Filet Mignon on the Mini

R2Egg2Q

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:

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

I enjoyed the meal.  Thanks for looking!

Smoker_Guru

Now I'm hungrey... That looks awesome.

R2Egg2Q

Thanks!

Sgt93

Nice pics, looks delicious.

R2Egg2Q

Thanks!

Duke_sta

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!

Griffin

Well that beat my lunch. I'm hungry again.

Newportlocal

I make that frequently on my mini. Nice crosshatch on those!

Rich_ie

R2 Them look great! 

newegg13

Cook temp looks nearly perfect for my liking.  Great job.

131 it is.

Wolfpack

Do you take the steaks off while you are heating the grill up? If so,How long do you let them rest?

R2Egg2Q

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!

Newportlocal

In your mini woo did you have the drip pan on a pizza stone? Wanted to try your set up.

R2Egg2Q

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.

njl

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_sta

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?

R2Egg2Q

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.

Newportlocal

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_sta

Great thanks R2. Nice cook!