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Ned help grilling the perfect steak.
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pipedream
Posts: 58
Just wondering what temp, method, etc. that you guys use for grilling thick cut steaks (ribeyes, filet mignons). I had two really nice 2 inch thick filet mignons and I cooked them 5 minutes per side at 600 and they were well done! I like my steak medium rare though! So last night I grilled two 1.5 inch thick ribeyes at 600 for 4 minutes per side, let them rest about 2 minutes, and they were TOO DONE also. Help a new guy out! Thanks
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Check out this previous thread:
http://www.biggreenegg.net/index.php?option=com_simpleboard&func=view&id=98454&catid=1#98454
If that doesn't get you started, I don't know what will!
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