There are numerous websites with advice on this for a gas grill. What advice can you give me GB?

I was just going to go with the default pepper rub, letting it sit to room temperature, and grilling 5 min on each side on med-high heat, turning 90 degrees half way through. Then let it sit for 5 minutes.

I'm putting this with grilled asparagus, a baked potato and a home make lettuce salad.

First time grilling for more than just me so any advice would be appreciated.

skip the grill. cook it in the oven.

Someone on texags posted this:

http://www.youtube.com/watch?v=3yX1Q3x9Cs4

Haven't looked back.

Turn the grill all the way up

sear about a minute per side

turn grill down to 350-ish

return to heat for 3-4 minutes on the top rack

Also, don't buy those two 5 oz pre packaged crap from the stores. Go to a butcher.

I can't view the 'tube at work but I will watch when I get home. Thanks!

Let the steak sit longer after it's cooked. Yeah, and use a cast iron skillet instead of a gas grill, butter too.

Yes, I am going to a butcher.

quote:

---

Turn the grill all the way up (700-800 degrees)

sear about a minute per side (may can go two minutes if your grill doesn't get as hot)

turn grill down to 350-ish-400ish

return to heat for 3-4 minutes on the top rack

---

this.

cast iron skillet method FTW!

youtube video says 2 minutes each side in the oven. On Filet Mignon I typically go to 5-6 minutes (but then again, that's my crappy oven).

Grilling a filet is like having sex with a condom. It may be pretty good, but, it will never be great

Go to costco and buy whole tenderloin

Cut steak to thickness you desire (freezer wrap additional steaks)

grill over charcoal a few min per side

transfer in to 450 degree preheated oven

let sit there for a few min (butter on top is optional)

After steak is removed from oven, put on your plate and dump remaining juices over top...eat!

quote:

---

Grilling a filet is like having sex with a condom. It may be pretty good, but, it will never be great

---

troll.

With the stove/oven method it is ESSENTIAL that the steaks are at room temp or else you will end up with undercooked meat. Keep your results predictable by always cooking after the meat is at room temp.

And let them sit wrapped in foil with a pat of real butter on top for at least 5 min.

quote:

---

undercooked meat

---

wat

I always cook mine in my sizzling hot iron skillet...they cook so fast it isn't worth heating up the grill.

FWIW, I also cook mine well done then butter to top.

quote:

---

FWIW, I also cook mine well done then butter to top.

---

then why waster your time buying a decent cut of meat?

No kidding, TH. What a waste.

I use the skillet method often, and love it. I usually skip the pat of butter on top though. I stick with medium rare, but will take medium in an emergency. Cooking a steak past medium should be illegal.