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Reverse seared filet mignon
CazualWhiteGuy
Posts: 36
Got a gift card from my parents for steaks from a nice local grocery store for Christmas. Went to see the butcher the other day and asked him to cut me a double thick porterhouse, what I got was a 3.2lb. monster of a steak...
A little too much for one meal, even splitting it, so I got rid of the bone and did the strip that night and the filet tonight. Wrapped it in bacon and seasoned with pink Himalayan salt, coarsely ground mixed peppercorns, and Cosmic Cow.
Fired up the small egg and threw the steak on indirect when the egg was around 225*. It was somewhere around -10* in Minnesota today so I wasn't going to mess around with vents much for a short cook like this. I left the bottom vent open 3/4 of the way and had the daisy wheel around 1/2 to keep it somewhere below 300* for the 30 minutes the steak might have taken. Pulled it off at 108* internal temperature and got the egg set up for 550*-600* direct. Seared for about 3 minutes total - 2 minutes on the top, rotating 90* half way, and 1 on the side that had been down during the roasting. Let rest for 5-10 minutes while I got a salad assembled, turned out great!
A little too much for one meal, even splitting it, so I got rid of the bone and did the strip that night and the filet tonight. Wrapped it in bacon and seasoned with pink Himalayan salt, coarsely ground mixed peppercorns, and Cosmic Cow.
Fired up the small egg and threw the steak on indirect when the egg was around 225*. It was somewhere around -10* in Minnesota today so I wasn't going to mess around with vents much for a short cook like this. I left the bottom vent open 3/4 of the way and had the daisy wheel around 1/2 to keep it somewhere below 300* for the 30 minutes the steak might have taken. Pulled it off at 108* internal temperature and got the egg set up for 550*-600* direct. Seared for about 3 minutes total - 2 minutes on the top, rotating 90* half way, and 1 on the side that had been down during the roasting. Let rest for 5-10 minutes while I got a salad assembled, turned out great!
Minneapolis, MN - 1 Large Big Green Egg & 1 Small Big Green Egg
Comments
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Looks delicious! You'll get the @SGH (AKA Paul Bunyan appetite person) seal of approval on this one, although he'll claim it's only appetizer size and you skimped on the bacon.
______________________________________________I love lamp.. -
Hell yeah! Nice cook.
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This is my kind of grub. Big, rare and bacon wrapped. Beef and bacon are two of my personal favorites. For the use of bacon and the sheer size of the steak:
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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To me - there is no finer steak than a thick filet. That looks REALLY good!!XL BGE
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Thanks everyone, glad to get the SGH seal of approval!Minneapolis, MN - 1 Large Big Green Egg & 1 Small Big Green Egg
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Many will put @SGH Seal of Approval Winner on their Resume , Dating profile or Eulogy. It is quite an achievement. Congrats!XL BGE; Medium BGE; L BGE
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Great looking steak and nice pics to go with it. Thanks for sharing!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
That looks tasty, now I need some steak and eggs!_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
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That's a beautiful steak! Where'd you pick it up? I'm in the Twin Cities too.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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Got this one at Bob's Produce off University and Osborne in Fridley I believe. They have a pretty nice meat selection, I'm a fan of their big double thick bone in ribeyes.minniemoh said:That's a beautiful steak! Where'd you pick it up? I'm in the Twin Cities too.
Minneapolis, MN - 1 Large Big Green Egg & 1 Small Big Green Egg -
That should be the centerfold spread in monthly meat magazine
wow, great work my friend!
thanks for sharing the method and process. I'm going to try something similar this weekend!
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^:)^ ^:)^ ^:)^LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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Thanks everyone! Hard to mess up a steak when reverse searing. Love the way they turn out!Minneapolis, MN - 1 Large Big Green Egg & 1 Small Big Green Egg
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Looks great! I never heard of reverse sear before this forum, and now won't cook a steak any other way!
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How was the 7 up?
Looks like you nailed the steak though! Dallas, TX -
CazualWhiteGuy said:Thanks everyone! Hard to mess up a steak when reverse searing. Love the way they turn out!
I beg to differ. I burnt the **** out of some rib eyes the second time I tried RS! It was way easy to eff up. -
That is my kind of steak but I would have grilled it whole and skipped the rabbit food!
) NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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theyolksonyou said:CazualWhiteGuy said:Thanks everyone! Hard to mess up a steak when reverse searing. Love the way they turn out!
I beg to differ. I burnt the **** out of some rib eyes the second time I tried RS! It was way easy to eff up.
What temp. did ya pull the steaks off at? I find 108*-110* to be the sweet spot before searing for a nice 1.5"-2" steak. I usually sear two minutes per side turning 90* half way through, I don't take after temperatures.Minneapolis, MN - 1 Large Big Green Egg & 1 Small Big Green Egg -
Damn what a waste of a good bone to knaw on...nice job
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Love food porn....westernbbq said:That should be the centerfold spread in monthly meat magazine
wow, great work my friend!
thanks for sharing the method and process. I'm going to try something similar this weekend!
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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The sear was the issue. My first RS I didn't get the sear I was looking for so I went 2 min/side at the fire ring level and the were black on the first side. The second side didn't stay as long so it was edible. Just had to eat steak from the top down.
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