Cooked two filets tonight following your instructions and it was the best meal I've made for my wife in a long time. I tend to overcook things and my wife was so pleased with the medium rare temp. Thanks for the advice, brother. Cheers!
Dude! I cooked filets tonight on my Weber just the way you described. I have to say, I cooked a hell of a nice Fathers Day dinner. (a day ahead) I can't believe how well the steaks cooked, and were done at the correct wellness. We did medium rare and everybody couldn't believe I got it right for a change. Thank you for your knowledge and help! Happy Fathers Day to you!
Thanks the technique - work perfectly. Did 1 1/2 to medium rare in 5 minute side one and 6 minute side 2 on gas grill. The grillage on the steaks was near perfect. Also used butter rather than olive oil.
Would have liked to see a cut in the center. Don't get me wrong it looks good and I'd definitely eat it but watching a 4 minute video on how to cook a steak perfectly and there is no showing of how well it was cooked.
I followed your directions today on 4 12 ounce filets and they turned out PERFECT !! Everyone raved including myself as the last few times they had not been the perfect doneness. I cooked all to a medium well and your directions were great. Thanks again as I have your video book marked for quick reference now.
First step: Never watch a video like this when you are hungry. Now I'm off to buy a filet mignon and I'll give it a try. I'm not a big garlic fan, so this looks perfect with just salt and pepper.
@@CertifiedAngusBeefTestKitchen OK, I just confirmed that I don't really like this cut of meat. I have eaten it before but I couldn't remember. Your cooking instructions were fine and everyone loved the taste, but I think I prefer meat that is not so soft. This might sound crazy but I want to feel like I am chewing the meat. This was just too soft. I don't like the texture. Give me a t-bone, a rib eye, or a NY strip and I like it better. In my opinion, those steaks not only chew better but they taste better as well. Thanks for the video, I will check out some of your others.
@@dr.alanhimmel9406 you have experience what a lot of people go through! When you think of steak you think of that amazing beef flavor. Filet is a more delicate steak. How about this video instead? ruclips.net/video/n1HVWjIBBnw/видео.html
I'm amending this comment as I watched the video several times and missed where the steaks were flipped. This is what happens when you have too much going on - in the kitchen, on the grill, and on the flatscreen. Halfway through the process, a freak thunderstorm erupted, and I'm quite sure that contributed to my confusion; in any case, I apologize for my frustration as this was a very good instructional video! Despite my chaotic attempts, the steaks turned out great - the 90-degree turn is something I'd never have thought of. Not sure if you have a video on this topic already, but if not, I'd love to see one on how to coordinate grilling a variety of things together (for eg. chicken and steak and potatoes) so they're ready the same evening, lol. I think this is one of the key things that separates us novices from the pro's!
What do you mean? We flipped the steaks at 2:25 in the video. Before that we focused on rotating the steaks to get a good crust and then flipped to do the same thing on the other side.
@@CertifiedAngusBeefTestKitchen Good God you're absolutely right. I apologize and will amend my comment accordingly. I clearly had way too many things going on in the kitchen and outside to be simultaneously watching a video (it began thunderstorming halfway through)! Please accept my apologies - I did flip the steaks (at about the right time!) and they turned out great! Cheers.
Step two: Make sure your windows are closed when you start the grill. You really want to smoke coming from the grill fills the room. Rotate the grills location as needed.
Thank you for the great video. I just cooked filet minyon for the very first time and it came out perfect thanks to your video. I was using Angus beef.
the people that you're showing need to know what the suggested time on each side is from the get-go. They are completely left in the dark on what would have been a good video.
He said once the steaks start to pull away from the grates which IMO is a good rule of thumb. Everybody’s grill is different and 5 minutes can vary widely between people. Grilling isn’t like baking where you need perfect measurements. Instead you need control of the temperature and learn how to feel or measure doneness
My grill is 1:30 turn 90°for another 1:30. Flip. 1:30 turn 90° 1:30 and then indirect heat to 125 degrees. Rest 5 minutes- the temp will raise at least to 130 degrees.
Good question. Always let you steak rest but if you are looking to reach a higher internal temperature you can keep it on the grill for another minute or two. Make sure to have a meat thermometer handy!
Lol😂 I’m just watching cause hubby bring filet mignon last night and cut them 2 inches thinking about grilling it . Hopefully I make a good food medium rare fingers crossed 🤞
Good question. No, we do not recommend bringing a steak to room temp due to food safety standards. You should keep your steaks below 40 degrees Fahrenheit. If you are looking to get the perfect doneness you could try reverse searing or the sous vide method.
