That looks great. How did the coffee flavor come through? Did it overpower the other flavors? The cook looks perfect.

Curious about the coffee rub as well. Cook looks perfect. How fine was the grind on the coffee?

You just get a hint of coffee. It definitely adds flavor but it is not a terribly strong / lingering coffee taste.

People who hate coffee actually like the steak.

Try it on a filet. About 50/50 mix (coffee and Montreal) or maybe a hint more seasoning than coffee. I sometimes add other stuff and experiment but that is the fallback ratio.

For a filet I wouldn't use as much rub. This tenderloin I used more than normal - - again just experimenting. I would probably recommend a smaller amount in general. But it actually gave it a nice appearance.

ValleyRatAg said:

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Curious about the coffee rub as well. Cook looks perfect. How fine was the grind on the coffee?

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for a rub I don't grind my own coffee. I had some Seattle's Best that is a medium grind.

Yum

That right there is what I call PERFECT! I'm assuming you did sous vide? If so what was the temp setting?

sanitariex said:

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That right there is what I call PERFECT! I'm assuming you did sous vide? If so what was the temp setting?

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Yes sous vide. 130. I usually do 131 and think 131 to 132 is slightly better. For some reason I thought my sear would cook it a bit more than it did.

It was awesome though.

I might have to try this for Benny.

What to do with leftovers though?

What are "leftovers"? It's a tenderloin!




But really, maybe some beef tips and rice, kicked up stir fry with some veggies?

ORAggieFan said:

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sanitariex said:

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That right there is what I call PERFECT! I'm assuming you did sous vide? If so what was the temp setting?

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Yes sous vide. 130. I usually do 131 and think 131 to 132 is slightly better. For some reason I thought my sear would cook it a bit more than it did.

It was awesome though.

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Wait a minute…….there is a noticeable difference in 2 degrees?

Tanya 93 said:

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I might have to try this for Benny.

What to do with leftovers though?

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I slice and make steak sandwiches.

Agree with steak sandwiches. Steak doesn't reheat all that well

FIDO*98* said:

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Agree with steak sandwiches. Steak doesn't reheat all that well

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I have a steam oven but outside of that rare steak reheated just doesn't hold up.

I have done tenderloin tacos. Not bad.

That's interesting because when I do filet, I always cook at 128-129. Maybe the sear takes it a smidge over

sanitariex said:

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That's interesting because when I do filet, I always cook at 128-129. Maybe the sear takes it a smidge over

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Sous vide or other method?

Sous vide

Is yours normally more done? I'll be honest, I'm not sure my thermometer in my sous vide is perfect. But, the sear technique could also be a factor. I'm a fan of getting it supper hot, enough oil to more than cost the bottom. And, I keep my steak moving. No more than 30 seconds on a side. Usually do each side twice.

ORAggieFan said:

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Tanya 93 said:

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I might have to try this for Benny.

What to do with leftovers though?

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I slice and make steak sandwiches.

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This is not a joke

Are these like cheesesteak sandwiches or ones with veggies and condiments?

Either one.

I like to use a toasted roll. J scored some horseradish sauce on it, but could use mustard or whatever one likes. I hear my sliced meat up a little (mostly because how rare my steak is) then I lie the meat in the bread, cover with a cheese and toast it to melt the cheese.

sanitariex said:

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That's interesting because when I do filet, I always cook at 128-129. Maybe the sear takes it a smidge over

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Be careful of bacterial growth at sub-130 temps.

AggieBarstool said:

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sanitariex said:

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That's interesting because when I do filet, I always cook at 128-129. Maybe the sear takes it a smidge over

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Be careful of bacterial growth at sub-130 temps.

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Eating meat at sub 130 temps



Also eating meat at sub 130 temps

javajaws said:

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FIDO*98* said:

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Agree with steak sandwiches. Steak doesn't reheat all that well

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It tastes great cold! Stuff some in the middle of some good bread...

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This. Don't think I've ever reheated leftover meat. I eat most leftovers cold.

m.stat said:

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Sous vide and sear. This is half the tenderloin. The other half had to be cooked a bit more for those that liked it more done.

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The bane of my existence is the 2 in my family that like their meat grey. At least my bookends like their steak still moving and mooing like Me.

Sous vide makes it pretty easy for that situation. Cook all to your desired temp and then pull theirs and throw on the grill for longer to get to their preference. Then sear yours at the end and you are all good to go.

How much bacteria grows between cooking and eating the steak?