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YOWZA!!! Combined your technique with the times on that linked recipe. PERFECT medium rare.

haha i just did it with that recipe salt pepper and tonys but i used butter instead of oil and it was amazing on a ribeye

Anybody tried this with bacon-wrapped backstrap?


Just tried it. Pretty good. Don't cut one open and think its too rare and cook it an extra min per side.

Agua wrote:YOWZA!!! Combined your technique with the times on that linked recipe. PERFECT medium rare.

Yeah the times were off on the original post. The linked recipie is more accurate. More like 1 1/2 minutes per side on the skillet and another 2 minutes per side when broiling for rare.

My dad told me about how to cook one like that. It is the best steak you will ever put in your mouth. I heat the oven to about 450, get the skillet to the point it is actually smoking and drop a lightly oiled ribeye into the dry skillet for exactly 2 minutes a side then into the oven. 5 minutes will get you rare, 8 medium, and 10 minutes well on a 1'' or so thick steak. I put a pat of butter on top of each steak as it's going in the oven. When done I sautee onion and muchrooms in the leftover juices. Great steak.

ps. I like to have the steak at room temp before hitting the skillet, for some reason that seems to make a slight difference.

grimes wrote:Anybody tried this with bacon-wrapped backstrap?


Just tried it. Pretty good. Don't cut one open and think its too rare and cook it an extra min per side.

Dang you beat me too it. Got one unthawin for tomorrow. Please post time and recipe you used so I do it right.

lilwhitelie wrote:

grimes wrote:Anybody tried this with bacon-wrapped backstrap?


Just tried it. Pretty good. Don't cut one open and think its too rare and cook it an extra min per side.

Dang you beat me too it. Got one unthawin for tomorrow. Please post time and recipe you used so I do it right.

I used the recipe from the link that was posted. Backstrap cut into medallions as thick as a wide piece of bacon.

grimes wrote:

lilwhitelie wrote:

grimes wrote:Anybody tried this with bacon-wrapped backstrap?


Just tried it. Pretty good. Don't cut one open and think its too rare and cook it an extra min per side.

Dang you beat me too it. Got one unthawin for tomorrow. Please post time and recipe you used so I do it right.

I used the recipe from the link that was posted. Backstrap cut into medallions as thick as a wide piece of bacon.

So you wrapped each piece with bacon?? You gotta be fast flippin em on that high of heat don't ya?? Ever tried with a small whole backstrap before I cut mine up??

GrizwalD wrote:

duramax wrote:

MudHog wrote:anybody want to space a couple cast iron skillets for those of us who don't have any to give this a try?

I got one as a wedding present, and never thought I would use it. That baby will be getting a work out now.

cast iron skillet is the best cooking dish ever

Amen!!!!

So you wrapped each piece with bacon?? You gotta be fast flippin em on that high of heat don't ya?? Ever tried with a small whole backstrap before I cut mine up??[/quote]

I only tried it once. Yes I wrapped each piece with bacon. I cut it into steaks like a fillet.