Big Green Egg Filet Mignon (Grilled vs. Sous Vide)
This recipe provides two paths to steak perfection. Whether you want the precision of a water bath or the soul of a high-heat sear, the Big Green Egg is the ultimate tool for the finish.
Servings: 2 people
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.