Originally Posted by
VivoPerLei
Okay, I have a stupid grilling question. We like filet steaks and I buy them about 1.5" thick. When we grill, I can get a nice char on the outside, perfect medium rare inside, yet, yet, they are not hot enough (to my liking, anyway) when plated a few minutes later. What's the secret to getting a steak perfectly medium rare, but also piping hot? Definitely don't want to keep it on the grill any longer than necessary. Weber grill, charcoal
Not a stupid question although I have not had that problem. Are you letting them rest before cutting into them --tent with foil when resting and make sure you aren't putting them on a cold plate from the grill. Another thought. ..start on indirect heat to slowly bring inside to rare and then move to direct side for the crust. Also. ...make sure they are room temp before grilling. I let sit out for 45 minutes to an hour. Lmk if any of that helps.