Grilled Filet Mignon Steak Recipe - Reverse Seared Filet Mignon | Cold Grate Technique
Вставка
- Опубліковано 8 лют 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.
__________________________________
Join our Facebook group! / 1885522028370703
PLEASE SUBSCRIBE! It really helps us grow!
Find more info on the Slow 'N Sear here: www.abcbarbecue.com/slow-n-sear
Like the thermometer we used? Find out more here:
abcbarbecue.com/product-categ... - Фільми й анімація
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.
She'll think you're a real bonafide wizard if you ever do give the cold grate technique a chance!
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.
That literally made my mouth water. Beutiful job.
Now that's what it's all about. Glad you enjoyed the video.
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.
You are going to love this method. Perfectly seared steaks every time!
You are welcome, and you are going to love this method of cooking steaks!
Recently acquired a Weber Summit and now looking to angle my way into a SnS and a DnG for it.
Grill, BBQ, cook heaven in the works.
Nice demo on the fillets and excellent walk through on the technique.
Thanks Scott! Be sure to check out our buyer's guide. We have recommendations for your WSCG: abcbarbecue.com/slow-n-sear-buyers-guide/
Excellent looking filet! Great Job ABC!!!
Glad you enjoyed it and I hope it inspires you to try out the cold grate technique and this method if you haven't tried it already.
Such a delicious Filet Mignon! That Cold Grate Technique and Slow N Sear Combo sure does an incredible job on any steak!!
Tried this today for the first time. The steaks came out outstanding. Thank you!!!
Glad you enjoyed it! Steak seared this way will be perfect every time! Our Cold Grate Technique is a game changer.
L
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.
Nailed it for sure on these filet Mignons ;)
Thanks man, they sure were fantastic. 100%
Nice! Thanks!!
Hey glad you could stop in and check out the cook.
Hey David! That was really cool what You did for Phil. This method Works!
Thanks Ken. I had a blast!
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.
Awesome Job!
Glad you enjoyed it. Hope you give this method a try.
Looks great.
Thanks, I hope it brings you lots of inspiration for your next steak night. :)
Need to try this
I recently got my slow n sear, drip griddle, and the full 304 grate (the full Trifecta). I am just curious and this may be a dumb question but is there any reason why I should not sear first (cold grate) then move the steaks to indirect heat? I did that with some Ribeyes and it worked great.
Great job JP! Love the video, 2018 is starting out strong.
Thanks for the excitement! 2018 is going to be a great year.
Thanks Steve. Can't wait to show you what's coming.
Amazing! Excellent job!
Thanks for the support Scott.
Odd ? - What type of cutting board/butcher block are you using?
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😃
Thanks Christy, the cold grate technique sure is a game changer when it comes to cooking an amazing steak. Good luck on your cook tomorrow :)
Thanks Christy.
Awsome AWSOME cook! Thanks for showing me how to do Valentines dinner right! My sweetie will be thanking you too.
Brian Shenk hey thanks Brian. You guys are going to be in for a treat with these filet mignons.
Glad we could help. You will be in for a treat!
WOW!!! What an awesome cook, Jabin!! Those were some of the best looking filets I have seen someone cook. You did a fantastic job.
He sure did! We're thrilled to have him on the team!
Hey Thanks Tom. Wish you could have been around to taste them.
Looks amazing. How do you get the sear nice and MAHOGANY RED like this? Is it the low fat content? My meat usually gets more black than red. I want more red than black!
Follow this method and you will have a great result.. Dry brine overnight, cook slowly indirect, finish with the cold grate technique and you will end up with a red mahogany color with an AMAZING SEAR..
Amazing
Thanks for the support Dave.
Just got a Weber kettle this week and cooked a ribeye using this method. I've been pretty confident with my grill skills for years but this is the most evenly cooked steak I've ever made. Nice crust and warm and pink all the way through. Definitely worth the time.
Awesome! Thanks for the feedback!
Thanks! This is going to be thanksgiving dinner for me!
Perfect! Glad the video was helpful.. enjoy your feast!
Leaving those steaks 🥩 in fridge over night looks like it makes a big difference 🤠
what temp are you maintaining in the grill or how many briquettes
excellentt
Nice job, Jabin
Tom Ferguson thanks man.!
What brand were the tongs used in this video?
Love it, and have all the ABC gear to use. Question: multiple diners, keep it easy say 3-4, but one or two like medium drifting toward medium rare; one likes medium well (I know, I know). Best plan of attack?
