Filet Mignon

Filet Mignon (grilled, or pan seared and oven roasted):

Grilling:

Start by seasoning the steaks with your favorite steak rub or your own blend of spices (salt, pepper, garlic powder, onion powder,  etc.) Next, lightly drizzle extra virgin olive oil over the steaks (on each side) to prevent the meat from sticking to the grill. Place steaks onto a preheated indoor/outdoor grill of 400 degrees. Grill for 3-5 minutes (depending on thickness) then give them a 1/4 turn, (without flipping) to get criss-cross grill marks. After 3-5 more minutes flip steaks over. Grill for another 3-5 minutes before giving them a 1/4 turn again to get the criss-crossed grill marks. Remove the steaks from the grill and let rest 10 minutes before serving as the internal temperature will continue to rise.

Pan sear and oven roast:

Begin by seasoning the meat (as above Preheat a cast iron skillet over medium high heat with a small amount of oil. Preheat oven to 400 degrees . Place steaks into the skillet and sear on all sides. When steaks have been completely seared on all sides, add skillet to preheated oven for 15-25 minutes depending on thickness. Remove and let rest for a minimum of 10 minutes before slicing or serving.

Notes:

Choose steaks that are USDA Choice Grade or higher. Also, look for steaks that are 1.5 to 2 inches thick with marbling within the meat for the best grilling results.