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Month: April 2024

Linguica: Smoky, Zesty, Delicious

Posted on by Lindsay Reynolds

a platter of grilled linguica, or Portuguese smoked sausages

Linguica is a delicious and versatile sausage that adds depth and complexity to a wide range of dishes. Whether grilled, fried, or used as an ingredient in your favorite recipes, linguica is sure to delight your taste buds and elevate your culinary creations. 

What Is Linguica?

Linguica is a sausage that has found its way into cuisines around the world. Also known as Brazilian sausage, it has become a staple ingredient in many kitchens. Whether you’re a seasoned food enthusiast or have just started to explore the world of sausages, this ultimate guide will provide you with everything you need to know about linguica.

Linguica is a type of smoked sausage originating from Portugal, where it is a cherished part of the culinary tradition. It is often served alongside rice and black beans and features in feijoada, a signature stew that is considered Brazil’s national dish. 

Made from pork seasoned with garlic, paprika, and other spices, Brazilian sausage is known for its robust flavor profile and distinctive smoky aroma. It has a coarse texture and is typically sold in links or coils.

What Does Brazilian Sausage Taste Like?

The flavor of linguica is complex and satisfying. It boasts a perfect balance of savory and spicy notes, with the garlic and paprika lending it a rich, aromatic taste. The smokiness from the cooking process adds depth to its flavor profile, making linguica a standout ingredient in any dish. Whether grilled, fried, or added to stews and soups, linguica brings a bold and delicious taste to the table.

How Do You Cook Brazilian Sausage?

Cooking linguica is a simple and straightforward process that yields delicious results every time. There are a few different ways linguica can be cooked. Here are a few popular cooking methods:

  1. Grilling: Preheat your grill to medium-high heat and place the linguica links directly on the grill grates. Cook each side for about 7 minutes or until the sausages are evenly browned and cooked through.
  2. Pan-Frying: Heat your skillet over medium heat and add a small amount of oil. Place the linguica links in the skillet and cook each side for 5-7 minutes, until browned and cooked through.
  3. Baking: Preheat your oven to 350°F. Place the linguica links on a baking sheet lined with parchment paper and bake for about 20-25 minutes. Make sure to flip the linguica sausages after about 10 minutes.

Linguica is incredibly versatile and can be used in a variety of recipes, including pasta dishes, soups, stews, and sandwiches. Simply slice or dice the linguica and add it to your favorite recipe for an extra boost of flavor.

What Is A Good Linguica Substitute?

If you cannot find Brazilian sausage, the best substitute is chorizo. While it has a somewhat different flavor profile, chorizo shares the spice and smoke of linguica, making it a reasonable replacement. You may also consider spicy smoked kielbasa or andouille. The andouille, especially, has a garlicky, earthy flavor akin to Brazilian sausage. 

In some recipes, you might also get away with a cured Italian sausage, like salami or capicola. There is, in fact, a variation of linguica called “linguica calabresa” that is often used in place of pepperoni on Brazilian pizza. This version is so-called because it incorporates Calabrese peppers, an idea first popularized by Italian immigrants to Brazil.  

Where Can You Buy Brazilian Sausage?

Linguica can be found in many specialty grocery stores, butcher shops, and markets that carry international foods. But the most convenient option is to purchase it online through Texas de Brazil’s online butcher shop. Our linguica is made with our proprietary blend of spices, which means you’ll get the incomparable taste of Texas de Brazil at home.

Father’s Day is coming up and to celebrate, Texas de Brazil is running a deal on our Brazilian sausage, linguica (lin-GWEE-suh). Now through June 16th, we’re offering a free pack of Brazilian sausage (3 lbs) on online orders over $125. Orders over $300 get the sausage and a pound of our famous picanha thrown in. Visit our shop today to start your shopping! 

Happy Mother’s Day!