Certified Angus Beef brand I’m not sure what you would call what I did, but they turned out fantastic. My guests were really impressed. I got a really good sear on the grill(and prefect grill marks) then transferred to a preheated frying pan that I had prepped with rendered bacon fat and fresh herbs and garlic. I basted them and put them in oven at 350 for 3 minutes then turned them for another 3 minutes. Perfect medium. Best filet I’ve ever had🤤
I have found that if you take steaks out of the fridge before cooking, just let them sit no more than a half hour at the most! Season them let them sit and throw them on the grill!
Different grills have different heat levels so timing will not be the same. By looking for a good crust on both sides and using a meat thermometer you will achieve that perfectly cooked filet.
Despite being "Certified Angus Beef" guy, he's not very detail oriented. Plus, he fusses with the meat on the grill way too much and, in my opinion, is too focused on grill marks. Get the charcoal fully ashed over with the lid down. If you can't leave your hand over the hot side (maybe 2" above grill more than a yeouch second or 2, you're good to go. Good luck -- I'm cooking tonight for wife's birthday and that's how I do it.
No, that is a common myth we hear a lot. Instead season your steaks and put them back in the fridge for an hour before you grill them. This will help you develop an amazing sear and that means flavor!
@@CertifiedAngusBeefTestKitchen It's not a myth. A room temp steak sears just as well as a cold piece of meat and will take less time. Putting a cold piece of meat in the pan will initially bring down the temp of the pan and take longer to sear.
@@CertifiedAngusBeefTestKitchen if he was stressing sear so much in the video, and the recommendation is to season and place them in the fridge for an hour before grilling to achieve the desired sear, why not say that in the video?
I like the way you are presenting your steak filet mignon, the cooking procedure and selection of meat. I would appreciate it if you say the name of the steak you present a picture of the location we get it on the animal. It will benefit us a lot. Thanks
Thats all i did for years but somehow my grilled steaks are juicier? Like the contact with the pan evaporates more internal juices than grilling? No one has been able to explain this.
Fact: pre grill seasoning does affect your meats juiciness; salt, especially when very fine, will draw out moisture with time; pepper; will burn your meat and will affect caramelization. Biggest problem with your video is the fact that you don’t cut your cooked meat. It’s a sign of failure
I went by your instructions to the letter and my fillet was so tough that I couldn't even chew it although it was pink on the inside.. I even used a meat thermeter to make sure it was the right temperature. Maybe my fire was too hot for my little fillet - who knows. My filllet was not as thick as yours - only about an inch or so - grocery store bought fillet. I used charcoal and added hickory chips for added flavor. I also burned my aspiragas to a chrisp. The only thing I could eat was my baked potatoe and saulteed mushrooms. Guess I'll stick to hamburgers. :-(
This allows the juices in the steak to settle down. If you cut into it immediately you'll see the juices run out. If you are worried about the steak getting cold you can text it with foil.
How to cook filet mignon step one add salt and pepper to both sides Step 2 put on high heat for 5 minutes on each side step 3 pull off the grill let sit for 5 minutes then eat best steak you will ever have you're welcome
Doneness is not a word in the American English Dictionary or the British English Dictionary. Hopefully the Irony of the American English reference is not lost and YOU CAN GO AHEAD and LAUGH.
Actually...the best way to cook seasoned Filets, is to make a 50 feet narrow grill, fired up...then roll them like a bowling ball on to your plate....nuff said, and perfectly rare!
Great channel but in this vid you moved the steaks way to much and Aswell they ended up a bit burnt on the edges doing so but your vids are cool but you should know that when cooking steak it’s best to try not move it as much 🙏🏼
It's called direct/indirect do not lid your grill until the sear is finished 2 minutes per side then indirect until 135/145 then rest for 10 mins with a compound butter on top while resting... good try though chef
We all have our favorite ways of grilling. The compound butter is a great way to add flavor. Our team just finished up a video on that: ruclips.net/video/ixEd6Q987As/видео.html
Gunslinger, he was going for a medium rare. Sounds like you’re shooting for medium. His way wasn’t wrong. Your way isn’t wrong. It’s all about preferences and different techniques. I’m sure both ways are scrumptious! Although I would probably prefer his temps and your butter! Cheers!
