The Best Steak Dinner | Filet Mignon & Grilled Artichokes
This is a quick Friday night supper done right. Thick Chairman’s Reserve-style fillets seasoned with Big Poppa’s Competition Brisket & Steak Rub, paired with grilled artichokes finished with lemon oil, citrus vinegar, Desert Gold, and Jallelujah Lime. Simple. Clean. Steakhouse-level flavor at home.
Poppa’s Game Plan
This isn’t a complicated cook. Garlic olive oil for flavor and stick protection on the gas grill, Competition Brisket & Steak Rub for bold beef character, and artichokes that get a microwave head start before finishing on the grill. Efficient. Balanced. Zero drama.
What You’ll Need
Main Ingredients
- 2–4 thick filet mignon steaks (trimmed from tenderloin)
- Garlic olive oil
- 2 fresh artichokes
- Meyer lemon olive oil
- Citrus champagne vinegar
- Lemon slices (for grilling)
Seasonings
Tools & Gear
- Gas grill
- Microwave
- Tongs
- Thermometer (Thermapen recommended)
- Plastic wrap
Step-by-Step: The Best Steak Dinner
1) Season the Steaks
Lightly coat steaks with garlic olive oil. This prevents sticking and acts as glue for the rub.
Season generously with Competition Brisket & Steak Rub. Let the salt sweat on the surface before grilling.
2) Prep the Artichokes
Trim stem and top. Remove tough outer leaves and scoop out the choke (hairy center). Immediately place in water to prevent browning.
Cover with plastic wrap, poke steam holes, and microwave on high for 7 minutes.
3) Season Artichokes for Grill
Carefully remove from microwave (steam is hot). Drain.
Drizzle Meyer lemon oil and citrus champagne vinegar inside.
Lightly season with:
Seal in a bag to coat evenly before grilling.
4) Grill the Steaks
Preheat gas grill.
Grill steaks about 2 minutes per side, turning and monitoring internal temp. After about 6–8 minutes total cook time, move to upper rack to finish gently.
Pull at 120–125°F for medium-rare. Rest to 130–135°F.
5) Grill the Artichokes & Lemons
Place artichokes cut-side down on the grill to develop marks. Grill lemon slices seasoned with Desert Gold and Jallelujah Lime for garnish and squeeze.
Close lid briefly for light char and warmth.
6) Plate & Finish
Light drizzle of oil over rested steaks. Serve with grilled artichokes and charred lemon for squeeze. Done.
Shop Rubs & Sauces
Build Steakhouse Flavor at Home:
FAQ
What temp should I cook filet mignon to?
Pull at 120–125°F for medium-rare. Rest to 130–135°F.
Can I do this on a pellet grill?
Yes. Reverse sear works beautifully. Smoke at 225°F to 115°F internal, then sear hot.
Why microwave the artichokes first?
It speeds up tenderizing so the grill is only for flavor and char.
How do I prevent artichokes from browning?
Keep them in water immediately after trimming and add acid quickly.
The Best Steak Dinner
Big Poppa
2-4
20 minutes
526
American
Main Dish, Steak, Dinner
A simple, steakhouse-style filet mignon dinner made at home. Thick fillets seasoned with Competition Brisket & Steak Rub are grilled to a perfect medium-rare and rested for juicy tenderness. Fresh artichokes get a quick microwave tenderizing, then finish on the grill with Meyer lemon oil, citrus vinegar, Desert Gold, and Jallelujah Lime. Bright, balanced, and fast enough for a Friday night supper.
Ingredients
2–4 thick filet mignon steaks
Garlic olive oil
2 fresh artichokes
Meyer lemon olive oil
Citrus champagne vinegar
Lemon slices
Directions
Coat steaks lightly with garlic olive oil and season generously with Competition Brisket & Steak Rub. Let rest to sweat.
Trim artichokes, remove choke, and place in water. Cover and microwave 7 minutes.
Drain artichokes. Season with lemon oil, vinegar, Jallelujah Lime, and Desert Gold.
Grill steaks 2 minutes per side, monitor temperature, and move to upper rack to finish. Pull at 120–125°F.
Grill artichokes cut-side down and char lemon slices.
Rest steaks 5–10 minutes and serve.
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.