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

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Today the Bearded Butchers walk us through their favorite method of cooking a steak. They love to reverse sear steak more than using any other. In this video, they will show everyone how to cook filet mignon using the reverse sear method on 3 different grills; a Big Green Egg, a pellet grill, and a cast iron skillet.
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(Sugar free, no MSG, and no anti-caking chemicals, the BEST steak seasoning money can buy)
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Index:
0:55 - Scott takes us into the new expansion at Whitefeather Meats to pick out some center cut filet mignon, a great choice for lean meat that will cook on a grill similar to wild game.
2:58 - Scott starts with the Big Green Egg and shows how to light charcoal.
3:40 - Scott describes the nuances of how to season steak and when to season steak while demonstrating with the best seasoning for steak, Bearded Butcher Blend seasoning.
4:12 - With the meat seasoned, it goes onto the Big Green Egg with indirect heat until it reaches 110 degrees Fahrenheit.
4:29 - The second cut of steak goes onto the Traeger wood pellet smoker grill on the smoke shelf with the meat probe at 225 degrees Fahrenheit until it reaches an internal temperature of 110 degrees. He uses hickory pellets as his hickory wood wood for smoking.
5:08 - Scott fires up the oven in his kitchen to cook the last piece of center cut filet mignon in his cast iron skillet. He is using the oven to reverse sear the steak and sets it at 275 degrees. He also discusses a key point about how to cook a steak in a cast iron skillet with butter.
6:39 - Changing the Big Green over to direct heat to get ready to sear the steak. Remember to burp the Egg at 600 degrees, flashback grill is a possibility and is dangerous.
7:30 - The filet on the Trager is at 110. Crank up the Ironwood 885 to 500 degrees to sear the steak on the Trager.
8:19 - The steak on the Big Green Egg is ready.
8:44 - The steak in the oven is ready for the cast iron. Scott has the cast iron on the burner and the burner is turned all the way up with the butter already melted. Remember, he cooked the steak in the oven at 275 degrees to an internal temperature of 110 degrees first, then went right to the sear for about 1 minute on each side.
9:45 - The steak on the Trager smoker grill is ready.
10:16 - The steak taste test!
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The Bearded Butchers are dedicated to providing as much information as we possibly can to help you understand how to best process and prepare meats of all kinds. To help you, we maintain a blog and KZbin channel with lots of free, high-quality information. The Bearded Butchers and Beardedbutchers.com are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com.

[@jeavalos]

I can't believe that I just sat here almost 4hours and watched deer, beef, pork and deer videos. I am impressed. A job well done.

[@radoramirez3058]

DJ HALO same lol

[@eduardosalcedosr1727]

Same here

[@5783greg]

I'm also guilty. These guys are fascinating. They are only an hour from my house so I'm planning a trip to their shop soon.

[@zippoboy08]

I've watched it more than once, Haha

[@shawnhaggerty3572]

No kidding !

[@av8rbri473]

reverse sear is where it's at; gets the internals done more consistently; Do ours in the oven at 275 for about 20 min; then on the Weber kettle to perfection at super high sear temps for a couple of min; comes out super awesome 😎 great vid as always 👍🏻👊🏻

[@taylorsease461]

Use the kettle for the low n slow part and the sear. I smoke with some wood chunks during the low n slow and pull them off when I go to sear. Best steaks ever if you enjoy a good smoke flavor

[@saxman7131]

I just spent 6 days in the hospital. It lifted my spirits to see 3 packages from you guys when I got home. Thank you.

[@jackrobbins963]

Thank you for including the oven method for those of us that don't have Eggs, Tragers, or even gas grills. I don't eat steak often, do to cash flow situations, as well as fire safety issues. There is no need to discuss open flames inside burnable structures . But when I do eat steaks, I always go for the tenderloin. Too thin? no fat? Blah, cook it right, that's what matters. Happy Fathers Day to us all

[@freightdawg6762]

Man your store looks like Heaven on Earth, I’d never want to leave Love the channel

[@gothsauceproductions5243]

These guys quickly became my go to gurus for cooking, cutting, & choosing meat. Everything they recommend like pulling the steak off at 115 & sear to a 125 for that perfect medium rare is so on point. Usually it’s pull off at 120-25 then sear which was always too much. Looks amazing guys I really need to purchase that rub of yours. Been using this garlic, coffee meat rub lately from Trader Joe’s & it’s also great on steaks.

[@brianmoody2549]

The sear help hold the flavor and juice to give you a fresh and better tastes.it’s great to see you going step bye step,everyone to learn who to everything the right way.

[@TheBeardedButchers]

Of course 👌

[@Btknows75]

As an ohio guy, Stay humble, your getting to the point where your ya might get a big head. As a cabinet shop my dad always said (no matter how good you are their is always someone better) Take it to heart

[@cassieconroy2576]

someone's jealous

[@dubltap7216]

I've been running Tragers for 25 yrs. My first one came from Oregon in a large wooden crate. Couldn't live without one. That being said,you can't beat the sear from a cast iron skillet.

[@juniorco3109]

Living in a condo, where I'live as an outlaw with my tiny Weber LP grill, I appreciate you showing the Oven/Cast Iron spin on this. Yes, we all know over fire is best, but we can't all afford the Home with property where we live to have that luxury... Thank you, and I'll have to try this "reverse sear" style in the near future

[@TheBeardedButchers]

Happy grilling! 🔥

[@thomasmacgruber6701]

I've been cooking my steaks this way for 20 years, never knew it was called a reverse seer. Everybody loves the way they come out, charred, crunchy outside with melt in your mouth inside. I use red wine in the skillet with salt and a dime of olive oil and that makes my steak dipping sauce and cut the top off of some garlic cloves, oven 325 bathed in olive oil, wrapped tin, makes the garlic spread like butter. I call the filet, with a garlic clove and some red wine reduction sauce a mouthgasm.

[@TheIronLion1995]

Bro!!!! That is brilliant!!!!!!

[@anothersomebody8195]

Are you cooking the steak at 325° or are you throwing the garlic in while the steak rests/sears?

[@petecassidy2580]

You two are awesome! I’m no cook but I am a GREAT LEARNER even at age 76. Thanks so much for sharing.

[@richardwarmack287]

Watched your channel on how to smoke a brisket on a Traeger or Big Green Egg. I didn't have time to get your "Black" seasoning (but I have ordered some), so I used Weber BBQ rub. Followed all of your instructions to the letter. I have tried for nearly 40 years to make a edible brisket on multiple grills. This time - PERFECTION. The meat had a great bark, great flavor, and just fall apart moist. Thanks for your great info. I will follow these instructions the next time I do a filet.

[@joerodrigues3816]

My god they look really nice mate yes it’s me again the one that can not eat BUT wish I could and thanks for your help hope that I will get there if I do I will let you know Thanks all the best to you all Joe.

[@toddg3268]

I just found your channel recently and after a few videos, I had to subscribe. Who knew watching the butchering process could be so interesting? You guys do a great job! Once I discovered the reverse sear technique, I’ve never cooked steak any other way. You can take it to another level by melting a small pan of butter, fresh herbs, and garlic on the grate while cooking low, allowing the butter to take on some smoke. Then, while bringing the grill up to searing temp, rest the steaks in the butter bath. You’ll get a great steakhouse sizzle with the sear and the herb and garlic flavor is just subtle enough to let you know it’s there. Steak perfection! Also - +1 on the recommendation to go with a kamado. After years of trying just about every type of less expensive grill/smoker, I finally bit the bullet and bought a Kamado Joe. I probably could have saved money had I just started with a Kamado.

[@davidhalldurham]

Nice tutorial. I started doing reverse sear a couple of years ago and I never looked back. I use it for steaks, chops, and even larger roasts. It's a never-fail method of cooking.

[@flowerchild777]

Larger roasts? Keeping at lower temp longer, I get. Do you still only quick sear the outside? Do you allow it to rest first, and if so for how long? Thanks; sorry for so many questions

[@davidhalldurham]

@@flowerchild777 Hey, I always do a quick sear, either in a cast iron skillet or under the broiler (The roast doesn't look very appetizing without it.) As for letting the meat rest, that's often debated. Many say the meat doesn't need to rest at all because it was cooked so slowly that the juices don't need to redistribute. I understand the point, but I always let the meat rest anyway, probably just out of habit. And, please, never apologize for good questions. :-)

[@SMKreitzer1968]

They all looked fantastic! Thanks for including the oven method! God bless and stay safe.

[@TheBeardedButchers]

Thank you! You too!

[@williamderosa8947]

Just started watching but think you guys are awesome. I take my steaks and grilling very seriously . Only dealing with heavily marbled or prime grade. I have a Genesis , wood smoker and Weber kettle for my tools. Although for years just did it all on a little Weber on balcony in NYC, same results. I don’t put any spices on meat today except properly salt , for years put Garlic and numerous rubs. After cooking I put fresh ground pepper and a Pat of European butter. I use the reverse sear on my favorite steak which is 2.5 inch Porterhouse cause the only way to really cook without drying it out or parts of it raw. However , I bring it only to about 102 degrees then sear 3 minutes a side at 600 degrees on Genesis , then let sit for 10 minutes under foil. 115 degrees is perfectly done. 125 degrees meat is dried out in my opinion. Pop open a big Bordeaux or Cali Cab , Italian Amerone and Bon appetite !

[@TheBeardedButchers]

So good!

[@maxmorter]

I'm a pitboss pellet grill guy. I like them a ton just as good if not better then tregar. I just now bought a blackstone now too

[@moisttowlette123]

People arent even able to take vacations right now, nevermind skip one to buy a smoker. Get something good if you can sure, but the beauty and spirit of barbecue is making the best of what you can get.

[@SBasler7]

Just used this method to reverse sear some ribeyes. Hands down the best damn steaks I have ever had. Keep up the great videos. You guys rock!

[@TheBeardedButchers]

Thank you Scott! Rock on!

[@lorenajacobsen9296]

Yes u r my favorite butchering channel! 👍👍👍

[@TheBeardedButchers]

Wow, thanks!

[@jessejames6157]

Man all of those steaks looked so good!!!

[@davealban5210]

These guys are the best!!! I can't say enough about how nice everyone at White Feather Meats are. I buy from them because they are local and they sell quality product. They always take time out to explain things or how to properly cook the meats you are buying. Can't say enough about these folks!!!

[@RetiredPilot]

Just cooked tenderloins tonight for my wife's birthday. I thaw them to room temp, marinate them in my secret marinate in the fridge for 4 hours then cook them on a Weber grill to 125 internal. Start at 500 and then turn it down to about 375 to finish. Never thought about it but I may add butter to my mix.

[@TradTech]

Reverse sear became my favorite several years ago. I haven't come close to a gas grill since purchasing my Kamado Joe Classic. Deer camp, we use lump and split red oak on three sides of the ring to contain the lump with a cheap Adjust-a-grill from Cabela's. It swivels so you can cook off heat.

[@garyheaton4791]

Just a little health tip guys. I don't know if it matters to anyone but me though. I would never put a piece of ANY kind of meat back in the same plate, or board, or like you, butcher paper. I saw you place one in a new paper..but the others were put back in the same paper you had the raw meat in. Just a thought is all guys. I love your videos..a LOT of info in them!! Thank you!

[@mrprincess85]

I used to buy filet, but I have been addicted to cap steak lately. Texture and bite of a filet with WAY more flavor :) I use a weber kettle at 225 until internal is at 110, then sear over my vortex.

[@Tonnsfabrication]

Most that are serious about BBQ will always have a Weber kettle which is totally affordable and comes in many sizes.

[@DJRushX1]

Ok...as a long time watcher I came across this video that I had not seen before. Guys, love everything you do. Mad respect. I have learned a LOT from watching your segments. With that said Scott, as much skill as you have as a butcher, I have as well as a Chef. 30 years experience and never in my days have I heard or even seen a description or method of what you are calling a "reverse" sear,until now. There is actually no such thing...lol And I have to admit that this is the only time I have cringed watching any segment of the BB's. There is a reason why you "sear" a filet,first. With the absence of fat it is important to note that heat begins the drying out process (I am sure you are very aware of this). When you start off at room temp (kudos on that btw) and then slowly bring that temperature up,regardless of how slow, it will start to break down any fatty tissue. Once that minimal amount of fat and collagen is dissolved and there is nothing left,it drys out. Now, at 110 , this SHOULD provide you with enough "red" in the center to possibly compensate for that. At the same time, the purpose of searing is to retain that valuable moisture at any cost. Crusting your filet insures that it retains that moisture. The proper way was how you had a cast iron,butter,etc. Most people are afraid of using that in fear of burning when all the user needs is temp and time control and a few common rules of thumb. Time and Temp is everything into a proper Filet. I know a Cast iron gets hot...let it cool down a bit,then use it. If it continues to get hotter, take it off the flame. Slow and low after the initial sear and then the filet is in a resting period without actually having to leave it for 5 or so minutes,come back and serve. This way you can start the rest in the pan,add more butter and coating your filet as the butter melts. The blood will also release but then emulsifies with the butter and it goes BACK into the filet as it rests.

[@SmokinOak]

You've really not heard of "Reverse Searing"? There were 10 videos alone in my recommended videos with those words in the title just from watching this video. At any rate, you offer a great explanation on why searing a steak is a great idea. Now I can't speak for them, but I was thinking that the reason for the reverse sear could be because you want to infuse the meat with the smoke. Searing first and creating a crust might make for a steak with more moisture in it, But it could also prevent the smoke from penetrating deep into the meat. Resulting in a less flavorful steak. This is why It's being cooked in a smoker in the first place. I could be wrong...but I don't think so.

[@illanaisme]

I am so doing this...In my oven. I don't have a Traegger. I did order the coffee blend. Thanks guys!

[@TheBeardedButchers]

Hi Norma! Thank you for your order. Let us know how it goes! 😉

[@BAMA-2019]

Yall are my fav you tubers....maybe you guys could do some squirell and rabbit or just any wild game breakdown

[@jjg19631]

I always say the same in my coffee-group. Just skip a vacation and get something really nice that will last decades. My EGG’s and my coffee machine were two of the best investments I ever made.

[@TheBeardedButchers]

Great tip!

[@kens.3729]

Great 👍 job showing us the three (3) different Cooking Methods. It was easy to understand, very informative, interesting and looked Delicious. 🍽 You guys are Naturals in front of the camera. Thanks!

[@OctogonOxygen024816]

1:45 I love this line right here, it's inspired to buy 2 cars and 2 traegers lol

[@adrian-gr8hg]

I love these guys. They know their stuff.

[@mikemellors3514]

Made this for dinner tonight and the family loved it. Great videos, Thank you.

[@TheBeardedButchers]

Glad you enjoyed it!

[@jeannedigennaro6484]

I usually sear first, then use an oven probe, with the oven set at 250 F. I set the probe to about 124 F. I never thought of wrapping up a steak, but it makes sense for their small filets.

[@tamserenity]

I loved this vid! I have never heard of reverse sear until this vid. I usually do the regular sear method. This is something I might try at some point. Thanks!

[@TheBeardedButchers]

Glad it was helpful!

[@paulschellin697]

Just made it in the oven and cast iron. Amazing butter sear!

[@TheBeardedButchers]

Great job!

[@hurley26912]

Wait a min. Are you sellin product online. Smugh .. Why when you have the best shop in the country. Hats off guys you are really outstanding. Heck my Christmas gift is to come to the shop in Creston Ohio. Im comin this weekend Saturday from Lambertville Mi. Cannot wait to buy some prime rib and deer sausage.. 😁😁👍👌

[@mslea13]

So I was ONLY here to learn what exactly a “reverse sear” was and I can’t believe how long it took me before I FINALLY realized you were showing the method the entire time. DERP!🥴🤦🏻‍♀️ HAHAHAHA!!! 🤣🤷🏻‍♀️ I STAYED because I have some filets (mignon) to cook and it’s WINTER here in, Ohio and I have never cooked a filet on the stovetop in my LIFE and it terrified me! “Frying” ANY steak always felt like a mortal sin while I was growing up. My mama always broiled them (we didn’t have gas and lived in the projects) so home grilling wasn’t ever an option for us….but MAN did she KILL it at the parks! 😍 Annnnnyway, I STAYED to continue watching this video because you ALSO demonstrated the “stove top” method which I just KNEW IN MY HEART wasn’t anything more than a good searing!!! Or A.K.A. a good “crust” and if I’m being honest (and I always am), there is NOTHING BETTER than a delicious, crispy, carcinogenic char crust from charcoal on a steak! 🤣 Once you go charcoal black, you will never go back and that’s the truth!!! All that nonsense being said (and from everything I watched during this video), these thoughts on what I learned and my opinion (or what I think looked best, anyway). 1.) That Traeger grill steak looked absolutely beautiful… I can’t lie. It was a little more of the rare side, but holy smokes. Did it look so insanely juicy and mouthwatering. I think that’s the steak. I would’ve try to piece of first if I were going off of looks alone. 2.) That buttery, stove top steak looked great and SOUNDED even MORE delicious!! My brain tells me I would’ve LOVED that version but instead of on the stove… 3.) The Green Egg steak. Like I mentioned before, I LOVE a good char crust on my steak (and I found a “Char-Rub that kicks EVERYONE and EVERYTHING’S ass I’ve EVER had before in my LIFE!!! But it “HAS” to be used with charcoal to get that effect so, there’s that. The Green Egg steak looked a little more done (a medium) and I know y’all already know that but the “juice squeeze” was a brilliant touch to show everyone just how succulent that lien piece of meat was even if she was eeeeever so slightly over cooked (no offense). I don’t know if you cooked all those steaks in real time … like hustling around, like a chicken with his head cut off… but if you did?? BRAVO!!! BRAVO!!! BRAVOOOO-OOOH, Sir Bearded One!!! 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼 Just an all around AWESOME performance and video!!! I don’t have any of those grills, and I only have my stove top so I’m STILL nervous as shit to attempt this method on such an expensive piece of meat. THAT being said, I’m a little bit ticked off!!! And the reason I’m ticked off is because I’ve bought 3 Angus, grass fed PREMIUM beef cuts that were packaged together. I can tell RIGHT NOW, that I got the “tail” end of the tenderloin and they made 2 cuts of it! So only 1 evenly and perfectly butchered cut of meat while the other two are misshapen and one having split in two on me! GRRRRRR!!!!I I paid a LOT to get “The tail”, ya know? Oh well, at least those 2 steaks are a bit fattier so I’m hoping for some EXTRA flavor as an apology!!! HA! 😉 Anyway, I’m sorry about this novel and I’ll shut up now but thank you for the video and fingers crossed that I can make me a steak on the stove top without it tasting like my sweaty, work boots! THANKS AGAIN!! ~ The End

[@tanyaclemons7515]

That store is amazing. Unlike any meat market I ever been to.

[@TheBeardedButchers]

Thank you!

[@Typhus-th6ud]

Nothing will ever beat a cast iron skillet for cooking any steak

[@thomasmarengi2951]

Excellent video. Learned a lot and appreciate your candor on all fronts.

[@95SLE]

It is not the Pitt but the Pitt master. I am building a case to visit your store this October. I have a trip planned to Michigan and drive the Ohio Turnpike which is pretty close to your store. I like the way you have mastered your Pitts.

[@luxurycarstube]

It is really magnefecint watching two brothers do what they do best Greeting brothers

[@TheBeardedButchers]

Greetings, brother!

[@andrewdavidson4595]

I would really like a video that explained more about these excellent BBQ/smokers. For example, I still don't know how that traeger has a temperature control, when it's setting fire to wood??. How controllable is the big green egg? It would be great to show the benefits of these great machines when compared to a $100 bbq etc.

[@AfrikQ10]

Smoked and charred are my favorites

[@Hortonscakes]

Big Green Egg would be my choice. I just love that charcoal flavor! 💯💯💯

[@dfense434]

If you get a chance visit this place. Probably the cleanest shop I have ever been to.

