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The other day my wife brought home a couple of nice thick cut filets. Let me just say that they were not cheap. After a bit of online research I decided to wrap them in bacon before grilling. Besides, what isn’t better with bacon? Other than the bacon all I added was some sea salt and garlic pepper to each side.

So I got the grill nice and hot and seared them a minute each side to start. I then moved them to a slightly cooler section for about three more minutes each side. That’s it.

I was a tad concerned that they wouldn’t be cooked well enough. I couldn’t have been more wrong! They were nice and red inside but not bloody. Perfect!