Posted on by John Reynolds

child giving mother tulips to wish her Happy Mother's Day

Every second Sunday of May, families across the United States come together to honor and celebrate the incredible women in their lives: mothers, grandmothers, aunts, and other maternal figures who have given their unwavering support and love. Mother’s Day is a special occasion dedicated to expressing gratitude, love, and appreciation for these nurturing figures who play such vital roles in shaping our lives. Learn more about this incredible holiday as we extend Happy Mother’s Day wishes to all. 

Why Do We Celebrate Mother’s Day?

The concept of Mother’s Day has ancient roots, with celebrations of motherhood dating back to ancient Greek and Roman times. However, the modern version of Mother’s Day as we know it in the US began in the early 20th century. 

The American iteration of Mother’s Day was initiated by Anna Jarvis in 1907 when she held a Mother’s Day worship service at her Methodist Church in Virginia. She had been actively campaigning to make Mother’s Day an official holiday since 1905 when her own mother passed away. 

The purpose of the first Mother’s Day was not to honor mothers but to promote peace. Ann Jarvis was a peace activist who had cared for wounded soldiers during the American Civil War and worked to promote reconciliation between former Union and Confederate soldiers. She and another activist, Julia Ward Howe, wanted to establish a Mother’s Day for Peace. It was a plea that their sons and husbands no longer be forced to die in war. 

Ward Howe herself had issued a Mother’s Day Proclamation more than 30 years prior, asking that mothers around the world join together to promote the  “amicable settlement of international questions, the great and general interests of peace.”

Despite initial resistance by Congress, Mother’s Day eventually became an official holiday in 1914, when President Wilson declared it would be observed on the second Sunday of May. 

Spelling of Happy Mother’s Day

There is some confusion regarding the spelling of “Happy Mother’s Day.” After all, we are celebrating all mothers, so it should be plural possessive, right? The answer goes back to Jarvis, who insisted on the singular possessive, arguing that it was a holiday in which you “honored your own mother,” not one “commemorating all mothers in the world.” Thus it takes the singular possessive form of “mother’s.” 

Traditional Mother’s Day Wishes

As we can see, the modern version of American Mother’s Day differs a good deal from Jarvis and Ward Howe’s vision. We do, in fact, commemorate all mothers on this day, along with our own mothers. We also often celebrate the other maternal figures in our lives, like grandmothers and aunts. 

Jarvis was likewise against many of the modern ways we offer Mother’s Day wishes, such as cards and flowers. She was openly critical of the commercialization of the holiday and deemed the only appropriate token to be a hand-written letter expressing one’s gratitude. 

Adding a Personal Touch For a Happy Mother’s Day

Despite Jarvis’ best efforts, Mother’s Day remains a highly commercialized holiday. It has become a box to check for many, with the original intent fallen out of sight. We often scramble at the last minute to book brunch or tickets; we order a trinket online with next-day delivery; and we’ve all seen kids at the gas station or grocery store the night before rushing to find a card.

But the truth is, Mother’s Day is not about what we buy, it is about what we show. Ultimately, we want to show our mothers that we appreciate the things they do for us without asking for anything in return. A happy Mother’s Day doesn’t have to be expensive or complicated. For example, you can add a personal touch by: 

  • Cooking a homemade meal (and doing the washing up!)
  • Making homemade cards and drawings
  • Planning a family outing to a place Mom loves but rarely gets to visit
  • Letting your mom choose the day’s activities
  • Making a list of the top five things you love about your mother/partner
  • Booking ahead to secure the best table at her favorite restaurant and taking a walk after
  • Calling or FaceTiming with no time limit

Mother’s Day Wishes Around the World

Much of the world has adopted a holiday similar to the one in the US, although the date can vary. It is interesting to see the ways in which different cultures extend Mother’s Day wishes and which days they have chosen.

Belgium

In Belgium, for example, Mother’s Day is celebrated on the second Sunday of May and also on August 15 in certain regions. This is the Catholic Day of the Assumption of Mary, the mother of Christ. Many areas, especially Antwerp, view this as the appropriate day to celebrate mothers. In either case, it is a day of pampering for moms, who receive handmade cards from their children and a tray of fresh-baked croissants in bed when they awake. 

