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This is an outstanding way to serve
your favorite cuts of beef. Any type of steak could be substituted.
Grilled Filet Mignon or T-Bone Steaks
Yields: 4 servings
Prep time: 5 min
Cook time: 8 min
3 tablespoons extra-virgin
1 teaspoon freshly ground
1 tablespoon minced
4 (4 to 6 ounce) 1-inch thick
Filet Mignon (Beef Tenderloin) or T-bone steaks*
* Check out:
Types of Steaks and Cooking Techniques for the Perfect Steak.
In a small bowl, mix together the olive oil, pepper, and garlic. Place the steaks on a shallow dish and rub the garlic mixture all over the meat.
Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly.
Remove the steaks from the refrigerator an hour before cooking.
Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak.
Thus, you are again basically steaming the steak. I know that some people do salt their steaks
before cooking, but trust me and don't salt - the result will be juicy, delicious steaks to serve your family and guests!
Salt after the steak is cooked to your liking, has rested the required time, and just before serving.
When you are ready to grill, preheat
Barbecue grill. Place steaks onto hot grill. Cover barbecue with lid, open any vents, and sear for
approximately 3 to 4 minutes per side or until done to your preference using a
meat thermometer (see below).
What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef
Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do),
rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The
temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. So, pay attention to how long you let the cooked
steak sit before serving.
Residual Heat Definition:
Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a
general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be
in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat
must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the
residual heat to finish the cooking.
When the steaks are crusty-charred and done to your liking, remove from the grill, let sit 15 minutes before serving (meat temperature will rise
5 to 10 degrees after it is removed from the oven). Place on a platter or individual dinner plates.
Makes 4 servings.