help!!!got to serve steak to some real big shots!!!!

mikeb6109

ok here is the situation , i have been invited to cook some steaks for some big shots in politics! as a good guy myself i agreed to it.so what would be the best way to cook the steak to get a real impressive cook! he said he was getting it cut at 1.5 inches thick and its fillet mignon! or was it top sirloin....man i forgot but hell let me know for both that way i'll be safe!!!!
thanks all suggestion and instructions will be greatly appreciated!!
mike

my last beer but before i got introduced to spatchcock chicken !!!

BajaTom

mikeb6109,
You should them to get the steaks cut 2" thick. I grilled a NY strip last night to perfection. I got the temp to 625/650 and seared for about 3 minutes a side. Shut down both the daisy wheel and the lower vent for an 8/9 minute dwell. Burped the egg after the dwell and rested the strips for about 10 minutes. I seasoned them with cowlick before grilling. They were great. Good luck, Tom

BobS

mikeb6109,
Here is an outstanding garlic butter rub that you can smear on the steaks before you cook them and add a bit to the top of the cooked steaks as well. As an aside, this stuff is great on fresh veggies, especially asparagus or green beans, if you want to prepare a side.[p]Garlic Butter Sauce for Steaks and anything else you can think of…….
BGE Forum by RetiredRailroader
Recipe originally from Paul Kirk's Championship BBQ cookbook.[p]6 cloves garlic, pressed
1/4 lb (1 stick) unsalted butter, softened
1 tablespoon olive oil
2 tablespoons minced green onions (green and white parts)
1 tablespoon minced fresh parsley leaves
1 tablespoon minced thyme leaves
1 tablespoon fine sea salt
1 tablespoon freshly ground pepper
1 tablespoon cognac[p]In a small bowl combine the ingredients until well blended. Rub half of the mixture all over the filets and cover with plastic wrap for 30 to 60 minutes at room temperature. Serve the filets when done with a dollop of the remaining butter mixture.
YUM!!!