So you think you’ve got it down, this whole grilling thing. I mean, you just fire up the grill, stick on your steaks, turn them and eyeball when they’re done, right?
You COULD do it that way. But you might be disappointed with the results.
Here’s a handy dandy tip center to help you get the most out of each cut of steak. Did you know that cooking a filet mignon is a bit different than cooking, say, a T-bone?
The Kansas City Steak Company gives us some pointers on the best way to cook each cut of steak here.
Here’s a sample . . . read it, follow it, enjoy!
Preparing Filet Mignon
- This cut is so tender that it should never be cooked beyond medium-rare. The longer you cook it, the less tender and drier it becomes
- Use a dry, high heat method such as grilling, roasting, pan-frying, or broiling
- Cutting into the meat to check doneness lets juice escape. Use the touch method. Touch the meat. If it feels soft and leaves an imprint, it is rare. If it is soft but slightly resilient, it is medium-rare. When it feels firm, it is overdone
- Filets are a thick steak, so grill the sides as well as the top and bottom
Excerpt and photo courtesy of KansasCitySteaks.com.