Filets -- Reverse Sear?

Kjunbob

I am a new Egg owner, and having successfully cooked Chicken (Several Ways) and Pulled Pork, I think that I am ready to try Steak.  My wife's favorite is a Filet, and it is hard to find Filet's locally that are very thick.  (Average size is usually 1 to 1 1/2 inches).  I would love to try the Reverse Sear method, but I am afraid that it will result in an overdone situation as she likes them rare.  Do you recommend just a traditional direct method, or can I get a Reverse Sear to work on a filet (if so, what temp should I pull it off the indirect process)?  Or do you recommend another type of steak?  Also, remember that I am a rookie, and am still adjusting to handling and controlling the temperature on the Large Big Green Egg..
Thanks

bgebrent

On a filet, just grill it to IT 128 or so for mr.  Rest 20 '. No need to reverse sear.

jeroldharter

If you want to try it, just buy a tenderloin (or part of a tenderloin if possible) and cut it into thicker steaks. Better yet, buy a big ribeye.

Hans61

If it's an inch agree with @bgebrent just direct grill

if you reverse sear when, you pull depends on how hot you're cooking - if you're around 225 you'll probably only gain around 5 degrees. If your above 300 you can gain 10 or more. 

Searing lid lid open helps prevent over cooking

Hans61

I usually flip once  during indirect, usually when around 80° or so 

Carlyn2828

I reverse sear all of my steaks. Absolutely love it and it's very forgiving. I did a couple filets one night along with other steaks and found you just really need to pay attention to the filets. Obviously they cook much faster. Good luck! Steaks are one of my favorites. 

Ozzie_Isaac

I do not like Reverse sear on my BGE near as much as I like hot'n fast in a CI skillet on my BGE.

I like a nice crust combined with a cool almost cold center.  Top with butter after the finish.

tclamberth

what's the easiest way to remove plate setter? Just a pair of oven mitts? Feel like the fingers will catch on fire 

Hntnhrd

Remove the plate setter with some sort of bracket. That sob is hot and gloves don't quite cut it. I am just growing back finger prints now!! I reverse sear everything I can. If you have a good remote thermometer reverse sear is a snap to get perfect internal temps.

dmchicago

Get this:

CoMoBGE

Depending on what size egg you have, I just push all the lump to the front and cook raised over the back side(xl). I like the reverse sear on tenderloin. Slow (250) till 110 internal, pull and heat the cast iron. Make sure and sear all sides of the filet(I don't use bacon). 

CoMoBGE

Sorry hit the wrong button for pictures. 

Hans61

Looks like a nice medium rare!

johnnyp

Kjunbob said:

I am a new Egg owner, and having successfully cooked Chicken (Several Ways) and Pulled Pork, I think that I am ready to try Steak.  My wife's favorite is a Filet, and it is hard to find Filet's locally that are very thick.  (Average size is usually 1 to 1 1/2 inches).  I would love to try the Reverse Sear method, but I am afraid that it will result in an overdone situation as she likes them rare.  Do you recommend just a traditional direct method, or can I get a Reverse Sear to work on a filet (if so, what temp should I pull it off the indirect process)?  Or do you recommend another type of steak?  Also, remember that I am a rookie, and am still adjusting to handling and controlling the temperature on the Large Big Green Egg..
Thanks

As a rule of thumb, I typically don't reverse sear anything under 1.5".  Its just unnecessary.  If you want to do it, go for it, you wont hurt anything as long as you're watching the IT.  Just a waste of time IMO. 

etherdome

tclamberth said:

what's the easiest way to remove plate setter? Just a pair of oven mitts? Feel like the fingers will catch on fire 

Welding gloves

pgprescott

It's impossible to argue against any of the methods. I've seen great results in a number of different ways. I personally don't mess with reverse searing except on roasts and steaks over 2" thick. Hey, that's my way. I like rare beef, so getting it done is not usually an issue for me. If you are a medium person, the roasting will benefit you greatly. Good luck!

Eggcelsior

Ozzie_Isaac said:

I do not like Reverse sear on my BGE near as much as I like hot'n fast in a CI skillet on my BGE.

I like a nice crust combined with a cool almost cold center.  Top with butter after the finish.

If this is the case, you were roasting too long with the dwell before searing. I pull filets at 90 and sear from there. Black and blue for me too.

Kjunbob

I am about to embark on the filets this afternoon for game time.  I was able to get two between 1 1/2 and 2 inches.  We do want them rare.  I am tempted to just let them come up to room temp before putting on.  Season with Kosher Salt and Pegger.  Get the grill up as high as it will go, and then just put them on until an internal temp of about 110 or so.  But then I am reading about the T-Rex method.  So now I am torn.  Thoughts or Hints?   Thanks

bhedges1987

I reverse sear all of my steaks. They're always top notch.