Functional Profile
Beef fillet is the specific steak cut forming the 650 g basis of the reverse-seared plate.
Handling
Season evenly, roast at 110 C to 46–48 C internally, then finish over the hibachi and rest for 10 min.
Culinary Use
Use the source final target of 52–54 C; actual thickness and internal temperature govern completion rather than the illustrative timetable.