Grilled Filet Mignon on the Big Green Egg | Filet Mignon Steak Recipe from Malcom Reed HowToBBQRight
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- Опубликовано: 1 окт 2024
- Filet Mignon grilled on the Big Green Egg
For more barbecue and grilling recipes visit: howtobbqright.com/
For this recipe I started with two 12oz filets. This Filet Mignon recipe is about keeping the seasoning simple and adding flavor on the back end by melting steak butter over the top of the Filet Mignon.
Here’s the recipe for the Filet Mignon steak butter:
2 Sticks of Butter room temperature
4-5 Cloves Roasted Garlic smashed
1 Tablespoon Shallot (minced)
1 teaspoon fresh Thyme chopped fine
1 teaspoon fresh Sage chopped fine
1 teaspoon fresh Rosemary chopped fine
2 teaspoons Kosher Salt and
1 teaspoon Cracked Black Pepper
Place the butter in a mixing bowl and add the garlic, thyme, rosemary, sage, salt, & pepper. Use a fork to incorporate the ingredients and spoon the mixture into a small bowl packed tightly. Cover with plastic wrap and place in the refrigerator for 2 hours.
For Cooking the Filet Mignon steaks:
Drizzle the Filets with Olive Oil and rub on all sides. Sprinkle a pinch of course Kosher Salt and Cracked Black Pepper over the olive oil and let the Filet Mignon steaks sit out for a few minutes while you build a fire.
In the Big Green Egg I use a bed of Lump charcoal and set the vents wide open. These grills can do temps upwards of 700 degrees. I’m talking screaming hot here, so be careful. This cook is all about searing the outside of the steak fast and then shutting the cooker down so the temp drops to finish off the inside of the steak.
Once the temperature gauge hits 650 degrees it’s time to start grilling. With any ceramic grill crack the lid about 1” and wait for a couple seconds before opening. Trust me the heat will take all of the hair off your arm if you’re not careful.
Place the Filets on the grill grate and close the lid. Set a timer for 1 minute then rotate the Filet Mignon steaks a quarter turn. After another minute, carefully open the lid and flip the Filet Mignon steaks over. Set the timer for 1 minute and repeat the process. Total cook time for this portion is 4 minutes.
Immediately close all vents on the cooker after the first 4 minutes and set the timer for 3 ½ minutes. You should see the grill temperature gradually start to drop once air is cut off.
When there’s about 1 ½ minutes left on the timer, Place a heaping Tablespoon of Filet Mignon Steak Butter on top of each filet. I like to keep the butter really cold in the refrigerator before placing it on the steaks so it doesn’t immediately run off.
When the final 3 ½ minutes is up, the filets will be right at medium rare. If you like your steak a little more or less done just adjust the time a touch.
As always you need to give the steaks a rest for 5-10 minutes. At this point they’re ready to serve.
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I did this filet mignon on my BGE tonight. I did it exactly as he did in this video. It was one of the best steaks I've ever had in my life. Thumbs up for this recipe. This guy knows his stuff.
I can't believe he has some thumbs down on this video, it works perfectly. As does all of his videos!
Everything he cooks is perfect.
@@BennyBestt well said
"We're going to add just a little bit of butter."
*Throws 4 sticks of butter in the bowl
I thought he was about to break out and do the jiggy pop when he tasted the steak!!! Go head on Malcolm!!!!! Grill on bruh man!!!!!
"Weak in the knees"I love it man!
"get your stick of butter and add it to a stick of butter...."
Surebrec he is a saint and a scholar
Surebrec what if my filet mignonette are 5 oz cuts?
Eating some Beef Filets and listening to ZZ TOP just got paid.. AWESOME !
You know what they say.. NEVER trust a skinny chef. My god man. You're fucking amazing bro. PERFECT steak. My hat's off to you!
Gixxerkartman lol yup!
Gixxerkartman That steak looks perfect, unfortunately I do not have a big green egg so I am back to square one.
Danny Tat you don't need one as long your grill can reach 500 to 600, your good bro... but we cooked ours 2 to 5 minutes longer but managed the heat the same way. joints came out perfect bro on a $80 charcoal Grill
Gixxerkartman You mean never trust a chef that is alive. If this dude keeps eating like that he is going to die pretty young.
Love these old videos. It let's us know your journey. Keep it up. Thanks.
