Another perfect medium rare using reverse sear

E-ville Egg

My wife picked up a beef tenderloin a couple of weeks ago and wanted filets tonight. I trimmed it up and got 10 nice filets. I set the large BGE at 225 and cooked to an internal of 120. Foiled and rested for 15 minutes while the Egg cranked up to 550. Seared 1 minute per side. Came out perfect medium rare. Served with garlic mashed redskins, asparagus, and fresh roasted garlic spread bread and a glass of red wine, Only have a pic of the meat. Great meal to finish the weekend

YukonRon

That beef is delicious looking. Beautiful presentation!

StillH2OEgger

Looks perfect. Great job.

reload

I just put several chicken breast on the Egg, now I'm jealous.   Looks delicious! 

bgebrent

Looks great brother!  Perfect temperature.

westernbbq

Dude,

You are my hero...

GoooDawgs

Looks amazing.  Did you sear on CI grates or pan?  Coloring looks great!  Asking because even when I reverse sear on CI grates I get great grill marks, but the area that wasnt directly on the grates is a light tan/gray color.

E-ville Egg

I seared on CI grates.  

Fred19Flintstone

Awesome job!  

northGAcock

Looks like a perfect steak to me. Very nice.

DieselkW

I am a fan of the reverse sear because the process includes a very gradual temperature increase that is hard to screw up -
Wait one damn minute too long on a high temp cook, and everyone gets diminishing pink steaks.

Plus, with a reverse sear, you get two resting periods. I hate it when my steaks are tired.

Toxarch

DieselkW said:

Plus, with a reverse sear, you get two resting periods. I hate it when my steaks are tired.

I don't rest the steak after the sear. I just plate it and then start adding the sides.

bodski

Looks great! Going to be doing the same thing for Mother's Day