! Heaven!! Bring on the end of the year!! The second that rub is available I’ll be buying a couple
Cheers legend. Once I get it completely refined it’s going to be amazing!
@@LownSlowBasics I no doubt know it would be amazing now!
What a ripper vid Aaron! So cool to see the comparison! That first steak you sliced into you know you would have been shot by ya boss as an apprentice when you sliced it. I remember cutting rump and having a few goes at getting through it as an apprentice.... My bosses comment.... I asked for rump steak Danny, not a friggin staircase!
Sucks that fillet is so damn expensive as it's a steak I would love to play around with more but too scared to stuff it up.
Once again, ripper video and so simple to replicate for anyone. Restaurants and steak houses are Gunna hate you soon!
Thanks heaps legend!
I don't know Aaron so I have no vested interest in this post..... But I did finally bite the bullet and sign up to patreon and subscribed to low and slow basics. I have never had a patreon account so this is the main reason why I have taken so long.
Well stuff me drunk, it took less than a minute and now I'm paying less than a can of coke per week for more insights and direction on this style cooking than I could have imagined!
Do yourselves a favour, take the short time and very little coin and sign up, it helps Aaron keep helping us be awesome at outdoor cooking!
@@tikka25000 man I appreciate that so much! Enjoy the exclusive content and early access videos!
Great video. You made me jealous. We sometimes bbq eye fillet - but not Wagyu. Even the standard run of the mill eye fillet is ridiculously tender. I can't imagine what a Wagyu is like.
Mate is was seriously something else hey. Incredible stuff.
@@LownSlowBasics check 2GR wagyu
@@pesser I’ve had the cheeks before. Very nice stuff
I’m with ya brother, eye fillet I used to think was the pinnacle of tender steaks, then I tried a Ms 9+ and HFS it blew my mind, cannot beat the wagyu for tenderness and flavour
Completely agree 🙏
Looks incredible
Thankyou
Great video buddy 👌👌👌
Cheers mate
Awesome Vid mate 👌 Just a question for you in regards to the drum smoker and if its capable of cold smoking Sausages at low temps ??
What knife are you using in this video to cut the steak?
Can this be done the same in an offset smoker?
Hey mate do you only sear the top and bottom or do you sear the sides aswell?
Usually all sides.
Looks too good bro. Can’t say I’ve tried this cut yet but reverse sear all the way.
Cheers mate!
great cook as always thanks mate. what sort of charcoal are you using there?
Cheers mate. B&B char logs
Have you ever smoked any venison? If so what cut and how long did you cook for?
Not yet! I need to get hold of some.
what is it with the black gloves
Where about in Adelaide do you get that charcoal from buddy I can’t find it and would love to use it?
Maybe Harvey Norman.
I have a question is normal for your smoker to smoke from the sides?
Nope mine is sealed well.
@@LownSlowBasics sorry I meant to say my smoker leaks from the side. So it's a sealing problem?
@@jeffygbeck oh ok. Yeah that sounds like the issue.
👍I have some eye fillets in the freezer , probably about the thickness if you quartered the original cut so not thick enough for a long smoke. I normally do them in a cast iron pan with garlic, thyme and butter. Next time I’ll order thicker cuts and reverse sear 🍻
Yeah man it’s so good in cast iron doing it that way too hey.
You can still do it to a 1 inch thick one. Just keep your eye on it. If goes a tad past medium it won't be the end of the world. I'd recommend doing it in the weber with 1 basket pushed to 1 side and the steak as far away as you can get it. Cheers.
@@victorbitter583 Yeah, gonna whack 'em on jumbo joe tomorrow, just thawed them and then sear them over the chimney starter.
Cheers
@@chisel83 That'll work mate. I'd love to hear how they turn out if you remember. Cheers.
@@victorbitter583 will do Vic 👍
Fillet mignon was for me. Steak wrapped in bacon on a bed of bread if I remember correctly. Was normal pub food.
I agree but I didn’t want Americans spamming my comment section 😅
A love yer work N
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may I know how much does fillet mignon cost in AUD per kg?
Honestly it varies so much between grade & store.
Great video 💛
where did you buy the knife?
dalstrong.com
Thanks!
How much did that piece of meat cost you?
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Grouse
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