I am wanting to make a steak dinner for my girl friend of 7yrs.Its a
special meal with other pampering pleasures involved to break the stress
of dealing with her mothers terminal illness.Im a sea food lover first
but love the world of meats as well.I know my way around a grill but im
no Bobby Fley(correct spelling?).It has seriously been a decade since i
last made mignon and i have forgot what i think is the most important
part...the searing!.I have a grill with duel burners and higher scale
btu rating.Keep in mind i will have the fillets butterflyed and shall
replace the bacon.Any ones suggestions on how long on each side to sear
the juices in?.I remember following my local butchers directions to
place the grill on high but have forgotten time allotment.I know after
the searing part to cook on almost the lowest grill setting until
desired out come.One last question..has any one used a what i think is
the best steak sauce Parliament?.Do they still make it?....i hope so it
was evidence of god! lol. Thanks in advance email
welcomed.