No pics, but, Fridays are for steak around here. (I swear, I meant to take pics, then got carried away finishing and plating everything)
Last week we grabbed a beef tenderloin, because that way, it was like $10.50/lb...compared to the $23/lb at the meat counter, pre sliced.
Went from the most expensive steaks, to the most affordable, just like that. And they slice it for you, so we ended up with 11, 1.5-2" filets.
So, I threw them on foil with some rock salt and pepper, on the main grill, in a puddle of butter.
Hung some bacon above them, on the top rack, and let the bacon rain down fat on the steaks (and burgers) as they cooked.
10 minutes per side on direct heat, and 10-15 minutes total, indirect heat. (Most people here like their meat without any pink *ducks*)
I’m not the biggest steak guy, so I usually do sausage or burgers. I did have a filet last week though, (bacon wrapped, not dripped) and it was one of the best steaks I’ve had.
Took the grilled bacon, along with some salt, pepper, cheddar, and ranch, and mashed it up for twice baked potatoes.
Rounded it all out with honey glazed carrots in the instant pot.
Dessert was Moose Tracks ice cream, Mississippi Mud cheesecake, and brownies.
Typing it out now, I feel so fat, I can’t see my dick