Filet Mignon and Grilled Romain

4Runner

Nothing fancy but we sure did enjoy this last night.  Sorry, but not plated pictures.  I did go over the top on the seasoning becuase the boys wanted it.  Outback Style seasoning was the spice of the night.

Spoon

Steaks look great. I love the spider and the 13" cast iron grate for steaks. It really makes a difference. People seem to lve or hate grilled roman, I love it.

EggHeadFred

They look great.  What temp. did you use?

4Runner

For the filets at the time in the picture, the dome was 680, but since I was searing (salt only seasoning at this point), with the spider and CI grate so low, all I can say is it was hotter than 680 down there! I then pulled the filets, spread a bit of butter on them and seasoned Outback stye. While they were resting, I got the dome temp down to 400 and finished with my Adj Rig with a raised grate for 8 to 10 mins if I were guessing. Pulled 2 @ med rare and 2 @ med. Romain went on down low again for 90 secs or so per side. Pulled and threw some parmesan cheese on top. Perfect amt of char and smokeyness. Boys had baked taters. Leftovers tonight for dinner.

mj24

That looks fantastic and I want to try that soon myself.  Few questions for you.

How close is the fire to your lower grate?

How long did you cook per side on the lower grate?

Which grate gives you the size you need for the lower?

With the adj rig did you have them on the top setting?

4Runner

I'm using the spider with a 13" CI grate on my
Large. I haven't measured but I would guess I'm approx 3" lower than the
standard grate resting on the fire ring. I typically use just enough lump to
fill the fire box almost to the fire ring. When my dome is over 600 I know my
setup will be plenty hot down low for searing. These were thick filets so I
wasn’t too worried about time. I would guess almost 2 mins per side. I did
rotate at 45 degrees to give diamond effect. I was one setting down from the
top on the adj rig. Not that important though. That is just how mine is
typically set these days. Hope this helps.

mj24

That is extremely helpful and exactly what info I was looking for.

Besides steaks is there anything else you ever sear?  

Thanks!

4Runner

@mj -we love skinless/boneless chix breast this way. Will do for burgers too. Although I haven't tried it, I suppose it would work with Pork Tenderloin and chops too.

@ Teev - I use it all the time. Certainly can do the same without this setup but it sure is convenient. I love it and please don't remind me how much that CI cost. $-)

GrannyX4

What is "Outback style seasoning"? Is it something you buy or make? If you make it would you mind sharing the recipe?

4Runner

I got this off the web and it is close to Outback seasoning. Not exactly but still good.


4 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric


Adjust salt and cayenne to your liking. I typically make it as posted above with maybe a bit more cayenne. Enjoy.

GrannyX4

Thanks for the recipe. I'll give it a try.........