Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here

My BOLD confession...I need time ideas for filets

RRPRRP Posts: 13,674
edited November -1 in EggHead Forum
Believe it or not in the 5 years I've been egging I've grilled many, many steaks, but when it comes to filets I still only do them inside on a skillet. (Guess I get paranoid that at $28 a pound I don't want to screw up!) I then cover them with Bearnaise sauce and serve them with my speciality...nearly perfect ball potatoes that I make using a mellon baller. The potatoes take me a bit of time both in making and then in frying in butter/oil with constant attention to get them browned all over. Anyway I want to try the "reverse T-Rex" approach tomorrow night, but I need suggestions on how long to roast these before the sear at the end. They are each 2.5" thick and each weigh 3/4 pound. Thanks!
Ron
Dunlap, IL

Comments

  • tach18ktach18k Posts: 1,607
    RRP, I would take them to 125 internal with the dome temp of 250. Time wise... well I guess that doesnt matter. Let it rest then get that meat all crusty!!!

  • ron,[p]if you like doing filets in a skillet, just do em in a skillet on the egg. .. . i actually prefer filets this way as i like the nice char over the entire surface of a filet. ...[p]i put a cast iron skillet in the egg, let it get up to trex temps (800 degrees). . .i rub olive oil, kosher salt and either pepper or dizzy cowlick on the steaks. ...put them in the skillet for 2 minutes per side (for 2 inch thick steaks), then i pull the steaks for the 20 minute rest, and pull the pan out at the same time, then put the steaks back in to dwell direct on the grill at 400 degrees for about 6 minutes per side for medium rare. . . .[p]now, have said all that, i guess you could roast the steaks at 400 degrees for about 6-8 minutes per side (till they hit around 120 degrees internal) . . . pull them out for a few minutes while you open up the vents, stick the cast iron in the egg, and the sear them for about 1 - 2 minutes per side to get your char. ...[p]HTH

  • T-47T-47 Posts: 84
    can you share your potatoe ball recipe?
  • WoodyWoody Posts: 45
    RRP,[p]my personal favorite steak is filet with cow lick using regular T Rex using an internal thermometer to dial in whatever done-ness the guests want.[p]Woody

Sign In or Register to comment.