This technique is very different from every other technique. It uses lower heat than typically recommended for cooking steaks and adds some barbeque sauce to infuse some flavour into the meat. It's not a mistake and this technique really works with this cut. Refer to the blog post for more.
Rub your steaks with small amount of barbeque sauce; you are simply just looking to moisten the steaks and coat the surface, they should not be dripping with the sauce. Sprinkle with steak spice of choice. If you like, allow the steaks to marinate, refrigerated for a couple of hours or up to overnight.
When ready to cook, remove the steaks from the fridge and let them rest on the counter for at least 30-45 minutes (but no more than an hour.) Bringing the steaks to room temperature is very important for even cooking.
Oil the griddle. Preheat half of the burners of your gas grill to medium low for at least 7 minutes, leave the rest of the burners off. Make sure your barbeque lid is closed.
Place the steaks on the grill, cover and let them cook undisturbed for 2 minutes. Flip and cook for another 2 minutes, covered. From that point on keep flipping your steaks as often as you like. Ensure to close the lid of your barbeque as soon as you are done flipping. I flipped mine every 1, 1.5 minutes and was very happy with the outcome.
If your steaks are getting a bit too charred, turn down the heat or move them to the side with the burners off and finish cooking them over the indirect heat. But this is unlikely when we use such low heat.
When your steaks are almost ready, about 10° from your desired internal temperature, crank up the heat to medium high and grill them to get nice sear/grill marks, watching closely not to burn.
Keep in mind, that the total cooking time should be around 10 minutes or less for steaks that are around 1.5" thick. So at 6-8 minutes is likely the time that you will be cranking up the heat. Again, this will depend on the exact level of heat used and the thickness of your steak.
Keep cooking until your desired internal temperature is reached. For me, it was 135° for a cut like filet. Please note, the Government suggested guidelines are recommending cooking steaks to a higher internal temperature - as such, please use your discretion. Remember, your steak temperature will still go up about 5° even after it's removed from the grill. Also, since filets are very lean and you are not worried about having to cook and render out the fat (as in some more marbled/fatty cuts) - you may prefer this cut at a lower temperature than some other cuts.
For this preparation, I prefer thinner filet cuts - about 1.5" thick.
Ingredients
Directions
Rub your steaks with small amount of barbeque sauce; you are simply just looking to moisten the steaks and coat the surface, they should not be dripping with the sauce. Sprinkle with steak spice of choice. If you like, allow the steaks to marinate, refrigerated for a couple of hours or up to overnight.
When ready to cook, remove the steaks from the fridge and let them rest on the counter for at least 30-45 minutes (but no more than an hour.) Bringing the steaks to room temperature is very important for even cooking.
Oil the griddle. Preheat half of the burners of your gas grill to medium low for at least 7 minutes, leave the rest of the burners off. Make sure your barbeque lid is closed.
Place the steaks on the grill, cover and let them cook undisturbed for 2 minutes. Flip and cook for another 2 minutes, covered. From that point on keep flipping your steaks as often as you like. Ensure to close the lid of your barbeque as soon as you are done flipping. I flipped mine every 1, 1.5 minutes and was very happy with the outcome.
If your steaks are getting a bit too charred, turn down the heat or move them to the side with the burners off and finish cooking them over the indirect heat. But this is unlikely when we use such low heat.
When your steaks are almost ready, about 10° from your desired internal temperature, crank up the heat to medium high and grill them to get nice sear/grill marks, watching closely not to burn.
Keep in mind, that the total cooking time should be around 10 minutes or less for steaks that are around 1.5" thick. So at 6-8 minutes is likely the time that you will be cranking up the heat. Again, this will depend on the exact level of heat used and the thickness of your steak.
Keep cooking until your desired internal temperature is reached. For me, it was 135° for a cut like filet. Please note, the Government suggested guidelines are recommending cooking steaks to a higher internal temperature - as such, please use your discretion. Remember, your steak temperature will still go up about 5° even after it's removed from the grill. Also, since filets are very lean and you are not worried about having to cook and render out the fat (as in some more marbled/fatty cuts) - you may prefer this cut at a lower temperature than some other cuts.
For this preparation, I prefer thinner filet cuts - about 1.5" thick.
