This post contains affiliate links. Please see our disclosure policy.
Grilled vs. Sous Vide: The Ultimate Filet Mignon Showdown
When it comes to cooking a Filet Mignon on the Big Green Egg, every grill master has a “perfect” method. Some swear by the raw power of a high-heat sear, while others have fully embraced the precision of modern technology. I have cooked this cut of beef many times and feel confident in my ability to knock out a great meal using this piece of tenderloin, but it recently got me thinking: Which way actually tastes the best?
Is there a material difference between techniques and the final texture of the meat? To settle the score, I decided to take two individual filets and cook each of them differently using techniques I have done many times: Sous Vide and High Sear.
On one hand, you have the “Old School” method: a screaming hot Big Green Egg and a calculated “dwell” to lock in flavor. On the other, you have the “New School” approach: a temperature-controlled water bath followed by a quick finish on the cast iron. I planned a side-by-side taste test to see if the extra steps of a sous vide cook actually translate to a better experience on the plate.
This post walks you through the experience and shares my results. Now sit back, grab a glass of Malbec, and enjoy this deep dive into the Grilled vs. Sous Vide: The Ultimate Big Green Egg Filet Mignon Guide.
Table of Contents
Get My NEW Book
The Ultimate Big Green Egg Cookbook
Step 1: The Sous Vide Preparation
To start this experiment, I had to get the “modern” contender ready. The goal of this method is total control over the internal temperature before the meat ever touches a grill grate.
First up was to prepare the Filet Mignon #1 using the Sous vide technique. To do this, I seasoned the Filet with salt and a little olive oil then vacuum sealed it.
- The Water Bath: Once sealed, the filet went into the water bath at 134°F for 3 hours. This temperature is the sweet spot for a perfect medium-rare, and the long soak time allows the connective tissue in the tenderloin to break down even further, resulting in a buttery texture.
- The Seasoning: I kept it simple with kosher salt and olive oil to ensure the natural flavor of the beef remained the star.
- The Vacuum Seal: This is crucial for Sous vide because it ensures the steak stays in direct contact with the temperature-controlled water, allowing for an even heat transfer without any moisture loss.
Step 2: The Sous Vide Process
Once the steak was sealed and ready, it was time to let technology take over. This is where the precision of the “New School” method really shines.
I prepared the Sous Vide Supreme machine by filling it with water and bringing the temp up to 134° (which is the temp of a Medium Rare Filet Mignon).
The beauty of the Sous Vide technique is you heat the water to the temp you want the meat cooked. Then submerge the vacuum sealed meat in that water and let it sit for 3 hours. This cooks the steak to a perfect 134°F and keeps it there for as long as you have it in the warm water bath. You cannot overcook the meat and it is perfect every time!
- The “Gray” Reality: When you pull the steak out of the bag, it won’t look very appetizing. It will be a dull gray color because it hasn’t seen any fire yet. That is where the Big Green Egg comes in later to provide the necessary “Maillard reaction” (the crust).
- Edge-to-Edge Perfection: Unlike a grill where the outside is much hotter than the center, the water bath ensures the entire steak is exactly 134°F from the surface to the core.
- The Texture: Letting the meat sit for 3 hours at this temperature doesn’t just cook it; it begins to break down the fibers in a way that traditional grilling can’t match, resulting in a fork-tender consistency.
Step 3: The Flavor Secret (Sriracha Compound Butter)
While Filet Mignon is the gold standard for tenderness, it has a well-known weakness when it comes to the palate. Because it is a muscle that doesn’t do much work, it lacks the fat content found in other premium cuts.
The thing about Filet Mignon is it is a very tender piece of meat but it isn’t the most flavorful. This is because this cut of meat doesn’t have as much fat as other cuts do (e.g. NY Strip, Rib Eye). To give this tender cut of meat some bold flavors I made a Sriracha compound butter using garlic, butter, fish sauce, and Sriracha.
- The Heat: The Sriracha provides a subtle back-end glow. It doesn’t make the steak “spicy” in the traditional sense; instead, it cuts through the richness of the butter and provides a nice acidic balance.
- The Fat Factor: By adding a compound butter at the end, we are essentially “self-basting” the steak as it rests. This replaces the missing intramuscular fat with a rich, silky finish.
- The Umami Bomb: The addition of fish sauce might sound unconventional for a steak, but it acts as a natural flavor enhancer. It provides a savory depth that makes the beef taste “beefier” without a fishy aftertaste.
Step 4: The Tale of Two Steaks
After the long wait, the two contenders were finally ready for the Big Green Egg. This is the moment where you can really see the difference between the two preparation methods before the fire works its magic.
After 3 hours, Filet #1 was ready. Essentially this steak is done but esthetically it is not pleasing. So, I need to sear it to get that color we are all used to on our steaks.
- The Prep for Filet #2: The second Filet was rubbed in olive oil, salt, and left out to sit for 30 minutes before grilling. By letting this steak sit at room temperature, I ensured that the center wouldn’t be too cold when it hit the hot grates, allowing for a more even cook and a better sear.
- The Sous Vide Look: When the steak comes out of the vacuum bag, it lacks that classic “grilled” appearance. Because it was cooked in a water bath, there is no crust or caramelization. It is perfectly cooked to 134°F inside, but it needs a high-heat finish to build the flavor on the outside.
Step 5: The Heat of the Battle
This is the stage where the Big Green Egg takes center stage. To get the best results for both methods, you need a clean, intense fire.
Now, what came next was the fun part. For Filet #1 (Sous Vide), I just had to sear it for 1-2 minutes on each side. * The Finish: Since this steak was already sitting at a perfect 134°F from the water bath, the goal was strictly surface-level. The high heat of the Egg creates that beautiful mahogany crust without overcooking the interior.
