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Filet Mignon on the Mini

R2Egg2QR2Egg2Q Posts: 1,652
edited June 2012 in EggHead Forum

Cooked up a couple of nice filet mignons on the Mini tonight.  Rubbed them with a combo of the Rub Co Santa Maria and Original rubs.

I went with the reverse sear method:
image

image

pulled them at an IT of 131-132 and after a brief rest:
imageimage

I enjoyed the meal.  Thanks for looking!

XL, Large, Small, Mini Eggs
Bay Area, CA

Comments

  • Smoker_GuruSmoker_Guru Posts: 372
    Now I'm hungrey... That looks awesome.
  • R2Egg2QR2Egg2Q Posts: 1,652
    Thanks!
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • Sgt93Sgt93 Posts: 704
    Nice pics, looks delicious.
    XL BGE - Small BGE - A bunch of Webers - A bunch of accessories - Ceramic Grill Works 2-Tier 
    Follow me on Twitter & Instagram: @SSgt93
  • R2Egg2QR2Egg2Q Posts: 1,652
    Thanks!
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • Duke_staDuke_sta Posts: 25
    edited June 2012
    Can you give more details of the cook? I tried trex's method and the inside was great but my egg was over 1200 degrees and the top over seared to the point it was disgusting. Help!
  • GriffinGriffin Posts: 7,494
    Well that beat my lunch. I'm hungry again.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • NewportlocalNewportlocal Posts: 474
    I make that frequently on my mini. Nice crosshatch on those!
  • Rich_ieRich_ie Posts: 268
    R2 Them look great! 
  • newegg13newegg13 Posts: 231
    Cook temp looks nearly perfect for my liking.  Great job.

    131 it is.
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • WolfpackWolfpack Posts: 1,953
    Do you take the steaks off while you are heating the grill up? If so,How long do you let them rest?

    Greensboro, NC
  • R2Egg2QR2Egg2Q Posts: 1,652
    edited June 2012
    Here's some details:

    I cooked the steaks indirect (raised on a Mini Woo over a drip pan) at approximately 300 degreas until IT hit the 110-115 range, I moved them to a plate & covered with foil, removed the woo ring and drip pan and fully opened up the vents.  It took the Mini about 5 mins to get up to 550+ & I seared them 1 to 1-1/2 mins per side. I was shooting for an IT of 130 to pull at. You have to be careful not to sear for too long as you can fly right by your target temp during the sear.

    Thanks all for the compliments!
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • NewportlocalNewportlocal Posts: 474
    In your mini woo did you have the drip pan on a pizza stone? Wanted to try your set up.
  • R2Egg2QR2Egg2Q Posts: 1,652
    In your mini woo did you have the drip pan on a pizza stone? Wanted to try your set up.
    Just a drip pan by itself on this cook. I've done the stone & pan combo before on other cuts of steak and can't say I've noticed any real difference other than maybe a little longer heat up time.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • njlnjl Posts: 859
    Patio's out of commission (construction project) and the egg is in the living room  :(  So I had to cook mine in a cast iron pan in the oven tonight.  I wonder how bad it would stink up the house if I put some hickory chips in the oven?  I really miss the hickory smoke flavor.
  • Duke_staDuke_sta Posts: 25
    Here's some details:

    I cooked the steaks indirect (raised on a Mini Woo over a drip pan) at approximately 300 degreas until IT hit the 110-115 range, I moved them to a plate & covered with foil, removed the woo ring and drip pan and fully opened up the vents.  It took the Mini about 5 mins to get up to 550+ & I seared them 1 to 1-1/2 mins per side. I was shooting for an IT of 130 to pull at. You have to be careful not to sear for too long as you can fly right by your target temp during the sear.

    Thanks all for the compliments!
    How long did you let it rest? Did you reseason during the rest?

  • R2Egg2QR2Egg2Q Posts: 1,652
    Here's some details:

    I cooked the steaks indirect (raised on a Mini Woo over a drip pan) at approximately 300 degreas until IT hit the 110-115 range, I moved them to a plate & covered with foil, removed the woo ring and drip pan and fully opened up the vents.  It took the Mini about 5 mins to get up to 550+ & I seared them 1 to 1-1/2 mins per side. I was shooting for an IT of 130 to pull at. You have to be careful not to sear for too long as you can fly right by your target temp during the sear.

    Thanks all for the compliments!
    How long did you let it rest? Did you reseason during the rest?




    The steaks rested about 5 mins during the ramp up to searing temps and about 5 mins after searing. I dd not reseason.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • NewportlocalNewportlocal Posts: 474
    In your mini woo did you have the drip pan on a pizza stone? Wanted to try your set up.
    Just a drip pan by itself on this cook. I've done the stone & pan combo before on other cuts of steak and can't say I've noticed any real difference other than maybe a little longer heat up time.



    Thanks
  • Duke_staDuke_sta Posts: 25
    Great thanks R2. Nice cook!
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