@@CertifiedAngusBeefTestKitchen BRAVO ~!!! I tried your method and hit perfect Medium RARE !! Actually this inspired me to cook steaks- I always shyed away because I would over cook them. THANK YOU MAN !! Bonus were the seared grill marks !!!
I thought maybe with direct/indirect too put steaks on indirect heat first on about 350 in gas grill cover cook desired time with lid on, then put a good seat on direct heat pull them off let rest I am nervous to try it though lol any one ever try that?
Yep! This is our test kitchen at our home office in Ohio. We've done a few outdoor videos as well but we do most of our work in our professional kitchen. Please grill outside though!
We tried to show what to look for instead of specific times. If we said a certain number of minutes per side but your grill is either too hot or too cold then you'd have a bad grilling experience. Not to mention hot/cold zones!
Correct, Tender lions are not filet mignon! lol, just kidding... Yes and no. filet mignon is a (premium) part of a beef tenderloin* , specifically the end cut of a tenderloin.
Tender lions are extremely rare, quite often they are tough and mean. Should you ever encounter one, you might want to have a filet mignon with you, to divert the tender lion from eating........you.
So the most important thing I learned here is that grill season doesnt end in the winter. You can just set up your webber in a kitchen.
Lol
Was thinking the same 🤣
Or, I still cook in the winter cause it’s totally worth it Even when it’s snowing out :)
@@timothyhorine2570 I grill in all seasons, rain or snow lol! I gotta eat my steak at all cost lol
Hahah was thinking the same
Cooked two filets tonight following your instructions and it was the best meal I've made for my wife in a long time. I tend to overcook things and my wife was so pleased with the medium rare temp. Thanks for the advice, brother. Cheers!
I'm about to try the same. Wish me luck 🤣
Dude! I cooked filets tonight on my Weber just the way you described. I have to say, I cooked a hell of a nice Fathers Day dinner. (a day ahead) I can't believe how well the steaks cooked, and were done at the correct wellness. We did medium rare and everybody couldn't believe I got it right for a change. Thank you for your knowledge and help! Happy Fathers Day to you!
Awesome! Glad you enjoyed!
I really admire the knowledge and techniques of this chef. He explains what he's doing very well. Thanks.
Thanks the technique - work perfectly. Did 1 1/2 to medium rare in 5 minute side one and 6 minute side 2 on gas grill. The grillage on the steaks was near perfect. Also used butter rather than olive oil.
Excellent!
Would have liked to see a cut in the center. Don't get me wrong it looks good and I'd definitely eat it but watching a 4 minute video on how to cook a steak perfectly and there is no showing of how well it was cooked.
same. I wanted to see that center lol
Same here, first time grilling filets and nailed it thanks to you. Family absolutely loved em and they thank you as well!!!!
Great to hear!
This was my first time ever cooking steak and it turned out amazing! Thank you so much!
Our pleasure!
Why did you not give an approximate time for checking the steaks before turning 90 degrees. That would have been real helpful.
I’m assuming when they are no longer stuck, you can turn them
I followed your directions today on 4 12 ounce filets and they turned out PERFECT !! Everyone raved including myself as the last few times they had not been the perfect doneness. I cooked all to a medium well and your directions were great. Thanks again as I have your video book marked for quick reference now.
So happy that you enjoyed the video and your meal :)
First step: Never watch a video like this when you are hungry. Now I'm off to buy a filet mignon and I'll give it a try. I'm not a big garlic fan, so this looks perfect with just salt and pepper.
Have fun!
@@CertifiedAngusBeefTestKitchen OK, I just confirmed that I don't really like this cut of meat. I have eaten it before but I couldn't remember. Your cooking instructions were fine and everyone loved the taste, but I think I prefer meat that is not so soft. This might sound crazy but I want to feel like I am chewing the meat. This was just too soft. I don't like the texture. Give me a t-bone, a rib eye, or a NY strip and I like it better. In my opinion, those steaks not only chew better but they taste better as well. Thanks for the video, I will check out some of your others.
@@dr.alanhimmel9406 you have experience what a lot of people go through! When you think of steak you think of that amazing beef flavor. Filet is a more delicate steak.
How about this video instead?
ruclips.net/video/n1HVWjIBBnw/видео.html
What a G!!!!!!! Got the charcoal grill indoors. Mad love!
This my fav recipe, simple and lift up the taste to another level. Better than using sauce
Just used your advice. The wife said it was perfect. Thx.
Excellent!
