About to come off the Egg
This past weekend I was home in Augusta, GA, and TRex Sr. made some excellent filets using the trusty sear/rest/roast method.
TRex Sr.
Here's ole TRex Sr. pulling the filets off the Egg. These were seasoned with kosher salt and pepper, seared 90 seconds a side, rested for 20 minutes, then roasted at 400 degrees for 5 minutes a side.
Look at those sear marks!
These beautiful 2"-thick filets were a perfect medium-rare.
Plated with sides
For sides, TRex Sr. steamed some fresh asparagus dressed with homemade hollandaise sauce and added some tender rosemary red potatoes.
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