Quote:
Originally Posted by Dante84
Today I’m bored and going overboard.
I’ve got some 2” thick tenderloin filets in the sous vide set to 120 for 2 hours, so under rare.
When that’s done, I’m going to throw them on the Traeger to smoke for 20 mins, and then throwing them in a cast iron pan on the Weber gas that I’ve turned on full blast for the sear.
I was worried that smoking with meat that thick would dry it out and lead to inconsistent results in the middle.
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Update - was easily the best set of filets that I have ever made. A perfect low-medium rare from edge to edge, a hint of smoke and and nice, crispy sear.
Will definitely be doing that again.