Ingredients
- 2 4 oz. filet mignon
- 1 tbsp butter
- ½ tsp chopped fresh thyme
- Salt and pepper to taste
Instructions
Set the EGG for direct cooking without a convEGGtor at 500°F/260°C.
Combine the butter, thyme, salt, and pepper. Rub the steaks with herb butter. Cook steaks for 2 minutes, flip, cook 2 more minutes, then flip one last time for 1-2 additional minutes. Check internal temperature with a food thermometer for preferred doneness. Once the steak has reached the desired doneness, remove it from the EGG and let rest for about 5 to 8 minutes. Slice and serve with your choice of sides. Enjoy!
Rest for 15 to 20 minutes? I suggest rest for 5 minutes to allow juices to be retained and serve while the steak is still warm.
New to BGE.. is it always assumed that the lid is closed for these recipes?