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Do you sear fillet?

SmokeyPittSmokeyPitt Posts: 9,838
edited 2:24PM in EggHead Forum
I have cooked fillet twice now. The first time I just basically threw them on the egg and cooked them around 400ish direct. The second time I did a 650+ sear for a couple of minutes per side and then a dwell for about 6-8 minutes.

The fam and I actually preferred the first steaks better. To be fair, the second cook I did overcook them a little- they ended up medium to medium well. Also the second time I used a marinade that I didn't care for (what was I thinking???).

So, next time should I try the sear again and just pay more attention...or go back to a straight up cook?

Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 


  • I do, but sounds like you answered it yourself. Might want to try again and ensure not to overcook.
  • BBQMavenBBQMaven Posts: 1,041
    Straight sear is my choice most of the time. However, depending on the thicker cut steaks, I will sear and rest with a lower temp additional step...

    Bear in mind I'm from the "lazy is better" cooking crowd and don't want multiple steps if one will do... personal preference
    Kent Madison MS
  • tnelstnels Posts: 75
    I sear, remove from the egg, shut down the vents, wait 10 minutes and then stick it on again for a couple minutes. Nice crust on the outside and medium rare (at most) on the inside.

    I like the contrast in crust outside vs. butter inside.
  • SmokeyPittSmokeyPitt Posts: 9,838
    B) Thanks for the feedback. I think next time I will give the sear another try and let them rest a few minutes between the sear and the dwell. I also like the "lazy cook" approach so maybe just sear a little longer then it them nice and bloody on the inside.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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