Filet cooking time

Uncle Dave

Good morning to all. Last night I did some filets , bacon wraped on the BGE. Put on some country bob's season then about a teaspoon of brown sugar on top. I know it sounds weird to put brown sugar on steak but it was great! Here's my question why does it take so much longer to cook a bacon wraped filet than a regular strip? I did 3 min each side at full temp to sear it in then about 8 min. on each side at 300. They still had a small sliver of pink in the center. Had I cooked a NY stip this long it would have been toast. Keeping in the spirit of this forum that stupid questions can be asked. Whats the scoop on this. Thanks uncle Dave

Tim M

Uncle Dave,[p]Leaner cuts take longer to cook than those with more marbling. Thickness is a big factor too. I do my filet mignons (2" thick) for 5 min per side and sometimes as much as 10-12 min per steak if I want a real chared outside. I don't dwell - just keep flipping until done and I use a thermometer to tell if its done. A ribeye for that time would look like a black mass of carbon. [p]Tim