Saturday, June 9, 2007
I grilled fillet mignon this week for the first time ever, and thanks to the Wegmans butcher we knew what the best method to get them cooked to medium rare was: Sear on high, turn to med-low flame, and cook for 7 minutes per side. 130 degrees inside the center is a perfect medium rare.
What do you do if you: 1. Don't have a Wegmans butcher to ask? 2. If you don't have a cool meat thermometer (that Joel gave to me!)
This little pictorial will hook you up.
Rare: Soft and squishy, like a sponge. 125 f
Medium Rare: Firm but yielding, like a Nerf football. 145 f
Medium: Barely yielding, like a racquetball. 160 f
Well: Hard yet springy, like a tennis ball. 170 f.
This is Greg Biffle, driver of the number 16 Roush Racing Ford Fusion. Taken at Dover International Raceway in Dover, DE last year.
We were walking around the trailers looking for something to buy, and saw Greg in his trailer giving autographs.
Posted for Shutterday.com contest: Famous.