Chicago Fillet

With a fabled history as the stockyard capitol of the Midwest, Chicago steak aficionados have their own approach.

You will need:
Bone in Fillets (1 ½” to 2” thick)
The Dana Point Trinity©
Raw Cane or Demerrara Sugar
Butter (cut into pats)

Season Steaks With:
The Dana Point Trinity©
*Two Guys Grilling© Mediterranean Sea Salt (lightly)
*Two Guys Grilling© Fine Ground White Pepper (light dusting)
*Two Guys Grilling© Granulated Onion (generously)
Raw Cane or Demerrara Sugar (sprinkle liberally)
Allow to rest 10 minutes

Place steaks on hot grill
Turn 3 times every 4 minutes for 2” steaks
Every 3 minutes for 1 ½” steaks
Remove to serving plates
Top with pat of butter
Listen to the silence, their mouths are full

This is a Two Guys Grilling© version of a Chicago Fillet I had at a small steakhouse. It seems that some of the smaller steak joints on Illinois have long relationships with local packing houses.