Reverse seared fillet

Got 4 fillets and put them in a raised rack on a cookie sheet.

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Then I baked them at 250 for 25 mins. If I had it to do over that would be 20-21 mins for a more rare finished product. Pulled them out to the iron skillet on medium high heat with oil for about 2 mins per side until they had a little crust. Fished them with a pat of butter.



After they rested about 5 minutes I sliced one up. I wish it were a little more rare, but I’m just learning this method so my technique will get better with time.



I’m smoking some thighs and legs here in a little while on the egg.

Looks good to me, that’s the way I like um.

Very nice. I like doing them sous vide for about 6 hours so they get super tender and then searing them.

I do a reverse sear on my BGE all the time now with thicker steaks. Get a good thermometer. This is the key to this technique. I bring my steaks up to 100-110 then let them rest while I get the cast iron up to temp. Then sear for about 1 min per side. We like ours more rare.

Those look good.

me too, I prefer to not have blood shooting out of the arteries.

I tried this and didn't prefer the "fried" taste on the steak that the oil gave.

This will work, but it's much easier to control interior temps using the regular sear, and not much difference in taste. Hot cast iron skillet, sear a minute on each side, stick the thermometer probe in and a pat of butter on top and pop it in the oven on 300, and pull it out at 125 for the rarer side of medium rare.

X2. Exactly how I do it, and it's as good of a steak as you can have IMO

I’ll try this next time. Thanks

Looks great