Do you own a cast iron pan? I’ve placed my cast iron pan on my grill. I’ve never attempted to grill fillets on my propane Weber. I’m curious to see the responses here.
honeydesign_ty
Reverse sear them. They will be delicious
zegarski
Reverse sear. Grill them with indirect heat til they are 5-10 degrees below where you want them. Pull them off and let them rest while you get the grill HOT, really let it rip. Then do a quick sear on all sides, maybe 30-60 sec. They;ll be great
thenexttimebandit
Indirect heat. I’d reverse sear. Turn on the burners on one side (or put charcoal on one side) and put the meat on the other side. Close the lid and cook until they get close to desired temp. Then sear the crap out of them with direct heat and let them rest a few min before cutting.
Aggressive_Shop_4804
I would low and slow smoke (175) them till they reach 105 and then pull and reverse sear them till they reach 120-125
Aggravating-Cook-529
Reverse sear
niceiceslicedevice
Sous vide first if you can borrow one
Sea-Ostrich-1679
When I have steaks that thick, I will pull mine from the indirect heat when internal temp hits 120*, transfer over to the hot side (let the coals heat up) and let it sear 1/2 mins on each side. Comes out at 135* which is just a a touch over med rare.
Mediocre_Panic_9952
For a filet, I’d sear in cast iron and finish in the oven. Filet is lean, therefore not as conducive to cooking on a grill as say a ribeye. Make sure they are room temp before you cook them.
Spud8000
on a grill.
grill top for a little longer. then on the bottom side a little longer than usual.
then flip on the edge and grill the side for a short time, flipping it to all four edges. but only letting it get brown on the edge, not charred
Conscious_Toe8219
Rare, medium Rare at the most
mixedmanofsteel
Double sear. Sear at 500 for 3 mins each side. Indirect heat for until 10-20 deg away from the temp you like (rare, medium rare, medium, etc…). Then reverse sear for 2 mins at 500. Top just a little cold butter and herbs at the end to glaze
cbetsinger
Reverse sear it…
bierfma
I recommend grilling them good, these are ones that you don’t want to grill bad.
almostfamoustoo
Sear first. Then move to indirect heat with lid closed – like an oven.
If you sear last you will likely overcook.
Use an instant read thermometer.
I like 133°–135° for hot pink center.
130° if you like it rare.
Removed from heat to a plate and tent with aluminum foil for 5 to 10 minutes
Danimal1942
Reverse sear
TreatSpirited3446
Invite me over. lol I will cooks French culinary arts trained.
CapnLazerz
Another vote for the reverse sear. This is the way I approach any thick steak on a grill. One way is to slow cook indirect heat at about 175 and then quick sear over super hot coals flipping almost constantly. The other way is to sous vide at target temp and then do the quick sear.
KMD59
Absolutely reverse sear after brushing with “W” sauce and seasoning with kosher salt and coarse black pepper, then letting stand until room temp.
4HORSEisAclydesdale
I usually do 5 min on each flat side on medium high heat and then 5 min of indirect heat over a turned off burner with the lid closed and they turn out consistently medium rare to medium, but after reading all these answers it sounds like i need to try a reverse sear. Edit: also don’t forget to let them REST no matter how you cook them, a good 10 min should do.
Fine-Bumblebee-9427
You need to heat them indirectly. Reverse sear in the oven, cold side of the grill, sous vide, smoker. Doesn’t really matter. Just get it most of the way cooked, and flash sear it on the grill.
StraightBandicoot657
You could sous vide and then reverse sear to make it charred. I usually do that w thicker ribeyes and it’s delicious
Sparty_75
Send them to me and I will make an instructional video on how to properly grill these filets, and if you act right now you will receive a bonus video on how to properly eat them.
Ok_Government_3584
Wow!
sportsnightnut8
Put them in oven then finish on grill
jamout-w-yourclamout
Definitely with charcoal
WienerSalad1
2.5 min on each side at 600 degrees. Brush with melted garlic butter at the flip.
ChadWilliams978
It would be best to sear them, then broil.
TreeofPZ
Butterfly those dudes.
ch47600
I sear mine on each side for about two minutes at high heat, then drop the heat to medium-high on each side for about five minutes a piece. I really like how they turn out.
Patient_Move_2585
Season then braise all sides of each cut. Finish on grill in indirect heat.
Porter_Dog
Direct first for a good sear on each side then indirect to finish.
Edit: Alternatively, you could sous vide them to your desired temp then slap them on your grill at max heat to sear.
EnvironmentCapable36
Reverse sear my friend!
SumOMG
Dry them. Sear on the grill , then throw in the oven until internal temp reaches 120. Rest them on a cooling before cutting.
