Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [96]
THE GRILL
Gas:
Direct heat, high (500°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals) with high- and low-heat areas
Clean, oiled grate on lowest setting
Wood:
Direct heat, red hot
12-by-12-inch bed with a 4-inch-deep area for high heat and a 2-inch-deep area for low heat
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
1 large lemon
4 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 large porterhouse or T-bone steak, 2½ to 3 pounds and at least 2 inches thick
Oil for coating grill grate
DIRECTIONS
1. Cut the lemon in half lengthwise. Squeeze the juice from half of the lemon into a large zipper-lock bag. Reserve the other half. Add 3 tablespoons of the olive oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper to the bag. Add the steak, press the air out of the bag, and seal the top. Massage the marinade into the meat and refrigerate overnight or up to 24 hours.
2. When ready to grill, remove the marinating steak from the refrigerator and let it rest at room temperature for 1 hour. Soak the wood chips in cold water for 30 minutes.
3. Heat the grill as directed, adding wood chips to the low-heat area of the grill until they smolder. If using a gas grill without a smoker box, put the chips in a packet of foil, poke holes in the foil, and put the foil directly over one of the gas burners.
4. Remove the steak from the marinade and discard the marinade. Brush and oil the grill grate, then grill the steak over high heat until darkly crusted, 4 to 6 minutes per side. Sprinkle all over with the remaining 1 teaspoon salt and ½ teaspoon pepper as you turn the steak. Reduce the heat to medium-low (on a gas grill) or move the steaks to the low-heat area (on a charcoal or wood grill), cover, and grill for another 10 to 15 minutes for medium-rare to medium-done (135° to 140°F). Transfer to a platter, cover loosely with foil, and let rest for 5 to 8 minutes.
5. While the steak rests, coat the reserved lemon half with a little of the remaining olive oil and grill, cut-side down, over medium-high heat until nicely grill-marked, 1 to 2 minutes. Cool slightly, then cut the lemon into 4 wedges.
6. Serve the steak with the grilled lemon wedges and the remaining olive oil for drizzling.
Photo: Porterhouse au Poivre
Mushroom-Stuffed Filet Mignon with Red Wine Sauce
Cut from the wide end of beef tenderloin, filet mignon ranks among the most tender cuts of meat available. It doesn’t have a lot of flavor, however, so we like to cut a pocket in a thick filet and stuff it with grilled and seasoned mushrooms, scallions, and garlic. A simple red wine sauce adds moisture and flavor.
* * *
TIMING
Prep: 20 minutes
Grill: About 20 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
TIP
• To save time, use olive oil spray in place of the olive oil.
* * *
THE GRILL
Gas:
Direct heat, high (500°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals) with high- and low-heat areas
Clean, oiled grate on lowest setting
Wood:
Direct heat, red hot
12-by-12-inch bed with a 4-inch-deep area for high heat and a 2-inch-deep area for low heat
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
4 filets mignons, each 8 to 10 ounces and 1½ to 2 inches thick
4 ounces (about 1½ cups) fresh large-cap shiitake mushrooms
2 tablespoons olive oil
1 large scallion
1 large clove garlic, unpeeled
6 tablespoons (¾ stick) butter, softened
3 teaspoons chopped fresh thyme, or 1 teaspoon dried
1 teaspoon kosher salt
½ teaspoon ground black pepper
Oil for coating grill grate
1½ cups full-bodied red wine
1 teaspoon honey
DIRECTIONS
1. Heat the grill as directed.
2. Let the filets rest at room temperature, about 30 minutes.
3. Remove the stems from the mushrooms and brush clean if dirty in spots. Coat the mushroom caps all over with olive oil.