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| Medium Rare Filets |
1 TBS fine sea salt
2 TSP course black pepper
1/2 TSP cayenne pepper
1/2 TSP paprika
1/4 TSP crushed red pepper
1/4 TSP dried chopped onion
1/4 TSP basil
1/8 TSP rosemary
Thoroughly blend ingredients together. This will be rubbed onto your steak(s) after its soak.
Next, soak your rib eye, filet mignon, T-bone, or porterhouse for 1.5 hours using low shelf (aka well) bourbon. Low shelf bourbons are inexpensive, and I stock any number of brands to soak my steak in.
Tip: Do make sure that your steak(s) is/are completely drowned during the soak. Also, allow ample time to preheat your gas grill, or to get your charcoals ready for grilling.
After the soak time has run, discard the bourbon soak and rub each side of your steak with the seasoning mix. Don’t forget to rub the sides as well.
Sear The Steak(s)
Place the steak(s) on the ready grill; cover, and let cook for 5 minutes. After 5 minutes, turn your steaks over.
The Cook
Rare
Grill until internal temperature reaches 131 degrees Fahrenheit.
Medium-rare
Gill until internal temperature reaches 140 degrees Fahrenheit
Medium
Grill until internal temperature reaches 149 degrees Fahrenheit
Medium well
Grill until internal temperature reaches 156 degrees Fahrenheit
Well done
Grill until internal temperature reaches 203 degrees Fahrenheit