Brazil

Brazilians also celebrate on the second Sunday in May and do so with pizzazz. It is the second most lucrative holiday for businesses outside of Christmas, which means gifts (and lots of them) are center stage. Expensive perfumes and flowers are favorites, as are picnics and barbecues. 

Middle East and North Africa

In much of the Arabic-speaking world, Mother’s Day is celebrated on March 21. This is the first day of Spring and is associated with giving, serenity, and goodness. Mustafa Amin, a journalist credited with founding Mother’s Day in Egypt, said children were to “treat their mothers like queens” on this day, pampering them and doing all the housework and cooking.

South Sudan

Mother’s Day in South Sudan is a recent event, having been established in 2012 by President Salva Kiir Mayardit. South Sudan officially gained independence on July 8, 2011. One year later, President Mayardit declared the first Monday in July as Mother’s Day, no doubt to commemorate the peace they hoped to achieve through independence. Although peace in South Sudan remains elusive, the sentiment is in keeping with the origins of contemporary Mother’s Day. 

Celebrate Mother’s Day 2024

Mother’s Day is a time-honored tradition that allows us to express gratitude and love for the remarkable women in our lives. Whether through heartfelt gestures, thoughtful gifts, or simply spending quality time together, Mother’s Day serves as a reminder of the invaluable role our maternal figures play in our success and happiness. So this Mother’s Day, let’s take the time to celebrate and cherish the special women who have given us so much love and support throughout the years. Happy Mother’s Day!

Happy Mother’s Day Dinner

Say “Happy Mother’s Day” this year with the gift of churrasco. Treat the special woman in your life to an unforgettable meal at Texas de Brazil. Churrasco is a unique, delicious dining experience that is fun for the whole family! Gauchos in traditional dress visit your table with spit-roasted meats cooked to perfection: leg of lamb, bacon-wrapped chicken, parmesan pork, spicy picanha, garlic flank steak, and more are carved directly onto your plate in endless portions until you have had your fill. 

Meanwhile, you are free to peruse our incredible salad bar and warm sides area to complement your protein. Garlic mashed potatoes, black beans and rice, Brazilian cheese bread, caramelized bananas, and endless cold items mean you can easily fill up even if you are vegetarian.

Don’t wait until it’s too late to book your table. Visit our reservations page today to make sure you don’t miss out on the perfect Mother’s Day dinner. 

Grilled Tomahawk Pork Chop With Apple Glaze

Posted on by John Reynolds

grilled tomahawk pork chop on a bed of arugula

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The tomahawk pork chop is a remarkable delicacy, boasting both impressive presentation and succulent flavor. But what exactly sets this cut apart from the rest? Is it any different from a boneless porkchop? Let us teach you more about this rare cut of pork and how to cook it perfectly every time. 

What Cut Of Meat Is A Tomahawk Pork Chop?

The tomahawk pork chop is derived from the loin section of the pig, specifically from the rib area. It is easily recognizable by several inches of frenched bone poking out. “Frenched” simply means the bone has been cleaned of excess cartilage, fat, and meat. The exposed bone serves an aesthetic and practical purpose: it is impressive to look at and also acts as a convenient handle for flipping in the pan or on the grill. 

diagram of cuts of pork emphasizing location of the tomahawk pork chop

Why Is It Called “Tomahawk” Pork Chop?

The name “tomahawk” is a nod to its resemblance to the traditional Algonquian weapon, which is a long-handled ax used as both a tool and a weapon. The term has been adopted in the culinary world to describe cuts of meat that include an elongated bone, including the tomahawk pork chop and tomahawk ribeyes. 

Are Tomahawk Pork Chops A Good Cut Of Meat?

