Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Reverse Sear NY Filet, SNF Gold Grade
Options
xiphoid007
Posts: 536
in Beef
Bought 2 NY style gold grade American Kobe beef filets for my wife's birthday. I did a reverse sear to an internal temp of 115 at 275 and then cranked the egg to 700 to get my sear on. I did a couple prime NY strips from a local butcher. Those SRF steaks were single handedly the greatest steaks I've ever had!! The best estimation would be crispy steak flavored butter. Seasoned them with salt and fire and nothing else.
I asked my wife if she wanted this every birthday, and she suggested,"How about every Thursday!"
I asked my wife if she wanted this every birthday, and she suggested,"How about every Thursday!"
Pittsburgh, PA - 1 LBGE
Comments
-
-
-
Very nice! I love the surgical cut shot
-
-
Like!!
-
Looks great! Reverse sear is definitely the way to go with steak and pork chops.
Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black) -
Well played, suh!
Cheers,
Chris
St. Louis, MO
Unit 1: LBGE, cedar table Unit 2:Akorn -
Too perfect. Nicely done.
-
Very niceHenderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
-
Nice! Making me drool.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
-
Love the reverse sear! I don't know that I'll ever make a thick steak any differently.The only possibility might be a reverse sear, caveman style. . .Pittsburgh, PA - 1 LBGE
-
Beautiful!
I asked my wife if she wanted this every birthday, and she suggested,"How about every Thursday!"
That is a great line!Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Right on the $! I'd say you struck gold. Nice work.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
Doing some strips tonite! I'll try the reverse sear at 700! Usually go with 500! Did u use any spice?? Or just some s&p
-
@daffy1909 I used just salt. I let sit for 30min with the salt on to draw fluid out for better crust on the outside. These were high quality steaks so I didn't want anything but the beef flavor.
250 until internal of 115 the blast to 700. I used my looftlighter to get it roaring. Keep the steaks moving or they'll burn. I did no more than 30-60 seconds without rotating or flipping until beautiful mahogany.
Good luck, this is a fairly easy technique and IMHO the best way to cook a thick steak.Pittsburgh, PA - 1 LBGE -
Did you freeze them ahead of time?
-
No. They came frozen and I just defrosted them in the fridge overnight.Pittsburgh, PA - 1 LBGE
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum