Grilling Filet Mignon Like an Expert Chef

By Lawrence Reaves


Many individuals who grille constantly are twitchy about cooking filet mignon. Of course, nobody wants to burn, over cook or dry out this very succulent and pricey piece of protein. if you follow our useful tips below, you will not have to fret when you set out to griddle filet mignon.

With an exceedingly top quality piece of protein like filet, remember the old proverb that less is more. You ought to use less seasoning, less time on the griddle, less flipping of the protein and less poking the protein around. This is such a good bit of protein, it isn't tough to griddle a great steak with this cut. Naturally there are a few things you should not do with this filet. Don't puncture the protein with a fork, and don't close the lid on your griddle. Be certain to never cook the filet for too much time. You don't want to pay $20 for a pleasant hunk of meat jerky. If it's not done enough you mostly can put it back on the griddle, but you can not un-cook the meat.

When you want to grill your filet, you should not put too much seasoning on it. The best seasoning for this fine cut of beef is black pepper and nothing else. If you want to put some sea salt on it, that is fine, but you should wait until after you are done cooking it. Many people think that salting before cooking will dry out the juices and make it dry. After you are done seasoning, leave the meat alone on the counter for an hour or two. You want to get that filet to the temperature of your room. You do not want to throw a cold steak on the grill or it is going to be tough.

The following step is to warm up that griddle as hot as your are able to. You'll be sure it is prepared when you can't keep your hand an in. above the grate for more than a couple of seconds before your hand is burned. If you use charcoal, you are going to need to ensure you have piled up the coals right to get the griddle as hot as practicable. If you don't have a hot griddle, it will be curtains for your flavorsome filet mignon! Cooking the protein fast makes certain that the protein stays extremely mouth-watering during cooking. Now you're going to throw your protein onto the griddle when it is truly hot. Leave it alone for approximately 2 minutes. After that, turn the filet 90 degrees and let it cook for 3 more minutes. This can give it those cool griddle marks.

Next, you're going to flip it one time after it has cooked for 5 minutes. Flip it, let it cook for 2 minutes, and then revolve it 90 degrees for the cool burn marks again. After it has cooked for approximately ten minutes total, you will likely want to employ a protein thermometer to work out if it is cooked right. We are giant fans of the Thermapen product and think that it's the best protein thermometer you can buy. It is awfully correct and will give you a temperature. It also turns on and off immediately with no buttons to bump in any way. After it is done, you'll take it off the griddle and let it rest off heat for roughly 3 minutes. This can let the cooking finish and will permit the juices to settle uniformly across the filet. Your end product should be mouth-watering and extremely moist.




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