1st Reverse sear, filets with pics

KingtUT

Bought some PRIME filets from SAMs. They were1.5" thick. Seasoned with olive oil, Kosher salt and fresh ground pepper. Cooked at 300 indirect for 25 minutes to an internal temp of 125 (due to time constraints,I wasn't able to let the steaks get to room temp before putting on the egg...they sat out about 10 minutes so I'm assuming internal temp was about 45 when they went on). Pulled the steaks and covered with foil then removed the plate setter. Opened the top and the bottom vents fully and got the temp to 600 in 5 minutes (surprisingly fast). Seared them 2 minutes on each side then let them rest under foil for 10 minutes before eating (seemed like forever!). Internal temp after resting was 145. I was shooting for 135-140 so they got a little more done than I had planned but they were still awesome. Consider me a fan of the reverse sear method.

Foghorn

Great cook and nice pics.  Well done.

KingtUT

First time posting pics, thanks.

SkinnyV

=D> how I do it

Tackman

That looks good. Damn good.

tulocay

Good looking meal.

GreenhawK

I have been doing the reverse sear for about a year now.  I love it.  It's the only way to do it if you have a thick steak.  The thicker it is the better it works.

lantzwr

Looks great, will never do a steak any other way than reverse sear.

Fake_Chow

I saw the first pic on a paper plate...and was like DAMN, you really couldn't wait

Nice cook!

Alton

Nice =D>

henapple

I'll take some