Filet Mignon at home

[EatinAintCheatin]

Here's the results:

Lit the grill and put the cast iron skillet in there for preheating. I used a stainless piano hinge to close the gap on the vents in the back of the grill so I had that baby up to 700 degF. Remove the skillet and put on the side burner. Added the steaks and seared them on side A. Flipped them after 2 minutes and popped the skillet into the grill, which was still at a comfortable 650. Let them cook for about 3:30 and then removed to rest, ON A PRE-HEATED PLATE. Steaks rested for 5 minutes while we prepared the broccoli and rice pilaf.

Perfect medium rare. Steaks were 1 1/2 inch thick. About 8 oz. each.

And by the way: Jon, the Boarding Pass Shiraz was awesome. I'm finishing the last sip right now as I type. I feel GOOD!......

Good evening!

EAC

[Shannon]

Happy to hear I've left a lasting impression! You'd be shocked at the emails I get from all over the country about something I wrote almost 5 years ago.

...

-Kevin

http://www.NolaFoodie.com
http://www.GoodFoodTampa.com

The steaks are damn good! After I started cooking them 'your' way, my husband refused to eat steaks out - he liked them better at home.

You've left two other lasting impressions/recipes/techniques that have become a staple in my household - the pico de gallo/guacamole (and mango 'salsa'), and mojitos. I actually just emailed your mojito recipe to a friend a few weeks ago. I got a mint plant because of that recipe.

... And I've been away from the boards a while (living under a rock I guess) - I didn't hear that you'd gotten married. Congratulations!