Sous Vide Filet finished on BGE

tdub4 · August 2018

Picked up the BT version of the Anova Sous Vide cooker and, for my first cook, I went with a filet for 2 hours in the water at 135 and then seared on the CI grid on the BGE. Very tender with edge to edge done-ness (medium). After taking out of the water put some melted butter on it and then 1-1/2 minutes each side on grill. As I have read, one thing missing is that true crust on the outsid when grilling, but still was extremely good. Need to see if I can improve in the crust.

johnnyp · August 2018

tdub4 said:

Need to see if I can improve in the crust.

they look killer.

If you're looking to improve the crust, without over cooking, try a few techniques and see what works for you.

1) sear on cast iron. this still works on the egg if you're so inclined.

2) sear closer to the coals (or directly on them, if you'd like).

3) sear hotter! Under cook in the SV if you want, but crank the heat to develop that crust.

Photo Egg · August 2018

Looks fantastic...

Agree with @johnnyp above.
Also, pat dry the steak before you sear and add the butter as a finishing touch.
More moisture creates steam, not sear/crust.

Webass · August 2018

We're in the ribeye/strip camp here, and unless I'm doing something else on the LBGE, I use cast iron on the Weber gasser. I have the Weber Spirit cast iron griddle accessory .

Brush each side with Duke's mayo, kosher salt, coarse ground pepper, and bring up to room temp.
Sear 1 min. each side on cast iron skillet at 500-600 degrees.
SV 1 1/2 hours at 128.
Back on 500-600 degree griddle for another min on each side.
Always a good crust.

Sous Vide Filet finished on BGE

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