Take them off from reverse sear at different temperatures (Medium Rare 115-120, Medium 125-130). Fix the medium well person a burger, LOL. Then sear all at the same time.
kabir412yt Thanks much for the tip. And rest assured the medium well person, if not a hamburger (which is a great idea!), will not be getting prime beef. I’m trying. I’ve gotten her from well to medium well. On to medium!
When setting it up for the slow part initially, do you fill the water pan? Leave it in but dont fill the water pan? Or take it out all together so that you have maximum searing surface at the end?
No water at all.
Looks great! I’ll make my wife filet mignon tonight on my Slo ‘n Sear!
Awesome! Let us know how it goes.
Great video! Do you ever give out promo codes for your products? I've been looking at the XL version for my 26" weber grill.
We sell all of our products at our best price 24 hours a day, 7 days a week, 365 days a year so you can buy when you want to without having to wait on us to spam you with the best email coupon. After you own the XL you'll find we truly provide an exceptional value for your hard earned dollars.
Great job, Jabin. That looked amazing! This channel may be worth subbing now! 😜
Baby Back Maniac Thanks man, you put a lot of pressure on me knowing how awesome your recipes were/are. Just a heads up though if you unsub you likely will start to see all your thermometers loose their calibration and you will put out some terrible food which means your wife will make you switch to eating green smoothies and over cooked peas. And no one likes overcooked peas. ;)
Colab or BBQ throw-down? I’d pay to see that.
BBM your Olympic video is the stuff of legend. No one can touch that, not even Jabin.
lol. Jabin that is hysterical.
That would be fun! Might be hard to swing since I'm in Dallas, Jabin is in Canada, and Dave is in his own little world most of the time...but would be a blast if the stars align.
Nice! What grill is that?
Hey guys. Another great video. I've got a question regarding the dry brine. It is stated in the video that the ratio is approximately half a teaspoon per pound and the steaks in the video were about half a pound each... But you use FAR more salt than half a teaspoon - even in 1 steak, let-alone both. It looks more like over a whole tablespoon of salt used for both steaks.
Am I missing something here?
Thanks,
Scott.
Great cook. You nailed it Jabin :)
Thanks man. Yeah I think it turned out awesome!
Thanks for the support!
Looks good to me
Thanks Lyle!
New Filet Mignon Video in time for your next steak dinner!
Can uguys suggest for my cut I like medium rare and real tender and juicy but not fatty I just want the most meat and flavor and tenderness what do U guys suggest ?
Beef tenderloin is what you want. Buy whole tenderloins and watch some youtube videos on how to cut it up. The steaks in this video are cut from the center of a whole tenderloin (though technically filet mignon is cut from the smaller end section). Another cut to look for is the top sirloin cap steak (also called culotte or picanha). Not quite as tender as the tenderloin steak but a little more beefy flavor.
Awesome steak! Rock On Jabin!
The Root Boy Cooks ! Thanks Sal.
Thanks for the support Sal.
Why cold grate? This looks interesting but I've done reverse sear with an oven and cast iron. Got an amazing crust with a smoking hot cast iron skillet.
If you put the probe in the side, when you flip it you don't have to take it out. This will give you a more juicy piece of meat.
Michael's Fish Room agree with first point. Second point is incorrect. One or two thermometer holes do not cause a noticeable drop in juiciness.
Maybe....but I have never tested it!
Is the grill uncovered during each of the one minute sear spins?
Yes leave the grill uncovered during the searing process. Hope you give this method a try.
The rib cap surrounding the rib-eye is my favorite beef to grill.
I put my Slow and Sear plus order in this week! Slow thawing some steaks so maybe the timing will work out when it arrives. Now where’s the recipe for that gravy? ;-)
You are going to love the slow n sear. Thanks for putting your faith in us.
Hey man!!! That’s Richard Gene’s song!!!
Way to go jabin.. Q on brother! .
Glad you enjoyed this Filet Mignon Cook.
Thanks man. Looking forward to more great recipes!
What about doing the same with the full tenderloin? Timing?
ua-cam.com/video/p0tLuASpNiA/v-deo.html Your wish is our command. lol. Thanks for watching, Jose.
whats the point of the cold grate? what could you be gaining from it? Seems like you'd get a better sear without doing that.
Great question. With this style of cooking the sear comes from the radiant heat...not the grill grate. The slow in sear directs the heat in such a way that you get a 1000+ plus sear over the entire steak all at once. (similar to how high end steaks houses do it.)
