Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Tenderloin

tikigriller
tikigriller Posts: 1,389
in Beef
not bad. Going to go much hotter next time for more sear. 




Just bought an Egg?  Here is what you get to look forward to now:

Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

Livermore, California
· Share on FacebookShare on Twitter

Comments

  • SmokingPiney
    SmokingPiney Posts: 2,319
    edited October 2016
    Looks more than good from here! 

    What was your seasoning and cook temp?
    Living the good life smoking and joking
    · Share on FacebookShare on Twitter
  • tikigriller
    tikigriller Posts: 1,389
    Lowrys seasoned salt and pepper. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
    · Share on FacebookShare on Twitter
  • SmokingPiney
    SmokingPiney Posts: 2,319
    How hot did you sear?

    Living the good life smoking and joking
    · Share on FacebookShare on Twitter
  • tikigriller
    tikigriller Posts: 1,389
    Don't know. I cooked them at 450 until they hit 110, then took them off, foiled with some butter and just let the egg get really hot. Or at least I thought hot. 

    I just think I need to cook them at a higher temp like 550-600 to get me the best of both worlds I am looking for. 

    Is is that on the right track?
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
    · Share on FacebookShare on Twitter
  • SmokingPiney
    SmokingPiney Posts: 2,319
    edited October 2016
    @tikigriller, For a reverse sear, I'll cook around 250 - 275 indirect to get the steak to 110 IT.....nice and slow.

    I'll pull and loosely foil on a plate while I pull the plate setter and get the Egg to around 500 or so for direct heat.....doesn't take long.

    Put the steaks back on and sear about a minute and change a side. 

    I don't like a charred, tough crust on steaks.....just a little sear.

    Nothing wrong with your cook at all. It looks great. 
    Living the good life smoking and joking
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Looks delicious to me!

    A trick I learned from someone else (I don't remember who) is to tie them tight with butcher twine around the circumference. The fillet likes to relax and flatten out during the cook. By tying them you preserve the height of the steak and give yourself additional searing time while being able to achieve a lower internal temp finish. Just remove the twine after the rest. The only ones I don't tie are those that I want to cook to a higher internal temp. This is rare at my household, but to each their own. 


    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Here's what I mean. 
    · Share on FacebookShare on Twitter
  • tikigriller
    tikigriller Posts: 1,389
    That's awesome!!  I will definitely try that next time. Thanks a ton!!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
    · Share on FacebookShare on Twitter

Categories