Thoroughly enjoyed tonight’s dinner of prime filets, corn on the cob and loaded baked potatoes. Filets were pretty basic, cooked at 250° until IT hit 130°. Then rested them and seared them over the infrared burner. While cooking the filets, grilled up some corn, slathered it in Duke’s mayo, and topped it off with Cotija cheese and green onions. Steaks were served with homemade horsey sauce, which was also liberally applied to the baked potatoes. Exquisite!