Most meat eaters enjoy a great steak now and then. There are a variety of cuts ranging in prices from about $10 to about $100. Each cut has its own unique purpose. Some cuts are more fatty, some are leaner, and some are more tender. Most prefer a tender cut of steak grilled to our liking. I prefer a grilled filet mignon. It’s cut from the tenderloin of the cow and is usually the most expensive cut per ounce. This essay will guide you in grilling a great filet mignon that your friends will absolutely love. Picking the right cut of beef, prepping your steak and grill, grilling, and resting the meat once cooked are key steps in grilling a succulent filet mignon.
Picking the Steak:
Picking a quality cut of meat is crucial to grilling the perfect steak. When shopping for a cut, you need to consider the grades of the beef. The US grades are prime, choice, and select. For cooking this steak you will want to buy a choice cut. Prime cuts are hard to find in most super markets and are mainly used in restaurants. Although the price may seem fitting, refrain from buying a select cut. Select cuts are the lowest quality therefore being less enjoyable than higher grades. The age of the meat and the marbling determine the majority of the grade. Marbling refers to the fat running throughout the meat. High marbling will result is a juicer and more flavorful steak. Finally make your selection. Remember to consider high grade and good marbling in your selection.
Prepping for the grill:
We now have a good cut ready to begin the prepping process. Allow yourself a good amount of time for this step. For best results you will want to let the beef sit at room temperature 45 minutes prior to cooking. Letting meat sit prior to cooking helps the meat cook evenly on the grill. Skipping this step may result in overcooking the outside of the meat while undercooking the inside. During the 45 minutes, you can watch some football, prep another entrée, or sit back with a cold drink. If you are using a charcoal barbeque, be sure to allow time for coals to heat (roughly 15 minutes) before throwing the meat on. Our steak has now been sitting long enough, and our barbeque should be at a high heat. We are almost ready for the grill. However, don’t get too anxious, before we can grill, we must season our steaks. I recommend using salt and pepper for our seasoning. Other spices and seasonings have a tendency to hide the steak’s natural flavor. When seasoning, be sure to generously season both sides while massaging the salt and pepper into the meat. It’s very important to season our meat moments before cooking. If we season our steak too early, we run the risk of dehydrating our steak.
Grilling:
Once our meat is nicely seasoned and our grill is nice and hot. We are merely moments away from grilling. (For those pretty grill marks, rub the grill with vegetable oil prior to cooking). Gently set the steak on the grill. After about three minutes, gently give the steak a 90° turn. After another 2-3 minutes, our steak is ready to flip. It’s important to be gentle when cooking meat. If we are rough with the steak, we can squeeze out a lot of the juices. Once flipped, do to this side as you did to the other side. After 6 minutes on both sides, our steak should be a nice medium temperature (pink center, no red).
Resting:
Resting our steak can make or break this meal. No matter what cut of beef we are cooking with, we should always let the meat rest at room temperature for five minutes before cutting into it. Resting the meat allows the hot juices inside to calm down and set throughout the meat. If you skip this step, your steak will lose its flavor and juiciness.
Once you have successfully followed these simple guidelines, sit down and let someone else serve you.
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