{"id":508,"date":"2010-06-09T10:11:49","date_gmt":"2010-06-09T15:11:49","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=508"},"modified":"2010-06-09T14:04:59","modified_gmt":"2010-06-09T19:04:59","slug":"grilled-steak-tips-and-tricks","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/general\/grilled-steak-tips-and-tricks\/","title":{"rendered":"Tips for Grilling Steak"},"content":{"rendered":"<div id=\"attachment_507\" style=\"width: 189px\" class=\"wp-caption alignright\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/06\/32029_1434389852091_1003268242_1320872_776313_n.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-507\" class=\"size-medium wp-image-507\" title=\"Grilled Filet\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/06\/32029_1434389852091_1003268242_1320872_776313_n-179x300.jpg\" alt=\"\" width=\"179\" height=\"300\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/06\/32029_1434389852091_1003268242_1320872_776313_n-179x300.jpg 179w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/06\/32029_1434389852091_1003268242_1320872_776313_n.jpg 431w\" sizes=\"auto, (max-width: 179px) 100vw, 179px\" \/><\/a><p id=\"caption-attachment-507\" class=\"wp-caption-text\">Grilled Filet<\/p><\/div>\n<h4>By Todd Barron @ FoodieCuisine.com<\/h4>\n<p>I had a small dinner party over the weekend for my wife and some friends.\u00a0 For the party I made the following:<\/p>\n<ul>\n<li>Arugula salad with homemade vinaigrette, sliced macadamia nut pieces, and fresh tomato<\/li>\n<li>Homemade pasta ravioli filled with French goat cheese, topped with a sage\/butter sauce and fresh corn<\/li>\n<li><a href=\"http:\/\/en.wikipedia.org\/wiki\/Filet_mignon\">Filet Mignon<\/a>, grilled to Medium\/Rare, topped with sage\/butter sauce<\/li>\n<li>Chocolate eclair for dessert (that I did not make, bought from Fresh Market)<\/li>\n<\/ul>\n<p>I grilled the steaks on my <a href=\"http:\/\/www.biggreenegg.com\/\">Green Egg<\/a> grill and everyone raved about how much they liked them.\u00a0 I made two sauces that you can see criss-crossed on the plate in the picture.\u00a0 The first one, a pesto sauce, was made with fresh basil, fresh parsley, garlic, olive oil, salt, pepper, anchovies, and lemon juice.\u00a0 The second one, a\u00a0sun-dried tomato cream sauce, was made with sun-dried tomatoes, heavy whipping cream, water (to thin it out), roasted red bell peppers, fresno peppers, salt, and some sugar (to remove the bitterness.)<\/p>\n<p>Since the steaks turned out so well I figured I\u2019d share with you how I grilled them.<\/p>\n<ol>\n<li>Remove the steaks from the refrigerator<\/li>\n<li>Dry them completely<\/li>\n<li>Cover and let them come up to room temperature<\/li>\n<li>Use charcoal and heat the grill up for at least 20 minutes<\/li>\n<li>Only use real charcoal, not the pressed stuff that (it should look like burnt wood)<\/li>\n<li>Put 1 teaspooon of olive oil over each steak, coat thoroughly<\/li>\n<li>Put cajun seasoning + salt liberally on both sides of each steak<\/li>\n<li>Set on grill but not directly over the flame<\/li>\n<li>Close lid<\/li>\n<li>Only turn the steaks once they have grill marks on the bottom, about 5 minutes<\/li>\n<li>Let the steaks grill until they reach an internal temperature of 135 degrees<\/li>\n<li>Remove from the grill<\/li>\n<li>Let sit for 5 minutes<\/li>\n<li>Remove the toothpicks and bacon (keep the bacon on the side for those who want it)<\/li>\n<li>Pour 1 teaspoon on herbed melted butter over the top of each steak<\/li>\n<li>Serve<\/li>\n<\/ol>\n<p><strong>Some\u00a0things to note here.<\/strong>\u00a0<\/p>\n<ol>\n<li>The olive oil keeps the steaks from sticking to the grill.\u00a0 Its much easier, and more effective, to oil the steaks than it is to oil the grill surface.\u00a0<\/li>\n<li>Use a LOT of seasoning.\u00a0 This is a trick the steak-houses use.\u00a0 There is no need to marinade the steak or let the seasoning sit on them for a long time with this method.<\/li>\n<li>The steaks will continue to cook even when off the grill.\u00a0 This is why I remove them at 135 degrees.\u00a0 By the time they are served they reach 150+.<\/li>\n<li>Filet Mignon is super tender and should not be cooked past Medium-Rare.\u00a0 You may like steak that is very cooked, but it\u2019s really not necessary with a good filet.<\/li>\n<li>I use a <a href=\"http:\/\/www.amazon.com\/gp\/product\/B00046YFHE?ie=UTF8&tag=lostlogicinc&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00046YFHE\">temperature probe<\/a> that I can leave in the grill.\u00a0 It\u2019s a probe that connects to the reader via a fire-proof cable.\u00a0 I recommend you use one, or more, when grilling.\u00a0 I personally have 4 that I use when BBQ\u2019ing, but some may say that is a little overkill. \ud83d\ude09<\/li>\n<li>The butter added at the end helps keep the steak juicy and is another steak-house trick.\u00a0 It won\u2019t add many calories and\u00a0is worth it.\u00a0 I recommend making a herbed butter with thyme as the herb or garlic butter for this purpose.<\/li>\n<\/ol>\n<p>Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Todd Barron @ FoodieCuisine.com I had a small dinner party over the weekend for my wife and some friends.\u00a0 For the party I made the following: Arugula salad with homemade vinaigrette, sliced macadamia nut pieces, and fresh tomato Homemade pasta ravioli filled with French goat cheese, topped with a sage\/butter sauce and fresh corn [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[5,6],"tags":[178,33,183,179,180,119,181,182],"class_list":["post-508","post","type-post","status-publish","format-standard","hentry","category-general","category-tips-and-tricks","tag-filet","tag-grill","tag-grilling","tag-mignon","tag-pesto","tag-sauce","tag-sun-dried","tag-tomato"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/508","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=508"}],"version-history":[{"count":3,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/508\/revisions"}],"predecessor-version":[{"id":515,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/508\/revisions\/515"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=508"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=508"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}