Entire Beef Tenderloin cut into Filet Mignon Steaks and prepared with a reverse-seared on a Primo Ceramic Grill – then basted with a Garlic Butter while they get flame-kissed over open flames
#steak #filetmignon #howtobbqright
Filets grilled over an Open Flame, basted with Garlic Butter
WHAT MALCOM USED IN THIS DISH:
– Killer TX Brisket Rub
– HowToBBQRight 5" Flex Boning Knife
– HowToBBQRight 10" Slicer Knife
– Thermoworks DOT
– Primo Grills
Garlic Butter Filet Mignon Recipe
– 5 – 12oz Beef Tenderloin Filets (AKA – Filet Mignon Steaks).
– 1/4 cup Worcestershire Sauce.
– 1/2 cup Killer Hogs TX Brisket Rub.
– 1 Tablespoon olive oil.
– 8 cloves garlic minced.
– 1 shallot minced.
– 2 sticks salted butter.
– 1 Tablespoon chopped parsley.
Directions.
1. Sprinkle the beyond each steak with worcestershire sauce and season heavily with TX Rub (coarse salt and black pepper can replace).
2. Establish a grill for 2 zone cooking – hot and cool side. I used my primo ceramic grill running Royal Oak Swelling charcoal but any grill will work.
3. Keep the grill between 275-300 ° F for the very first stage of the reverse sear. Location a probe thermometer in the center of one of the filets and set each steak on the cool side of the grill to begin away from the direct fire.
4. Once the internal temperature reaches 115 ° F – about 25 minutes; eliminate the steaks from the grill and put on a foil lined sheet pan. Rest the steaks for about 15-20 minutes. You will see the temperature continues to climb but it will eventually stop and start to drop. This is where you want to do the sear stage.
5. While the filets are resting – include a drizzle of olive oil to an iron skillet. Add the garlic and shallot and saute until soft – season with a little TX rub for taste.
6. Move the frying pan off the direct heat and add the butter. Stir till the butter melts about 2 minutes and add the sliced parsley.
7. Brush each filet with the butter mix and location over the direct heat (Fire side) of the grill for 1 minute on each side. Continue brushing with butter at this moment and only cook up until a char begins to form. It needs to take about 1-2 minutes total each side. It is necessary to not leave and be very careful at this point because the fire will be rolling.
8. Remove the steaks from the grill once burnt and brush with extra garlic butter. Rest the steaks for 5 minutes and serve.
I began with an entire beef tenderloin, trimmed it myself – since they are a little less expensive and you wind up with additional meat for other recipes too. After I cut these filets into thick steaks, I experienced them merely – but not lightly – and set up my Primo Grill for a two-zone fire.
Started the steaks out slow on the indirect side and when they hit 115 internal I burnt them directly over the hot coals and basted them with garlic butter. I like them medium unusual, so I only seared them for 1-2 minutes each side (basting them with the garlic butter the entire time). Took them off, let them rest and these were a few of the best steaks I have actually ever cooked!
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What a great video!! My tummy is growling, and my mouth is watering
Love doing a reverse sear on steaks and chops. Great tip to let the internal temp stabilize or fall before the sear, i haven’t waited and they can come out over done, thanks Malcom!
malcom is a happy man right now
Amen why I come here, to see such a happy guy from great steaks! Joy for all!
Good Lord this looks incredible
Real malcom fans saw his face when he ate it and knew that he was so so serious about this one, no theatrics, just pure flavor of the beef
He was thanking the beef gods
that look, and then the subdued voice afterwards…. nothing else couldve sold it better
Malcom is one of my favorite chefs of all-time for exactly that reason. 100% real-deal BBQ from heaven pure as day.
Not sure about his anus though; given how much meat he eats I would be worried about colorectal cancer and his poor anus having to push out that meat.
That last statement Malcolm made: “Restaurants: I dont think they could do it.”
That right there is why you learn to cook. You pay a LOT of money at a restaurant only to have them screw up your dinner. Malcolm shows you how to do it right for less.
Great channel!
Especially nowadays. It costs an arm and a leg to eat out, and most places don’t know how to cook a steak anymore.
Agree, too risky with the price. It should be served how you want it, but often is served as it comes …
Oh my. That is cooked to perfection. Awesome work Malcom!
Malcom going to a steak house, would be like Ron Swanson going to Home Depot, “Sir, I know more than you do”
This man has stepped his production game up big time🎉
You can’t go wrong with garlic and butter, one of the best flavor combinations
I grew up with parents that thought a cheap thin delmonico steak destroyed on a george foreman “grill” until it’s brown, then dunked in A1 sauce was the way to go. Thank sweet baby Jesus for good friends and the internet for videos like these that show steak being cooked properly makes for the absolute best meal imaginable.
Tyler-z8ryou are so right..a well done steak with A-1 is a fire meal…i love A-1 so i am eating it with wagyu or a wal mart steak. If people do not like it i don’t care.
Is it me or does the Southern accent makes his videos better😂…Malcolm is the man👍🏾🫡
When the tone changes in your voice after taking a bite, you know its good! I guarantee a restaurant couldn’t do it.
Malcom just wanted to say bud, you’re looking great. Keep up the good work!!! Eating great food and taking care of yourself!!!! Happy Father’s Day fellas!!!
i gasped when he opened that first filet. that is *PERFECTION*
I just have to say….Malcolm is the real deal! My barbeque has skyrocketed because of his skills. I’ve learned so much from him. Just absolutely amazing recipes! Thank you so much for your videos! The best ever in my opinion!!!!
Same. And his seasonings are perfect for me, better than meat church, kinder, blackstone, Weber, all of the big names I see here in Texas. Of course I make my own as well, but his brand is top.
All these other barbecue channels later and you are still the absolute best. Your recipes are amazing.
The “holy smokes” and “I’m gonna get real quiet for you,” got me 😂
“put this butter on table an you’re gonna hurt some folks ” LOL love it!! best line ever…
It’s amazing that you don’t need to taste what Malcom made to know how great it is. This guy can cook.