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Last night diner: filet mignon
Just a simple cook for yesterday diner. Left the meat out to room temperature for about 20 minutes. Sprinkle some salt, pepper, Worcestershire sauce and chopped fresh thyme. Settle the egg to 300 indirect. Cooked the meat until IT was about 105. (about 15 min.) Removed and let it rest for about 10 minutes. Fire up the egg to 600 and seared each side for about 40 seconds (turning the steak 90 degree after ~20 sec.)
Cheers!
Comments
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Did you sear those off with Mangrates? Look great.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Sorry for being a newb and keep reading about those 'inside joke' about mangrates,,, mangrates = Cast Iron (CI) garte right?
![:\](https://eggheadforum.com/plugins/emojiextender/emoji/yahoo/confused.gif ":\")
"> If it is, yes..
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Very nice, nice sear marks.
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Looks great! You're seasoning is very similar to mine. I use worcestershire, ground thyme, ground white pepper, and seasoned salt.
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Looks perfect and a nice plated picture.
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Looks great, like the grill marks!Simi Valley, California
LBGE, PBC, Annova, SMOBot -
Mangrates are a product that is made out of cast iron, but it's not your typical cast iron grate. It's much much more!! Really, it's was just a product that got super hyped by a new member swearing he wasn't a sales person.Tixunau said:Sorry for being a newb and keep reading about those 'inside joke' about mangrates,,, mangrates = Cast Iron (CI) garte right?
"> If it is, yes..
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Those steaks are beautiful!
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when you sear for 20 sec and rotate for 20 before flipping, is all of this done with dome open?XLBGE- Napa, CA by way of ATX
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@thatgrimguy Thanks for the clarification. Now I will understand whenever mangrates comment is posted on a thread!
@hoofaloos before starting the searing process, I make sure the egg is at 600 steady(5 min.). Open lid very quickly and throw the steaks on and close the lid. Wait 20 sec and turn steaks. I always keep the lid close when cooking or searing.
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Looks fantastic @Tixunau!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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