Absolutely. The tomahawk pork chop doesn’t get as much press as its beef cousin, but it should! The internal bone lends an earthy succulence to an already flavorful cut of meat while also allowing for more even cooking and enhanced tenderness. 

Should You Marinate A Tomahawk Pork Chop?

Honestly, you really don’t need to. This cut of meat is plenty tender without a marinade, and you risk overshadowing the milder pork flavor with too many seasonings. A little salt and pepper and a hit of smoke from the grill is all you need for a perfect tomahawk pork chop. 

That being said, a little boost of flavor from a glaze or dipping sauce never hurt anyone. Pork is famous for pairing well with apples, so we like to baste our finished chops with a fresh, sweet glaze made from apple juice (see below). 

Tips For Cooking the Perfect Tomahawk Pork Chop

Preparation

Allow the pork chop to come to room temperature before cooking. This ensures even cooking throughout.

Seasoning

Use a fairly generous amount of salt and black pepper–more than you think you should (unless you are on a low sodium diet, of course). This is a larger cut of meat, remember. 

Grilling

Unlike many cuts of beef, which do best with a quick, high sear, you want to cook your pork chops over medium heat. Pork needs to be ten degrees hotter than beef to achieve medium rare doneness, so you’ll need to cook it slightly longer. Medium heat will ensure you do not burn/overcook the meat.

Resting

Once the tomahawk pork chop has reached an internal temperature of 145°F (63°C), let the meat rest for ten minutes. 

Serving

A single tomahawk pork chop can weigh up to 16 oz, which is more than enough to share (though you may not want to). If you want to slice into the chop to serve it, slice against the grain as you would with beef. 

Grilled Tomahawk Pork Chop With Apple Juice Glaze

Ingredients

2 tomahawk pork chops, 14 oz each
One tbsp unsalted butter
One tbsp extra virgin olive oil
1 clove garlic, minced
1/2 shallot, minced
1/2 tsp fresh rosemary, chopped
1 tsp fresh thyme leaves
2 tsp dijon mustard
2/3 cup apple juice
1 teaspoon kosher salt
Freshly ground black pepper

Instructions

Preheat the Grill

Preheat your grill to medium heat, around 350°F. Make sure the grill grates are clean and lightly oiled to prevent sticking.

Season And Cook

Season the pork chops liberally with salt and freshly ground black pepper. Place them on the grill over direct heat. Sear for around 5-7 minutes per side, checking frequently with a thermometer to test for doneness.  

Rest The Pork Chops

Once the tomahawk pork chops are at 140 to 145 degrees fahrenheit (medium rare), transfer them to a plate or cutting board to rest. 

Make the Glaze

While the pork rests, make the glaze. 

  • Heat a small saucepan over medium heat. Melt a tablespoon of unsalted butter and add in the tablespoon of extra virgin olive oil. 
  • Add in the minced shallot and cook for 1-2 minutes, until softened. 
  • Add in the garlic and cook for a further 30 seconds.
  • Stir in the minced herbs and dijon mustard, then pour in the apple juice. 
  • Bring the mixture to a boil then reduce heat to medium. Simmer until it is thickened and syrupy (about 5-10 minutes). 

Serve

Slice each grilled tomahawk pork chop against the grain into thick, juicy slices and ladle a generous spoonful of your glaze over the top. 

What To Serve With Grilled Tomahawk Pork Chops

Your tomahawk pork chop will pair beautifully with classic steakhouse sides, like mashed potatoes, crispy Brussels sprouts, or roasted asparagus. For a little change of pace, you could try the following sides for a Brazilian spin: 

Where Do You Buy A Tomahawk Pork Chop?

This is a rare cut that is often difficult to find outside of specialty butcher shops. You can order them conveniently online from the Texas de Brazil butcher shop, which will send them wrapped and prepped right to your door. Don’t forget to add in a few other choice cuts of meat, like our Australian rack of lamb, spicy picanha, and bone-in filet mignon. 

