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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Double-reverse sear tenderloin

JohnEggGio
JohnEggGio Posts: 1,430
in EggHead Forum
Msybe otherwise known as T-Rex method.  Sear first - rest - bring back to temp slowly.
Great outcome.

Maryland, 1 LBGE
· Share on FacebookShare on Twitter

Comments

  • XC242
    XC242 Posts: 1,208
    Outstanding!!
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
    · Share on FacebookShare on Twitter
  • GrillSgt
    GrillSgt Posts: 2,507
    Unless I’m confused. Scratch that. So isn’t that basically the way we used to do it? Before reverse sear. 
    · Share on FacebookShare on Twitter
  • thetrim
    thetrim Posts: 11,377
    Very nice outcome!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • JohnEggGio
    JohnEggGio Posts: 1,430
    GrillSgt said:
    Unless I’m confused. Scratch that. So isn’t that basically the way we used to do it? Before reverse sear. 
    It’s a very high heat sear followed by a ~20 minute rest while the meat “relaxes” and the egg cools.  Then the meat is brought to final temperature low and slow.
    Maryland, 1 LBGE
    · Share on FacebookShare on Twitter
  • jtcBoynton
    jtcBoynton Posts: 2,814
    That is basically the standard sear method that was reversed to create the reverse sear method.  The long rest between searing and low heat is a slight variation.  I believe that TRex's variation is sear - rest - high heat to finish (as opposed to low heat to finish in the standard method).

    No need to confuse things by calling it double reverse sear.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
    · Share on FacebookShare on Twitter
  • Theophan
    Theophan Posts: 2,654
    Yeah, not sure that "double reverse sear" makes a lot of sense, it's a "forward sear," like I used to do it for years, but the bottom line is it looks FANTASTIC!  What a great job!  I WANT IT!!!  :)
    · Share on FacebookShare on Twitter
  • JohnEggGio
    JohnEggGio Posts: 1,430
    “Double reverse sear” was a vodka aided joke - lighten-up.
    Maryland, 1 LBGE
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 17,111
    Great looking cook, thank you for sharing. The images look outstanding.
    I love steaks on the BGE....last tenderloin I had, which were delicious, I used soy sauce, black coarse ground pepper, minced garlic, and the juices, and granulated onion.
    I was goofing around, set the XL up for indirect low and slow, and my MM at 500F +.
    I seared at the start on the MM, all sides, then dumped them both over to the XL. I let them ride until 135F IT for My Beautiful Wife, 125F IT for me. Got the MM up to searing temp again, 4 minutes per side for hers, 2 minutes each side for mine.
    We just do not order steak anymore when we go out for dinner. Nothing compares.

    Great job!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 34,219
    Great outcome right there.
    And for those interested here's a link to the Trex method:
    http://www.nakedwhiz.com/trexsteak.htm  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • jtcBoynton
    jtcBoynton Posts: 2,814
    JohnEggGio said:
    “Double reverse sear” was a vodka aided joke - lighten-up.
    Sorry.  Couldn't smell the vodka from here! 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
    · Share on FacebookShare on Twitter
  • JohnEggGio
    JohnEggGio Posts: 1,430
    jtcBoynton said:
    JohnEggGio said:
    “Double reverse sear” was a vodka aided joke - lighten-up.
    Sorry.  Couldn't smell the vodka from here! 
    No worries.  And as you know, you’re right, the final cook is not low and slow - it’s at roughly 400 for a few minutes per side - which was what I did.  Lazy reporting on my part.

    Oh, if it’s nighttime and I’m Egging - high probability alcohol is involved.
    Maryland, 1 LBGE
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Looks great. I prefer the forward sear personally. Nice!
    · Share on FacebookShare on Twitter

Categories