Use a thermometer and pull it a few degrees before it reaches final temp. The CAB site sez 160* for well done, so I'd suggest pulling about 155*. Is the person who wants well done phobic about even a slight amount of pink? If not pull at about 150*.
And I would front sear and go low and slow to finish. That way you will have more control over the final temp - hot and fast will work, but the temp will rise faster and it will be harder to pull at the correct temp. The temp will also rise more when you pull it if cooked hot.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Restaurants usually butterfly any filet requested well done and cook them right to well. Juiciness and texture aren't gonna matter at that point anyway and it's likely gonna be drowned in some sauce so you just don't want to burn up the exterior. The butterfly will more closely match the timing of the correctly cooked filets!
I got a couple in my family that like a steak like that too. I usually toss them on indirect heat about 15 minutes ahead of the other steaks, and then finish them all with a reverse sear, keeping a close eye on which ones are the extra cook time.
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