Beef tenderloin sear ahead of time?
Can I sear the tenderloin ahead of time and let sit at room temp for 1-2 hours, then put it into the oven to roast? I don't want to be searing beef when my guests are there, would prefer to do it ahead of time, clean the pan, etc.
Thank you!!!1
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1. Bring your meat to room temperature (30 to 45 mins. before you start cooking), so the middle of the steak is not ice cold.
2. Meat is cooked on a rack (with foil under for easier clean-up) in a very low and slow oven (275 degrees F., so the meat stays juicy) until just about done.
3. Doneness is determined by use of an oven safe temperature probe you leave in the meat as it cooks, which allows you to bring the meat to whatever temperature you wish. However, since the temperature of the meat will rise at it rests, you want to undercook it by 5 to 10 degrees. Meanwhile, due to the low temperature of the oven and thickness of the steaks, it can take 30-50 mins. (or more for extra large, thick steaks, such as a cowboy steak) to reach the desired internal temperature.
4. The meat is then allowed to rest for 5 mins. to evenly distribute heat and juices. You know the meat has rested enough when you re-test the internal temperature and find the temperature has climbed about 5 degrees. While the meat rests, you also heat a heavy pan (like a cast iron skillet), or grill pan (if you're going for grill marks), to a smoking hot temperature.
5. Once the meat has rested, the steaks are wiped to remove any excess moisture (which creates a better char. You don't want the steaks' juices to steam).
6. The steaks are then seared for about a minute on each side. This way, you get a nice, quick char on the outside, while the inside of the steak does not have a chance to over-cook. Fat on the edge of a steak can be further crisped if you wish by holding the steak with tongs and letting the edge/fat of the steak touch the searing hot pan.
Tips * Searing steaks at a high temperature can create a lot of smoke, so you will want to turn on a vent hood or open a window before you sear.
* If you purchase a grill pan that is large enough to cover 2 stove top burners, you can do multiple steaks at once, which is great for when you're cooking for 4 or more people.
* You can use the same method with pork chops or pork steaks. You can also do this with ground meat burgers (beef, pork, chicken, turkey, etc.) if you're cooking burgers for a group of people.
Specifically for beef tenderloin:
http://www.seriouseats.com/2014/12/the-food-lab-reverse-sear-beef-tenderloin-filet-mignon.html
General sources:
http://amazingribs.com/tips_and_technique/mythbusting_searing_seals_in_juices.html
https://www.cooksillustrated.com/how_tos/5699-searing-steak
http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html
Just be sure to go ahead with searing.
Necessary part of the process.
Unfortunate differences if opinion earlier.
Common sense prevails!
Good luck with your dinner
G man signing off
G man signing off
To sear a tenderloin of beef is to seal the outside.
That's about a fingernail thickness.
Insinuates "high temp".
Which is why the original question is around not wanting to sear to sear (create smoke, etc.) while guests are present.
NEVER put a beef tenderloin in an oven without searing first (never leave the house without putting pants on first (Cooking 101)