To get grilled filets mignons with a great crust and juicy interior, we employ a two-level fire. First searing the steaks over high heat and then finishing them on the cooler side. We rub the steaks with olive oil before grilling to improve browning and add flavor. Add homemade compound butter and enjoy! To access the recipe—featured in our #MasterOfTheGrill cookbook—pick up a copy today: amzn.to/1ZUfgvM