So I've got a motivated garde manger cook who has experience working grill at a high volume turn and burn. Actually came in on his own time to learn grill (why oh why aren't there more people like this???) so he can do it on my day off. I am incredibly good at this station and picked it up like it was second nature, my temps are dead on. HOWEVER, I do have trouble teaching others this station though, I think it's a combination of me over explaining things because I want every dish going out as good as I do it (not being cocky here but I beast that station) and wanting every temp being perfect.
I'm having trouble explaining how to cook filets to this cook. I know how to do it my way but my way isn't always the easiest to learn. To me filets feel different than other steaks with the finger test. I know now just by picking up a filet and by timing where it's at exactly. Occasionally I'll do the cake tester on a bigger filet but otherwise not.
Any tips on teaching this cook to temp filets? He's getting send backs on this cut only (it's all portioned to 8 oz and all wet aged) otherwise his temps are pretty good. The cake tester thing works for me but it confuses this cook so I don't even try that anymore. He's telling me the finger test to him feels the same on a filet as it does all other steaks (in my opinion not but that's just me) but for some reason filets are getting send backs, both over and under cooked.
Anyone have advice specific to cooking filets? I don't know what else to tell him maybe someone will have a different perspective. I'm very patient because I want to be able to work this station permanently but I can't do that til he can confidently cook a filet!