Filet Question

Eggucator · January 2014

We are having the BIL and new wife over tonight for filet migon. I was thinking of searing at 700 on the egg for 90 sec per side and then transfering to the oven inside at 400 for the rest of the cook. I was thinking of doing this to make sure everything finishes at the same time for dinner. The last time my egg didnt want to cool down that fast and we ate the sides while they were hot and then the steaks 25 minutes later. Does anyone do anything like this or am I being blasphemous?

henapple · January 2014

Do a reverse sear

laserdoc85 · January 2014

http://eggheadforum.com/discussion/1159650/first-steaks-on-egg#latest

Cook them just like this

margareedaville · January 2014

laserdoc85 said:

http://eggheadforum.com/discussion/1159650/first-steaks-on-egg#latest
Cook them just like this

^^^ This! ^^^

Skiddymarker · January 2014

When timing is an issue, the reverse sear is ideal. You can bring the steaks up to desired internal and hold until you finish sear. As you note, the egg cools not so fast, but it will go nuclear in a minute or so. Check your rested steaks for surface moisture and if too much, dab dry before the sear. The Mailard reaction happens much faster with a dry steak.

Another technique is to low and slow the steaks, then finish in a cast iron skillet, side burner of a gasser is ideal.

dihtn · January 2014

What are the reverse sear temps/techniques for the different levels of cooking (rare/med/etc)?

Thanks.

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