If you start with a hot grate, the sear marks would burn before the steaks is fully seared on each side.
What do you use salt for?
Salt does a couple of things. It adds flavor, and when left on long enough that it can penetrate deep into the meat, it helps unwind the proteins a bit, making the meat tender and juicier.
I like the look and taste of char on my steaks...
How much a pound $
never do what this ever wow.
Yes, it did look like it would melt in your mouth. It's just that the reverse sear looks like too much trouble... for me at least.
I'm sure it works. However, TMI. You don't have to do all the spinning and cooler part of the grate...etc. Just reverse sear! PS: I come to learn that I don't liked "seared...aka Burned pepper...Put on last.... However, the kosher salt can and does withstand the searing. Also, keep in mind, salt left on the meat for a long period of time drawls OUT the moisture in the meat- If you meat is fatty enough, no worries, but if a very lean piece of meat like MOST filets, it will just "dry" out the meat....
Why didn't you put the thermometer into the side of the filet? That way you wouldn't have had to remove/ replace the thermometer at flipping time.
Not a bad idea, but ultimately our placement didn't negatively impact the result. Thanks for watching!
This video has so many problems that I am not sure exactly where to start, but lets give it a shot anyway. #1 you over cooked the roast at best that was a medium roast which temps out at 140. #2 for a med rare roast ( assuming that was a 2-3# roast) you should pull the roast off the grill @ 126 - 124 F respectively ,#3 you didn't allow the roast to rest and allow for the carryover heat to finish cooking your roast as well as reabsorb the juices back into the roast (15 - 20 mins ) This is why you had a puddle of juices running out of your roast, resulting in a much less flavorful roast .#4 you should never "DRY BRINE" any cut of meat for more than 4 hours, as it will start to dry the meat out and start to "cure" it thus giving you a chewy layer of tough tasteless meat near the surface. The solution for this assuming that you are looking for a "crust" on the surface of the roast for added texture is to add some white sugar to your wet rub, which will caramelize during your reverse sear. 2-3 tsp should do the trick nicely.
I am not trying to sound like an asshole hear , just trying to give some tips that will give you a better end product from a professional chef''s point of view.
Hope this helps
Chef R Meadows. CCE, CEC
Jabin, are you on FB or Instagram?
Tim, Jabin has his own accounts but for the purposes of this channel he's supporting our Instagram and FB accounts. He's helping throughout our social media.
Hey man yes to both. Check out the ABC Barbecue instagram for inspiring cook ideas!
I actually prefer ribeye but it still looks nommy.
Dennis
Thanks for stopping in.
Canadian?
Canadian!
Canadian. Oh yeah!
Oot in a boot
Esa vaina está cruda !!
I thought putting salt on the meat first thing draws the moisture out of the steak.
It does in the first few minutes but eventually the water soaks back into the steak and takes the salt with it, denaturing the meat (tenderizing) and adding flavor!
You put a paper towel to take away the natural juices only to rub some oil right back on it? I dunno man
Trust us... you will be in heaven with every bite!
Water from the steak prevents it from getting a sear, so you want to rub it with the oil that will insure that the steak is seared.
This guy is ABC now?
Steak Williams yes sir ;)
This is David, President of ABC. We are not about a single individual. We're about making great products and teaching our customers the science, techniques, and recipes that make those products turn out meals that exceed what you'd ever think possible to cook in your own backyard. Jabin is an exceptional part of the team and has truly helped us up our game for 2018. We at ABC are all working together for you. Many exciting things to come this year. Stay tuned!
Adrenaline Barbecue Company allow me to rephrase: is this guy (postal bbq?) a new to ABC in addition to baby back maniac or is he taking the role of the ABC "UA-cam" guy?
Ah gotcha! Jabin is a new addition. Justin decided to focus on his own channel so he's not doing video for us anymore. Justin talked about his decision in his latest video.
My first impression of this video : At first i thought this was Slim Guga.
well, filet is a leaner cut of meat. lol
@@SnSGrills I used to watch guga's food video...and this is the first video i've watched on your channel and i like everything about it...it's full with detail and no rush on the instructions and recipes...just like the video i used to watch...just dont know how to stop watching it...
Wait you took it off at150° but ya finished it a 130° ya got me on that one
115 . He took it off at 115 degrees.
dad bbq
Cheers!
Didn't see any sear???
Why do they look like mini hams?
