Grilled Filet Mignon

Grilled Filet Mignon on the Big Green Egg

That egg looking steak looks perfectly awesome.  Mind if I try that someday?

The butter mix is so good. This always turns out great.  If the steaks are really thick, use a reverse sear method to bring up the internal temp to 110* then hit them hot and fast , like them medium.

The awesome smell of BBQ smoke traveling through the neighborhood so frequently must drive them crazy.

Source: HowToBBQRight Malcom Reed