Dad will teach you how to cook bacon wrapped filet on a grill using the reverse sear method. Filet Mignon is probably the wife's favorite steak because it is so tender without having to be fatty. Cooking a nice filet can be a little challenging, but don't worry, Dad Got This.
For this recipe Dad's is keeping things simple, no Sous Vide, or any other fancy tricks. Just a charcoal grill and a good meat thermometer.
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Reverse seared on a charcoal grill
The reverse sear is one of the best ways to cook a juicy and delicious steak and you can even do it in the oven. There are lots of ways when it comes to how to cook bacon wrapped filet. For this recipe we are going to use a charcoal grill to kick the flavor up that little bit more. There isn't much to the reverse sear technique. The basic concept is you cook the steak a lower temperature until it reaches about 10 degrees shy of your desired temperature and then you sear it using super high heat to build a crust.
A thermometer is key
It is impossible to pull this off without a good meat thermometer. Guessing or doing the feel test is not going to cut it here. Check out Dad's unboxing and review of The MeatStick Wireless Meat Thermometer if you are looking for an amazing option. Even if you don't have a fancy one like The MeatStick at least get your self a good instant-read version.
How to wrap the filets in bacon
Grab a slice of bacon, go for the thinner cut style. The thick-cut stuff can take too long to cook and be underdone by the time the steak is ready. Wrap it around the filet and secure it using a toothpick.
Season the steaks
Keep it simple and dust the steaks with some garlic powder, onion powder, salt, and pepper.
Set up the grill for 2 zone cooking
To set up a grill for 2 zone cooking you simply need to add all the coals to one side of the grill. This is easier if you have something like charcoal baskets to corral the charcoal. Start your charcoal in whatever method you prefer. Dad uses a chimney starter. Once the coals are hot he pours them into some weber charcoal baskets set to one side of the grill.
Start on the cold side
Place your steaks on the side away from the coals and cook them until they reach 20 degrees from your desired serving temp. This is a change from what Dad used to do, which was cooking until 10 degrees shy of the desired temp. Dad made the change when testing The MeatStick Thermometer. It gave a warning at 10 degrees from the final temp and said it would be best to remove them and let the carryover cooking take it the rest of the way. Dad has cooked most of his steaks sous vide lately and totally forgot about the carryover cooking. If you are shooting for medium-rare which is 135 then when you hit 115 it is time to start searing over the coals.
Sear the crap out of the steaks
It is time to move the steaks over to the hot side, right over the coals. Dad likes to drizzle some olive oil on them while they are there. It promotes some nice flare-ups and adds a great flavor. The goal here is to add a crust to the steak without overcooking it. You can flip and turn as much as you like or leave them alone. It all depends on how much you like the "burnt" crust. Once the steak hits 10 degrees from the final temperature take it off the grill to rest and come up to the final temp. In the example of medium-rare you would pull the steaks at 125. You are going to want the steak to rest for at least 10 minutes before serving.
Grilled Bacon Wrapped Filet Mignon
Equipment
- Grill, charcoal or propane
- Meat thermometer
- Toothpicks
Ingredients
- 32 oz Filet Mignon (Eight 4 oz steaks) 1.75 to 2 inches thick
- 4 slices Bacon
- 1 tablespoon Garlic powder
- 1 tablespoon Onion Powder
- 1 tablespoon Black pepper
- 1 tablespoon Sea Salt
- 4 tablespoon Extra virgin olive oil
Instructions
- Set up your grill for indirect cooking. If you are using a charcoal grill set up the coals to one side of the grill and preheat it according to manufactures directions.
- Wrap 1 slice of bacon around the edge of each steak and secure it using a toothpick. Season them to taste using garlic powder, onion powder, salt, and pepper.
- Place the steaks on the cold side of the grill. This is the side opposite of the coals. Keep the steaks there until they reach 20 degrees from the desired serving temp. If you are going for medium-rare this would be 115 degrees F. You can flip them and rotate them as you like but it is not that important since there is no direct heat on them.
- When you are 20 degrees from your desired serving temp move the steaks to the hot side. Place them right over the coals and drizzle them with olive oil. Flip them to avoid burning and take them off the grill when they reach 10 degrees from the desired serving temp. For medium-rare this would be 125 degrees F.
- Let the steaks rest and the carryover will take them to the final temp.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Why not watch Dad's unboxing video on the MeatStick?
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