Reverse-Seared Filets Mignons on a Gas Grill?
I’m back with another tasty steak story compliments of the Holy Grail Steak Company. Since the beginning of the year, I’ve had the pleasure of sampling some of the “best” steaks that Holy Grail has to offer. If you read my blog “3 Sensational Recipes for Filet Mignon” you already know that their Wagyu Filet Mignon steaks are super-tender and have a great beef flavor. In the blog I describe how I seasoned three filets with different flavor profiles and utilized different cooking methods for each steak.
We all know Steven Raichlen typically prefers a strip steak or rib-eye since the average filet mignon can lack flavor, but not the Upper Prime Black Angus filet mignons from Holy Grail Steak. Today, I want to share my latest experiment with their filet mignons.
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In the test kitchen I have access to a variety of grill and smokers. I realize if you are fan or follower of Steven’s, you probably own multiple grills, but most people only own one (gas) grill. I know… I can’t imagine owning one grill or smoker either!
To cook the filets mignons, I decided to use my gas grill and demonstrate how anyone can cook a premium steak. My go-to technique when cooking a thick steak is the reverse-sear method. Reverse-searing allows you to add a smoky aroma, promotes even cooking, and minimizes the risk of burning a thick steak.
I set up a two-zone fire on the gas grill and placed two wood chunks in the smoker box. If your grill does not have a smoker box, you can create a smoke packet by wrapping wood chips in aluminum foil and then placing the packet over the hot part of the grill to create wood smoke.
In addition to demonstrating how to use a gas grill for reverse-searing, I wanted to compare two of Steven’s rubs: Malabar Steak and Santa Fe Coffee. I painted each steak with olive oil and generously applied rub to each steak.
The steaks basically smoke-roasted (indirect grilling with wood smoke) in the gas grill for twenty minutes and reached an internal temperature of 100 degrees. The indirect heat promotes even cooking with the added bonus of wood smoke. I let the steaks rest for 15 minutes. I raised the temperature of the grill to sear the steaks over high heat. I cooked the steaks for two minutes and gave them a quarter-turn and cooked them for an additional 2 minutes; I repeated the process on the opposite side. Once the steaks reached an internal temperature of 130 degrees, I removed the steaks from the grill and placed them on a wire rack over a sheet pan. The wire rack keeps the bottom of the steak from getting soggy and maintains the crust developed during searing.
The filets were so tender I could have cut with them with my spoon. Each steak was evenly cooked due to the first step in the reverse-searing process. The second step (searing) created a nice crusty exterior on each steak.
The upper prime black filet had a great beef flavor. The steak developed a smoky aroma from the wood chunks in the smoker box. I enjoyed the contrast in texture between the crusty exterior and the tender inside.
The Malabar Steak seasoning complemented the beef flavor of the steak. I think the larger pieces of black pepper helped to create the crusty exterior. The rub had the bold flavor you would expect from a steak seasoning, but can also be used on pork, chicken, and fish.
The filet with the Santa Fe Coffee rub developed a dark coffee-colored exterior. The coffee rub was more subtle than the Malabar, but still flavorful. My wife and I do not drink coffee and we enjoyed how the rub paired with the filet.
If you’re looking for a treat yourself or your guests at the next cookout, the upper prime filet mignon from Holy Grail steak will deliver. Whether you season it simply with salt and pepper or apply your favorite steak rub, the filet with be delicious. If you use the reverse-sear method, you will get added bonus of wood smoke. These filets will make Steven a believer!