aslan
Well-Known Member
What happened was that it was raw on one end and overcooked on the other with the middle just right. It was not a pleasant experience. In general, a filet (off the bone) is cooked perfectly with little trouble, but with bone attached it would take much expertise to cook it perfectly methinks. I have had other cuts attached to the bone that were exceptional. I figured filets due to their extra thickness present a different cooking challenge with bone attached.ChefJJ said::joker: Cooking with bone-in is a double-edged sword, especially when the bone is only on one side or part of the cut. The meat cooks slower near the bone, so it will be rarer than the rest of the piece. It also helps keep in the juices, which is a big plus on meats like beef and chops. :joker: