Reverse-Seared Filet Mignon with Fries | Steakhouse at Home

[@SailWhiskeyDream]

Looks just teh right amount of done

[@delishdoers]

Glad you think so!

[@aidankim5634]

great video! try flipping the steak every 30-60 seconds to avoid the grey band you got

[@delishdoers]

Thank you! I'll have to try that next time 😊

[@Ktheodoss]

Thats how my wife likes it done. I like mine a little redder in the middle. But perfectly acceptable to me anyway.

[@delishdoers]

Thanks! Stay tuned for our next try where I’ll shorten the oven and basting time. Going for a proper medium rare steak next time :)

[@playerone8047]

You *gotta* lower the temp of your range for the butter baste (low-medium low is good), otherwise you’ll just burn the butter and spoil your steak’s crust’s flavor! #ForYourHealth 🌈

[@delishdoers]

Thanks so much for the great tip! We'll be sure to keep it in mind and incorporate it into our next steak video. Your feedback means a lot to us!

[@derricksun2173]

It is overcooked. Can either sear less or pull out of the oven at 110

[@delishdoers]

Thank you for the helpful tips! I usually cook my steak to medium-rare which seemed to call for about 120 F from the oven.

[@shawnngch]

@@delishdoers but that's not a medium rare, looks medium to medium-well..

[@StijnGepken]

@@delishdoers Indeed, if you pull it at 110 and sear for so long + butter baste your final resting temp was probably more around 140-145f.

[@delishdoers]

Yeah looking back, it’s a little too pink for medium rare. We will do another run with 110 F from the oven or shortening the basting time. We’ll post that up shortly :)

[@freesoul3371]

I don’t reverse sear. I just sear the steak directly in extra virgin olive oil and butter at a medium heat. It comes out perfect. You don’t need to mess around just throw a steak 🥩 on a fire or into a cast iron pan.

[@delishdoers]

Yes, regular seating on a hot pan works pretty well too! We like reverse searing steaks if it’s a thicker cut, like 2”. Makes it easier to cook the inside more evenly. It’s like a sous vide without needing the equipment :)

[@freesoul3371]

​@@delishdoers Sorry but I don't need to bother with "reverse searing". NO offense. Do as you see fit. I am out west and we do TRI-TIP BBQ in So Cal (and across the west) with the tri tip cut. All you need to do is thrown them into a marinDE OF YOur choice. I like Italian imported olive oil and red wine or apple cider vinegar with garlic, fresh thyme, rosemarry. I also do Teriyakki sauce and all kinds of marinades.. That is all we do out west. Marinade and right onto coals. ALSO...we do MESQUITE wood out west as standard ......TRI TIP OVER MESQUITE.....but I also use hickory for pork anD applewood for smoking Eagle Lake Rainbow Trout.