Perfection! Steaks looked AWESOME Malcolm!
it's not the Green Egg, it's the chef! Just like it's not the camera, it's the photographer!!!
Thank you! Just got my green egg yesterday and made some steaks for my wife and me. Followed your instructions and it came out PERFECT! Thank you!
Should've included a time lapse of you staring at the resting steaks for 10 minutes straight lol
I consult this channel for instructions or ideas at least once a week, sometimes 3 or 4. Thanks man for everything you do Malcolm! You make my life way more delicious
Same. Everything Malcolm makes is fuckin legit
Wow Malcom Thank you for clearly helping me make my decision on what I am cooking for Christmas Eve for the family!
Malcolm, thank you so much for your tutorials. I now feel like an expert on the green egg. Everyone has loved every single recipe of yours that I have cooked for them. I really appreciate your craft!
Wow Malcolm, I’ve had a BGE since 2001 and this the best video I’ve ever watched on it. My daughter in Law is bringing over a couple filets in exchange for some compost from our farm. Is that the best deal ever thanks to you! Thanks Malcolm.
I'm liking what I'm seeing.
Well done. Oh, I mean perfect medium rare done, Malcom. Thanks for another great vid. I came across your channel a few days ago and then I bought a smoke and then I smoked some ribs and a turkey for Christmas. All turned out really great. A big thank you to you, man.
As expected, this is a perfect recipe. You are incredibly detailed. I followed this to the letter and my filet mignon turned out phenomenal.
I’m going to follow this video for our traditional non-traditional filets for Christmas dinner. Previous years have been on propane. This year on my new BGE Size: L. I bought the cast iron grate for this. The guy that sold me my BGE recommended a tweak to add to this video. He said before I do the vent and cap shut off I should put the convEGGtor under the filets (lift grate out, filets and all, pop in convEGGtor and place grate on top again) so those final minutes are in indirect heat. Am I wasting my time? Filets are all 1.5” thick, bacon wrapped.
Yeah don’t bother with that. Once the vents are closed the flame from the coals goes out rather quick and the radiant heat from the ceramic and air inside finishes up your cook.
WoW, thanks for showing us how to do it the right way...I think you save a lot of filet mignon steaks :)
Amazing! Looks perfect! I have seen so many videos on this and yours have just been perfect!
YT recommended this to me and I’m from Southaven too! The butcher shop is the best 😍 I had to replay that part because I thought I’d heard wrong 😆
Is he talking about The Butcher's Block? I know of The Butcher Shop next to the Agricenter but I couldn't find one in Southaven
Malcom, tell us about the grill grate you have placed on top of the Egg's grill. What is the purpose of that? Is it an Egg accessory?
You can buy them at GrillGrates.com; they are not an official BGE accessory.
Thanks for responding Malcolm you have brought my game to another level zip sauce is a Detroit area steak sauce creation I think a pitmaster like you could really take it to another level it has Alot of ingredients you like to use i hope you whip it up in your kitchen and give it a go.
I'm thinking Malcolm's not from South Haven Mi.
I just wanted to take a quick moment and thank you, i bought some filets tonight and cooked them just how you said and they were the best steaks ive ever cooked in my life and the wife loved them. great video, i used a weber and got my temp around 550 and it worked like a charm
Damn that cook is perfect bro. I follow all of your recipes! I don't have a big green egg but I do grill lol
Used this exact process for my sons bday party tonight it was a success! Steak butter was a huge hit! Thank you!
First time doing filets on the egg tonight, and I did exactly this. Couldn’t have been more perfect. Thank you so much for your videos, Malcom.
9:08 I know what you talking about! Great video, you and wife have came along way (Podcast).
Excellent! I like mine medium rare, but my wife likes medium well, any tips on time changes to get that medium well? Thanks, Rick
Awesome video Malcom! My mouths watering wish I was there to try it
I just don't see how you can dislike any of these videos
i like this guy dunno why, the smile he does at end.. its not real but somehow he is real and pretending to smile lol but 5/5 u are doing great malcom!
Wow! New SUB here! I recently made a Tederlion Steak on my page too, and your dish look amazing! Hope to stay connected! 👍☺️
Best how to grill steak with a BGE video on RUclips. Just got a BGE this week....can't wait to give some Filets a try once I have my temperature control mastered and some more simple items figured out.
I keep coming back to this video just to hear the sizzle on them steaks 🤤🤤 Man, this is like ASMR!
