Mark’s Best Filet Mignon with Light Garlic Rub
Note: A great steak starts with just that- a great steak. You simply cannot transform a bad piece of meat into a great piece of meat. It’s not possible on any grill, not even a Solaire.
Six 10-ounce Prime filet mignons, each 2 to 2 1/2 inches thick
1 Stick of butter
3 cloves fresh minced garlic
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
5 tablespoons of Worcestershire Sauce
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To prepare the steaks: Remove the steaks from the refrigerator, rub them on both sides with the rub, and let them rest at room temperature for at least 3-4 hours. Yes, hours, and no, you won’t die unless you’re on the way out already. This is one of the secrets of creating a GREAT steak.
Prepare your Solaire Infrared Grill for its 3 minute warm up. Scrape off any residue with your handy grill scraper and you’re in business after putting the burners on high.
Grill the filets on HI for 3 minutes. As you approach the 3 minute mark, spoon some of the melted butter onto the filet. Turn and grill for 3 minutes on other side; apply the butter also…
Turn the heat down to Medium or around 700 degrees.
Now, with 3 minute intervals being the key, proceed to grill the steaks for another 12 minutes, still buttering the filets every time you flip them, making your total grilling time 15 minutes.
After grilling the filets for 15 minutes, remove and allow them to rest for 5 minutes. This is important also as the juices need to equalize from the inside out.
Serve and enjoy with your favorite beverage.
This recipe was formulated specifically for Solaire Infrared Grills due to their unique ceramic burner and tremendous heat output and searing capabilities, allowing you to create amazing Grade “A” steaks from the comfort of your patio or outdoor kitchen.
Grill With Confidence – Grill With Infrared