Fraldinha: Brazilian Sirloin Flap Steak

Posted on by John Reynolds

faldinha flap steak cooked rare and sliced with herbs and salt in the background

Traditional Brazilian churrasco centers around beef: prime cuts spit-roasted over open coals make for some of the most succulent, flavorful meat you will ever taste. Most of us are familiar with picanha, which is by far Brazil’s favorite cut of meat. But a close second is the fraldinha,  or sirloin flap steak. Bursting with beefy flavor and just the right texture for grilling, it is a must for your next cookout. Let’s learn more fraldinha, including prep and cooking tips. 

What Cut of Meat is Fraldinha? 

cow diagram showing location of bottom sirloin, where flap steak is derived
Fraldinha comes from the bottom sirloin of the cow.

 

Before getting into the details, it’s important to understand what sirloin is: this part of the cow is cut into two sections, top and bottom sirloin. Fraldinha comes from the bottom sirloin, which is traditionally cut into three parts: the ball tip, tri-tip, and flap steak. 

Fraldinha translates to “little diaper” in Portuguese, alluding to the steak cut’s distinctive shape. It is thin, marbled with juicy fat, and versatile. 

raw fraldinha, aka flap steak
Raw flap steak has a distinct shape that Brazilians named “fraldinha” for its resemblance to a diaper.

Fraldinha in Brazil: The Other Favorite Cut 

Often overshadowed by picanha, Fraldinha is frequently mistaken for this similar cut of steak.  Picanha has a thicker layer of fat on one side as it comes from the rump of the cow. This layer of fat adds enhanced flavor that you will not necessarily get in Fraldinha, but the latter cut contrasts with marbled fat throughout the steak so the fat seeps into the beef more evenly.

Both fraldinha and picanha are integral to churrasco, which is a typical beef-grilling method well known in Brazil. Both of these cuts are cooked basically the same way, offering different benefits for your flavor and dish preferences.

Of course, fraldinha is not limited to Brazil. It is a prevalent cut of beef in other South American countries, especially Uruguay and Argentina. In France, flap steak is known as “bavette.” It is served in bistros with a flavorful shallot cream. In Mexico, flank steak is the cut used to make carne asada.

Sirloin Flap vs Flank Steak: What’s The Difference?

Sirloin flap is often used synonymously with flank steak, but they are not the same thing. The bottom sirloin is adjacent to the flank on the cow, but it is a different cut. Flank is derived from the external oblique muscles of the cow, making it a thicker, leaner cut of meat compared to the sirloin flap. 

Fraldinha, on the other hand, has slightly shorter muscle fibers and is somewhat fattier than flank steak. While both cuts are composed of various flat and broad muscles surrounding the abdomen, the placement of the bottom sirloin – which is where the flap steak cut is from – allows for more flavor and tenderness than flank steak.  

In general, however, sirloin flap steak costs about the same as flank steak, and both are cooked and served in similar fashion: long, flat pieces with a nice pink middle and grilled edges. Both are cut against the grain for optimal tenderness. 

Is Sirloin Flap Steak The Same As Hanger Steak?

Sirloin flap steak, as we have learned thus far, can be confused with many different steak cuts. While flap steak is commonly mistaken for both picanha and flank steak, it is also a common misconception that Fraldinha is the same as hanger steak.

Hanger steak comes from the plate of the cow, where it “hangs” between the tenderloin and rib. It is prized for its flavor, tenderness, and relative affordability. Hanger steak is also known as the “butcher’s cut,” because butchers were known to hold this piece back for themselves.

Both hanger and sirloin flap are an economical and delicious alternative to more expensive cuts of beef, such as bone-in filet mignon or a porterhouse. It is worth noting that both flank and hanger steaks are offered in smaller portions at the market–usually around 2 lbs–compared to the flap steak, which is typically 3-4 lbs. 

What is the Best Way to Cook Sirloin Flap?

