- Filet mignon steak, 1 ½ inches thick
- Lightly drizzle with olive oil (optional)
- Kosher salt
- Freshly ground black pepper
Heat the grill to (500 degrees), and scrub it with a wire brush if it's dirty. Once it's clean, spray it with a little oil to keep the filet from sticking to the grill.
Filet mignon needs to be grilled (that is, seared) at a high temperature. Using a pair of tongs, place the steak on the grill (it must be hot enough to make it sizzle right off) over high heat and close the lid.
Cook it twice on each side, turning the steak three times total. This process creates grill marks on each side
Once the meat is pulled from the grill, let it rest for ten minutes before serving. While the meat rests, the internal temperature typically rises an additional ten degrees.