I'm amending this comment as I watched the video several times and missed where the steaks were flipped. This is what happens when you have too much going on - in the kitchen, on the grill, and on the flatscreen. Halfway through the process, a freak thunderstorm erupted, and I'm quite sure that contributed to my confusion; in any case, I apologize for my frustration as this was a very good instructional video!
Despite my chaotic attempts, the steaks turned out great - the 90-degree turn is something I'd never have thought of. Not sure if you have a video on this topic already, but if not, I'd love to see one on how to coordinate grilling a variety of things together (for eg. chicken and steak and potatoes) so they're ready the same evening, lol. I think this is one of the key things that separates us novices from the pro's!
What do you mean? We flipped the steaks at 2:25 in the video. Before that we focused on rotating the steaks to get a good crust and then flipped to do the same thing on the other side.
@@CertifiedAngusBeefTestKitchen Good God you're absolutely right. I apologize and will amend my comment accordingly. I clearly had way too many things going on in the kitchen and outside to be simultaneously watching a video (it began thunderstorming halfway through)! Please accept my apologies - I did flip the steaks (at about the right time!) and they turned out great! Cheers.
Not a problem! Glad to hear your steaks came out great. Thanks for commenting!
Step two: Make sure your windows are closed when you start the grill. You really want to smoke coming from the grill fills the room. Rotate the grills location as needed.
Too Funny!
Everything here is by the book. Now, imagine using lump charcoal instead. The sear will be even better 🔥🔥🔥
Thank you for the great video. I just cooked filet minyon for the very first time and it came out perfect thanks to your video. I was using Angus beef.
Could use talking about the cooking times of the meat.
the people that you're showing need to know what the suggested time on each side is from the get-go. They are completely left in the dark on what would have been a good video.
We will make sure to include suggested times in future videos. Thanks, Matt.
yeah but common sense says just test the temp which he listed in the description haha. time varies but internal heat tells all.
First thing that came to mind? How many minutes...
He said once the steaks start to pull away from the grates which IMO is a good rule of thumb. Everybody’s grill is different and 5 minutes can vary widely between people. Grilling isn’t like baking where you need perfect measurements. Instead you need control of the temperature and learn how to feel or measure doneness
@@jaysonmarquez7524 yes but common sense says dont puncture your meat if you dont have too
To get the grill marks, clean/shine the grill, oil the spokes high, then put the meat.
Great Video! Great Technique! Great Steaks! I look forward to trying this Method! On my webber grill.
Steaks came out sooo freaking good. Watched it a couple times as I cooked. Thanks!
Just made this myself and it was delicious, 2 thumbs up
Great to hear!
Love the charcoal! Thanks for this
Can someone help me? How long approximately on side 1 before 90 degree rotation? And then approximately how long on each side? Thanks so much!
My grill is 1:30 turn 90°for another 1:30. Flip. 1:30 turn 90° 1:30 and then indirect heat to 125 degrees. Rest 5 minutes- the temp will raise at least to 130 degrees.
Take a shot every time he says grill marks
How do you use a charcoal grill indoors?! Teach me!
I cook steaks weekly and still watched this how to bc I didn’t know if the cook was different lol
Wonderfully presented chef! *****
I love you bro! I aced them steaks your way.
Thanks
Clean chef
U should cut open filet at end to see doneness .
Short an to the point. Great
Thank you for the video
step one, charcoal grill inside house
Some people use candles, we use charcoal grills in our Test Kitchen.
LOL
LMFAO!
I'm pretty sure they have the proper ventilation being a test kitchen
@@CertifiedAngusBeefTestKitchen BeerBreak got served 😂
What about the times of cooking?
I'm going to put a little bit of oil, what oil??? details!!
That looks super delicous!!! 😊😊😊
Is this grill indoors?
Thanks for the tips
Wow you made it look so easy. Do you let it rest long if you want it medium well? Or well done?
Good question. Always let you steak rest but if you are looking to reach a higher internal temperature you can keep it on the grill for another minute or two. Make sure to have a meat thermometer handy!
Lol😂 I’m just watching cause hubby bring filet mignon last night and cut them 2 inches thinking about grilling it . Hopefully I make a good food medium rare fingers crossed 🤞
Did you bring them to room temp before putting them on the grill?
Good question. No, we do not recommend bringing a steak to room temp due to food safety standards. You should keep your steaks below 40 degrees Fahrenheit. If you are looking to get the perfect doneness you could try reverse searing or the sous vide method.
