24 hour dry brine black angus filet mignon. Into the oven at 250° until it hit 120° internal, then I tossed it onto the grill on high heat and did a sear – two minutes per side.
Please let me know if there’s anything I can do to perfect my future steaks. I would have liked a better sear but my grill doesn’t seem to get that hot. Thank you 🙂
by Mississippi-Clay