How to Reverse Sear Steak! How to Cook Filet Mignon | By The Bearded Butchers!

[Applause] hi it's Scott Perkins one of the bearded butchers and welcome to another video on your favorite butchering channel the bearded butchers today we're going to be showing you our favorite method for cooking a nice steak can be a really expensive piece of meat and that's going to be the reverse sear method it's got a lot of popularity lately today we're going to be used in the big green egg lump charcoal grill we're going to be using the trigger wood-fired pellet grill and we're also going to be using a good old fashioned cast-iron skillet with your oven at home so follow me inside while I pick out a couple of nice steaks and reason we want to cover this is we want you whenever you buy something to be able to buy with confidence especially if you're buying an expensive cut of meat or one of the reasons why I chose the cuts that we're going to use is because they're very lean so it's going to be a lot like wild game so today we're going to be choosing pretty much the most expensive cut we have which is the center cut filet this just does so happen to be from the side of beef that you saw recently on our butchering channel so I've got three same thickness here and we're going to be putting those on the three different cooking methods one thing I want to stress is people have talked about you know I can't afford the big green egg I can't afford the Traeger you know most of you have a car and I'm not trying to relate a grill to a car but the idea is that you skip a vacation you save up your money you don't go out to eat as much you get what we would call the ultimate cooking experience which is one of those two methods you won't find this using a gas grill in this video we simply don't really like using gas we always say meat over fire we prefer if that would fire so one of the things I did want to touch on today I'm going to be using a instant-read thermometer this happens to be the big green egg brand there's a number of them out there for let's say what you might spend on two steaks you can buy this thermometer if you buy a good one they're gonna last quite a while and you'll never have a piece of meat that you overcooked and it wasn't as good as you'd hoped it could be or live up to its full potential so I'm gonna set these out they're gonna come up to room temperature while we prep our grills stay tuned and we're going to show you how to do these steaks perfection [Applause] all right so you know the only way to season a steak is with beer to butcher blend seasoning today I'm going to be using original first up is gonna be the big green egg so we set the big the big green up big green egg up for indirect and I'm just gonna season it liberally on all sides with the original and the reason why I didn't season ahead of time and there's some science to this that the salt will draw the moisture out so now that I've got it seasoned we're just going to take this beautiful cut of meat and we're gonna put it on the big green egg where it's gonna smoke indirect until it reaches an internal temperature of about 110 all right second up is our trigger wood pellet grill once again we're just going to liberally season on all sides with our beer to butcher but original we really like original four steaks burgers of course we say use it on everything a little pro tip if you do it on a piece of paper or something like this or a bag you can sort of rub it around and in this case I'm gonna put it up here on my smoke shelf I'm gonna go ahead and put the meat probe in we're gonna let that smoke at 225 till it reaches an internal about 110 that will set it out while we get started for our reverse sear all right last but not least here in my kitchen and the reason why I said something about you know the Big Green Egg versus the trigger the cost you probably have a car is because you know that's one thing we do here I don't you know I can't afford a Big Green Egg I can't afford a trigger and that's why I said you don't skip a vacation don't go out to eat as much because we feel like those are two of the you know best cooking experiences you're going to be eating the rest of your life so go ahead and invest in those however we're mindful of the fact that maybe you live in an apartment however so today I'm just going to be using my gas oven along with a cast-iron skillet we're going to use the oven to do the reverse your method so you're gonna get basically the same effect I do have the oven at 275 because we're not really smoking in here versus like the 225 more of a smilk temperature with the big green egg and the trigger so I just want to show to to you guys that you can do this at home and I've in fact got my cast iron all set up and I are actually put a big pad of butter in that and I went ahead and put it in the oven already and the reason I did that is whenever I do place this in the oven I'll just pull that cast iron skillet out maybe five five minutes ahead of time or so and then it'll be pre warmed and ready to go so I'm just gonna go ahead and set this in my oven to 75 let it get up to about that 110 internal pull my cast iron out we'll give it a sear it's gonna be awesome all right hit internal on our big green egg it's time to set this aside while we pull out our conveyor which does our indirect convert this over to direct and we'll get ready for our sear on our big green egg all right so can bagra came out and all we did was open up our bottom damper took the top off you got to really stay close to the grill when you die whenever you do this and in five minutes we're up to 600 degrees which is one of the really great things about the Big Green Egg so also at these temperatures you want to be really cautious you want to burp your egg when you open it and so you don't get flash back and now at this point I'm gonna go ahead and take my steak that's been resting while I got that I'm just gonna go ahead and get it on there for the sear our internal probe is telling us that we're at 110 on the trigger so I'm gonna go ahead and pull this get it wrapped up and let it rest while I kick my trigger up to 500 degrees for that sear we're at 500 degrees on the ironwood 885 one of the things we love about these that go all the way to 500 degrees and we can also move this