Beef
Make Grilled Filet Mignon Like a Pro
Recently, I introduced Planet Barbecue to GrillGrates in my previous blog, “Test Driving GrillGrates.” I explained how they can up your grill game and revamp your grill.
I imagine most of you pictured these grates on your gas or charcoal grill, but did you know they can also be used in your pellet smoker? Newer pellet smokers claim to be able to achieve temperatures high enough to sear a steak. Let’s find out. To increase my chances of getting an even sear on my steak, I set-up GrillGrates in my pellet smoker.
GrillGrates in the Pellet Smoker
GrillGrates are made with hard anodized aluminum that conducts heat more efficiently. Due to the conductivity of the grates, heat is dispersed evenly and eliminates hot spots. They never rust. The patented raised rail system conducts heat upward to promote precise searing. Food is protected from flare-ups from the bottom plate. The valleys vaporize juices and add moisture and flavor. The holes in the grates allow for proper airflow. The panels interlock to make the system stable for cooking.
GrillGrate generously sent me a set-up for my Weber SmokeFire pellet smoker. They make grates for many models of outdoor and indoor grills. Whether you own a gas grill, charcoal grill, kamado-style grill, or even a pellet smoker, they have got a grate for you.
Grilled Filet Mignon
The filet mignon steaks were about two inches thick, so I decided to utilize the reverse-sear method. My plan was to heat up the smoker to 250 degrees and smoke the steaks until they reached an internal temperature of 110 degrees, then turn up the heat on the pellet smoker so I could get the GrillGrates hot enough to sear my steaks.
To prepare the steaks, I lightly painted them with olive oil and seasoned them with Steven Raichlen’s Malabar Steak Rub. The filets smoked for twenty minutes and reached an internal temperature of 110 degrees. I let the steaks rest while the pellet smoker heated up.
The filets cooked for ninety seconds, I gave them a quarter turn, and they cooked for an additional ninety seconds. I flipped the steaks and repeated the process. I let the steaks rest on a wire rack over a quarter sheet pan.
Due to the Malabar Steak Rub and the high heat of the GrillGrate, the outside of the steak was perfectly seared and flavorful. The inside of the filets was tender. The GrillGrate system for the pellet smoker allows you to evenly sear steaks, veggies, fish, and other foods you might not try to cook in your pellet smoker. I served the filets with asparagus that I cooked on the GrillGrates in the pellet smoker with herb-roasted potatoes.
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