[@mr.anonymous8783]

Aged steaks seem to be a standard for me. I love this channel God bless yall an merry Christmas to yall an your family.

[@TheBeardedButchers]

Thank you! Merry Christmas!

[@madjack821]

I did this tonight with a $4 steak and I imagine I’d have paid at least $15-$20 in a steakhouse! It’s now my standard.

[@soop8665]

madjack821 you might be surprised how good you can do for very cheap

[@madjack821]

sooperTrash I was amazed and the best part was I had nailed Longhorn Steakhouse’s seasonings lol.

[@jeffsmith2022]

What the hell is a $4 steak? are you serious?...

[@madjack821]

Jeff Smith it’s a steak I paid $4 dollars for.....at the grocery store....

[@zachX6452]

@@jeffsmith2022 prefers tube steak

[@samhancock3305]

Awesome, I'm doing some home cut 2" New York strips 🤤

[@marycountryman6718]

How long does the steak cook in the oven (approximately)? Thank you❣

[@timjones8210]

My Webber rivals a big green egg, it’s all about technique. Enjoyed the video

[@TheBeardedButchers]

Correct!

[@1ronhall]

Awesome filet cook preparation ...... I have a BGE and they are hard to beat ....... nice job fellas ...... now I need more steaks!!

[@blockmanplays6779]

Gas oven and cast iron skillet is always my go too. Own a Green egg but it just didn’t give the same crust as a hot cast iron skillet

[@cthomas025]

Agreed. Give me that ripping hot cast iron and butter all day. Also for people who aren't confident in their ability to not overcook, sous vide is into the cast iron is a really great method.

[@charanko2971]

I agree! Cast Iron is key, not only to get a crust but also butter it up with some aromatics. I have a Traeger and I like to finish steaks on a cast-iron skillet.

[@patty5thou]

Everyone has their own preference, but I'm with you guys. Whatever indirect heat source you want to use, and then put it in a hot skillet Gordon Ramsay style with butter garlic and thyme. Can't beat it.

[@sandib4234]

HI GUYS,LOOKS AWESOME..NEVER TRIED THIS.MY GO IS MY CAST IRON PAN THAT HAS THE GROOVES FOR THE MARKS.OUT OF THE 3 I THINK THE BGE DID A GOOD JOB.THANKS FOR ANOTHER GREAT VIDEO!!

[@onixtheone]

Here's something I learned by eating out alot: i live in California, los angeles specifically, me and my wife ate out for about 10 months at least 4 times a week, sometimes twice a day. we tallied up the cost and it came out OVER 2000 dollars, (sometimes we took friends and parents out to eat). Now if you can stop eating out so much, you can get a good grill that will save you TONS of money in the long run and be a great bonding experience for you, family, and friends, TRUST ME.

[@beebob1279]

Look at how clean your store is. WOW! I personally like my steaks plain on the grill. No salt, butter, seasonings of any kind. I like the flavor of the meat. Raised that way. But I'm always willing to try different things from the grill The steaks look perfectly cooked.

[@TheBeardedButchers]

Thanks so much! 😁 Definitely agree with you that the meat's flavor alone is already mouth-watering. Be sure to try out our Bearded Butcher Blend seasoning the next time you want to spice up your palate: bit.ly/2kzeYl6 🥩

[@robhill3378]

my favorite cut. Well done

[@TheBeardedButchers]

Makes two of us!

[@24viperisland]

I really enjoyed the video. Thank you for the tips

[@TheBeardedButchers]

You are so welcome!

[@achilliusgagnon248]

Okay. Been watching these guys all night. Only complaint, Holy Traeger batman. You boys need to come up to Alaska, and we will show you how to smoke.

[@TheBeardedButchers]

Share some tips on how to do it, Achillius!

[@saxman7131]

I was recently gifted a small black egg by Vision stoves. I need a top cap for it but it otherwise seems like it will work once I add that.

[@ferditayfur9096]

I think smoker is the best overall use?

