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Filet Reverse sear or traditional

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cul-de-sac-er
cul-de-sac-er Posts: 218
edited May 2016 in EggHead Forum
Good evening everyone,
The wife and I are cooking some nice filets tonight and she bought me a cast iron grate. Am I better off cooking direct or going reverse sear.
Thanks for any input.
Shane
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  • SPRIGS
    SPRIGS Posts: 482
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    How thick?  I generally reverse sear if 1.5" or more.
    XL BGE
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  • SteelCitySmoke814
    SteelCitySmoke814 Posts: 112
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    My $0.02, I only reverse sear meat that has been altered from its "raw" form.  For instance, a steak/tenderloin/etc is cut in its "natural" form.  Meats like that, I still strongly prefer searing it to your liking then cooking indirect to your desired temp. 

    However, say a burger (meet ground/tore down from its natural form), I prefer reverse sear. I like to cook burgers indirect with some smoke, then about 20 degrees from my desired temperature I sear them.

    Hope this helps.
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  • cul-de-sac-er
    cul-de-sac-er Posts: 218
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    Took your advice and filets turned out awesome thank you my friend!
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  • YukonRon
    YukonRon Posts: 16,989
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    Filets, in my experience are pretty hard to mess up. I cook them for My Beautiful Wife, in the manner mentioned above.
    when we do a whole loin, we reverse sear it after roasting. Works out great!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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