Looking for your opinion

[JCBBQ]

I'm cooking 9 filet mignons. Should I pre sear the sides - approximately 2-3 hrs before eating and then stick them in an oven to bring up to medium rare when we want to eat.

or sear all nine on the grill -on the flat side of the grill grates- and then put them in the oven to slowly bring to temp.

I guess what I'm really asking is - can I get away with pre searing hours before and still come out with a magnificent steak. That is my preference so that I don't have to futz when people come over. Will the sear still be glorious? or will it just get soft over time?

[HawkerXP]

I would suggest a hair cut.

[Panhead John]

LMFAO!

[JCBBQ]

Hahahaha...come on man, that was my Quarantine Hair...haven't updated in a while...lol

[Panhead John]

Keep reading. 😂

[LA Pork Butt]

I am not a steak guy, but it sounds like it will work. Steak houses often sear first and finish in the oven. My only suggestion for finishing in the oven would be to bring them to room temp before putting in the oven.

[tbob4]

My opinion, only an opinion - no. However, I am really intrigued by others’ responses. I love a pre-seared tri-tip but I treat it like a roast, not a steak.

[JCBBQ]

Panhead John hahaha

[tbob4]

Panhead John - that was the old AR birthday hat. I only had it for one cook and mailed it off.

[Panhead John]

I can see why.

[FireMan]

I’d be willing to let you try it out & let us know how things go. 🙃

[Panhead John]

I’m just really curious how tbob4 looks without the hat. 🧐

[Steve B]

Panhead John just like JCBBQ
And why the hell are you having people over??

[Panhead John]

Damn man! Poor JCBBQ The guy just asks for a little advice and all these damn smart asses come in and hijack his post. Y’all stop it.🤣

[bbqLuv]

I can Harley Keep form laughing.
Quick question, Do you have roller rockers on the pan head?
If so, do "rock and roil" down the highway looking for adventure? 😁
Pan head 1948-1965.

[bbqLuv]

Don't know why you would want to: "can I get away with pre searing hours before". Reheated, left over Steaks really are not as good as hot off grill. My opinion.
If I may, I suggest to pair those steaks with PBR, and Old Crow, may help in they don't turn out. Happy Grilling.

[Mr. Bones]

Steaks will still taste deelish, if done as described...

Might lose some textural quality, with this method, but...

99+% of folks won't know th difference...

[JCBBQ]

Thanks Bones

[TxF]

I’ve been reverse searing my steaks for a while now on a Jumbo Joe with the SnS charcoal basket and 1 piece of grill gate over the fire. Usually it’s just 2 steaks so no need for cooking on something larger, but I’ve managed to do the same thing on a gas grill and with charcoal on someone else’s no name grill.

I get the cool side of grill to 225 and set everything over there and let them smoke until they are 100-110. Then heat up everything and put the grill grate over the fire and sear for 30 seconds to a minute each side. Tastes better if you use the griddle side of the Grill Grate, but people that don’t know are usually more impressed by the marks. If the steaks are not @ the desired temp they go back to the cool side to smoke up to temp while I do the rest. I keep a FireBoard probe in the 1st steak on and the last steak on to keep track of where things are and check the middle steaks with an instant read probe. The whole process takes 45min from the time I light the fire and the steaks come out the desired color from one edge to the other.

[grantgallagher]

HouseHomey Calling for a definitive answer

[FireMan]

After further thought, wouldn’t they be considered leftovers? Just thinkin.

[JCBBQ]

lol

[TripleB]

There are a few variables left out: how thick are the steaks, are they all uniform in thickness, are any of the steaks unevenly cut, does everyone like MR? The last one always trips me up. I always have one or two guests that want their steaks WD.

if the steaks are thick, you can get away with pre-searing. Cool them down quickly. When your guests arrive, take their order and put in the oven the WD steaks first. Don’t rest. Serve immediately. All this IMHO.

[HouseHomey]

Sorry for the late response. But..... yes you can with zero quality loss

[Redwng]

If it was me for 9 filets I would do my normal reverse sear method. I don't think 9 filets would be too difficult to handle. Let us know what you decide and how it turned out.

[JCBBQ]

So in the end I decided I was being lazy. I fired up the grill and seared the filets in my Primo on the GrillGrates and then put them in the oven until they got to 125. I bought Prime meat. They were definitely THE best filets I've ever cooked. We didn't even use steak knives the meat was so tender. Made a bourbon pepper cream sauce - fricken heaven.

Thanks for all the responses. HouseHomey yeah, I thought that would work. Thanks for checking in.

Hope everyone had a wonderful Thanksgiving weekend.

[HouseHomey]

Bourbon, pepper and cream. Yeah man... that’ll work too! Nice!

[bbqLuv]

double down on "Bourbon, pepper and cream. Yeah man... that’ll work too! Nice!"