June 13, 2022
Steak Three Ways
Can’t make up your mind about what to do for Dad for Father’s Day? Make him a steak. Or, better yet, make him 3 steaks. Our Prime Steakhouse Rub and Competition Blend Pellets give these steaks a great taste, with wood-fired flavors that Dad will remember all Summer long!
Servings
2
Prep Time
10 minutes
Cook Time
45 minutes
Author:
Louisiana Grills Kitchen
Wood Pellet Recommendation
Ingredients
- Tomahawk Ribeye – Approx. 32 Oz.
- Filet Mignon, Wrapped In Bacon – 8-10 Oz.
- Porterhouse (Or T Bone) – 24 Oz.
- Louisiana Grills Prime Steakhouse Rub
- 3 Large Mushrooms, Sauteed In Butter And Garlic
-
1 Tbsp Of Butter (Or Make A Compound Butter With Garlic And Parsley)
- Sprigs Of Thyme
Garnish
Directions
Set your Louisiana Grills Grill to 250°F and allow to preheat.
- Rub each steak generously with Prime Steakhouse Rub, 10 minutes prior to grilling
Place each steak on your Louisiana Grill, and allow to cook for approximately 30 minutes at 250°F
Once the steaks have reached 120-125°F, increase the temperature on your grill to 400°F, and open the sear plate.
Sear each steak to your desired level, approximately 2-3 minutes per side – 135°F for Medium Rare, 145°F for Medium
- Remove the steaks to a serving tray, and garnish – Filet Mignon with butter, Porterhouse with sauteed mushrooms, and the Tomahawk with sprigs of thyme. Allow to rest for 10 minutes and enjoy!
Recipe Note
*Cooking times may vary based on the thickness of each steak, so have your temperature probe or thermometer handy to check on internal temperatures. Allow your steaks to rest after cooking so that the meat juices can re-consolidate.