[@raymondray3232]

Great video, this proves that quality meat can be cooked anywhere

[@TheBellmare]

I love using wood fire in a cast iron cauldron, with grill on top...(or hand dug fire pit with cast iron grill) Love your channel!! I'm about to butcher another horse for some REALLY special meat!! (been out of horse for three years, waiting for the perfect time to harvest the next one)

[@TheBeardedButchers]

Right on!

[@ryanwooden783]

Sounds good, coming from a carnivore.. I have never tried horse before and it's frowned upon damn near everywhere. Any suggestions on acquiring some?

[@TheBellmare]

@@ryanwooden783 so hard to find anyone raising horses at all without a veterinarian tainting the meat with chemicals and the scarring of intramuscular injection sites...there are historical re-enactors who may do some backyard butchering, but to get around the lack of USDA inspection, a person have to buy shares of the horse while 'on the hoof' and participate in the butchering...(planting seeds, here) I've knackered horses for years for kennels and the like, but only butcher my own for our food...also, Latin folks in our country do some horse harvests, but they, like me, have to keep on the DL to avoid the inevitable chastising outsiders who don't understand have poised and ready.

[@ryanwooden783]

@@TheBellmare Thanks for the feedback. I'll have to put a little more effort into finding some. If I can, I will definitely help in the butchering process.

[@simonschwegler9970]

Thank you Guys!! I just successful made my own reverse sear in the oven :)

[@daz088]

Hi on the Traeger you didn't flip the meat ?

[@edmatthews4640]

You used hickory pellets in your Trager you said. What is the % of hickory wood in the bag and what other flavors of wood are in the bag? What brand of pellets did you use on those steaks?

[@ILruffian]

Great stuff, thanks for taking the time to share. I have BGE, but I still do a lot of reverse sear. Unfortunately, I don't have a range hood over my stove that is *vented to the outside*. Big priority for my next place. Steaks + cast iron = lots of smoke.

[@kennethhopson7087]

I always watch your videos when I can. I like my steak well done.

[@Bxr400]

Keep on rocking bros!!!

[@Shawn_Kelley]

I'm considering a pellet smoker. How different is the flavor profile of pellet vs. ceramic egg for steaks? Not sure if my wife would care for the charcoal hit from the egg. But i still want smoke or at least some smoke. Thanks for the video!

[@Joshua.McNabb]

I came for the beef but I stayed for the incredible video quality

[@TheBeardedButchers]

Thanks for staying, Joshua! 💪

[@freshsteve509]

This video is awesome, I’m currently debating on big green egg vs traeger

[@MrAjSooTrill]

Fresh Steve you will love your Traeger if you’re willing to fork over the money!

[@freshsteve509]

MrAjSooTrill that’s the winner, going to grab one today!

[@MrAjSooTrill]

Congrats, I know you’ll love it!

[@stephenmitchum5864]

Fresh Steve Yoder

[@Carson_Van_McUber]

Charcoal grill works just as good. I smoke everything from 22 lb.Turkey to brisket in it, it's just a matter of mastering the temperature by using the vents along with stack, and how much charcoal or wood chips you put in it.

[@BURTONizAjerK]

Awesome video guys, I just put in my order to check out your seasoning. If I end up liking it I'll get more 🇺🇸😎

[@TheBeardedButchers]

Thank you!

[@LT3Fluffy]

Question from a newbie. Wouldn't you want to keep the steak out of butcher paper to keep the crust from getting somewhat soggy?

[@Crazson34]

Great point. If they can't breathe, they will build up steam and the crust does become soggy. I lightly cover mine to keep the crust from getting steamed up with my peppercorn steak.

[@joemfahey]

@@Crazson34 why cover it at all?

[@ryaldeveau207]

I cant afford to go out to eat, or go on a vacation... but i found some 55 gal drums and made my own smoker.

[@marionetteking4036]

The only thing I didn't like about the video is the fact he assumes we have money to go out and eat or go on vacation. I'm 20 and haven't gone on vacation since my mother took me to Branson at 15. And when I eat out it's off a dollar menu

[@hengeloserickkert3754]

Marionette King cry baby 🤐🤮

[@jamesdunlap7033]

Rick Kerssies eat shit. People chime in with their life experience. If you can’t deal with it, you’re a crybaby.

