You've probably seen these at the grocery store; those little four-ounce hunks of steak wrapped in bacon and sealed in thick plastic. There is an “overstock” grocery store here where I live that has on occasion had freezers full of these for as low as a dollar each.
Steak for a dollar? Who could possibly resist these? And wrapped in bacon to boot; what's not to like?
Well the problem is that when something looks too good to be true, it usually is. I've read that these “filet mignons” are more often than not cheap cuts of meat chopped up and formed to resemble filets and unfortunately when I open these up they fall apart once the package is opened. So what's a person to do?
And being cut as thick as they are has also presented another problem for me. The first few times I attempted to grill these they came off the grill in one of two conditions:
(A) Burned black on the outside and pink/raw in the middle OR
(B) Charred black inside and out and inedible. Wound up phoning in for a pizza or driving through someplace for a burger later in frustration.
But still the call of dollar steaks is a persistent one. Back to the drawing board, then the grill.
Steak for a dollar? Who could possibly resist these? And wrapped in bacon to boot; what's not to like?
Well the problem is that when something looks too good to be true, it usually is. I've read that these “filet mignons” are more often than not cheap cuts of meat chopped up and formed to resemble filets and unfortunately when I open these up they fall apart once the package is opened. So what's a person to do?
And being cut as thick as they are has also presented another problem for me. The first few times I attempted to grill these they came off the grill in one of two conditions:
(A) Burned black on the outside and pink/raw in the middle OR
(B) Charred black inside and out and inedible. Wound up phoning in for a pizza or driving through someplace for a burger later in frustration.
But still the call of dollar steaks is a persistent one. Back to the drawing board, then the grill.
Economical + Wrapped in Bacon = Must Have!
I refused to be beaten by these things; there has to be a way to cook them properly.
And after a number of failures I finally figured out how to do this without pulling my hair.
First off: open the package carefully. I've found these things to be truly delicate. Then get a box of toothpicks and depending on the cut spear them through the side where the bacon is wrapped around them in a triangular pattern to hold them together for cooking. Stick the first toothpick through near the end of the bacon strip, then stick two or three more as necessary to hold it together.
Lay them in a pan. Mrs Mom has a rectangular cake pan that works well; you can use an aluminum pie pan or a small cereal bowl if you want. I pour a little Worcestershire sauce or soy sauce over the top surface of them, then sprinkle a steak rub on them, then place the pan in the fridge while I start the fire on the grill.
And after a number of failures I finally figured out how to do this without pulling my hair.
First off: open the package carefully. I've found these things to be truly delicate. Then get a box of toothpicks and depending on the cut spear them through the side where the bacon is wrapped around them in a triangular pattern to hold them together for cooking. Stick the first toothpick through near the end of the bacon strip, then stick two or three more as necessary to hold it together.
Lay them in a pan. Mrs Mom has a rectangular cake pan that works well; you can use an aluminum pie pan or a small cereal bowl if you want. I pour a little Worcestershire sauce or soy sauce over the top surface of them, then sprinkle a steak rub on them, then place the pan in the fridge while I start the fire on the grill.
Taking the time to marinate is essential
You will need a good bed of hot coals to cook these babies; I use charcoal covered with a mix of mesquite and hickory chips when building the fire. On a breezy day this will give you a good hot glowing red bed of coals to grill these with. Once the coals are white hot I place the filets over the coals, close the lid and leave them alone for at least five minutes or so before I flip them with a pair of tongs. Even with the toothpicks, they still need to be handled carefully or else they will fall apart. This is the part I have found to be the most exasperating; cooking them thoroughly without burning the bacon. Once it falls apart, so do the steaks.
I flip them every few minutes until they are just short of blackened, then pull them off the grill, remove the toothpicks and cut one open. They are just perfect if they are blackened on the outside but not raw pink in the middle. Serve with the side of your choice; I like opening a can of Ranch Style Beans to go with them but Mrs Mom usually prefers a salad as a side dish. Either way you have an inexpensive meal fit for a king when you are finished. Enjoy!
Mom's Last Word
There is nothing a woman loves more than a man who'll step up and cook once in awhile.
I'm a blessed woman in that regard. Mr Mom not only loves to grill, but he loves to expand the list of specialties that he's mastered. These inexpensive filets are one of his best, and when we can pick them up for $1 a package, the appreciation multiplies.
The fact that they're wrapped in bacon takes them through the roof. I can't wait til we get a smoker, to see what he conquers on the grill next!
I'm a blessed woman in that regard. Mr Mom not only loves to grill, but he loves to expand the list of specialties that he's mastered. These inexpensive filets are one of his best, and when we can pick them up for $1 a package, the appreciation multiplies.
The fact that they're wrapped in bacon takes them through the roof. I can't wait til we get a smoker, to see what he conquers on the grill next!
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