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Reverse seared fillet
#3036881
02/09/20 04:02 PM
02/09/20 04:02 PM
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Joined: Jul 2015
Posts: 1,838 Alabaster, AL
Darrylcom
OP
8 point
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OP
8 point
Joined: Jul 2015
Posts: 1,838
Alabaster, AL
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Got 4 fillets and put them in a raised rack on a cookie sheet. best seafood restaurants in carolina beach ncThen 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.
Last edited by Darrylcom; 02/09/20 05:17 PM. Reason: Spelling
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Re: Reverse seared fillet
[Re: Darrylcom]
#3037621
02/10/20 10:40 AM
02/10/20 10:40 AM
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Joined: Oct 2000
Posts: 14,938 Right Behind You
William
Booner
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Booner
Joined: Oct 2000
Posts: 14,938
Right Behind You
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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.
"The misery of being exploited by capitalists is nothing... compared to the misery of not being exploited at all."
Joan Robinson
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Re: Reverse seared fillet
[Re: Rutabaga]
#3037834
02/10/20 02:04 PM
02/10/20 02:04 PM
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Joined: Jun 2012
Posts: 9,877 in the corner
Stob
14 point
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14 point
Joined: Jun 2012
Posts: 9,877
in the corner
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Looks good to me, that’s the way I like um. me too, I prefer to not have blood shooting out of the arteries.
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Re: Reverse seared fillet
[Re: Darrylcom]
#3038041
02/10/20 06:02 PM
02/10/20 06:02 PM
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Joined: Jan 2005
Posts: 1,964 Northport
Thisldu
8 point
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8 point
Joined: Jan 2005
Posts: 1,964
Northport
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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.
"The future's uncertain and the end is always near"
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Re: Reverse seared fillet
[Re: William]
#3038386
02/10/20 09:24 PM
02/10/20 09:24 PM
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Joined: Sep 2003
Posts: 12,877 Montgomery / Luverne
crenshawco
Booner
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Booner
Joined: Sep 2003
Posts: 12,877
Montgomery / Luverne
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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. X2. Exactly how I do it, and it's as good of a steak as you can have IMO
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