Celebrate National Filet Mignon Day with these tips for the perfect steak from Chef Art Lyras at Perry's Steakhouse & Grille.
8 oz. Filet Mignon
Kosher salt - to taste
Black pepper - to taste
Steak Butter (an herb-garlic butter) - to taste
Start with a clean grill. Place aluminum foil on the grill grates, shiny side down. Heat grill for 10 minutes. The foil will burn off excess oil or product. Remove the foil and scrub with a wire grill brush.
To prevent the meat from sticking to the grill, pour canola oil on a rolled-up paper towel or cloth and rub across the grill grates. Once the smoke clears, the grill is ready to use.
When selecting bone-in ribeye, the center eye fat should not be larger than a nickel. Before grilling, trim excess fat on the outside of the steak. Keep grill at medium-high heat. On a charcoal grill, for a lighter smoke flavor use pecan or oak wood. For a heavier smoke flavor, use mesquite or hickory wood.