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Filet Mignon (Turbo Reverse Sear)

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500
500 Posts: 3,177
in EggHead Forum
This was a four pack from Sam’s. Food Savered the other two. They were about 1 1/2” thick and 1 1/4# each. Started by seasoning them with EVOO, then kosher salt, then Meat Church Holy Cow rub. Warmed on the counter for an hour. Heated the Egg to 400*. Grilled raised direct, flipping once until the IT was 105*, about 30 minutes. Pulled and rested as I got it up to 600*. Finished to 125* IT with lid open, flipping and rotating and moving around the grid. They picked up some smoke flavor from plain old Royal Oak. This is my new go to method for this type of steak. Turbo Reverse Sear; try it. 
I like my butt rubbed and my pork pulled.
Member since 2009
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  • Foghorn
    Foghorn Posts: 9,836
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    BAM!

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Hans61
    Hans61 Posts: 3,901
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    Sounds like fun!
    “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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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,540
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    It worked mighty fine!
    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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