Reverse sear an eye fillet
Time:
1 hour, depending on finish
Ingredients:
• 1 x slab of eye fillet
• Salt, to taste
• Olive oil
Method
Step 1: Set the temperature
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.)
Step 2: Prepare the eye fillet
While your smoker is reaching temperature, trim the silver skin off your eye fillet and season with salt and oil.
Step 3: Smoke the eye fillet
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:
- 50°C = Rare
- 58°C = Medium rare
- 65°C = Medium
- 70°C = Medium–well done
Step 4: Sear the eye fillet
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.
Step 5: Rest the eye fillet
Take your eye fillet off the grill rack and let it rest for 15 minutes before serving.