I've always thought that the Weber is king of my steaks. My mom had a birthday yesterday and requested filet mignon, which, in the past I've cooked for her on the Weber. These thick cuts of meat take forever and often are rare on the inside and over cooked on the outside. It's a real crapshoot. This time I went with resting steaks for an hour, then searing on stovetop in pan 3 minutes per side while basting with melted butter with garlic and rosemary in pan. Next into oven at 400 on olive oil for about 15 minutes. I topped steaks with buttered crab, served with garlic butter cheesy taters and oven roasted asparagus. It was the bomb.
How many of you all use this method, on what steaks, give details if you can!
https://selfproclaimedfoodie.com/filet-mignon/
How many of you all use this method, on what steaks, give details if you can!
https://selfproclaimedfoodie.com/filet-mignon/