Holy shit. All that for 2 steaks.Four minion each side.An hour and a half for cook time???
Try it once, Roger. Then come back and tell us if it's no good. I think you'll be surprised like literally thousands of other people on our videos have been.
I’ve done this twice now. It is a lot more work to do it this way than to just sear it first and then cook indirectly. It does give the meat time to absorb smokey flavors from the wood chunks, but I’m not sure it’s worth all the extra time and steps to do it this way. I think I’ll stick to regular searing unless I were in a competition or something. Which I’m not.
Hello I'm browsing through the various international cuisine channels and I came to your channel, nice recipe, I enrolled with pleasure, if you want to look on my channel, I create Bjoux but also video recipes, a dear greeting
You don’t use pepper before searing..... it burns and becomes bitter.
True if you don't follow our techniques and rely on a hot grate to sear your food. If you use the cold grate technique combined with a scorching hot radiant fire the pepper blooms in flavor without burning. We have THOUSANDS of customers that have tried this technique and given us incredible feedback. We don't blame you for being a skeptic, but we challenge you to try our technique and come back with your experienced opinion.
I love Filet Mignon because it does NOT contain any fat, compared to the cuts in the video. If I want marbling, I would rather use a Porterhouse or something like that. Thoughts?
The filet is the most tender cut of beef. Fat is flavor. A tender cut of meat combined with marbling is the best of both worlds. Give it a try!
mauiman52 even with the marbling, the filet is so lean that it still doesn’t compare to other cuts (ribeye, NY strip,...) from a marbling perspective. This technique takes about an hour, and renders the fat and collagens so that once cooked, the marbling will be less visible (edited for clarity).
WHAT? This just isn't correct. The marbled fat in the filet will still be there. If you look at our photos of the sliced steak you can even see pockets of marbling in the steak.
Steven McGurn and Adrenaline: Thanks both for your responses. As a Slow n Sear owner and user of the cold grate technique I am always looking for new ideas, hence my question. Probably I should not use 225F for the beginning but more something like 350F to render more of the fat as I simply do not like fat and also disagree that it is flavor, at least to my taste. I also disagree with most folks these days who say that the meat is juicy when simply pure fat runs out of the meat when squeezing it. I want meat juice, not melted fat juice. Jabin, QQ to you. Though you seared the meat 4min in total, it looked pretty red yet from the outside on the video. Your basket in the Slow n Sear was full with coals. My experience with my SNS is, that if I fill up the basket just half full, I get higher temps and more draft compared to full? Anyone with similar experiences? SNS rocks!
Adrenaline Barbecue Company bro don't fucking shame people in the comments when you're trying to sell a product.
34$ bucks A # Giant Eagle
This seems like too many steps in my opinion. You can add charcoal to the the entire half of the kettle getting it screaming hot, cook indirectly for two minutes each side, and still get a beautiful all around pink medium rare steak.
Looks good, but shit man. I dont want to eat at yohr place. Thats 1 hour+ for two steaks.
Burn The Obedient ha. The solution is that you come over just before the sear so that it's only minutes away to perfection.
Thesezenz
You do a nice job with SNS things but I'm sorry: I think the cold grate technique is kind of "bullshitty". The first spin may be worth it before the meat goes on to prevent an initial burn, but after that the grate is hot all over simply because metal conducts heat. And, if you're using cast iron grates forgetaboutit. I like the Slow-N-Sear...and have the regular and the XL for my 26.75" kettle. They work great.
In this video you go a long way to cook a filet mignon demonstrating the SNS, reverse sear and cold grate, and take well over an hour to produce a steak that is generally quite lean and does not benefit from a long time on the grill at any temperature.
Interesting but a little too rare for me.
Just take a little more time with it until it's what you like. Thanks for watching.
This is how to do a video. How not to do a video is tasty's filet mignon vid.
agreed! cheers!
Those raw carrots though who you trying to fool
am i the only one that doesn't really want a crust? I want my steak to be tender and soft all the way through
Until ready to eat they wil be cold!
Not really sure what you mean by your comment.
The steaks will cool out, but many like it semi-warm, I do not!
Um...I don’t have all day to make a steak
I appreciate the time and effort but thats just too much work for a filet
This was great except I fell asleep 2 minutes in...
So you are sleep commenting?
an hour to cook a steak, WTF
To cook the perfect steak!
I'm not this smart. Sucks.
Probably one of the worst looking filet mignon's color I have seen, look like beef jerky. That was totally not seared.