Filet Mignon

Grilling Method:

1. Preheat grill to high heat and close the lid. It will take about 10 minutes to fully heat.
2. Place the filets on the grill and let them cook undisturbed on each side using the following time guidelines:
3. Rare: 4 minutes / Medium Rare: 5 minutes / Medium: 6-7 minutes / Medium Well: 8-9 minutes / Well Done: 10 minutes / **See notes about the "touch test"
4. We like to use kitchen tongs to prop the steak up on its side and cook for 1-2 additional minutes or so as well, rotating every 30 seconds or so.
5. Let the steak rest for 5-7 minutes prior to serving.

Pan Searing/Oven Method:

1. Preheat oven to 425 degrees.
2. Heat olive oil in a cast iron or oven-safe skillet over medium-high heat.
3. Once heated, add the filets (do so in batches if needed, leaving space around the edges).
4. Sear on each side for 2 minutes, until a nice crust as developed. (You may also use kitchen tongs to prop the steaks on their side and sear the sides for 1 additional minute if preferred.)
5. Remove from heat. Add butter and allow it to melt. Add the smashed garlic and rosemary/thyme. Spoon the butter over the filets.
6. Insert a meat thermometer into the thickest part of a filet. Transfer to the oven and bake for 5-6 minutes or until the thermometer reads 125 degrees for a medium-rare steak. The temperature will increase up to 3-4 additional degrees during resting.
7. Let the steak rest for 5-7 minutes prior to serving.

Optional Parmesan Crusted Topping:

1. Note: Undercook the steak slightly if adding the topping as the steak will cook a little more in the oven during the broiling process.
2. Combine parmesan, provolone, ranch, butter, and garlic powder. Microwave in 30-second increments until melted, stirring in between.
3. Add ½ of the Panko Breadcrumbs and stir to combine. Add remaining ½ cup if desired.
4. Spread evenly over each steak and broil at 450 until melted and slightly browned on top.