How To PERFECTLY Reverse Sear a Fillet Steak

Name: How To PERFECTLY Reverse Sear a Fillet Steak
Total time: 90 min
Ingredients: 8 oz Mushroom, sliced; 1 cup Beef broth; 1 cup Red wine; ¼ cups Balsamic vinegar; ¼ cups Worcestershire sauce; 1 Shallot, finely minced; 3 Garlic, finely minced; 1 tsp Salt; 1 tsp Black pepper; 2 tbsp Butter; Beef

By HowToBBQRight · 90 min

Ingredients

Mushroom · sliced8 oz
Beef broth1 cup
Red wine1 cup
Balsamic vinegar¼ cups
Worcestershire sauce¼ cups
Shallot · finely minced1
Garlic · finely minced3
Salt1 tsp
Black pepper1 tsp
Butter2 tbsp
Beef

Instructions

Season the filet steaks with coarse salt and black pepper, then add a little Killer Hog's Hot Rub. Let them sit for about 30 minutes.
Set up a two-zone fire with one chimney of charcoal on one side, and preheat the grill.
Make the red wine mushroom sauce: sauté shallot, garlic and sliced mushrooms in a little butter. Add Worcestershire and soy sauce and reduce by half for 3-4 minutes. Add beef broth and red wine and reduce by half again. Remove from heat and whisk in a little more butter.
Place a raised rack on the cool side of the grill and set the steaks on it. Insert a probe into the centre of one steak.
Cook over indirect heat until the internal temperature reaches 110°F (43°C).
Sear each steak on hot grill grates for a couple of minutes per side.
Remove the steaks when they reach 120-125°F (49-52°C), then rest for 5 to 10 minutes.
Optionally, grill split romaine halves over direct heat for 30 seconds per side. Serve the steaks with a ladle of sauce.

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