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Reverse Sear Filet Recipe


  • 2 Bone In Filets 16oz ea.
  • 1 Tablespoon Kosher Salt
  • 1 Tablespoon Coarse Ground Black Pepper
  • 1 Tablespoon Killer Hogs Hot Rub
  • 1 head of Romaine Lettuce
  • ½ cup Blue Cheese Dressing
  • ½ cup Cherry Tomatoes quartered
  • 8 slices Thick Cut Bacon cooked crispy
  • 8oz Red Wine Mushroom Sauce *recipe below

Mushroom Red Wine Sauce

  • 8oz White Mushrooms sliced
  • 1 cup Beef Broth low sodium
  • 1 cup Red Wine
  • ¼ cup Balsamic Vinegar
  • ¼ cup Worcestershire
  • 1 Shallot finely minced
  • 3 Garlic Cloves finely minced
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 Tablespoons Butter divided
  • In a sauce pan melt 1 Tablespoon of butter, add shallot and garlic and sauté for 2-3 minutes. Add mushrooms and season with salt and pepper; continue to sauté for a couple minutes. Add Balsamic Vinegar and Worcestershire and reduce for 2-3 minutes. Add the beef broth and wine and reduce by half about 7-8 minutes and remove from heat. Melt in the remaining butter and serve over steak.


  1. Prepare charcoal grill for two zone grilling (hot side and cool side).
  2. Season each filet with Kosher Salt, Black Pepper, and Killer Hogs Hot Rub.
  3. Place each filet on the indirect/cool side of the grill and insert a thermometer probe into the center of one of the filets.
  4. When internal temp reaches 110⁰, place each filet over the direct/hot side of the grill for 2 minutes each side for medium rare or continue to cook until desired doneness.
  5. Rest the filets for 5-10 minutes.
  6. Split the romaine lettuce in half and place on direct side of the grill for 1 minute each side.
  7. Place each half of grilled romaine on a platter and top with cherry tomatoes, Blue Cheese Dressing, and bacon. Top each filet with the Mushroom Red Wine sauce and serve.
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