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