Grilled Filet Mignon Steak Recipe - Reverse Seared Filet Mignon | Cold Grate Technique
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- čas přidán 8. 02. 2018
- Filet Mignon - Grilled Filet Mignon Steak Recipe - Reverse Sear Filet Mignon With The Cold Grate Technique Easy **PURCHASE THE SLOW N SEAR HERE: abcbarbecue.com/products
When it comes to a great steak the Filet Mignon is one that is going to have you scoring big-time with your guests or next date night. Which is why today we are going to be grilling the perfect Filet Mignon using the slow n sear and the cold grate technique.
So when we’re talking about the Filet mignon we are talking about the center section of the beef tenderloin that is sliced into thick steak portions and even though it might not be the most flavorful cut compared to a prime rib or something with lots of marbling it is the most tender cut of beef with makes it one of the most desirable cuts.
GET STARTED WITH THIS FILET MIGNON RECIPE:
ITEMS NEEDED:
2 Filet Mignons
Kosher salt
Fresh Cracked Pepper
Cooking Oil
To get started you will need to get yourself some Filet Mignon Steaks. We recommend asking your butcher to cut them 1 ½ - 2 inch thick Filets and you will be looking for Filets that have great marbling and that are similar in size and shape so that they cook evenly and finish at the same time.
To prep these steaks we are going to keep it simple and do a dry brine on them. A dry brine is the process of adding salt in advance to help flavor the meat as well as to help lock in the juiciness of the steak. So what you want to do is add the salt using a ratio of ½ teaspoon of kosher salt per pound of meat of ¼ teaspoon of table salt per pound. After this is done, you are going to place them into the refrigerator uncovered for minimum of 2 hours but ideally if you can we like to do this step the night before the cook so that the salt absorbs all the way through to the center of the Filet. (You can leave it in the fridge for up to two days)
Now that our Filet Mignons are prepped we are going to set up our kettle using the slow n sear and we are going to be using a cooking temperature of 225. At this point we are going to place the filets onto the grill opposite the slow n sear. We are also going to take our meat probe and place it into one of our filets so that we can see the internal temperature as it slowly cooks.
With the steaks on the grill cooking we are going to monitor the internal temperatures because when the steak his around 80 degrees we are going to flip it over to provide some even cooking on both sides then continue cooking it until it hit 115 degrees internally. After about 50-60 minutes the Filet has reached 115 degrees and we are going to remove both the steaks and the grate so that it can cool. At this time we are also going to place about ¾ of a chimney of hot charcoal into the SNS so we can perfectly sear these filets.
Before we sear our Filets we want to prep them by first taking a bit of paper towel to dry off some of the surface moisture followed by a bit of cooking oil. This will help bring a nice sear to the outside as well as help our pepper to stick onto the steak.
Now that we have that all prepped its now time to place our cold grate onto the grill along with our Filets. Place your filets over the hot coals and begin searing for 1 minute on each side twice (4 minutes total), each time spinning the grate for a cool cooking surface.
After 4 minutes remove the Filets off the heat and serve. Your steaks will come out a perfect medium rare.
Enjoy.
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Find more info on the Slow 'N Sear here: www.abcbarbecue.com/slow-n-sear
Like the thermometer we used? Find out more here:
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Love my slow n sear! I don't do the cold grate method but reverse sear is the way to go. My wife thinks I'm a magician on the grill but don't tell her it's all because of you guys.
That literally made my mouth water. Beutiful job.
Hey David! That was really cool what You did for Phil. This method Works!
Jabin, thank you for explaining in great detail how to do the reverse sear method for those of us who have not tried it before. I have a Slow N Sear and and can't wait to try this method.
Recently acquired a Weber Summit and now looking to angle my way into a SnS and a DnG for it.
Jabin did great!! We're doing a couple of cold grate ribeyes tomorrow. Can't imagine cooking them any other way. Once you try it, you're hooked. Thanks for sharing😃
Such a delicious Filet Mignon! That Cold Grate Technique and Slow N Sear Combo sure does an incredible job on any steak!!
Excellent looking filet! Great Job ABC!!!
Great Video. I so want a slow and sear. Its on my Christmas List lol. Keep it up.
Love your video. I don’t have a SNS yet but this worked pretty good with a charcoal basket for now. Thanks.
Tried this today for the first time. The steaks came out outstanding. Thank you!!!
WOW!!! What an awesome cook, Jabin!! Those were some of the best looking filets I have seen someone cook. You did a fantastic job.
Need to try this
Excellent video. Very nice touch to show before- and after-dry brining steaks. Interesting that you did not use any wood smoke. Any reason not to cook the sides as well?
Awesome job, Jabin!!! Those looked fantastic.
Awsome AWSOME cook! Thanks for showing me how to do Valentines dinner right! My sweetie will be thanking you too.
I've got the easy spin grate. After getting the meat to the temp I like I try to put the hinged part on the grate,but it keeps falling off into the kettle. Is there a fix for avoiding this problem. Seems like the bend in the hinged grate doesn't catch right on the main grate.
Nice! Thanks!!
Great job JP! Love the video, 2018 is starting out strong.
Looks great.