Fraldinha is best cooked quickly over high heat, such as on the grill. As it is a larger cut of beef, you may be tempted to cut it into smaller portions for cooking–don’t do it! Leave the meat in one piece for cooking, then slice it against the grain after you have let it rest for ten minutes. A large, three-pronged skewer will allow you to easily flip the meat and maintain even cooking. 

How Do Brazilians Eat Fraldinha? 

The beauty of Fraldinha is in its natural, beefy flavor. Brazilians don’t like to disguise this flavor too much, so a dash of salt and pepper is typically all that is added before a quick spit-roast over open coals.

That being said, Brazilians are certainly not averse to condiments with their fraldinha and other cuts of beef. A zesty chimichurri spooned over the top more than fits the bill, as does a side of creamy garlic dipping sauce.  

Do You Marinate Fraldinha? 

Cuts of beef with long muscle fibers, such as flap steak, lend themselves beautifully to a marinade. You can use any marinade you like, just be sure to give it ample time to seep into the meat–at least three hours, but overnight is ideal. For a delicious and simple flap steak marinade, try the following: 

Fraldinha Marinade

For every 1lb of sirloin flap steak:

  • 2 ounces of extra virgin olive oil, 
  • the juice of two limes, 
  • 3 cloves of minced garlic, 
  • 2 ounces of green cachaca, 
  • 1 tablespoon of honey, 
  • 1 tablespoon of soy, 
  • 1.5 teaspoons of salt, 
  • freshly ground black pepper. 

Mix all the ingredients together with the sirloin flap, and marinate overnight (or for 3 hours minimum). 

Sides to Go With Sirloin Flap

Sirloin flap pairs very well with various sides as the grilled meat flavor is distinct and versatile. We recommend Crispy Steakhouse Brussels Sprouts, which are subtle yet flavorful, and offer a healthy option as an addition to your steak dinner. 

Greek Rice Pilaf, otherwise known as Arroz a Griega, is a hearty side that provides an abundance of flavors including garlic and onion, which always pairs well with steak. 

If you like to mix and match your meats in a meal, our Brazilian Collards with Bacon recipe might be for you. Collards are high in dietary fiber and are generally considered a very healthy addition to a meal, and the incorporation of bacon creates a delectable side that pairs well with grilled steak. 

Where To Buy Flap Steak

Sirloin flap steak is making its way into local markets, but it can still be somewhat difficult to find. It is conveniently available in our online butcher shop, where you can find other delicious cuts of meat that will be delivered right to your door in time for grilling season. 

Bone In Filet Mignon On The Grill

Posted on by John Reynolds

raw cut of bone in filet mignon on butcher paper

Filet mignon has earned a reputation among carnivores as one of the tenderest cuts of beef. The words “buttery” and “melt-in-your mouth” often coincide with a bite of perfectly cooked mignon. If you can believe it, bone in filet mignon is even more tender than its boneless counterpart. Today, we’ll teach you how to grill a bone-in filet mignon that is so juicy, you’ll wonder why you ever had it any other way. 

Where Does Bone In Filet Mignon Come From?

Boneless filet mignon comes from the smaller end of the cow’s tenderloin, which is the psoas muscle. There are two of these muscles that run along either side of the cow’s backbone. Bone in filet mignon is larger than boneless, and it comes from the middle of the loin rather than the smaller end. It is butchered with the rib bone intact and protruding slightly from one side. 

The name is French for “cute filet,” likely a reference to the delicate portion and round shape of the filet mignon. Ironically, the French themselves do not call this cut of beef “filet mignon.” This term actually applies to pork  in France and other European countries. What we call filet mignon is more commonly known as “filet de boeuf” or “filet steak.”  

Benefits of Bone In Filet Mignon vs. Bone-Out

As most meat aficionados will tell you, bones mean flavor and succulence. The bone acts as a natural insulator during cooking, helping the meat retain moisture and cook evenly. Furthermore, the cartilage and marrow within the bone seep into the meat, giving it an unctuous texture.

