Viking Range vcqs001ss 用户指南

Notes:

16

Beef

4

1 handful mesquite or hickory wood chunks
Water
2 10-ounce beef filet mignon steaks, about 1 1/2 inches thick, at room temperature
2 tablespoons ground dry mustard
2 teaspoons coarsely ground black pepper
1 teaspoon seasoned salt
Hot sauce (Tabasco, Texas Pete, Durkee’s, Crystal, or other medium hot red pepper
sauce)

Place the wood chunks in a bowl and cover with water and set aside to soak.

Place the steaks on a dinner plate. Combine the ground mustard, pepper and seasoned
salt in a small bowl. Massage the seasonings into the steaks. Set aside at room temper-
ature for 15 to 20 minutes, while you light your C

4

.

Preheat C

4

to 600ºF

Open the dome, add the mesquite chunks and return rack to the C

4

. Close dome until

temperature returns to 600ºF.

Sprinkle both sides of each steak with hot sauce. Open the dome, add the steaks and
close dome quickly. Keep both top and bottom dampers fully open. Grill for 3 minutes,
open dome, turn steaks and close dome quickly. Grill 3 minutes more. Open dome again,
quickly turn the steaks, close dome and grill 3 to 4 minutes more. Open dome and check
steak temperature using an instant-read or digital meat thermometer. Steaks should be
removed from the C

4

when internal temperature reaches 125 to 130ºF for rare to medi-

um-rare steaks. For more well-done steaks, flip steaks again, close dome and cook anoth-
er 3 to 4 minutes.

Makes 2 servings

Document3  10/5/04  11:35 AM  Page 16