Steak! | Chuds bbq
welcome back to the final episode of the summer girls series here on chud's barbecue everybody my name is bradley robinson and today i've got a beautiful set of filet mignons and i'm gonna throw on the grill along with some grilled zucchini and it is going to be fantastic coming up filet mignon aka beef tenderloin
steaks are always held in real high regard because they are so damn tender but a lot of beef aficionados claim to not like them as much because they're very lean and therefore not nearly as flavorful as something like a strip or a ribeye but whenever i think about a super fancy
steakdinner it's always a filet on that plate the texture is hard to beat and i think they're quite delicious especially if you hit them with a nice garlic thyme butter on top it's hard to beat so that being said today we're going to throw some filet mignons on the grill and it is going to be delicious these are some beautiful
steaks how you doing and these are some beautiful prime fillets definitely a cut worth splurging on the higher quality stuff for you because yeah we're just going to get a little more intramuscular fat and one thing you see pretty often is to tie them and that's because they're very tender they tend to flap around if you want a really nice presentation then tying them up is a great option so i'm going to do that to one of these and again that's not really a necessary step we'll grill this one up without it just to...
prove a point it just helps hold its shape looks nice gets really nice even slices out of there but other than that all there's left to do is to season these up and as always on a beautiful
steaklike this we're just gonna go salt and pepper nice even coat all the way around and please guys do not forget the sides it's pretty convenient because you can just pick it up and clean up your table i know some people are different about seasoning their
steaksome people like to do it in the beginning some people like to do a dry brine i'm a big fan of that and then a lot of europeans say to season it at the end so let me know in the comments down below when did you salt your
steaktoday we're going to go about 15 minutes before we throw them on and we're going to go on with some black pepper as well i like a lot of black pepper you do you put a little on the board for the sides here in a minute and that's it just salt and pepper today usually i would add garlic to some
steaks but today we're going to be basting in some garlic butter so whenever doing that don't need to put garlic in the rub let these sit while we get our grill fired up while we wait for our charcoal to come up to temp let's go ahead and get our zucchini ready grilled zucchini is a super easy side dish any time you got the grill fired up first things first we're just going to take these ends off and we're just going to slice them up as thick or as thin as you like got...
some yellow squash as well and you could do this in rounds you could do this lengthwise it's all good lengthwise is a little bit easier because there's less pieces to flip over but as long as you make them all roughly the same size they'll all cook up evenly looking good to me and for some extra flavor we're going to go in with a little bit of a vinaigrette of sorts starting out with a couple cloves of crushed garlic some freshly squeezed lemon juice and some olive oil i'd say maybe about a three to one acid to olive oil throw a pinch of black pepper in there for good measure and let's go ahead and mix that up very simple you can do whatever you like you can use some store-bought marinades a lot of salad dressings work really well for this from here we're going to go ahead and season our zucchini with a little bit of salt and pepper and then we'll go ahead and brush on our marinade the brightness and the richness plus a little bit of garlic floating around in there is really going to add some lovely flavors as well as help with the browning process once you hit the grill this is also a great time to go on with anything else you want to add i'm going to throw a little oregano on top some red chili flakes would be nice as well but yeah you can really do whatever you want now that our coals are all burnt down we got this fire looking real nice we're gonna go ahead and throw on our
steaks oh that sizzle beautiful and because filet mignons...
are a pretty thick tall
steakwe're gonna get a really good crust on these and then you've got a few options to cook them all the way through you can easily just pull them off put them over here shut the lid let them carry over you could do the reverse here or you smoke them on this side then sear them off but because filet mignons are a pretty lean cut we're gonna go classic and we're gonna give it the old butter base so once we get a really nice charcoal smoky sear on these
steaks we're gonna pop them in a pan drop in some butter some garlic some thyme and we're gonna baste them until they are fully cooked through looking good come on and now that we've got a beautiful sear on both sides i'm going to put these off to the side while we get our pan nicely preheated now that our pan is nice and hot let's go ahead and reinforce that sear a little bit oh don't mind if i do and these are still about 80 degrees internal so we have got a ways to go this pan i'm using is a carbon steel pan i love these they're a lot like cast iron meaning you have to keep them well seasoned and after a while they become non-stick but they're about half the weight of cast iron which is real nice and now we're going to throw in some butter big old knob of irish butter higher fat content lovely flavor on there it's also going to help these things brown up and we're going to start basting in just a moment we're also going to go in with...
