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Today the Bearded Butchers walk us through their favorite method of cooking a steak. They love to reverse sear steak more than using any other. In this video, they will show everyone how to cook filet mignon using the reverse sear method on 3 different grills; a Big Green Egg, a pellet grill, and a cast iron skillet.
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Index:
0:55 - Scott takes us into the new expansion at Whitefeather Meats to pick out some center cut filet mignon, a great choice for lean meat that will cook on a grill similar to wild game.
2:58 - Scott starts with the Big Green Egg and shows how to light charcoal.
3:40 - Scott describes the nuances of how to season steak and when to season steak while demonstrating with the best seasoning for steak, Bearded Butcher Blend seasoning.
4:12 - With the meat seasoned, it goes onto the Big Green Egg with indirect heat until it reaches 110 degrees Fahrenheit.
4:29 - The second cut of steak goes onto the Traeger wood pellet smoker grill on the smoke shelf with the meat probe at 225 degrees Fahrenheit until it reaches an internal temperature of 110 degrees. He uses hickory pellets as his hickory wood wood for smoking.
5:08 - Scott fires up the oven in his kitchen to cook the last piece of center cut filet mignon in his cast iron skillet. He is using the oven to reverse sear the steak and sets it at 275 degrees. He also discusses a key point about how to cook a steak in a cast iron skillet with butter.
6:39 - Changing the Big Green over to direct heat to get ready to sear the steak. Remember to burp the Egg at 600 degrees, flashback grill is a possibility and is dangerous.
7:30 - The filet on the Trager is at 110. Crank up the Ironwood 885 to 500 degrees to sear the steak on the Trager.
8:19 - The steak on the Big Green Egg is ready.
8:44 - The steak in the oven is ready for the cast iron. Scott has the cast iron on the burner and the burner is turned all the way up with the butter already melted. Remember, he cooked the steak in the oven at 275 degrees to an internal temperature of 110 degrees first, then went right to the sear for about 1 minute on each side.
9:45 - The steak on the Trager smoker grill is ready.
10:16 - The steak taste test!
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The Bearded Butchers are dedicated to providing as much information as we possibly can to help you understand how to best process and prepare meats of all kinds. To help you, we maintain a blog and RU-vid channel with lots of free, high-quality information. The Bearded Butchers and Beardedbutchers.com are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com.
26 окт 2019
