Looking for something special to cook? Want to impress that lady in your life? Or the potential lady? Or maybe you have her parents coming in town and you need to show the Father-in-law that you can command the grill? Grill this culinary juggernaut and he will offer quiet respect that he cannot deny. And the new lady…she will undoubtedly be yours after this parade of grilling greatness hits her taste buds! This is the type of meal, though simple in its ingredients, will touch the stomach…and, in turn, embed itself in the heart of those who partake…FOREVER! Remember…the way to a person’s heart is through their stomach!
IMPORTANT...Don’t compromise on cooking temperature…this steak is intended to be cooked between medium-rare and medium ONLY. If someone asks you to cook this well done, either convince them to trust you, or scrap it and get them a cheap steak. Cooking a good steak past medium kills everything great about it, and a true grill man only serves it correctly.
Serving for 2
2 Prime Filet Mignon Steaks(1 1/2” Butcher cut) from Matador Meat and Wine of Plano, TX
Fresh Cracked Black Pepper
½ tsp. Minced Garlic
2 Russet Potatoes (6 to 8 ounces each)
1-2 tbsp. fresh-grated Parmesan Cheese (Parmigiano-Reggiano)
2 tbsp. fine bread crumbs
2 tablespoons butter (melted), divided
1/4 teaspoon paprika
1/2 teaspoons minced fresh parsley (garnish), optional
Fuel and Tools: Charcoal Grilling
Lazarri Mesquite Lump Charcoal (available at Premier Grilling)
Weber Mesquite Wood Chunks (available at Premier Grilling)
Weber Starter Cubes (available at Premier Grilling)
Weber Chimney Starter (available at Premier Grilling)
Grill Grates Kit (available at Premier Grilling)
1) Prep the potatoes – Hasselback Potato Recipe Link here.
2) After the potatoes are prepped, get the fire going and get it really hot!
3) While it gets going, time to season the steaks…sprinkle with Kosher Salt and all sides, fresh cracked black pepper, and minced garlic.
4) Let the steak sit out on the counter for about 20 minutes at room temp. before it hits the grill.
5) While the steak sits, get the potatoes in the oven.
6) When the grill is super-hot (including the grates) put the steaks on.
***IMPORTANT FOR PRESENTATION: let the steak sit where you first put if for 90 seconds, then turn it about 90 degrees and sit for another 90 seconds. (this is a total of 3 minutes on each side)
7) Then flip to the other side and repeat.
8) Once you have done this, move the steak to a cooler side of the grill and close the lid for another 10-15 minutes of cooking over indirect heat. Internal temperature should be 130-135 for Medium rare, 135-145 for Medium. Over 145 degrees and the steak quality goes downhill fast!
9) Once you have reached the desired temp, remove from the grill and set on a plate inside and let it rest for 6-8 minutes. DON’T CUT INTO IT! Letting it sit allows the juices to redistribute throughout the meat. Cutting into it early drains all the juice out and leads to a dry and less tender steak.
10) Add your side salad and Hasselback Potato and serve with a Makers Mark on the rocks, or a nice red wine…the crowd will be yours!
This is perfect medium...Cooked all the way through, but still pink and tender...
(cook times may very due to the grill you cook on)