I’ve been writing a lot of food posts lately, has anyone else noticed? Anything to avoid working on the Crete Quilt, which is starting to become my albatross. Not quite sure my skill level is up to the task yet, so I’m distracting myself with other things.

Like these! That is the best crust I have ever gotten on a piece of beef. Who cares if I filled the entire house with smoke that made Adam choke a little? I got used to it. Is it my fault I chose to make these indoors in the middle of an atrocious heat wave that meant opening windows let out all the precious air conditioning? It’s fire and meat, the smoke just builds character.

Last Christmas I gave Adam a copy of Bobby Flay’s Boy Gets Grill. We’d just moved into the house the month before, and I was imagining a summer filled with cookouts and a novelty apron for Adam. That summer is upon us, but since we’re still trying to figure out our backyard layout I jumped the gun and did some inside grilling. Despite nearly burning the house down, these were perhaps the best steaks I’ve ever made. And I make a lot of red meat.

Behold! The magic glaze ingredients.

For the Glaze (this is for 4 steaks, I halved everything):

6 tbs Dijon mustard

1/4 cup honey (I was out of honey and used 2 big tbs of molasses)
2 tbs prepared horseradish, drained
6 fresh mint leaves, finely chopped (Of course I had plenty of fresh mint and molasses on hand but no honey. Who runs out of honey??)
Salt and freshly ground black pepper

Whisk everything together in a small bowl, seasoning with salt and pepper to taste. Set aside at room temperature (or make ahead a few days before, cover and refrigerate, and bring up to room temperature before using).

For the Filets (again, I halved everything since this is for 4 steaks):

2 tbs coarsely ground black pepper
1 tbs ancho chile powder (I only had cayenne and used that)
1 tbs salt
4 (8 oz) filets mignons
2 tbs mild vegetable oil, such as canola

Heat your grill (or grill pan) to high.

Combine the pepper, black pepper, and salt in a small bowl. Rub each filet on one side with the spice mixture and drizzle with the oil.

Grill the filets spiced side down until the bottom is lightly charred and crusty, about 4 minutes. Turn the filets over, reduce the heat to medium or move to a cooler part of the grill, and brush the top with the glaze (set aside a few tbs of glaze for the cooked filets. Grill, brushing often with the glaze, until medium-rare, about 4 minutes more.

Remove the filets to a cutting board and brush with the rest of the glaze. Let rest 5 minutes before serving.

Serve with Adam’s mojitos!