Ohhh, the perfect Filets

Banker John

Many thanks to all who provided support with my perfect FILETS.[p]8 Filets 1.75" thick
3 tbsp olive oil
2 tbsp yellow mustard
1 tsp paprika
1 tbsp kosher salt
3 tsp black pepper[p]Mix the sauce thoroughly. Bring meat to room temp. Completely dry the steaks. Whip the mustard sauce with a spoon. Rub the mustard sauce all over the steak. Heat egg to 650*. Sear steaks for 3 minutes each side. Pull steaks and close up egg. Cover steaks on plate with aluminum foil (wrap tight). Wait 15 minutes while dome drops to 375*. After 15 minutes, open egg and add 3 chunks of hickory. Place steaks on grill and finish cooking at 375 for 5-1/2 minutes. Pull when internal is 143. Put on plate and cover tightly again with aluminum foil. [p]Serve with homemade bread (cooked on the egg prior to cooking steaks), ceasar salad (homemade dressing), pinto beans (cooked on the egg this morning, too). & 8 baked yukon gold potato.[p]Remember the Christ in Christmas[p]Banker John

Elder Ward

Banker John,
Man you got me drooling here.
Elder Ward

TRex

Banker John,[p]Congrats on great filets--your description makes my mouth water. It's interesting that you covered the steaks with foil during each resting period--do you know what internal temperature you ended up with in the end? Were the filets medium or medium-well? How pink were they inside?[p]I do hope the 15 minute after-sear rest gave you a noticeably more tender filet. I have found that it makes a big difference.[p]Merry Christmas![p]TRex

Banker John

TRex,
I did not check internal temp during the rest. I did not want to pierce the steaks and have them lose juices.[p]I pulled them at 143*, put them on a plate and wrapped the plate tight with foil. THey ended up at 147. By coating them in an olive oil based rub, the sear did not really char the meat; only a light browning, enough to hold the juices in.[p]Boy, were they mighty fine. My father-in-law, (someone who thinks he cooks the best steak) did mention that these were the best steaks he hade ever had. I have cooked better, but wanted to try this after hearing of it from a chef.[p]Banker John

RRP

Banker John, trust me on this one -order yourself a Super Thermapen...it's 70bucks or so, but with the Sharp, tiny, highly accurate probe there is no worry about that!