WILL THIS SUFFICE?!?!

Ofc, there'll be no difference if your fillet fits flat on the bottom of the pan. It might sweat a little more because of the high walls but that shouldn't be a big deal

That's actually a good idea. I might try roasting a turkey breast in one.

>>7772198
Roll up a length of aluminum foil about 3 feet long and zig zag that on the bottom, then put the meat on top of that. Trust me it's worth it the meat gets a better sear on it and you have better drippings to make an au jus with.

>>7772224
Really? What does that do? Insulate the bottom?

>>7772203
When you say sweat do mean it will essentially be swimming in its own juices?
>>7772224
>zig zag it on the bottom
All from the one piece?

>>7772232
Suspends the meat out of the liquid that it's sweating out and lets it get a better crust on the outside.

>>7772239
Yeah take like a 3 foot section and roll it up the long way then coil that across the bottom of the pan

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>>7772244
>Checked
Is this about the right size?

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What it looks like so far, this about right?

>>7772239
It's gonna be a little hotter above the meat than it would be if the pan had lower walls. I'm not a scientist so I don't know if the difference will be negligible or not. Sorry to make you paranoid

>>7772250

Not the guy but it should zig zag from wall to wall. The foil is rolled right though. Unless that's how big your steak is

>>7772258
It's a 2lb piece

>>7772262

Well does it fit on the foil? if it does you're good to god pal, post results after cooking.

>>7772258
Normally I zig zag mine but that should work, same basic concept you know. The idea is simply to elevate the meat to keep it from sitting in its own fluids.

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Updated pic

>>7772268
It fit in the pan, sized it up while it was still in the packaging, will take a pic

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>>7772275
And pic in the pan, it is supporting it well

>>7772198
Small question, why exactly are you baking a filet rather than pan frying it?

>>7772278
Looks good, should come out pretty tasty.

>>7772279
Because doing it in the oven times up well with prep for my sides

Did you season this piece of tiddlappadum?

>>7772329
It was pre-seasoned in a "Steakhouse flavor" marinade,y parents got it for me so I couldn't tell you where they got it from between Costco and BJs

>>7772275
There you go. Looks beddy good.

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This bad boy needs some more time

>>7772355
Christ what is a Fahrenheit

>>7772366
Burger measure of heat

>>7772366
A degree of Freedom®, of course you wouldn't recognize size it, Eurocuck

Got the temp upto 130 freedom degrees, so it went back in, I'm aiming for between 140-145

>>7772372
140 tops bruh, unless you like well done, cause that shit keeps cooking while you rest it

>>7772369
Auatralocuck*

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>>7772380
Fancy you know this cock gobbler? He calls himself "the Meat Guy"

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Sorry it's taken so long boys, here it is at correct temp