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Reverse sear filet with pics
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Eggpharmer
Posts: 486
Going on now. About 250 until IT is 120 then sear in cast iron pan. Going to grill some asparagus as well.
Austin, TX
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Just hit 120, cranked up temp and backAustin, TX
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Done, plated and servedAustin, TX
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Great sear. Skillet is the way to go.
MN. LBGE. Vikings. Beer. YETI 75.
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Beautiful executionLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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I never have any luck on the CI. Did you use any oil?Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Perfect Temperature! Nice cook!68% of statistics are made up on the spot.
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Thanks everyone. @4Runner - no oil, I get a better sear that way.Austin, TX
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Reverse Virgin here Going for it shortly! Egg is fired and fire in the fire pit as well. Twiced baked potatoes in the oven and roast asparagus is ready to be roasted. Almost forgot, Red Stripe in Hand! Pics soon!In the middle of Georgia! Geaux Tigers!!!!!
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@Eggpharmer, I was searching the forum on using a CI skillet for a reverse sear and am glad I found this. I am going to try using the CI as the heat deflector and it helps have it warmed up. I think i am going to try to use butter when I do my sear and see how that works. Thanks for the threadXL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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There is nothing better to me than a filet! Very well done. I just ate but now find myself cravin a filet!!!XL BGE
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I have found that a little bit of unsalted butter put on my cast iron grate right before I slap a steak on it, to sear, comes out perfect.
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