Awesome video brotha!!! Shouts from the Rossville Tennessee area!!!
Do a steak video on a small cheap Webster grill
That steak is cooked perfectly
Nobody does it better than Malcolm .
I have a ceramic grill I can not use anymore. Food comes out with a horrid bitter taste no matter what lump brand I use. I thought it was some kind of mold growth but even after cranking a 600f blaze for an hour and wire brushing everything there still a nasty bitter taste. Total waste of $$$ those grills. I'll stick with the old Weber.
Love the steak butter I do something similar and also add a little brown sugar and sea salt to the mix.
Fantastic, I love all of Malcolm's videos! Thank you for making me the talk of the BBQ town!
this is the famous video
Your method is impressive but I love a cast iron steak with a good crust
Wow....Yum Yum...I got a little weak in the knees and I was just watching this !!
I've made filet's using this method at least 10 times now, and they always turn out amazing. Thanks again! This is perfection.
Great video! What time adjustments do you make for folks who like very little pink in the center? Thanks! Want to try it tonight!!
Sure it tastes pretty good. Quick feedback though.reverse sear it for one. Don't sear it with the lid closed. You need that edge to edge pinkness.
Sorry,but if you are a cannibal, that is just walking in the pasture.Hell no,the steak needs to rest an mature.But hell no moo
"That's gonna be some kinda good right there!" lol, does look mighty right nice!!
youve made me a way better chef.thank you .keep it coming bud
You and your channel are officially my favorite. Your skills and videos are amazing. Well done dude.
Wait... southhaven?? You got a restaurant or anything? I wanna eat some of your food! I work for amazon and every now and then go to the Memphis site right down the street
Just picked up a vintage 1980s green egg that's been refinished. This is the first cook I'm trying. That looks sooo perfect.
Vintage style eggs from the 80’s were not all ceramic like newer eggs. Only the firebox, fire ring and damper top were ceramic. The body of those eggs were made of fire clay and can’t take the extreme heat of high temp cooks like this. It’s usually not recommended to go over 400 degrees on them but I’ve had mine up to 500 without damaging it luckily. You can definitely go nuclear with the newer ones!
@@stevee7774 you're very correct. The bottom part of the clay cracked but only because I was moving it and set it down too hard. Sad day. I still have it but I bought a used large kamado joe and primarily cook on that.
@@BudzyFoxMX5 - Uh oh, sorry to hear about the cracked egg! They are actually repairable with some good quality refractory cement. Mine has a hairline crack in the dome from some rough handling years ago but not bad enough to affect performance. I’d probably try to repair it if it’s not too bad! The Kamado Joe’s seem pretty nice and probably cook great too, I really like these style of cookers.
This is my Father's Day meal. Good video, Malcom.
So you said 1 min twist, q min flip 1 min twist then put the butter on and shut?r sown and leave on for 3.5 min?
First of all if you or any kind of barbecue that you would know those little tiny chubs and meet you got is not a damn steak stop going to Walmart is buying a stick you need to get your ass to a farm where they got real stick those things are at least nine inches wide and got a piece of bone in it
Brother, I am local. I live in Cordova! I follow your channel. I'd love to come cook with ya.
Doing this for my dads birthday today, thanks!
Can I pull something like this off with my Yoder YS640 pellet grill?
You know you’re southern, not from y’all or oil, but when you say fridgerator. Re nothin.
GG’s are about 850-900 right? They run 200-300 to above the dome temp.
They good wonderful but my wife won’t eat any steak less than medium well. How to i get one to that temp for this way to cook on a green egg.
Perfectly cook? Not with that blood in the middle of that steak. It must be well done or I'll get sick.
Wow! That looks amazing can't wait to try that out and that butter. My mouth is watering.
I followed your instructions last night. Wow, spot on! Thank you!
Looks good. A little more well done that I like it but you do it your way.
Get hold of some cape grim streak from Tasmania/ Australia best ever
what times would you do for medium? same sear and longer shut down time? LOOKS DELICIOUS!
Wow that looks beautiful! Nothing better then a medium rare steak!
been awhile since ive seen you start in the kitchen (Thats like back in the beginning lol) #TunedIn
Dude... that was a great video! Never trust a skinny "grill master" I say.... that guy right there has it GOING ON!!! Great looking steak man!!
