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Doing Filets on the BGE tonight

CraftBeernBBQ
CraftBeernBBQ Posts: 65
in EggHead Forum

Doing 4 filets on the BGE tonight. Just curious as to what temp you recommend (No time for a reverse sear). They are between 2-2 1'2" thick.


I was going to go for 600-700 temp - 3min than flip than 3 min. Then close all vents and go for 5 more min. Looking for a Med rare - Med.


Thanks

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Comments

  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited August 2016
    Those are thick. Long time searing means a lot of gray meat and a small center pink/rare

    me? No sous vide?

    each one into a ziploc bag, suck the air out. Submerge in hot tapwater (maybe 120 ish) in a bowl. Change the water out when it cools. Maybe two refills, for an hour submerged while the egg is getting hot

    Take the filets out, pat dry. Salt and onto the grid. Let the grid marks form (i.e. When it is ready to flip and doesn't stick to the grid). Flip. Go the same amount of time. Only a couple monutes each side probably, if that much

    Take the temp internally. You should be not much more than when theu went on. 120-125. If you want it to go longer, pull the steaks to the perimeter. Shut the lower vent a bit and let them roast. 

    don't shut the vents on food and leave it in there. Even lean meats. The fire is smoldering badly and that smoke (which is not good smoke) has no where to go. It will foul up the meat 

    one trick when searing is to leave the done open.  That means you are only searing the underside and not also roasting. In your case, since you want a medium steak, shutting the dome will give you additional roasting heat
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    I'd go 500-550 for about 4-5 a side, check your temp and go from there. 

    When we have steak I do a Ribeye for me and a Filet for SWMBO. I end up at MR and the Filet is usually rare. 
    New Albany, Ohio 

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  • pgprescott
    pgprescott Posts: 14,544
    I agree with the lower temp. You will have a larger window for success. 450-550. 
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  • bgebrent
    bgebrent Posts: 19,636
    I think 6-700 is too hot for your goal MR-M assuming your at the top of the fire ring.  I'm also not a big fan of shutting the egg down with food on the grill.  I'd go 500ish, turn every 3-4 minutes until IT of 130.  Just my .02. 
    Sandy Springs & Dawsonville Ga
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  • johnnyp
    johnnyp Posts: 3,932
    Do what @Darby_Crenshaw said and hot tub them for more even cooking
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • CraftBeernBBQ
    CraftBeernBBQ Posts: 65

    Thanks for all your input


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