[@gse4280]

@ everyone in this comment section if i come into money like mrbeast i will buy you all a house and a smoker.

[@pamelah6431]

@@marionetteking4036 you've missed the point. Save. Buy the things you really need & want.

[@shawnd3488]

The good ole boys💪🏻

[@robertamarsh1712]

You may never read this but I just have to tell you how great the reverse sear method works. I just got ny pellet grill and tried the one thing I have never been able to do cook (a good steak). Mine always tastes and looks like leather. Tonight I made the best steak of my life. Juicie and medium rare. Next meat is a full brisket. For 🎃 Halloween. I just wish we could get your meats out in Texas. As a person who has dressed couple deer and elk you are masters. Keep it up. Look forward to new up viedos.

[@TheBeardedButchers]

Oh wow, we're glad our video helped! Congratulations on cooking an awesome steak. Your cooking will only keep getting better from here on out! 😀

[@notme8099]

I bet he has a deal with Trager Grill!!!!!!!!!!!!! the Cast iron looked the best ! 2021 Chef!

[@missingchannel]

I like mine a little rare, m'self but the results still looks great. Mouthwatering. 👍 And your store looks great!

[@bsharporbflat8378]

I use the "sous-vide" technique , great if you are making steaks for many people. Sear it at very high temp and that's it.

[@RobertKohut]

Nice!! Just ordered a 6 pack of seasoning, 2 black, 2 original and 2 Hollywood....:-) Send an XL T with it...:-) (please)

[@oldguyinavan6295]

You gotta try the Black - it's amazing, especially on pork!

[@porsche944mt]

I live in a condo where we are not allowed fire, BUT, we can have electric, so I purchased a Traeger. I also cheat a bit when I do steaks by smoking the steak on the Traeger then use a small table size Weber with charcoal for the sear. I have used the Traeger for a reverse sear all the way, but I just like that charcoal sear with the flames...

[@kedhem1]

You are bbq masters 👍👍👍👍 Greatings from Bosnia and Herzegovina 😉😁

[@paulgroseclose4430]

I'm sure those products are good. I have, and have used a Smoker / grill that my grandfather made in the 40's. I can't imagine anything is better. Just saying. Thanks Smitty for having talent that few have anymore.

[@johnmudge4599]

Kids are asleep. Watching this and have the urge to eat steak as a midnight snack.

[@eduardosalcedosr1727]

Great video and cooking. I will be ordering your seasoning soon. GOD🙏🙏 BLESS YOU. EDUARDO MIAMI FL 🇺🇸

[@ramoncampbell1170]

What if you took the internal temp to 120 instead of 110? Would you still have a little pink on that fillet? It looked gorgeous I would just like a little less pink

[@pauljordan756]

Dang!!! That looks awesome!!! 💪💯

[@TheBeardedButchers]

They sure do!

[@Prins.F]

Awesome video!

[@michaela8802]

Good info fellas. New subscriber 👊🏾

[@patrickmitchell1992]

Your store looks amazing normally long videos are a pass but ive binged watch your hour plus videos multiple times its just that good

[@brendavanorden9550]

Job well done. Thanks. Tou should do more wild game this way.

[@badihmoujabber1818]

guys is amazing i really love it and i love what you do and presented keep it up please and give us your best thanks

[@reidgreven6948]

How long did it take the BGE steak to get to 110°? Want to know so I can roughly coordinate the timing of a complete meal.

[@TheBeardedButchers]

Good question, Reid! Check out our blog article here where we explain everything in detail: beardedbutchers.com/blogs/news/cook-the-ultimate-filet-mignon-how-to-reverse-sear-steak?_pos=2&_sid=98da48a8a&_ss=r 😉

[@stanlee4132]

Reid did you figure it out? The article didn’t say

[@reidgreven6948]

Gosh, I can’t remember. Somewhere in the 20-30 minute range I think. Thickness of the cut definitely is a factor.