1 hour, depending on finish
Slowly bring the temperature of your smoker to 200°C. (Reverse searing differs from fast searing in that the temperature rises gradually to minimise shocking the protein.
While your smoker is reaching temperature, trim the silver skin off your eye fillet and season with salt and oil.
Once the temperature has been reached, place your eye fillet on the top rack of your smoker and cook to your desired finish. As a rule of thumb:
Now it’s time for the searing. Place your eye fillet on the grill rack, directly above the hot coals. Close the lid and sear for 5 minutes on each side.
Take your eye fillet off the grill rack and let it rest for 15 minutes before serving.