Reverse Sear Filet Mignon on Big Green Egg: The Ultimate Guide

If you’re aiming to cook a filet mignon to perfection, the reverse sear method on the Big Green Egg is your golden ticket to achieving unparalleled flavor and texture. This technique involves slowly cooking the steak at a low temperature before searing it on high heat for a delectable crust.

The Basics of Reverse Searing Filet Mignon

The reverse sear is a two-step process: start with a low and slow cook to bring your filet mignon up to the desired internal temperature, and then finish with a quick sear to create that mouth-watering crust. Here’s how to execute this culinary masterpiece:

Preparation and Initial Cook

Firstly, take your filet mignon out of the fridge and let it reach room temperature. Season it generously with salt and your choice of spices. Fire up your Big Green Egg and set it to maintain a low temperature of around 225°F. Place the steak on the grill grates and close the lid.

For this first stage, you’ll want to use a meat thermometer to closely monitor the steak’s internal temperature. Aim for about 10-15 degrees below your target doneness. For a medium-rare filet mignon, this means pulling it off the grill at around 115-120°F.

Creating the Perfect Sear

Once your filet mignon is close to the desired temperature, remove it from the grill and tent it loosely with foil. Ramp up the heat on your Big Green Egg to the maximum temperature – this will be your searing stage. Once the grill is piping hot, place your filet mignon back on the grill for about 1-2 minutes per side. This will create the coveted Maillard reaction, giving your steak a caramelized crust that’s bursting with flavor.

Tips for a Flawless Finish

After searing, let your steak rest for a few minutes to allow the juices to redistribute. This is crucial for ensuring your filet mignon is juicy and tender. Slice against the grain and serve immediately for the best experience.

reverse sear filet mignon big green egg

Why Reverse Sear Filet Mignon on the Big Green Egg?

The Big Green Egg’s ceramic construction provides consistent heat and excellent airflow, making it ideal for the precision required in reverse searing. This method on the Big Green Egg not only maximizes flavor but also gives you greater control over the doneness of your steak, ensuring perfect results every time.

Remember, patience is key when reverse searing filet mignon. It’s not about speed; it’s about the journey to the perfect steak. Embrace the process and your taste buds will thank you.

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