Best Way to Cook Bacon-wrapped and Beef Bistro Filet Steaks
Dad will teach yous how to melt bacon wrapped filet on a grill using the reverse sear method. Filet Mignon is probably the wife's favorite steak because it is and so tender without having to be fatty. Cooking a prissy filet can be a little challenging, just don't worry, Dad Got This.
For this recipe Dad's is keeping things simple, no Sous Vide, or any other fancy tricks. Just a charcoal grill and a good meat thermometer.
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Reverse seared on a charcoal grill
The reverse sear is one of the best ways to cook a juicy and delicious steak and you can fifty-fifty do information technology in the oven. There are lots of ways when information technology comes to how to cook bacon wrapped filet. For this recipe we are going to use a charcoal grill to kick the flavour upward that petty chip more. There isn't much to the contrary sear technique. The basic concept is yous cook the steak a lower temperature until information technology reaches about 10 degrees shy of your desired temperature so you sear it using super high heat to build a crust.
A thermometer is cardinal
Information technology is impossible to pull this off without a skillful meat thermometer. Guessing or doing the feel examination is not going to cut information technology here. Bank check out Dad'south unboxing and review of The MeatStick Wireless Meat Thermometer if you are looking for an amazing option. Even if you don't accept a fancy one similar The MeatStick at least get your cocky a practiced instant-read version.
How to wrap the filets in bacon
Grab a slice of bacon, go for the thinner cut style. The thick-cut stuff can have also long to cook and be underdone by the time the steak is ready. Wrap it around the filet and secure it using a toothpick.
Season the steaks
Go along it simple and dust the steaks with some garlic pulverisation, onion pulverization, salt, and pepper.
Set upwardly the grill for two zone cooking
To ready a grill for 2 zone cooking y'all only need to add all the dress-down to one side of the grill. This is easier if you have something like charcoal baskets to corral the charcoal. Start your charcoal in whatsoever method you prefer. Dad uses a chimney starter. Once the coals are hot he pours them into some weber charcoal baskets set to one side of the grill.
Showtime on the cold side
Identify your steaks on the side abroad from the dress-down and melt them until they accomplish 20 degrees from your desired serving temp. This is a change from what Dad used to do, which was cooking until ten degrees shy of the desired temp. Dad fabricated the modify when testing The MeatStick Thermometer. It gave a alarm at 10 degrees from the final temp and said it would be best to remove them and let the carryover cooking take it the rest of the manner. Dad has cooked well-nigh of his steaks sous vide lately and totally forgot about the carryover cooking. If you are shooting for medium-rare which is 135 then when you hit 115 information technology is time to first searing over the coals.
Sear the crap out of the steaks
It is time to move the steaks over to the hot side, right over the coals. Dad likes to drizzle some olive oil on them while they are there. Information technology promotes some squeamish flare-ups and adds a dandy flavor. The goal hither is to add a crust to the steak without overcooking it. Y'all tin flip and turn as much as y'all like or get out them alone. Information technology all depends on how much you like the "burnt" crust. One time the steak hits x degrees from the final temperature have it off the grill to rest and come up to the final temp. In the instance of medium-rare you would pull the steaks at 125. You are going to want the steak to residual for at least 10 minutes earlier serving.
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Grill, charcoal or propane
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Meat thermometer
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Toothpicks
- 32 oz Filet Mignon (Eight 4 oz steaks) 1.75 to 2 inches thick
- four slices Bacon
- one tbsp Garlic powder
- 1 tbsp Onion Powder
- 1 tbsp Black pepper
- 1 tbsp Bounding main Salt
- 4 tbsp Extra virgin olive oil
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Set your grill for indirect cooking. If you are using a charcoal grill set up the coals to 1 side of the grill and preheat it according to manufactures directions.
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Wrap 1 slice of salary around the border of each steak and secure it using a toothpick. Season them to taste using garlic powder, onion powder, salt, and pepper.
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Place the steaks on the common cold side of the grill. This is the side reverse of the coals. Keep the steaks at that place until they reach 20 degrees from the desired serving temp. If you are going for medium-rare this would be 115 degrees F. Y'all can flip them and rotate them as you like merely it is not that of import since there is no direct estrus on them.
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When you lot are 20 degrees from your desired serving temp motion the steaks to the hot side. Place them correct over the coals and drizzle them with olive oil. Flip them to avoid burning and take them off the grill when they reach 10 degrees from the desired serving temp. For medium-rare this would be 125 degrees F.
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Allow the steaks rest and the carryover will take them to the final temp.
Serving: 8 oz | Calories: 855 kcal | Carbohydrates: four g | Protein: 45 grand | Fat: 72 g | Saturated Fat: 25 g | Cholesterol: 173 mg | Sodium: 2004 mg | Potassium: 799 mg | Fiber: i g | Sugar: 1 chiliad | Vitamin C: i mg | Calcium: 29 mg | Iron: 6 mg
Why not watch Dad's unboxing video on the MeatStick?
Go bank check out Dad's youtube channel for all kinds of slap-up cooking videos and nutrient-related content.
Dad Got This YouTube Channel
yarnellhiscoutiould.blogspot.com
Source: https://dadgotthis.com/how-to-cook-bacon-wrapped-filet-reverse-sear-on-a-grill/
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