- Set the EGG for direct cooking (without the convEGGtor) with a Cast Iron Grid at 650°F/343°C
- Grill steaks to desired internal temperature
- 2 ½ minutes, then flip
- 2 ½ minutes, then flip
- Cook additional 3 minutes
- Set aside and keep warm
- Reduce heat to 350°F/177°C
See ingredient list below for sauce
Set a cast iron skillet or Dutch oven on the grid and let it heat up for a few minutes
- Add the butter and cook it until lightly brown, then add the mushrooms and cook until tender
- Stir in leeks and garlic
- Slowly add the whiskey, it will ignite, so seriously, add it slowly! Once the whiskey burns off, stir and close the lid of the EGG
- Cook until the whiskey reduces by two-thirds
- Add the cream, and stir frequently for 3 to 4 minutes
- The sauce will thicken up and will coat a wooden spoon, that’s when you know it’s ready! Add a little cayenne pepper and then add salt and pepper if you’d like
- Put the steaks on the grid and close the lid
- Grill for about 4 minutes for medium-rare, turning once
Move the steaks to plates, pour the sauce over the steaks and serve