Certified Angus Beef brand
I’m not sure what you would call what I did, but they turned out fantastic. My guests were really impressed.
I got a really good sear on the grill(and prefect grill marks) then transferred to a preheated frying pan that I had prepped with rendered bacon fat and fresh herbs and garlic. I basted them and put them in oven at 350 for 3 minutes then turned them for another 3 minutes.
Perfect medium. Best filet I’ve ever had🤤
I have found that if you take steaks out of the fridge before cooking, just let them sit no more than a half hour at the most! Season them let them sit and throw them on the grill!
It will be better if you tell how many minutes since you place them in!
Different grills have different heat levels so timing will not be the same. By looking for a good crust on both sides and using a meat thermometer you will achieve that perfectly cooked filet.
How hot is direct heat side?? What temp?
Despite being "Certified Angus Beef" guy, he's not very detail oriented. Plus, he fusses with the meat on the grill way too much and, in my opinion, is too focused on grill marks. Get the charcoal fully ashed over with the lid down. If you can't leave your hand over the hot side (maybe 2" above grill more than a yeouch second or 2, you're good to go. Good luck -- I'm cooking tonight for wife's birthday and that's how I do it.
No sear on the sides?
Thanks Cuz 👍
Great tutorial
Did you use olive oil or some other oil?
That's olive oil
On point!
Sweet
How many minute did you used to obtaine the medium rare?
No time. Temp.
Get a good meat thermometer. 👍
You let it come to room temperature? Before putting on the grill?
No, that is a common myth we hear a lot. Instead season your steaks and put them back in the fridge for an hour before you grill them. This will help you develop an amazing sear and that means flavor!
@@CertifiedAngusBeefTestKitchen It's not a myth. A room temp steak sears just as well as a cold piece of meat and will take less time. Putting a cold piece of meat in the pan will initially bring down the temp of the pan and take longer to sear.
@@CertifiedAngusBeefTestKitchen if he was stressing sear so much in the video, and the recommendation is to season and place them in the fridge for an hour before grilling to achieve the desired sear, why not say that in the video?
that was great, thanks!
Glad you liked it!
Killed it again brother!! Great video 👍👍👍
Thanks so much!
I like the way you are presenting your steak filet mignon, the cooking procedure and selection of meat. I would appreciate it if you say the name of the steak you present a picture of the location we get it on the animal. It will benefit us a lot. Thanks
So why didn’t you cut them up or tasted them?
A stainless steal or cast iron pan will give you a much better end result.
Thats all i did for years but somehow my grilled steaks are juicier? Like the contact with the pan evaporates more internal juices than grilling? No one has been able to explain this.
Never mentioned how long
Fact: pre grill seasoning does affect your meats juiciness; salt, especially when very fine, will draw out moisture with time; pepper; will burn your meat and will affect caramelization. Biggest problem with your video is the fact that you don’t cut your cooked meat. It’s a sign of failure
I personally think in between a medium and a medium well is a perfect steak
Sounds good to us
They dont get grill marks because you keep moving them haha
Dude is obsessed with grill marks
You got us! We do really like grill marks.
I went by your instructions to the letter and my fillet was so tough that I couldn't even chew it although it was pink on the inside.. I even used a meat thermeter to make sure it was the right temperature. Maybe my fire was too hot for my little fillet - who knows. My filllet was not as thick as yours - only about an inch or so - grocery store bought fillet. I used charcoal and added hickory chips for added flavor. I also burned my aspiragas to a chrisp. The only thing I could eat was my baked potatoe and saulteed mushrooms. Guess I'll stick to hamburgers. :-(
no garlic?
You could add garlic if you'd like!
Why do you let them rest 10 minutes after taking the steaks off the grill? To me, you're eating a cold steak.
This allows the juices in the steak to settle down. If you cut into it immediately you'll see the juices run out. If you are worried about the steak getting cold you can text it with foil.
@@CertifiedAngusBeefTestKitchen thank you! Exactly what I did. Perfect!
Ideally how hot do you want the grill?
very lol. i usually do a whole chimney starter full for steaks.
My grates are about 700°
The most important thing that learned is nothing about the final temp or doneness
Didn't explain when to put the cover on, holes, etc.
That's the most important part.
