First Reverse Sear Filet

Slabotnick · February 2016

I picked up two prime tenderloins from whole foods last week. Today I got my egg to 275 with indirect head and some applewood chunks. I wrapped both steaks with bacon and rubbed some olive oil on them and went fairly heavy on Montreal steak seasoning then cooked to an internal temp of 110 on my steak and I took her slightly thinner filet off at 116 (she likes a little higher temp) which was right around 30 minutes. I used my CyberQ to control the egg temp and monitor internal temp.

Picture of the filets as they are resting for 20 minutes while I took the convector out and raised the temp trying to get to 600. I took the CyberQ out for this. I had the half moon cast iron grate in this whole time. Leaving the lid wide open I was able to raise the temperature for about 15 minutes then shut it to check the temp and it was close to 600.

I put both steaks on for 2 minutes each side, with a spoonful of butter on the grate prior to dropping on.

Steaks were delicious but will try 1 minute sear each side next time. We loved the crust it made!!!