Filet Mignon Saturday- HELP!!

Unknown

I am cooking eight 10 OZ filets on a large Egg for a Birthday Party Saturday evening and need a little help on the best way to cook them. Some like their steaks medium/rare and some like them cooked medium. Any suggestions will be appreciated!!

Unknown

dstew51,
Take your left hand and without tenseing up place your index finger tip on the tip of your thumb. Then feel the muscle in the hand right under the thumb. Should be soft and , this is rare, second finger to thumb, a little fiemer, Med. Rare. 3rd finger medium well ( or very well to me!!!!!)4th finger (little finger) cremated.
Hope this helps.
360 guy--Gary

mule

dstew51,
I get my filets about 3 inches thick. Put on olive oil, kosher salt and Dizzy Pig Cowlick Rub and I cook them T-Rex style.
If you use a digital polder, it is hard to screw them up.[p]good luck!!![p]mule

Unknown

dstew51,
I like to roast them slow at 250 degrees. I use the eggsetter so the meat is up high. When the internal temp hits 160 I take off. When company comes I finish them off quickly in the egg t-rex style. For people who want rare I just warm for a minute. They are the softest and tastiest this way and easy to cook. I usually buy the Filet as a big roast cook slow for one a half hours Then cut at whatever thickness when company come and finish off on the egg without the eggsetter.

Toy Man

I usually do them at 300 followed with a sear.
Will have to try 250.[p]Toy Man

Unknown

Thanks everyone!