Steak on the Grill
you just don’t want to mess up something good. Start out with the best
and all you need is the wine. No sauce, no enhancers, no fuss: just the
right sources and the right technique.Find a top quality prime filet
mignon. Alexander’s certainly has it. Costco is more widely available
and sometimes has prime grade. Although I shudder to mention Costco in
the same breath as Alexander’s, not everyone has a top-notch butcher in
their vicinity. Prime is indeed very expensive, but I trust you’re not
doing this every day, and when compared to going out to eat, doing it
yourself is a bargain. Then find your favorite BBQ apparatus and here
2- Filet mignon, slices 1 1/4 to 1 1/2 inch thick
1 medium hot grill
No bacon or prosciutto to wrap around it, no blue cheese sauces, no black pepper sauces
the filets come to room temperature, no microwaves, please. Bring the
BBQ up to temperature: too hot to hold your hand over a big
wood-burning BBQ, or 3/4 power on a propane job. Please don’t use
briquettes, they have their own “flavor”, unless you have extra special
home-grown brands like the local fellow used to make on Willow Creek
If you absolutely must, season with salt and pepper,
or very lightly with your favorite dry rub. We don’t use anything until
we’ve tasted the finished meat at the table.
Place filets on
hot BBQ, cover if desired for a more smoky taste, for 3 minutes. Turn
filets with tongs; don’t stab the meat with a fork. Continue cooking 2
minutes at the most. There should be the beginning of crusty grill
marks on the outside, the piece should be pliant.
from heat, bring to the table. Let rest about 2 minutes. They’ll be
something else you wanted to serve and you’ll have to run and get it
and that will be about 2 minutes.
Taste. Love salt? Then add a little, same with pepper. Remember you’re after the flavor of the meat, so don’t add much.
of filet should be rare. Alexander’s is so good you could make beef
Carpaccio from it, but that’s too rare for most people. Cook it to
where you are comfortable, but if there’s no red meat on the inside,
skip this and do another cut of beef. Serve with Cabernet Sauvignon
Riserva. We don’t need anything else.