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Started By
Message
I am thinking about reverse searing an entire beef tenderloin......
Posted on 3/25/16 at 9:47 am
Posted on 3/25/16 at 9:47 am
Has that been attempted here yet?
Not a cut of meat I want to experiment with.
Not a cut of meat I want to experiment with.
6
Posted on 3/25/16 at 10:06 am to drjett
I've never reverse seared one, but I have cooked them whole many times. They cook up great. Just have to be careful with seasoning on them. They don't have the fat content of a whole ribeye, for example, and whatever you put on there, stays on there. In my experience anyway.
Posted on 3/25/16 at 10:22 am to drjett
Yes. You'll need a thermometer for it though.
Posted on 3/25/16 at 10:29 am to drjett
Do it. It's kinda hard to get a uniform sear on account of it's lumpy and not flat but it yields a good product. Here's a half one I did not long ago
This post was edited on 3/25/16 at 10:30 am
Posted on 3/25/16 at 10:48 am to drjett
I'm thinking about how awesome a beer would taste on Sunday afternoon.
Posted on 3/25/16 at 11:01 am to Tiger Ryno
It's gotta be Sunday somewhere.
Posted on 3/25/16 at 11:08 am to drjett
yes. its like any other piece of beef
Posted on 3/25/16 at 12:12 pm to drjett
I have used the reverse sear method on a Weber Kettle several times. Rather than tucking and trussing the tail I section off the tail to cook separately for less time. I cook with indirect heat until I got internal temperature up to 115. Let rest while building up heat of charcoal. Then direct heat to sear. Internal temperature of thick portion reaches 130 or so by the time I plate and carve. Those who like meat cooked more than medium rare can eat from the tail portion that gets to higher internal temperature.
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