beef filet steaks, 2 inches thick
strips of bacon
tablespoon coarse sea salt
tablespoon fresh ground black pepper
tablespoon dried onion flakes
ounces butter, softened
tablespoon red chili flakes
tablespoon minced garlic
You will also need
Mix all Compound Butter ingredients in a bowl then spoon onto a parchment paper or plastic wrap. Roll into a log of about 2 inches diameter and chill in the refrigerator for at least 1 hour.
Preheat your grill at maximum temperature. Season the steaks on both sides with the coarse sea salt, freshly cracked black pepper and dried onion flakes; Wrap 1 or 2 slices of bacon around each steaks and tie them securely using butcher string.
Grill the steaks over high heat for 4 to 6 minutes per side with the lid closed; Flip the steaks of a quarter turn for the bacon to face the grate and grill for 15 seconds per side or until the bacon is brown and lightly crisp.
Use an instant read thermometer toward the end of cooking to achieve desired doneness: 120°F for rare, 130°F for medium rare; Remove steaks from the grill.
Cut four slices of compound butter of 1/8 to 1/4 inch thick and placed them on each steak. Let the butter melt over the steaks for 8 to 10 minutes before serving; Enjoy.
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