Tim M's BBQ cooking area

Visit again - we cook often

>Photos on the Small BGE<

Steak - 6 oz Filet Mignons

Filet Mignon
The Rule: Lean meat - fast & hot

Cooking 11 min @ 600 deg

Pictured are the two 6oz filet mignons approx 2" thick. I am doing them on my Small Egg but you do them the same on a Large Egg.

I had added sea salt and pepper only.

A timer is very helpful when doing steaks because I only cook these for 3 min per side. Here they are after the first flip - 3 min @ 600 deg.

 

2-5 min per side Close up the Egg (close top and bottom vents) let meat cook until you get the doneness you want 2-8 min. This is called "dwelling in the shell". On the forum you will see this refered to as 3-3-8 (3 min on side 1 - 3 min on side 2 and 8 min with Egg closed up)

You can go up to 800 deg to really sear and char them. Test times and temps to see what works for you. Times vary based on thickness of your meat. A thin stesk might be 2-2-4 for example.

The Egg will use a lot of fuel at these temps so be sure to fill the firebox atleast 3/4 full.

Use a temp probe to check for doneness - this one read 130 deg. medium!

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