🔥 Surf and Turf - Reverse Seared Filet Mignon and Shrimp from the Big Green Egg and Blackstone

Welcome back guys. It's the Tidewater and we have a special meal for a special day today. We're going to be using both the Big Green Egg and the Blackstone, which I've recently acquired, to cook a special meal for my wife and daughters. And what we have today are two fillets and we have some skewers of shrimp because one of my daughters absolutely loves shrimp. To get started today, we're going to be reverse searing the fillets. So I'm going to go ahead and get them on. I have the egg prepped and ready at 250 degrees. So I'm going to put both fillets on here. I have my meter probe in one of them and I'm going to let them come up to 125 degrees internal temperature, indirect cooking on the Big Green Egg, cooking at 250 degrees. And once we're done with that, we will move over to the Blackstone and get a nice sear to form that perfect crust on them. And then we will also be cooking the shrimp during the rest time for the steaks. So I'm very excited about this meal, but let's go ahead and get started with the cooking. So you can see our two fillets are on here. These are seasoned with hardcore carnivore black, which is why it's this darker color. It's an activated charcoal rub. And we have our plate setter in here. And again, we are at 250 degrees. It went down a little bit because I opened it, but it'll balance back out at about 250 degrees there. And then we have Atlanta Grill Company's rub for the seafood rub on the shrimp. And again, we're going to cook these after we finish searing the steak. We're going to put these on the hot Blackstone and get those cooked up for us as well. I already know you're going to like this video and it's going to be very special. So go ahead and hit that subscribe button and smash that thumbs up button. It really helps me out with the YouTube algorithm and I have a special treat I'm going to share with you today. I'm soon going to be starting a second YouTube channel for cooking, specifically cooking on the Big Green Egg in combination with the Blackstone. So some meals will be just Big Green Egg, some will just be Blackstone and some will be using both. So I'm really excited about it. I haven't started it yet. This video will be moved over there once that channel starts. The meter app says it is time to remove the fillets. So I'm going to remove them and put them on a plate while the Blackstone gets hot. I have cut it on already and I have it on high heat. It has started to mist a little bit and it's gotten dark while these were getting up to temp. So I'm going to go ahead and shut this down and close down my Green Egg for the night so it can start cooling down. I do already have the Blackstone turned on. This actually has bacon fat in it that I save after I cook bacon and I just have it heating up with the Blackstone so that I can pour some of it out. I keep this stored in the refrigerator so that it lasts longer. And then we're also going to use a little bit of minced garlic today when we're searing this steak. So the sizzle you hear is from the mist, misting rain that's hitting the Blackstone. It's not going to hurt it because I did turn it on and since it's all on then it's going to, as soon as it hits, evaporate and not cause any problems. If you haven't already purchased one of these, I highly recommend them. I will put a link to the one that I purchased on Amazon. I always do a little bit of research so this is one of the better ones that you can get through Amazon and it's very affordable. But it tells you the surface temperature so I can shoot different areas and when I'm 12 inches away it's measuring a one inch diameter circle. So we're at 450 degrees so it is hot enough to sear now. Somewhere between 450 and 500 degrees is good. So we're ready to sear. I'm going to go ahead and put on some of my bacon grease here. Don't need a ton of it. And I'm gonna put a little bit of garlic in it and I'm just going to use my black fin scraper to kind of mix it all up here. Let the garlic cook up a little bit and you see the garlic starting to brown. So it's time to drop the steaks on. I'm going to drop them on right here. You'll hear the sizzle start for the steaks. I use this burger press to make sure we have good contact with the surface. So put the burger press on top. I go about a minute on each side so I can take them off now and I can flip them over. I'm going to move them to a new spot on the blackstone because the original spot is going to be a little bit cooler because the heat from this transferred into the steak. I'm going to go ahead and start the shrimp as well so I'm going to put a little more of the bacon grease out here. I'm going to smear it around. So the steaks have been about a minute on this side now. I'm going to get the edges of them. Just roll them around so we get crust on the sides and transfer those to my plate. If you're cooking and it's really cold you could leave your plate on the side of the blackstone that you're not cooking on that the temperature is off on just to keep it warm. But it's not super cold today and these should be about ready to flip. Shrimp are done whenever you see the orange color throughout. So you can see they're getting a little bit more orange here. Get a little close up there. You can see we're starting to turn orange on this side. The other side still has a little ways to go. I'm going to flip these over one more time. I'm just going to keep flipping these over until I see no more gray like I see on this one and they're all orange. When you're cooking things like this if you have a mixing bowl or one of these covers you can put on the top so that it'll allow the heat to be trapped under there and cook them a little bit faster and more evenly. You can see they've darkened up now into that orange color. I'm going to do a couple of seconds on this other side and then we will remove them and plate them. All right so there's our shrimp. You can see that they are now orange and have a little bit of sear on the seasoning on there. I'm going to get these off of here. You can cover them in butter if you want to. I'm going to go ahead and put the cover on the blackstone so that I can clean it after dinner. Here's a look at the filet mignon cooked medium to medium rare and the shrimp on the skewers. Again I used the hardcore carnivore black on the steak and the river street seaboard on the shrimp and I didn't do any extra oil or butter on the shrimp so that that's why you got the nice crust on it. If you found this video helpful again please subscribe and consider giving it a thumbs up to really help me out. You can see some of my other cooks showing on the screen right now and after I get my cooking channel started I'll make sure I provide a link to that as well. As always I hope you guys have a great day.