How should I cook filets new to the egg

Deedee60

i wonder if I need to sear them with direct high heat around 500 and then let the temp go down to about 400 and finish them?  Any advice for medium filets would be appreciated!

Jstroke

Whole fillet? Or steaks?

BigGreenBamaGriller

I am a firm believer in the reverse sear, especially with filets. I dial the egg in ~300-350 (direct or indirect) and get the steaks up to about 10-15 degrees from my final temp goal. Then pull the meat, open the vents wide open to get up to 550-600+ and sear both sides.

I think it is a lot easier to raise the temp of an egg quickly than lower it.

Have fun

Darby_Crenshaw

Jstroke said:

Whole fillet? Or steaks?

Wha wha wha??? 'Fillet' means steak, yo! Except maybe with regard to fish, where it still means a thin slice

i assume he/she means tenderloin fillets, but we'd need to know how thick anyway

Reverse sear, or hot tub if thick

Jstroke

Ok, ok, you got me. Slipped got egg on my face. Yes, whole tenderloin or steaks. To me fillet is anything up to an including the entire thing.

NERVOUS

From one beginner to another, the reverse sear method is stupid simple!

NOTE:  Get yourself a cast iron skillet when you're ready to take your searing game to the next level!  

Darby_Crenshaw

"Fillet" though literally refers to a slice of any meat. Any steak is a fillet. 

"Filet" (with the one 'L') is something you see w/r/t tenderloin when they say 'filet mignon', which just means small steak

i think though colloquially grill peeps often refer to a filet meaning only tenderloin. But a strip steak is a fillet too, for ex. 

I was only hung up on it cuz OP didn't give us enough info. Not tryna browbeat

Dondgc

Darby_Crenshaw said:

"Fillet" though literally refers to a slice of any meat. Any steak is a fillet. 

All steaks are not fillets. Fillet specifically refers to cuts of meat with no bones. As in filet Mignon. At least that's my understanding

ThrasherIII

New to the Egg, how does the Reverse Sear work better than Sear first?

charliebatutis

for a 6oz filet i get the egg to 650-800 degress and sear each side for 3 minutes. Wrap in foil for 5-10 minutes and serve. i let the steaks sit out while the egg is heating up.

For bigger steaks i put them in the oven @225 for 30 minutes then sear each side 3-5 min (depending on how people like thier meat and how big they are) and wrap in foil for 5-10 minutes and serve. 

Acn

ThrasherIII said:

New to the Egg, how does the Reverse Sear work better than Sear first?

It accomplishes the same basic principle - hot heat to create a brown crust on the outside, steak cooked all the way through.  It is just a lot easier to get the egg to roasting temps and do that part of the cook, and then crank the heat to sear, than doing it the other way.  If you get the egg up to 500-600 degrees it'll take it a while to fall to 300. 

ThrasherIII

Thank you for the info, makes sense. I was planning on some cedar plank salmon and steaks on the egg. Any and all info is appreciated.

fishlessman

i like these trexed, sear at 700 then drop to 400 and finish. bacon or string wrap so they dont flatten out, and a sauce to add flavor, they need it

ThrasherIII

what was the temp of that steak, dayum looks gooood!!!

fishlessman

ThrasherIII said:

what was the temp of that steak, dayum looks gooood!!!

was probably 125/127 internal, thats what i shoot for with softer steaks like filet or ribeye