Measuring Doneness Remove when your steaks are 5 degrees less than the temperatures listed. Related How to thaw a steak fast How to carve a steak How to sharpen a knife How to clean a grill.
Select The. Perfect Steak. How to. Carve a Steak. Getting them to room temperature ensures that you get a more even, thorough cook through this thick cut of beef. Then, preheat your grill to a high temperature — about degrees — before grilling a filet mignon. This ensures that your steak gets a good sear before cooking internally and prevents overcooking.
Preheating on a gas grill can take about 15 to 20 minutes, while your charcoal grill will be ready to roll when your coals ash over. Add a little olive oil to your grill racks as your grill comes to temperature to prevent your filets from sticking. Right before you place your steaks on the grill, add your choice seasoning. Salt and pepper are good choices, but our Chicago Steak Seasoning can give your filets just the right flavor boost!
Put your filets on the grill over the most intense heat and close the lid. Always let steaks rest 5 minutes before slicing to reduce the amount of juice lost when cutting into the meat. Product details page for Grilling Guide is loaded. Here are a few things we recommend having when cooking your steak: Charcoal or gas grill Meat thermometer Paper towels Your favorite steak marinade, or simply kosher salt and pepper Whether it's medium-rare or medium-well, Allen Brothers is here to help you achieve your desired steak doneness for your favorite steak recipe!
Also, take the meat out of the refrigerator about 20 minutes before cooking. Letting the meat come to room temperature allows it to cooker faster and more evenly.
Allow minutes on a gas grill. For a charcoal grill, wait for the coals to ash over. This can be done on a gas grill simply by adjusting the burners. On a charcoal grill, just move your coals to one side. Having a high heat side and a low heat side allows you to first perform a quick sear of the meat before transferring to lower heat to finish the job. A minute sear on each side gives the steak a crispy crust and those restaurant-style grill marks.
Once seared, transfer the steaks to the low-medium heat portion of the grill.
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