First, this is by far the best thread on 2+2. Second, I cooked a 7oz bacon wrapped filet last night. Opted to use my grill instead of cast iron/stove/oven. Does anyone prefer a grill to the cast iron/stove/oven method? I've been using the cast iron method with great results, but decided to grill this one.
My grill is run off the gas line at my house, and it gets super hot so it's generally excellent for cooking steaks. I cooked this for 6 min total. 2 min/2min/1 min/1min to get cross marks, etc. I overcooked it a bit and regret wrapping it in foil for 5 minutes after I removed it from the grill. Pics are from my iphone and kinda poor quality.
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room temp for 45 min, dried, kosher salted, crushed black peppered, and lightly coated with evoo to prevent grill stickage
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the char/crossmarks came out excellent
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finished product. i like it more mid-rare and i think wrapping it in the foil was a mistake. i was a bit disappointed, but it tasted fine.