Reverse Seared Filet

The Pit Boss Vertical Smoker is still hibernating for the winter, but I still have my trusty Weber kettle grill on the patio. It was a nice early March day a few weeks ago, slight breeze and 65 degrees; I couldn’t pass up a day like this and not grill some meat. Luckily, the local grocery store had some great-looking Filets on sale, easy decision…Reverse Seared Filets it is.

Reverse searing is one of my favorite ways to cook steak, it’s so easy, and with a good thermometer, it’s almost fool-proof. You’ll want a thermometer to measure the internal temp of your steak, so you know when to remove it from indirect heat and begin your sear. I use the MEATER +, and it works great; if you want to see the specs on it, click here. I typically pull my steak at 115 degrees then sear on a direct flame; I find this gives me a perfect medium-rare beautiful piece of meat.

I’ve used the reverse sear method both with my Pit Boss Vertical Pro-Series and my Weber Kettle; it works equally well with both grills, but the Weber Kettle is what I had to work with this early in the BBQ season.

To get started I fired up the Big Green Egg lump charcoal I had in the garage along with some applewood chunks. The results were amazing, take a look at the full recipe and try it for yourself.

*Note: Bear in mind that some of the links in this post are affiliate links, and if you go through them to make a purchase, I will earn a commission. Keep in mind that I link these companies and their products because of their quality, not because of the commission I receive. The decision whether or not to buy something is entirely up to you