![]() Steaks that are thinner than that will tend to overcook, making them tough and not very enjoyable to eat. The reverse searing method is recommended for thicker steaks, with a minimum thickness of 1 ½ inches. Sear the steak on each side for 2 minutes and remove. If using gas, you will want the burners on high, and if using charcoal, make sure all your air vents are wide-open to have a very hot fire to obtain char marks. For a medium rare steak, pull the steaks off the indirect zone at 120 degrees (if you are going for a well-cooked steak then go for 130). This time is going to vary - if your steaks are on the thinner side, go ahead and decrease the time. Put your steaks on the indirect side and let them cook for a minimum of 3 minutes per side. You want the grill to be in the 400-degree range overall, with the coals on the direct side hot enough to get good sear marks (the sign of a steakhouse quality meal!) Make sure your direct side of the grill is pretty hot. This will make the all finish cooking at the same time, and it'll be much easier on you. Here at, we recommend Snake River Farms for American Wagyu Steaks if you are looking for high-quality beef.Īlso, if you are planning on grilling more than one filet mignon, make sure that they are all roughly the same size and weight. I recommend finding center cut steaks with the most marbling possible remember, it's that marbling that's going to give you that tasty flavor. It also comes with the highest price tag. Prime is the highest grade of beef that the USDA has and it only represents between 3% and 5% of all beef sold in this country. It is the most tender, the most marbled, and the most delicious. Prime: If you have the wallet to pull this one off, this is what I would recommend.It is definitely a good choice and will give a very pleasurable dining experience. Choice: These steaks account for approximately one-half of all beef sold in the United States.For the small difference in price, I’d recommend spending the few extra dollars and move up a grade to Choice. Select cuts will have very little to no marbling, will not be as tender as the others, and it is not what I would recommend. There are even higher grades, such as wagyu, but we will stick to these three for our purposes here. There are three main grades in the US: Select, Choice and Prime. The first and maybe even the most important step in how to grill a filet mignon is choosing a good cut of meat from the store. With just a few simple steps in this recipe for how to grill a filet mignon, the end result will be so good that you may never want to eat out again. Luckily, it's not hard to cook a filet mignon and get it right. I don’t know about you, but I want that steak to tickle my taste buds, especially if I am paying a premium price tag for it! Without that good marbling, it can mean that you are sacrificing tenderness for flavor. The problem with filet mignon? There is very little to no marbling in a filet. Filet mignon is often considered the upper crust of steaks due to their incredible tenderness and high price tags. ![]()
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