If the flavor and tenderness aren’t enough to convince you, the bone-in filet mignon is also unparalleled when it comes to presentation. It is a rare cut of beef, so having one of these as the star of your next cookout will definitely earn you coolness points. 

Is Bone-In Filet Mignon Lean?

Yes. Bone-in filet mignon is still considered a leaner cut of beef. However, you’ll notice more pockets of marbling compared to the boneless mignon, which is uniformly red and mostly free of connective tissue. 

Bone-in filet mignon is also nutrient dense, being an excellent source of iron, protein, vitamin B12, and calcium. Of course, beef, in general, is higher in calories than other types of protein. Diet-conscious eaters will want to stick to smaller portions or opt for leaner meats, like poultry, lamb, or fish. For reference, a 3.5 oz serving of bone-in filet mignon adds up to around 270 calories. 

Should You Marinate Bone-In Filet Mignon?

You can, but it is not necessary. Marinades can lend flavor but also act predominantly to tenderize the meat. Bone-in filet mignons are already naturally tender, so all they need is light seasoning and a quick cooking method (see below). If you want to kick up the flavor, we recommend topping the finished steak with a generous pat of herbed butter. Try the following:

  • 8 oz softened butter
  • 1 clove minced garlic
  • ½ tsp minced fresh thyme
  • ½ tsp minced fresh rosemary
  • ½ tsp sea salt

Mix all the ingredients together in a bowl, then transfer to a length of cling film or wax paper. Shape the butter into a log, and roll it up tight in the wrapper. Refrigerate it for two hours, then slice onto your steak when needed. 

Tips for Cooking Filet Mignon

Regardless of the method you choose, there are a few key steps when it comes to preparing a perfect bone-in filet mignon:

Doneness Level: Due to its delicate nature ,bone-in filet mignon is best served medium-rare to (135 degrees Fahrenheit) preserve its tenderness and subtle beefy flavor.  

Preparation: allow the steak to come to room temperature before cooking to ensure even cooking throughout.

Cooking Temperature: tender cuts of beef do best at high temperatures and quick cooking times. Sear the filet mignon over high heat to develop a flavorful crust, then finish cooking to the desired doneness on indirect heat.

Resting Time:  let your bone in filet mignon rest for at least  the steak to rest for at least five minutes per inch, or ten minutes per pound. 

Grilling Bone-In Filet Mignon

Grilling filet mignon infuses it with a delightful smokiness while preserving its inherent tenderness. In our opinion, it is the best possible way to prepare this cut of beef. Here’s how to grill the perfect bone-in filet mignon:

Prepare the Grill

Clean and oil the grates of your grill to ensure an even, beautiful sear and avoid unwanted flavors from burned-on bits. 

Preheat the Grill

Preheat one side of your gas grill for high heat. On coals, build your fire off to one side, leaving the other side free for indirect cooking. Ensure your grill is fully preheated before you start cooking the steak. 

Season the Bone In Filet Mignon

Season the steaks on both sides with plenty of salt and freshly ground black pepper. For a 1 lb steak, you’ll want at least 3/4 tsp of salt. 

Grill on High Heat

Place the bone in filet mignon on the grill over direct heat and sear for 2-3 minutes on each side to form a good crust. Then, move it to indirect heat and continue grilling until your thermometer reads 130-135 degrees fahrenheit. 

Rest the Steak

Transfer your bone-in filet mignon to a plate and let it rest for ten minutes. Slice across the grain and serve with a pat of herbed butter. 

Where to Buy Bone In Filet Mignon?

Again, bone-in filet mignons are not easy to come by. Aside from specialty butcher shops, you won’t come across these in person in most stores. Luckily, they are readily available online in Texas de Brazil’s butcher shop: 16 oz of prime, center cut USDA Choice angus delivered right to your door in time for your next cookout. Check out our other offerings as well, from Australian rack of lamb to our world-famous picanha. 

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