Filet - can you reversed sear one?

Philicious

I just bought a whole beef filet and plan on cutting it into steaks to grill on the BGE. Has anyone reverse seared a filet? If so, how? If not, why not?

BigGreenBamaGriller

Well I am about to do the same thing. I hope someone has some input...

What else do you plan on doing tonight?

stike

a filet is a steak. can cook it any way you might cook a steak. reverse is fine too.

if you mean cooking it whole, then cook it however you might cook a roast.  reverse sear is fine here too.  tenderloin takes a sear well because there's no exterior fat.  on a rib eye, that fat (on a roast) can burn.  fat doesn't sear, it chars black.  i don't sear rib roasts, but would sear a tenderloin. 

i probably would sear first, drop heat, and roast to the desired temp.  if you sear last, remember to aim low on your desired internal temp, because putting the spurs to the heat at the end and then yanking it off means the thing will continue to cook when you take it off.  the hotter the fire when you remove it from the grill, the longer the internal temp will rise.

travisstrick

You can reverse sear anything, even cat feces.

I've never been a fan of the reverse sear. It's just easier for me to do it the other way.

Duganboy

Reverse works great on filets.  Do a couple almost every Sunday night this way.

BigGreenBamaGriller

You can reverse sear anything, even cat feces. I've never been a fan of the reverse sear. It's just easier for me to do it the other way.

Love me some good cat feces. Goes well with arugula and parsnips!

R2Egg2Q

I love to reverse sear but haven't tried it on cat feces :P I cooked up a couple of filet mignon steaks on my Mini a few weeks ago like this: -cooked the steaks indirect (raised on a Mini Woo over just a drip pan) at approximately 300 degrees until IT hit the 110-115 range, -moved them to a plate & loosely 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 (including slight turn of steaks midway for the cross hatch look). I was shooting for an IT of 130 to pull at. Here's the post on that cook: http://eggheadforum.com/discussion/1140888/filet-mignon-on-the-mini#latest You have to be careful not to sear for too long as you can fly right by your target temp during the sear. Keep in mind the IT will rise a few degrees during the rest.

WickedIsland

I love to reverse sear but haven't tried it on cat feces :P I cooked up a couple of filet mignon steaks on my Mini a few weeks ago like this: -cooked the steaks indirect (raised on a Mini Woo over just a drip pan) at approximately 300 degrees until IT hit the 110-115 range, -moved them to a plate & loosely 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 (including slight turn of steaks midway for the cross hatch look). I was shooting for an IT of 130 to pull at. Here's the post on that cook: http://eggheadforum.com/discussion/1140888/filet-mignon-on-the-mini#latest You have to be careful not to sear for too long as you can fly right by your target temp during the sear. Keep in mind the IT will rise a few degrees during the rest.

Agree, I have had great luck with reverse sear on filet when I pull them a bit lower than desired temp before I lower grate to sear