Reverse sear your fillet mignon

jkraus · May 2014

About to do my first reverse sear in a few minutes. I do not have a platesetter so I was just planning to keep the egg around 250 then get the fillets to about 115, then take off raise the fire to highest possible and sear with the lid open, does this sound about right?

Eggcelsior · May 2014

Sounds good. If you can raise the grid, do it. Otherwise, flip every few minutes.

jkraus · May 2014

Oh, I forgot. I do have some firebricks in another grill that I use when I do my pork shoulder, I can just do the indirect that way. Thanks!

Buckram · May 2014

Reverse searing is a great way to get that perfect sear and perfect interior temp for doneness.....I usually use the anova sous vide for the perfect 138 medium rare and then add the rub and sear the bejeezus out of it for about 2+ minutes each side @ 750....my real purpose for my first post/response is to see if my profile picture was added....thanks for being my guinea pig...lol