2 inch Costco filet mignon
Grillmates Montreal Seasoning
Reading: Grilling a Costco Filet Mignon
With steaks this boastfully I like to cover them in Montreal steak flavorer and let them sit at board temperature for about 30 min. not only does this let some of the salts from the seasoning infiltrate into the kernel a snatch but it besides means you will not be grilling cold steak. This can be trouble for a 2 column inch steak. Well, unless you like rare.
As for any steak I prepared a high heat on the grillroom. I filled my charcoal lamp chimney up to the top and let the coals get decent and hot before dumping them out. When I dumped the coals out I placed them only on the right side of the grill. This gives me directly and indirect areas to cook on. The design of attack is 3-4 minutes per side over target heat followed by about 5 min per side of indirect heat. The estimate is that you will sear the steak first base and then finish the cook over collateral heat .
The above movie shows the steaks after their first gear flip over calculate heat.
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After the direct heat grilling I moved the steaks over to the indirect side. At this stage they were very offer to the touch, meaning they were scantily even rare inwardly. Moooooooo. not quite so far .
After the 2nd flip over collateral heat the steaks were a snatch more firm to the tint meaning that they were probably in the culture medium degree of doneness. fair mighty. At this time I took them inside and put some butter on peak.
Wow, look how that butter melts on top of those filets ! !
now here I go again. I forgot to take a photograph of me cutting into the steak. I guess that ’ s the problem with the photographic subject being so delectable. I couldn ’ metric ton help oneself myself. here ’ s what happened : The men of the group were perfectly felicitous with their medium/medium rare steaks and deplorably the ladies of the group requested that their steaks be placed back on the grillroom for a bite longer. Hey, no problem by me. Remember : It is always better to undercook your steak and have to toss it back on. You NEVER want to serve person a steak that is well done if you were aiming for medium .
I learned something while writing this up. Mignon is french for “ dainty, cute, and small. ” So the french are creditworthy for naming this abridge of meat. As you may know the Filet Mignon comes from the combat zone. The tenderloin is a not weight bearing muscle which is why the steak is then sensitive. Just thought I ’ d share .
Category : Cook
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