Cook the perfect filet mignon with ease!
|3||strips Maple Leaf Bacon|
|3||pieces Filet Mignon|
|3 tbsp||Olive Oil|
|3 tbsp||Fresh Ground Black Pepper|
Grab a plate and season it. Yes, we’re seasoning the plate, not the meat! Add your olive oil, salt and black pepper and mix it around.
Wrap each one of your filets with a strip of bacon. No toothpick necessary. It will hold together on its own.
Rub your steaks in your seasoned plate. Get them all seasoned up nicely. All over. All sides. Nice and seasoned. Anybody that tells you not to salt your steaks before you grill them because they’ll “dry-out” is full of you-know-what. The only way you can dry out a steak is if you submerge it in a tub of salt and let it sit for a month. That’s not going to happen here.
Now here’s the most important part of the whole process: Wait. Let it sit for at LEAST a half hour. I waited for about an hour. Not only will this let the seasonings penetrate the steak, it is EXTREMELY important for the steak to be room temperature before we cook it. Since this is such a thick cut of meat, cooking it cold will mean it will be burnt on the outside, and raw on the inside. If the steak is at room temperature we will get a much more even temperature profile through the meat.
After we’ve waited for the steak to come to temperature, we can now throw it on the grill. Get your grill nice and hot. Preheat it on high for about 20 minutes. The perfect grilling process is three simple steps:
The Sear: Over high heat, grill the steaks on each side for three minutes with the lid closed.
The Roast: After you’ve completed the sear, turn your burners down to medium or medium-low and cook your steaks for an additional 3-4 minutes per side for a beautiful pink medium. (A couple minutes less for medium rare, a couple minutes more for medium well. Well done is a sin)
The Rest: After you’ve cooked your steak, you need to wait! If you cut into it right away, all the juices will run out and you’ll be left with a dry mess. Let the steak sit for five or ten minutes to let the juices redistribute. It will seem like five hours, but it will be worth it.
Top with your veg, taters on the side, and melt into your chair as the steak melts in your mouth. You can thank me later.
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