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Searing a Filet

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    Searing a Filet

    If you are doing a 2" thick tenderloin at 225, then reverse searing, should the edges also be seared, by rolling the steak, or should just the cut ends be seared?

    Thanks,
    John

    #2
    I only sear the top and bottom. The crust created by the Maillard process on the surface is enough to give you the flavor you're looking for... In my humble opinion.

    A filet has almost no fat. It's the only steak that I sauce. I always serve a Bernasie sauce with a filet.
    Last edited by Breadhead; June 27, 2015, 01:48 AM.

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