Educational_Box_2445
I’d love to rub mine with cracked black pepper do a good sear on them and then do it low and slow for only about 10 minutes but it matters how you like your beef those look absolutely beautiful and I would definitely get them to just a medium rare with some really good fresh horseradish creambut that’s what I love…
kick_da_legs_back
Same here ,smoke them and then grill them ..
xxartbqxx
Reverse sear. 135 internal is my preferred temp.
sunnycyde808
With a beer in hand
iamjhelum
Reverse sear would work well here
hawksnest_prez
Reverse sear 100%
rkz53
Reverse sear is the only way to go. 250 degree oven until you get to 120 internal temp, rest for 10 minutes, sear in a preheated cast iron skillet usually about 2 minutes per side. Mid rare perfection!
41 Comments
Do you own a cast iron pan? I’ve placed my cast iron pan on my grill. I’ve never attempted to grill fillets on my propane Weber. I’m curious to see the responses here.
Reverse sear them. They will be delicious
Reverse sear. Grill them with indirect heat til they are 5-10 degrees below where you want them. Pull them off and let them rest while you get the grill HOT, really let it rip. Then do a quick sear on all sides, maybe 30-60 sec. They;ll be great
Indirect heat. I’d reverse sear. Turn on the burners on one side (or put charcoal on one side) and put the meat on the other side. Close the lid and cook until they get close to desired temp. Then sear the crap out of them with direct heat and let them rest a few min before cutting.
I would low and slow smoke (175) them till they reach 105 and then pull and reverse sear them till they reach 120-125
Reverse sear
Sous vide first if you can borrow one
When I have steaks that thick, I will pull mine from the indirect heat when internal temp hits 120*, transfer over to the hot side (let the coals heat up) and let it sear 1/2 mins on each side. Comes out at 135* which is just a a touch over med rare.
For a filet, I’d sear in cast iron and finish in the oven. Filet is lean, therefore not as conducive to cooking on a grill as say a ribeye. Make sure they are room temp before you cook them.
on a grill.
grill top for a little longer. then on the bottom side a little longer than usual.
then flip on the edge and grill the side for a short time, flipping it to all four edges. but only letting it get brown on the edge, not charred
Rare, medium Rare at the most
Double sear. Sear at 500 for 3 mins each side. Indirect heat for until 10-20 deg away from the temp you like (rare, medium rare, medium, etc…). Then reverse sear for 2 mins at 500. Top just a little cold butter and herbs at the end to glaze
Reverse sear it…
I recommend grilling them good, these are ones that you don’t want to grill bad.
Sear first. Then move to indirect heat with lid closed – like an oven.
If you sear last you will likely overcook.
Use an instant read thermometer.
I like 133°–135° for hot pink center.
130° if you like it rare.
Removed from heat to a plate and tent with aluminum foil for 5 to 10 minutes
Reverse sear
Invite me over. lol I will cooks French culinary arts trained.
Another vote for the reverse sear. This is the way I approach any thick steak on a grill. One way is to slow cook indirect heat at about 175 and then quick sear over super hot coals flipping almost constantly. The other way is to sous vide at target temp and then do the quick sear.
Absolutely reverse sear after brushing with “W” sauce and seasoning with kosher salt and coarse black pepper, then letting stand until room temp.
I usually do 5 min on each flat side on medium high heat and then 5 min of indirect heat over a turned off burner with the lid closed and they turn out consistently medium rare to medium, but after reading all these answers it sounds like i need to try a reverse sear. Edit: also don’t forget to let them REST no matter how you cook them, a good 10 min should do.
You need to heat them indirectly. Reverse sear in the oven, cold side of the grill, sous vide, smoker. Doesn’t really matter. Just get it most of the way cooked, and flash sear it on the grill.
You could sous vide and then reverse sear to make it charred. I usually do that w thicker ribeyes and it’s delicious
Send them to me and I will make an instructional video on how to properly grill these filets, and if you act right now you will receive a bonus video on how to properly eat them.
Wow!
Put them in oven then finish on grill
Definitely with charcoal
2.5 min on each side at 600 degrees. Brush with melted garlic butter at the flip.
It would be best to sear them, then broil.
Butterfly those dudes.
I sear mine on each side for about two minutes at high heat, then drop the heat to medium-high on each side for about five minutes a piece. I really like how they turn out.
Season then braise all sides of each cut. Finish on grill in indirect heat.
Direct first for a good sear on each side then indirect to finish.
Edit: Alternatively, you could sous vide them to your desired temp then slap them on your grill at max heat to sear.
Reverse sear my friend!
Dry them. Sear on the grill , then throw in the oven until internal temp reaches 120. Rest them on a cooling before cutting.
I’d love to rub mine with cracked black pepper do a good sear on them and then do it low and slow for only about 10 minutes but it matters how you like your beef those look absolutely beautiful and I would definitely get them to just a medium rare with some really good fresh horseradish creambut that’s what I love…
Same here ,smoke them and then grill them ..
Reverse sear. 135 internal is my preferred temp.
With a beer in hand
Reverse sear would work well here
Reverse sear 100%
Reverse sear is the only way to go. 250 degree oven until you get to 120 internal temp, rest for 10 minutes, sear in a preheated cast iron skillet usually about 2 minutes per side. Mid rare perfection!