Preheat your grill on medium heat with the lid closed until it reaches about 350-400°F.

Prep the steak by patting the Filet Mignon dry with paper towels. Season to taste with salt and pepper on all sides. Tie with butchers twine to hold filet's form to get an even center cook.

Grill over medium heat by placing the steak on the grill and closing the lid. Grill about 8 -10 minutes on the first side. When the steak releases easily and doesn't stick, it's ready to flip. Flip and continue cooking until the internal temperature reaches 110°F.

Remove the steak and set it aside briefly (this is prepping it for the sear stage).

Turn the grill up to high heat and let it reach 450°F.

Return the filet mignon to the grill and sear 90 seconds per side. Flip once more if needed for grill marks and crust. This is also known as a Reverse Sear method.

Remove the steak when the internal temperature reaches 125° for medium-rare.

Let the steak rest for 5-8 minutes to keep the juices locked in. Serve immediately after resting.