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    Double-reverse sear tenderloin

    Posts: 1,430
    in EggHead Forum
    Msybe otherwise known as T-Rex method.  Sear first - rest - bring back to temp slowly.
    Great outcome.

    Maryland, 1 LBGE
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    • Posts: 1,208
      Outstanding!!
      LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
      If it wasn't for my BGE I'd have no use for my backyard...
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    • Posts: 2,507
      Unless I’m confused. Scratch that. So isn’t that basically the way we used to do it? Before reverse sear. 
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    • Posts: 11,379
      Very nice outcome!
      =======================================
      XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
      Tampa Bay, FL
      EIB 6 Oct 95
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    • Posts: 1,430
      GrillSgt said:
      Unless I’m confused. Scratch that. So isn’t that basically the way we used to do it? Before reverse sear. 
      It’s a very high heat sear followed by a ~20 minute rest while the meat “relaxes” and the egg cools.  Then the meat is brought to final temperature low and slow.
      Maryland, 1 LBGE
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    • Posts: 2,814
      That is basically the standard sear method that was reversed to create the reverse sear method.  The long rest between searing and low heat is a slight variation.  I believe that TRex's variation is sear - rest - high heat to finish (as opposed to low heat to finish in the standard method).

      No need to confuse things by calling it double reverse sear.
      Southeast Florida - LBGE
      In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
       
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    • Posts: 2,654
      Yeah, not sure that "double reverse sear" makes a lot of sense, it's a "forward sear," like I used to do it for years, but the bottom line is it looks FANTASTIC!  What a great job!  I WANT IT!!!  :)
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    • Posts: 1,430
      “Double reverse sear” was a vodka aided joke - lighten-up.
      Maryland, 1 LBGE
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    • Posts: 17,125
      Great looking cook, thank you for sharing. The images look outstanding.
      I love steaks on the BGE....last tenderloin I had, which were delicious, I used soy sauce, black coarse ground pepper, minced garlic, and the juices, and granulated onion.
      I was goofing around, set the XL up for indirect low and slow, and my MM at 500F +.
      I seared at the start on the MM, all sides, then dumped them both over to the XL. I let them ride until 135F IT for My Beautiful Wife, 125F IT for me. Got the MM up to searing temp again, 4 minutes per side for hers, 2 minutes each side for mine.
      We just do not order steak anymore when we go out for dinner. Nothing compares.

      Great job!
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
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    • Posts: 34,783
      Great outcome right there.
      And for those interested here's a link to the Trex method:
      http://www.nakedwhiz.com/trexsteak.htm  
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 2,814
      JohnEggGio said:
      “Double reverse sear” was a vodka aided joke - lighten-up.
      Sorry.  Couldn't smell the vodka from here! 
      Southeast Florida - LBGE
      In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
       
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    • Posts: 1,430
      jtcBoynton said:
      show previous quotes
      Sorry.  Couldn't smell the vodka from here! 
      No worries.  And as you know, you’re right, the final cook is not low and slow - it’s at roughly 400 for a few minutes per side - which was what I did.  Lazy reporting on my part.

      Oh, if it’s nighttime and I’m Egging - high probability alcohol is involved.
      Maryland, 1 LBGE
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    • Posts: 14,544
      Looks great. I prefer the forward sear personally. Nice!
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