- The Result: It is a lightning-fast process that adds the smoky aroma and charred texture that the sous vide bag simply cannot provide.
Filet #2 (High Sear) was using the high heat searing method where I would heat the Big Green Egg up to 650° and cook it for 2 minutes each side then cap the Egg and let it cook for another 4-5 minutes.
- The Visual: In the photo, Filet #1 (Sous Vide) is on the bottom and Filet #2 (High Sear) is on top. You can already see the difference in how the fire interacts with the two different starting surfaces.
- The Technique: This is the classic “Sear and Dwell.” By searing at 650°F, you lock in the juices and create a robust crust. Closing the vents (capping the Egg) essentially turns the grill into a high-heat oven, allowing the residual heat to bring the center of the meat to temperature more gently.
Step 5: The Rest and the Reveal
No matter which method you use, the most important step is what happens after the steak leaves the grill.
- The Butter: I immediately topped both steaks with a generous dollop of the Sriracha Compound Butter. As the meat rests, the butter melts and mingles with the steak juices, creating a rich, spicy glaze.
- The Wait: I let both filets rest for a full 10 minutes. This allows the muscle fibers to relax and reabsorb the juices, ensuring that every bite is as succulent as the first.
The Final Verdict: Which One Wins?
After the rest, it was time for the side-by-side taste test. This is where the “material difference” between these two techniques finally becomes clear.
The Smoke Factor: Which method allowed the Big Green Egg’s lump charcoal to shine through more effectively?
Texture vs. Flavor: Does the edge-to-edge precision of the Sous Vide beat the old-school charm of the High-Heat Sear?
The Final Result and Verdict
After a 10-minute rest under the melting Sriracha compound butter, it was time to slice in and see which method reigned supreme. The conclusion of this taste test was interesting. To be direct… there are no losers here as eating Filet Mignon makes everyone a winner!
With that said, here is what I can tell you:
- Filet #1 (Sous Vide): This was cooked to perfection. This was a perfectly executed steak from start to finish. The internal color was a stunning, uniform pink from edge to edge. Other than waiting for 3 hours, this is the easiest and best way to get to a perfectly cooked steak on your Big Green Egg.
- Filet #2 (High Sear): This was terrific but not cooked evenly all the way through. Some spots were on the rare side while others were medium rare. I could have adjusted for that by using a Thermapen to check the temp for doneness but chose to do it “old school” by touching the meat to see if it was done.
The Flavor vs. Texture Debate
The choice between these two really comes down to what you value most in a steak. I would say that Filet #2, cooked using the high heat searing method, had more of a “grilled” flavor that stood out. Because it spent more time over the open flame and the dripping juices could smoke back up onto the meat, it had that classic backyard BBQ soul. This aspect made it hard to pick which was better.
The Sous Vide steak was perfectly cooked (and I do mean PERFECTLY) but didn’t have as much of that grilled flavor. However, the buttery texture you get from that 3-hour water bath is hard to ignore.
The Winner: In the end, I am glad I cooked them both, but going forward I will use the Sous Vide technique to get that perfect steak! The consistency is just too good to pass up, and you can always compensate for the flavor by using the Big Green Egg at a screaming high temperature for that final sear.
Recipe Summary: BGE Filet Mignon Two Ways
| Feature | Method 1: Sous Vide | Method 2: High-Heat Sear |
| Total Prep/Cook Time | 3 Hours + 2 Minute Sear | 45 Minutes (inc. rest) |
| Internal Consistency | Edge-to-edge perfection | Varying (Classic gradient) |
| Flavor Profile | Pure beef + Butter | Smoky + Charred |
| Effort Level | Set it and forget it | High attention required |
Final Serving Suggestions
- The Pairing: Pour another glass of that Malbec. The dark fruit notes and tannins are the perfect match for the rich Sriracha butter.
- The Side: Serve this with some grilled asparagus or a simple baked potato to keep the focus on the meat.
Big Green Egg Filet Mignon (Grilled vs. Sous Vide)
Equipment
- 1 Sous Vide Machine
- 1 Vacuum Sealer
- 1 Vacuum bag to seal the steak for sous vide bath
Ingredients
Steak Ingredients:
- 2 Center-cut Filet Mignons , approx. 2" thick
- 1 tbsp Olive oil
- 2 tsp Kosher salt
Sriracha Compound Butter:
- 1 stick Unsalted Butter , softened
- 1 tbsp Sriracha
- 1 tsp Fish Sauce
- 1 clove Garlic, minced
Instructions
Method 1: The Sous Vide (Precision)
- Prep: Season the filet with salt and olive oil. Vacuum seal the meat.
- Bath: Submerge in a water bath at 134°F for 3 hours.
- The Egg: Preheat your Big Green Egg to 650°F for direct grilling.
- The Finish: Remove the steak from the bag, pat it dry, and sear on the Egg for 1 minute per side to create a crust.
Method 2: The High-Heat Sear (Classic)
- Prep: Rub the filet with olive oil and salt. Let it sit at room temperature for 30 minutes.
- The Egg: Preheat your Big Green Egg to 650°F for direct grilling.
- The Sear: Place the steak on the grill for 2 minutes per side.
- The Dwell: Close the top and bottom vents (capping the Egg) and let the steak dwell for 4 to 5 minutes until your desired internal temperature is reached (target 130°F to 135°F for medium-rare).
Instructions for Both
- The Finish: Immediately after removing the steaks from the Egg, top them with a generous dollop of the Sriracha compound butter.
- The Rest: Let the steaks rest for at least 10 minutes before slicing. This is the most important step for a juicy result!
- Serving: Serve in a bowl or on a warm plate with the melted butter glaze poured over the top.
Nutrition information is automatically calculated, so should only be used as an approximation.
