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Scott's Infamous Mustard Rubbed Steak

Scott FrazeeScott Frazee Posts: 2
edited 3:36PM in Beef
• 1 or more 8 - 10 oz. Filet Mignon (1.5" thick)
• French"s Yellow Mustard - do not use dijon mustard

InstructionsThe Rub
Mix to taste:
2 parts Kosher Salt
2 parts Coarse Black Pepper
1 part Lemon Pepper
Allow your steak to come to room temperature. Lather the steak with good old French's mustard (yes, mustard -- it does NOT make the meat taste mustardy, I swear ... do it because you trust me ;) Then, sprinkle on (lightly) some kosher/coarse salt on both sides of the steak. Follow this with a like amount of coarsely ground black pepper, and finish it off with lemon pepper. Your steak should look really yellow-y when you've rubbed it right. Again, no fear, most of this will be seared off/into the crust on the meat. Let the meat stand about 15 minutes out of the fridge before throwing it on the grill.
Soak some mesquite wood chunks (chunks - not chips) for at least 30 minutes before lighting the fire. Use mesquite or some other wood that has a strong smoke flavor. Be warned, pecan, fruit woods, etc. will not give the same &#034smoky&#034 result (due to the short cooking time). Light the egg ... and keep your grate off. Bring the egg up to 700 - 750F. CAREFULLY open the egg and take the soaked wood and put directly on the biggest part of the flame. BE CAREFUL. Put your grate back on. Shut the lid. Your temp will probably drop to 300 (or less). Give it 5 - 10 minutes, watch it closely as it will rise quickly when it does start rising ... It will start smoking/belching white smoke. By the time it hits 700F again, it should be burning relatively clean. Throw your steak(s) on ... near the hottest part of the flame, but not directly over it.
Use the recommended cooking time of 3 minutes to a side, carefully monitoring the temp (keep it to about 700F). Both chimney and lower vent are completely open at this time. After 3 minutes, carefully, open the egg and flip the meat, putting it back near the hottest part of the flame, but not directly over it. DO NOT PIERCE THE STEAK WITH A FORK OF ANY KIND - use tongs to flip the steak. Cook it another 3 minutes. Now, you can flip it here ... or not, I choose not to anymore... After the second 3 minutes (6 minutes have elapsed, so far), close the bottom vent completely and then the top chimney. Let the meat cook for 3-4 more minutes (you can work with this last timeframe due to how you like your meat — I like mine medium - medium rare). Open the top chimney completely and then the lower vent completely. Watch the temp gauge closely and it *should* start to rise. If not, with an oven mitt on, open the egg about an inch for a couple of seconds to let in some oxygen and then shut it. Again, temp should start to go up. Your steak should be ready to come off the grill at this time.
Total cooking time about 10 minutes.NotesNumber of Servings: Time to Prepare:
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