Ingredients:

  • 4 (8 ounce) Filet Mignon Steaks (about 2 pounds total)
  • 1 tablespoon Coarse Kosher Salt
  • 1 teaspoon freshly ground Black Pepper
  • 2 tablespoons Avocado Oil (or other high smoke point oil)
  • 1 tablespoon unsalted Butter, divided into 4 pats (optional)
  • 4 sprigs fresh Thyme or Rosemary (optional)

Instructions:

  1. Pull your filets out of the fridge. Pat them aggressively dry with paper towels. Season heavily and evenly with coarse kosher salt and black pepper. Let them sit at room temperature for at least 30 minutes, but up to an hour. This step is critical for a great sear.
  2. Set up your grill for two-zone cooking. Designate one side for high, direct heat (around 500°F/260°C) and the adjacent side for cool, indirect heat.
  3. Brush the grates with avocado oil or lightly brush the steaks themselves. Place the seasoned filets directly over the screaming hot, direct heat zone. Sear for 2 to 3 minutes until a dark, beautiful crust forms.
  4. Flip the steaks and sear the second side for another 2 to 3 minutes. Rotate the steak 45 degrees before flipping if you desire cross-hatch grill marks.
  5. Once the steak is well-seared on both sides, transfer it immediately to the cool, indirect heat zone. Close the lid to ensure the interior reaches temperature slowly and evenly.
  6. If using, place a small pat of butter, thyme, and rosemary on top of each steak. Start checking the internal temperature after 5 minutes using an instant-read thermometer. Remove the steak when it reaches 125°F (52°C) for medium-rare.
  7. Transfer the steak to a wire rack. Tent loosely with foil. Let it rest for 5 to 10 minutes. This allows the juices to redistribute, guaranteeing a tender and juicy result.