How to reverse sear an eye fillet steak

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How to reverse sear an eye fillet steak

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After cooking this mouth-watering juicy eye fillet steak, you might find your backyard smoker becoming a neighbourhood tourist attraction. A reverse seared eye fillet is one of those cuts that no matter how you cook it, people will still say “well done!”

Reverse sear an eye fillet

Time:

1 hour, depending on finish


Ingredients:

• 1 x slab of eye fillet

• Salt, to taste

• Olive oil

Method

Step 1: Set the temperature

Slowly bring the temperature of your smoker to 200°C.  (Reverse searing differs from fast searing in that the temperature rises gradually to minimise shocking the protein.)


Step 2: Prepare the eye fillet

While your smoker is reaching temperature, trim the silver skin off your eye fillet and season with salt and oil.


Step 3: Smoke the eye fillet

Once the temperature has been reached, place your eye fillet on the top rack of your smoker and cook to your desired finish. As a rule of thumb:

  • 50°C = Rare
  • 58°C = Medium rare
  • 65°C = Medium
  • 70°C = Medium–well done
eye fillet being reverse seared on bbq smoker

Step 4: Sear the eye fillet

Now it’s time for the searing. Place your eye fillet on the grill rack, directly above the hot coals. Close the lid and sear for 5 minutes on each side.

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Step 5: Rest the eye fillet

Take your eye fillet off the grill rack and let it rest for 15 minutes before serving.

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