Easy Recipes for the Grill & Cucina – Paggi Pazzo

No matter the weather or the reason, grilling beef and steak are always in-season! Especially when we’re talking thick, Angus Beef filets my friends! The absolute succulence of the beef which is so thick and tender is really a thing to behold. Today I’m sharing my Grilled Angus steak filet recipe over a hardwood charcoal fire with apple & cherry wood chunks that will have you screaming in delight Super Duper!, as if you were just told your newscast was voted #1 in the ratings (doesn’t everyone dream of that?).

My buddy Rob was generous enough to give me a few Wilson & Wilson Omaha Angus beef steak filets and there was no way I could decline. These bad boys were 2-3 inches thick and similar to a Bistecca Fiorentina in terms of size but certainly nowhere near as long. With beef this good and thick, I don’t like to do too much with it in terms of marinating or seasoning so I put together a quick dry rub to help bring out the meat juices over the grill. Before grilling, I season the steak filets with garlic powder, salt, pepper and a little olive oil and Worcestershire sauce. Now when I say a little, I mean a little…. no more than a teaspoon for each filet and to finish it off I add a dash of paprika for a little kick. The dry rub will give the steak filets a nice little crust when we grill them over high heat, as if we were searing the filets in a pan.

To get the grill going for your Angus Beef Steak filets, I use hardlump wood charcoal but add a few thick apple & cherry wood chunks with them in the chimney starter. Once the charcoal wood fire is going strong and turns a nice grey color, add them into the grill pit and lightly dress your grill grates with olive oil on a paper towel or an onion cut in half. Then add the steak filets over the high heat zone area for 2 minutes a side, turning a quarter inch. Because these filets are so thick, we want to give the edges a nice crust before moving them to a medium-heat zone. Once we’ve grilled them on high heat for both sides, move the filet steaks to a cooler zone of the grill and slowly grill them for another 5 minutes per side with the grill top closed. Give a nice soft push to them soon after and if there’s a nice bit of give, you should have a medium-rare and tender Angus Beef steak filet!

Now that the Angus Beef Steak filets are done and off the grill, I love me some red wine to go with my steak so I’m going to recommend an Argentinian Malbec or a Californian Cabernet or a French Médoc. So there you have it, Paggi Pazzo’s Grilled Steak Filets over a wood apple charcoal fire, Super-Duper!!!

Grilled Angus Beef Steak Filet Recipe

Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings

Ingredients

• 4 oz Angus Beef Steak Filets (2)
• 1 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 1 teaspoon olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 dash paprika

Cooking Directions

1. Clean Steak filets and then place on a plate
2. Season both sides of steak with garlic powder, salt, and pepper
3. Then lightly dress (on both sides) with 1/2 teaspoon per side of olive oil and Worcestershire sauce
4. Sprinkle dash of paprika on top
5. Prepare charcoal grill: Add lump hard wood charcoal with apple and cherry wood chunks to chimney starter with paper towel brushed with olive oil.
6. Light olive oiled paper towel under chimney starter to start fire.
7. Once wood charcoal is a nice grey color, remove charcoals from chimney into grill pit
8. Place grates back on grill and use long grill fork to oil up grates with 1/2 onion, back and forth.
9. Add (2) 4 ounce Angus Beef Steak filets to grill over high heat for 2 minutes then giving a quarter-inch turn for another minute before turning steaks over (and repeating)
10. Move steaks to medium-heat zone, cooking indirectly for another 5 minutes per side
11. Remove from grill and allow Steak filets 5 minutes to cool
12. Ready to serve!