great steaks, good marinade

Curious in California

I followed suggestions and cooked my first filet mignon (2" thick cosco steaks) with a 3-3-4 formula. They were FAB!!! I did not have any yellow mustard so decided to use the only product that I had that has a lot of yellow mustart in it. It is a sauce called Larrupin' goods (a Swedish Style mustard-dill sauce) I have used it in the past to put on grilled salmon. The ingredients are...Canola oil, mustard, sugar, vinegar, salt, dill, spices, tumeric. Just before putting the steaks on the grill, I added salt and ground pepper. Larrupin' Goods is produced in a small restaurant in Trinidad CA (close to Mendocino I think) their telephone # is (707)677-0230. They send it to me and bill me later. If you already have a mustard dill sauce, try it as a marinade for your steak. Enjoy! Jane

Unknown

CuriousinCalifornia, sounds mouth wateringly gooooood. Can you kindly expand on the 3-3-4 formula - don't remember seeing any post about it.[p]Eat well[p]Thanks

KennyG

Strength,[p]The 3-3-4 formula means 3 minutes on side 1, flip, 3 minutes on side 2 and then shut down the Egg (close lower air intake and replace top with green ceramic rain cap).[p]The steak then "dwells" in the residual heat inside the Egg until desired doneness is achieved.[p]This technique works well! The T-Rex method also works great.[p]K~G