BRO HE DIDNT EVEN CUT IT IM DONEEEEEEEEE
Didn’t cut into it !! Dang it
How to cook filet mignon step one add salt and pepper to both sides Step 2 put on high heat for 5 minutes on each side step 3 pull off the grill let sit for 5 minutes then eat best steak you will ever have you're welcome
Doneness is not a word in the American English Dictionary or the British English Dictionary. Hopefully the Irony of the American English reference is not lost and YOU CAN GO AHEAD and LAUGH.
@ 160 degrees, just throw it away and start over
Hah that is why we use a thermometer.
Actually...the best way to cook seasoned Filets, is to make a 50 feet narrow grill, fired up...then roll them like a bowling ball on to your plate....nuff said, and perfectly rare!
Great channel but in this vid you moved the steaks way to much and Aswell they ended up a bit burnt on the edges doing so but your vids are cool but you should know that when cooking steak it’s best to try not move it as much 🙏🏼
Need more seasoning.
I sear the sides first.
Good job, you should maybe work at certified Angus beef brand kitchen
Can i ask you why you sear sides first?
It's called direct/indirect do not lid your grill until the sear is finished 2 minutes per side then indirect until 135/145 then rest for 10 mins with a compound butter on top while resting... good try though chef
We all have our favorite ways of grilling. The compound butter is a great way to add flavor. Our team just finished up a video on that: ruclips.net/video/ixEd6Q987As/видео.html
Gunslinger, he was going for a medium rare. Sounds like you’re shooting for medium. His way wasn’t wrong. Your way isn’t wrong. It’s all about preferences and different techniques. I’m sure both ways are scrumptious! Although I would probably prefer his temps and your butter! Cheers!
@@CertifiedAngusBeefTestKitchen BRAVO ~!!! I tried your method and hit perfect Medium RARE !!
Actually this inspired me to cook steaks- I always shyed away because I would over cook them. THANK YOU MAN !!
Bonus were the seared grill marks !!!
I totally agree with your method!!! Ruth Chris does butter & butter makes it better😘
I thought maybe with direct/indirect too put steaks on indirect heat first on about 350 in gas grill cover cook desired time with lid on, then put a good seat on direct heat pull them off let rest I am nervous to try it though lol any one ever try that?
I hear the vent in the background... but would you please remind people to _NOT_ use a charcoal grill indoors? !!! It can easily be fatal !
Wait a minute… you cooked a perfect steak and didn’t show us the results. Makes me wonder if you were just trying fool us.
Very disappointed u didn’t cut Into it I waited cause making filet mignon tonight and wanted fo see how it was inside very disappointing
Time, time, time???
Cut it open next time so we can see
There’s an exhaust hood!
I gave this video thumbs down just because you never cut the steak. I always want to see how it really came out.
Fair enough. We try to make that final cut in our more recent videos.
For this video the filet was delicious though!
Well if he took it off at 125 there is no way it would be medium rare. I prefer rare and it might have reached the 130 temp to qualify for rare.
Grill wasn't hot enough
Fillitminion
My friend you are way off on the Temperature. My 2 fillets were not cooked according to your temperature chart.
We are based in the USA so the temperatures are in F.
Is this guy using charcoal inside??
Yep! This is our test kitchen at our home office in Ohio. We've done a few outdoor videos as well but we do most of our work in our professional kitchen. Please grill outside though!
@@CertifiedAngusBeefTestKitchen ohhh good.....it is a great set up!
@@gaflsi Thanks! We enjoy having the full kitchen setup for recipe testing and creating fun videos like this one.
no times mentioned, poorly demonstrated.
We tried to show what to look for instead of specific times. If we said a certain number of minutes per side but your grill is either too hot or too cold then you'd have a bad grilling experience. Not to mention hot/cold zones!
and didn't stress the "flip" he just flipped them and didn't mention it at all or if it was the first flip, the only flip.....
Bruh just salt and pepper lol no other seasoning
They are burnt, that black taste bothers me, detracts from the steak
Disappointed he didn't cut into the steak lol
dude...leave the lid on...no peekin
Tender lion and filet mignon are different thing
Correct, Tender lions are not filet mignon! lol, just kidding... Yes and no. filet mignon is a (premium) part of a beef tenderloin* , specifically the end cut of a tenderloin.
Tender lions are extremely rare, quite often they are tough and mean. Should you ever encounter one, you might want to have a filet mignon with you, to divert the tender lion from eating........you.
Too much salt will dry the meat out
If you put it on right before you place it on the grill no worries.
Awful explanation to be honest. No explanation on timing/temperatures. “Just cook by eye” won’t really get me a long way
I didn’t see the results!!!! Nahhhj bad video