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the Ingredients
Instructions
Make the ultimate steakhouse-style filet under the top-down infrared broiler of the Summit Gas Grill. It’s important that the steaks are only seasoned with salt during cooking, as the intense high heat from the IR broiler will burn added spices as the steak cooks.
- If you have the time, season the filets with salt, and refrigerate overnight, uncovered, on a pan with a wire rack. Otherwise, rub the filets with oil and season with salt.
Arrange the top cooking grate according to the chart, based on your desired doneness, and preheat the IR broiler for 2 minutes.- Place the butter in a grill-safe pan on the main cooking grate underneath the IR broiler.
- Place the filets directly under the broiler on the top cooking grate and cook, flipping every 30 seconds to ensure the steaks cook evenly, for the time specified in the chart.
- Allow the steaks to rest for 5 minutes. Note that the pull temperature for the steak is much lower than the final temperature after resting due to carryover cooking.
- When the butter has browned and the foam has subsided, add the thyme sprig to the butter. Be careful as the butter is hot and will sputter when the thyme hits it.
- To serve, slice the steak and brush the brown butter over the slices and sprinkle it with flaked salt and cracked black pepper.