I am going to cook about 14 fillet steaks on the grill at night.?

Question

I won't be able to see them well, so I will have to grill them by time. These steaks are about 1" thick. What is the best way to season and marinate? And how many minutes do I grill them on each side?

Answer 1

Don't marinate them and don't do anything but grill them. Some wet hickory chips for smoke.
Really HOT coals.

Four to five minutes on the first side. Do not turn them with a fork or poke holes in them. Use tongs.

Three minutes on the second side.

Do not eat them the minute you get them off the grill. Let them set for ten minutes.

I always pile the butter(real butter) on them and let it melt while they are setting. Great juice to pour over the meat after it is cut up!!

Hear that? It is me knocking on the door!

Answer 2

A good marinate is olive oil & red wine vinegar. When you grill them: 1) ask each person how they want their steak, "rare," "medium rare," etc. and if you want to really send their taste buds on a trip, use a "rub" before grilling. Alternatively, you can use a ready made spice for steak like "Montreal Steak" seasoning which is bound to please.
I'm assuing you know the turn times for each "preference;" if not, you have my handle and you can IM me for instructions. 2) be certain your grill is super hot to initially braze your steaks on all sides, to help "seal in the juices." To cook "medium" , initially braze, then turn the steak twice after 2 mintutes on each side ... the heat should be turned down after the initial brazing (1 minute, each side), for a total cook time of 10 minutes (more or less). Cut into one of the steaks, there should be only a 'hint' of "pink."
3) One more thing: use of olive oil is a "must!" Your meat won't "stick" to the grill.and it wouldn't hurt to lay down some oil via a rag onto the grill too. Oh, and Nancy K. is right about the tongs... Never pierce your meat unless your'e cutting into it to check how "done" it is... Lastly, a nice red table wine goes best like your steak... and you should cook the most "rare" steaks toward the end of your grilling. Enjoy the "process," have a glass of wine while you're grilling!

Answer 3

Simply season with salt and pepper on both sides(also all outside fatty areas-hopefully they'll be some) If using coals, make sure coals are mostly white and have grill about 6-8 inches from heat-pop all steaks on, cover and leave for about 2-3 minutes each side for medium rare and 4 minutes medium; flip over once....don't take the cover off and don't move them around unless you happen to have a major flare up....for propane, heat to medium high...oh, also, BEFORE starting, oil the grate/grill! Let steaks sit for a couple of minutes before serving to retain juices and react to "carryover cooking time"

Answer 4

rosemary steak

1 steak
1 sprig rosemary
4 tbsp olive oil
salt and pepper

In a mortar and pestle pound the rosemary with some salt. Continue until reduced to a paste, then add 3 tbsp of olive oil.
Rub the steak with 1 tbsp olive oil and plenty of pepper.
Heat a ridged skillet until very hot. Cook the steak on highest heat for two minutes on a side (rare). Pour the rosemary rub on top.

Notes: use any good grilling steak, like filet, strip steak, tbone.
Be sure to use lots of freshly ground pepper.

Answer 5

Depends on how rare you like them. Use a grill light or something. Don't be afraid to use a "test" steak. Grill it until you think it is done and cut off a piece and taste it!
Marinades are sold in the grocery store ready made. Follow the directions on the bottle.

Answer 6

marinade at least 6 hours.
6 minutes each side for med rare.
marinade- 1/2 cup oil, 1/2 shredded onion, garlic powder, chili powder, 2 tablespoons of vinegar, Montreal steak seasoning by grill mates. You will not even need steak sauce. Best to marinade 24 to 48 hours. adjust marinade to be able to coat but not soak steaks.

Answer 7

For med-rare, set your grill to HIGH, (be sure it's preheated), cook for 5 minutes on each side if 1" thick filet mignons. Turn only once.

Season w/ nothing more than kosher salt and freshly ground black pepper. You need nothing else for that great of a cut of steak.

Answer 8

We marinate ours in jerk seasoning/or marinade sauce and worcheshire sauce for 2-3 hour ahead of time, in a zip lock bag, flipping every 15-20 min. in the refrigerator. And depending on how hot your grill is and how you like them prepared, it is about 5-7min on each side for med- to med well. Bon appetite