bottom shelf all the way down and that's going to allow us to get that sear because we're closer to the flames so we'll go ahead and put our probe in there 500 degrees you can actually see the flame right there shut this for a couple minutes each side get that beautiful sear on the outside of this steak oh my time to go ahead and pull this beauty we're gonna put it on here wrap it back up let it rest until we give them a try here in a couple of minutes all right we're gonna say that's pretty much perfect get my steak out got my pan going it's gonna give it about a minute here on each side while I I have butter in that pan I've got my pan turned all the way up give it a nice sear on each side of the steak about a minute just so we got a nice crust on there it's gonna be perfect that steak has a beautiful spear to it I'm gonna go ahead and transfer it back to my butcher paper peach paper whatever you have handy you can use tin foil for this step as well I'm gonna wrap this up we're gonna give it five ten minutes then we're gonna give all these steaks a try so we're about 123 internal we love that tip we know that when we let this rest it's going to come up just a couple degrees more and we've got our sear on our beautiful piece of meat here I'm just going to wrap this up rest and guess what it's time to eat all right so everything's rested ready to go oven trigger big green egg or big green egg trigger oven and I'm gonna go ahead and get these unwrapped get them set out and we'll get started seeing how we did of course you see the grill marks on the trigger and the big green egg you're not gonna have that with the oven oh and by the way I happen to find a guy that's pretty good with a knife he's gonna help us out today by cutting these steaks up I don't know if I've ever used one of these before and we'll give them a try which one do you want to start with and just whack them all in half spin them around and see how we did as far as the internal looks that's the oven pretty much nailed that one that's the trigger and that's the big green egg beautiful I would say just by looking at these are all pretty close Wow nice job cooking let's give them a try yeah help yourself pick up the butter flavor right away nice and juicy nice and moist that's one of the great things about a reverse sear as you get that great outside texture but the inside is done to perfection and you don't have really any danger of overcooking your state so for an oven cook steak unbelievable flavor just it's delicious nice crust on the outside very very good and one of the reason why I want to feature that is I think a lot more people have ovens and then the ability to get the cast-iron skillet then the trigger or the big green egg so I kind of wanted to bring it down that to that level let's give the trigger a try now so we should we expect a smoky a smokiness to this because obviously with the oven we wouldn't have had anything like that and I expect this one to be probably a little bit juicier we did not do butter picking up the original spice right off the bat the smoke and the smoke smoke smoke right right behind it so that part of its really good very very juicy very moist what flavour pellets did you use on this one Hickory all right so oven trigger which one you got trigger a little bit better than the oven because of the smoke flavor yep great for the big green egg I am just as tender just as moist right off the bat getting more of a char more of a charcoal hits me right behind that with the beer to butcher blend original a smoked kind of finishes with that that smoke that moist a little bit more crust but still boy they're all really close just so let's recap with with regard to the method it's called reverse sear and the reason you call it reverse sear is you're going to be starting out with the cooler temp usually around 225 until your meat reaches an internal of like in this case we did 110 we wanted to finish somewhere in that 125 range you should be like a medium rare and then depending on your different methods you can there are some interchangeable options one of those being the lodge cast iron you can use the large cast iron on your stovetop you can use it in your treasure you can use it your big green egg you can use a combination where you could first smoke in your treasure or your big green egg and skip the process of heating that device up to get to the reverse tier you could just simply put the cast iron on your stovetop at home so in other words your big green tiger triggers outside doing smoking whenever it reaches the internal you want you just literally carry the steak in give it the sear in the pan you can use the trigger to do the smoking the Big Green Egg to do the searing vice-versa there's a lot of interchangeability there but we what we just wanted to bring to you how you should approach it if you have a really expensive piece of meat in this case we use the fillet the most expensive cut that we carry and also it's very lean piece so we also wanted that to cross over to those you that have the wild game at home because whenever you have something that's lean expensive or the combination that you you want to be really cautious with cooking so we hope this video helps you understand the best way to approach cooking the ultimate steak as always continue to follow subscribe the beer butchers here on YouTube as well as Instagram and Facebook and we'll continue bringing you some of the latest tips on how to butcher and in this case cook the meats that you have at home great job thank you good job cutting it this is the one that he cut up in the last video that we did where we did the side of beef don't forget you want some of our products go to www.youtube.com order some seasonings get some sauce maybe grab a knife cutlery kit while you're there Pat t-shirt and we'll join you at the dinner plate [Music] you

Channel: The Bearded Butchers

Views: 329,693

Rating: 4.8773818 out of 5

Keywords: bearded butchers, bearded butcher blend, bearded butcher bbq, chipotle, cajun, hot, original, seasoning, wild game, grilling, big green egg, bge, charcoal grill, whitefeather meats, ohio, creston ohio, scott perkins, seth perkins, filet mignon, cooking steak, steak, meat, traeger

Id: XG0-H6kdvyA

Length: 16min 38sec (998 seconds)

Published: Sat Oct 26 2019