[Term]

I was at a restaurant where they seared the outside of a tenderloin and the inside didn't get above 100 degrees. They then stuck it back in the cooler and cut a steak to order.

I imagine the restaurant turnover is pretty slow... which leads me to believe that the steak continued to age in the fridge on the inside. It was the most tender filet I've ever had.

I am thinking about trying to repeat the process at home. Any haphazards that I should worry about? How long do you think I can let it go in my fridge without a problem?

Thanks

[Cat Man]

Generally speaking, tenderloin is one of those beef cuts that doesn't get much help from the aging process. It's already tender.
A sirloin needs it, striploin REALLY needs it, but tenderloin, not so much.
Besides, if it's a good grade of beef (choice or prime), the tenderloin should eat like butter, pretty much, right off the carcass, okay, maybe 6-8 days, but it's just a waste of fridge space after that.

I actually like the idea of pre-searing, then portioning steaks, then cooking to order. Especially if you're talking about dry aging (vs wet), where the moisture being locked in would probably help with yield.

I'm going to have to try that idea and see how it works

Cat Man

[ChefDrizzle]

sounds allmost like if you ordered a steak black and blue.. its a pittsburgh thing where they basically char the outside and the inside is very rare... delicious i might add.. i like my steaks moo'ing..