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Slow Raised Direct/Reverse Sear Filet Mignon

500
500 Posts: 3,180
in EggHead Forum
Mrs. 500 decided Filet Mignon from Sam’s. She chose two prime cuts. Because of the thickness I went with slow raised direct and reverse sear. 300* the 600*. Not bad. I prefer more fat and steaky flavor in my beef but this was good. 

I like my butt rubbed and my pork pulled.
Member since 2009
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Comments

  • StillH2OEgger
    StillH2OEgger Posts: 3,839
    It's not a cut I generally gravitate towards either, but that looks fantastic.
    Stillwater, MN
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  • unoriginalusername
    unoriginalusername Posts: 1,099
    Looks delicious. Can’t wait to have my egg back (house rennovations)
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  • Stormbringer
    Stormbringer Posts: 2,254
    Great lookin' steaks!
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,610
    Bravo  :o
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Hans61
    Hans61 Posts: 3,901
    Nice! Curious why raised low direct over indirect? Steaks look awesome!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    That does look great.  If I have a filet, I wan one that looks like that.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • 500
    500 Posts: 3,180
    Hans61 said:
    Nice! Curious why raised low direct over indirect? Steaks look awesome!
    Cause I like using my new Smokeware Grate Stacker
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • jetman96
    jetman96 Posts: 127
    Beautiful steaks! Wife prefers the filet, so we do filet. I do reverse-sear as well. I've doing raised on the extender on top of the AR, with a CI pan underneath. Then pull off the steak and crank it with the pan in there, and sear 30 seconds each side in oil, add butter, and another 30 seconds each side. Looks almost as good as yours.  B)
    Cincinnati, OH
    Large BGE
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    Great looking filets.

    Perfectly done! 
    Living the good life smoking and joking
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  • 500
    500 Posts: 3,180
    jetman96 said:
    Beautiful steaks! Wife prefers the filet, so we do filet. I do reverse-sear as well. I've doing raised on the extender on top of the AR, with a CI pan underneath. Then pull off the steak and crank it with the pan in there, and sear 30 seconds each side in oil, add butter, and another 30 seconds each side. Looks almost as good as yours.  B)
    That sounds like a great way to do them, but that wouldn’t fly here, cause SWMBO doesn’t like any added fats. I have to make it as lean as possible. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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