I love your video’s! My question to you is, I like to try and cook meats as you show on your video’s but, then I think your product is only as good as your equipment. My question is, can I get the same results out of a cheap grill against your big green egg? Thanks again for all your video’s
My comment is a thank you note. 🤘I found this on YT last min to get these 50 dollar filets on the grill tonight. Did your recipe verbatim, but used the Salt Lick Dry Rub in lieu of the salt n pepper with the olive oil. I did this on the Big Green Egg knock-off called an 'Akorn Char-Griller' and it still worked fantastic. 2 mins a side (did the 1 min half-rotation for grill marks), then 3.5 min with slice of straight butter and Salt Lick Dry Rub seasoning. I might nudge it in future to 4 to 4.5 mins to be more 'medium medium rare' on the Akorn. All legit. You're an inspiration, thank you my man. 😎👊🏻🍺
I don't know who this is, but I knew I trusted him a few seconds into the vid😂
If I'd have known you were cooking sushi I would have never come to this site and watch you cook SEC that's an insult those are not steaks I don't know where you buy your meat that's stupid take this video now and throw it away
fuck you and everyone who looks like you
Nice steaks partner! Love your channel!! Keep it going!!
I'm surprised that you don't have razor wire coils along the top of your tall wooden fence to keep the neighbors out. The awesome smell of BBQ smoke traveling through the neighborhood so frequently must drive them crazy, LOL.
I tried that method of grilling steak on some prime NY strips from Sam's Cub, but I didn't use the butter. Oh my gosh they were outstanding!! Tender and juicy oh my! I know what you mean after you took the first bite...ha ha. I was doing that too. Thanks for sharing, great video. You gave me some ideas on some of your other videos. Keep them coming.
What temp and how long to cook on pellet grill ? @howtobbqright
I wish this guy was my neighbor!!!🤤 I be over at his place everyday! I’d bring steaks everyday for him to cook,lol
Blast the outside of that ceramic with a little heat and that steak butter will slide out! Nice big old slices. I plan to use that butter recipe for my filets this Christmas! Thanks!
By-the-by I just came from a video where some kids in the comments said there is no other way to get a great filet mignon than using a sous vide. I bet sous vide is fantastic. I also bet it doesn't amount to squat compared to what you cooked my friend.
Hey Malcolm, You’re Da Man when it comes to grilling. Just wondered where you got that grill grate you used for the filets on the BGE?
Did he lick the butter spatula? If not he should have.
Looks delicious, but extremely quick! I like it when the cooks take long, I'm gonna try this recipe out for my birthday, I will report back to this comment after the fact. A Filet Mignon for everyone, grilled by the birthday man!
nothing like a fat guy who loves his food well and tasty cheers
Dude you're awesome thanks especially for the steak butter tip. Don't have a green egg but I do got an Akorn gonna try this.
Good but too much gray band and too dark grill marks for my taste
Why spend big money on fillet mignon when you can have T bone
your steaks have no marbling, they look like crap
Who are the numbskulls that downvoted this????
Malcom to the rescue. Today is my Dads birthday. He wanted Filet Mignon. He asked me to cook them. I love to grill. I couldn't refuse. They turned out awesome! Thank you!!
I just got a large BGE for Fathers Day....I'm trying it your way....looked awesome and you made it very clear...Thanks, can't wait!
How about showing us on a poor man's grill?
Big Green Egg is not that expensive if you think about it. First it will outlast 4 or 5 "cheap" grills. Then there is the flexibility: you can grill, bake and smoke. In the end it is relatively cheap
bake? i'm not interested in no baking. I'd sooner have 5 decent kettle grills
You can get a Grilla Grills Kong for about 1/3 the price of the XL.
Gumarro You really think there cheap? I found the cheapest one and it was 659.99 are you kidding me? Theres something wrong with your head...
I can't speak for Gumarro, but I've had my egg for just over 16 years. In that time I've replaced the felt, my fire box cracked after 14 years and BGE replaced it no questions asked. I've got friends that "can't afford" a BGE but spend 1 or 2 hundred dollars every year or two for a grill. My BGE has paid for itself many times over.
On a Traeger, how would you go about turning off the grill but keeping the temps steady going? I only ask because traeger have a 14min cool down when turned off?
Honestly, stop reading...and go and make this...
I prefer to use whipped butter. Stick butter will separate
Malcolm, your videos are excellent. I made your black and blue flat iron recipe yesterday for my gf. She said she would have to be crazy not to marry me. Haha.