Reverse sear Filets Mignon for Valentine's Day yesterday

westernbbq

I have to admit that when I first saw the reverse sear method on www.amazingribs.com I thought it was too much effort.  then,  I saw guys here doing it and decided to give it a try.  well, I am batting 1000 now.  yesterday I did four filets wrapped in bacon ($43 for the pack from Costco  and I got the NON prime ones this time) and one ribeye that I had picked up at safeway on a 50% off sale for around $6.

Well, the results were amazing. I did the lower- temp cook on the LG while heating up some frozen twice baked taters and cooked some onions and mushrooms in the process.  I used the AR with rig extender and thinking didn't have a drip pan for the meat juices and bacon drippings during the lower temp cook, I put the onions and mushrooms down below so they could catch and meat-related drippings.  I seared the steaks on the MiniMax with cast iron grid with the platesetter in place- and the steaks were cooked absolutely perfectly- these were better than the filet I recently had at a nationally-known steakhouse.  I won't say the name but it rhymes with Norton's.  The restaurant steak was good, but for $65 there, plus the sides, I thought hey, why not make a choice cut at home and use RS method?  well, it was awesome.  what was so good about it is that the steak's doneness (rare, med-rare, or medium) is consistent throughout the steak from the edge to the middle of the meat while the exterior has that oh-so flavorful crust.  we dug into these so fast because they looked and smelled incredible I never got a chance to take any picts of a steak cut open.  I will do so next time.  see picts in order of the cooking process.

epcotisbest

That looks really good. Good job.

WeberWho

Nice touch on the reverse sear!

stv8r

Reverse sear is my favorite! Pretty sweet to have the MM to finish on!

westernbbq

thanks guys, now that I'm doing the reverse-sear method exclusively for steaks, I am going to share this with everyone I know.  fyi, the first time I did reverse sear steaks I only used the MiniMax.  Held temp to about 275 ish for 45 mins, then removed the steaks, opened the air vents and cranked it up to about 600 with the cast iron grid.  this took roughly 30 mins, perfect resting time and then I put the filets on and beef perfection was achieved.  awesome results.