|
The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
|
Thread Tools | Display Modes |
#1
|
||||
|
||||
Whole beef tenderloin reverse seared
Today I did a whole beef tenderloin with a process called reverse sear . Cooked it at 250 degrees to a internal temp of 105 and took it off to rest while I got the Joe cranked up to 700-750 degrees and seared it on all sides until it reached a internal temp of 125 degrees . Talk about juicy ! ImageUploadedByTapatalk1451867711.503182.jpgImageUploadedByTapatalk1451867721.150192.jpgImageUploadedByTapatalk1451867729.088360.jpg Sent from my iPhone using Tapatalk |
#2
|
|||
|
|||
That looks perfect man!
Sent from my iPhone using Tapatalk |
#3
|
|||
|
|||
Did you season before the oven or grill. Or both?
Sent from my iPhone using Tapatalk |
#4
|
||||
|
||||
Other than sous vide, this method has become my favorite for thicker cuts of beef. Looks great Pox!
|
#5
|
||||
|
||||
Quote:
I put a good amount of coarse sea salt , and crushed black pepper before I cooked it on the grill |
#6
|
||||
|
||||
Wow. That looks amazing. About how much did the tenderloin weigh and how long did it take to get it to the internal temp?
|
#7
|
||||
|
||||
I'm gonna have to pick your brain about the sous vide , sounds pretty cool
|
#8
|
||||
|
||||
Quote:
To get it to the initial internal temp of 105 I'd say took no more than 45 min . I have a digital meat probe so I was paying more attention to temp than time . My guess is it climbed another 5-10 degrees while resting while I got the Joe up to 750* |
#9
|
||||
|
||||
I have a rotisserie on my grill. I season the tenderloin same as pox. When Im cooking tenderloin for a large group of people I will put it on the rotisserie and cook partially then cut into serving size and finish on the searing station to each persons liking. Sometimes I will will put my amazing man smoke generator on the grill for about 20 minutes to give it a little more flavor. Trust me they come out great.
|
#10
|
||||
|
||||
i thought about adding a little smoke during the initial cook but i didnt want to ruin it ( im normally just a salt n pepper guy with beef ) maybe ill try it with smoke next time
|
#11
|
|||
|
|||
I've done the traditional sear at 650deg/rest for 30 minutes/finish at 275-300 in a green egg. I season with about 60% McCormick's Montreal steak seasoning and 30% cracked black pepper, or as you do, sea salt and course/cracked bp. People rave about it and it is so simple to do. One thing I have done is to take the juices produced during the rest period and soak chicken breast fillets in it before grilling. Chikin' never tasted so good.
I am going to try the reverse sear next time I cook tenderloin. Thanks for the idea. |
Bookmarks |
|
|