January 20, 2020
Keys to grilling the perfect filet:
- Choose filets at least 1 1/2 inches thick — 2 inches is better
- Brush with olive oil and season with salt
- Sear for 30 seconds per side directly over an intensely hot fire
- Move the filets to the indirect zone (away from the fire), close the hood, and let the meat coast up to temperature (preferably bathed in wood smoke) — about 20 minutes until medium rare
- Let rest for 5 minutes before cutting into them