some thyme sprigs and of course some garlic cloves as well very classic way of cooking a
steakoh that sizzle love to see it once all this butter melts down all that thyme and garlic is going to infuse into the butter and it's just gonna start smelling real good around here and you know the drill from here folks just start basting that beautiful butter all over these delicious
steaks it's gonna help raise the temperature add some wonderful flavor complete that caramelization and truly is a fantastic way to cook a
steaki mean what doesn't look delicious about that once you see an internal temperature of around 120 125 i'm going to pull these off let them carry over a little bit and they should be good to slice in the
steaks are pulled off they are resting so let's go ahead and grill off these zucchinis this is a pretty ripping hot fire so we got to move quick we're basically just trying to go for some char marks soften these up a little bit really not much to it doesn't take long maybe three minutes or so aside got some nice color on there we'll flip these over oh yeah i love grilled zucchini super easy although because they're all greased up it is a little hard to handle them but what can you do one of those veggie baskets or a fish basket would come in handy i bet and how much char you want on these is completely up to you you know even just getting softened up to this nice light blonde color with that charcoal flavor you know it's...
going to be tasty it's also never a bad idea to go on and reapply some of this vinaigrette and the reason i like to make my own as opposed to using uh italian dressing or something like that is because i know there's not much sugar in here so it's not going gonna burn too badly also you can really get some nice olive oil some fresh lemon juice wonderful summer flavors and of course we're not gonna let these
steaks go without a little extra garlicky tiny brown butter on top am i right folks come on also these little fried garlic nuggets so good but without further ado let's see how these
steaks came out and as you can see the one that we didn't tie up kind of splayed apart a little bit this nugget got a little bit crispy where this one's a little more uniform again not a big deal but it's kind of nice first things first we're going to remove that string pit masters dental floss right here so i pulled these
steaks off right around 120 but due to the intensity of that flame we were cooking on these things carried over right about to 140 so should have a nice medium rare to medium going on here feeling nice and tinder oh yeah looking real good that's what it's all about folks beautiful see how this one came out hard to beat a good fillet folks hope this light is doing it justice but we've got a beautiful edge to edge medium rare going on smells so good that garlic and thyme and butter beefy then we got that citrusy lemon vibe going...
from the veg sitting right next to me here which also came out looking fantastic ow that's hot but that's what life is all about folks good
steakon a summer night super beefy super tender buttery perfectly salted ooh that thyme comes through right on the end very nice can't go wrong with that if you guys aren't eating filets because you think they don't have any flavor come on so tender so good and this stuff is some of my favorite summer snackage right here i could eat a lot of that so good tangy velvety just a wonderful olive oil flavor it's a vegetable so i don't feel too bad about eating all of it put that in a little bit of that
steakbutter i just love a good fillet man it's tender i feel like a king so good if there was ever a
steakfor that classic french style of
steakcooking where you're doing the whole butter base with the rich butter and the garlic and the thyme this is the
steakfor it but because we seared it over the coals first it's got a nice smoky charcoal vibe to it as well as a really hard pan sear i mean it's really the best of both worlds i'm gonna miss these summer grilling episodes tell you what not gonna miss this heat though it's incredibly hot right now and also that was a super quick cook which i'm always a fan of i gotta admit though i'm too one of those guys that doesn't really reach for the fillet all that much i'd rather go for a rib eye or a pecan or a hanger
something but every time i'm pleasantly surprised let's do the official taste test all right y'all that is it that is how to do a classic garlic thyme butter basted