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1st-timer reverse seer about to pop cherry

ColAngus
ColAngus Posts: 123
in EggHead Forum
Catchy title, but not the best visual....

I searched the forums, but wanted to confirm I have this right for my first reverse seer.
  • 2 6.5oz filets (approx 1.5-2" thick)
  • Season filets w/ sea salt, pepper
  • Indirect heat at 250d
  • Place filets on grate (Do I need to put anything below to catch the juices?)
  • IT of 115d (for medium rare)
  • Take off grill, remove place setter
  • Get BGE hot as hell
  • Seer filets each side 1 to 1.5 minutes
  • Take filets off BGE, small slice of butter on top of steak while resting for 5 minutes
Did I get this right?

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Comments

  • Monty77
    Monty77 Posts: 667
    You got it right, I either cover the plate setter with foil, or use a foil drip pan just for clean up purposes.  Enjoy, I look forward to the final result pics!  
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Take her! 
    New Albany, Ohio 

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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Careful on the sear time. Less is more. You can turn MR to M before you know it, especially with a "hot has hell" Egg. 
    New Albany, Ohio 

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  • ColAngus
    ColAngus Posts: 123
    Thanks guys!

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  • Monty77
    Monty77 Posts: 667
    THEBuckeye said:
    Careful on the sear time. Less is more. You can turn MR to M before you know it, especially with a "hot has hell" Egg. 
    Totally agree, I usually sear at 550-600* in a ci skillet.  Don't fear, you don't get this one 100%, you will just have to keep trying and trying... that means more steak!  
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • Legume
    Legume Posts: 15,936
    Make some compound butter - chop a few fresh herbs and mix into the butter - that's an 'oh hell yes!' To the steak
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    Legume said:
    Make some compound butter - chop a few fresh herbs and mix into the butter - that's an 'oh hell yes!' To the steak

    Don't worry.  I'm sure with a handle like @ColAngus , he knows how to go the extra mile.
    Flint, Michigan
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  • Sammi
    Sammi Posts: 598
    Smoked butter is my choice, and be careful with the sear time @ wide open.
    Sudbury, Ontario
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Would add two things. When you pull the steaks, the IT hits 115ºF, put them on a rack over a plate in a foil tent - keep the contact to a minimum it helps retain juices. Secondly, dry the surface of the steaks to reduce surface moisture just before you sear them - before you can get any Mailard reaction and that nice mahogany browning the surface moisture has to be steamed off. A dry steak browns faster and reduces the chance of overshooting the desired end temp. Good Luck!
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Still my favorite handle on the forum. I'm mad I didn't think of it first. You have it all dialed in. You don't need any kind of drip pan or foil for filets. They won't relese enough fat to worry about. I'm all CI when it comes to searing these days. At the very least I go low with the spider and CI grid but if I were you, I would sear on a CI pan with some butter. You can even do that inside. 
    Keepin' It Weird in The ATX FBTX
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  • ColAngus
    ColAngus Posts: 123
    Fellas, sorry for no pics.

    I'm my toughest critic... to the point were sometimes I question why I even cook.

    Holy sh!@$%DF! what a steak!!!!

    My wife loved that I was patting myself on the back. She said she's never seen me that proud- and she agreed.

    I also grilled some shrimp which were fricken' fantastic.
    • Peeled/deveined 1.5 lbs of 16/20 shrimp
    • Seasoned with Zataran's (wife is cajun)
    • In a pan, I sautéed 2 tbs olive oil, 2 tbs butter
    • 1/2 a shallot, chopped
    • 3-4 cloves of garlic, pressed
    • 2-3 tbs of freshly chopped parsley
    • 1 lemon squeezed
    • Add shrimp shells and cook down
    • Sauté for a few minutes... don't let the garlic/shallots get brown
    • Then add some white wine... keep sautéing. 
    • Remove from heat
    • Remove the shrimp shells
    • Once the sauce is cooled, marinate shrimp for 10 minutes
    • Skewer shrimp and grill on BGE for 2-3 min each side.
    I don't know if the shrimp shells help, or not. But the shrimp were unbelievable.  

    Between that and the steaks, it was one of my best meals ever.



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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    How did you sear the steak? 
    Keepin' It Weird in The ATX FBTX
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  • ColAngus
    ColAngus Posts: 123
    The Cen-Tex Smoker said:
    How did you sear the steak? 
    Direct at about 90 seconds on each side.

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