Bistro Seared Filet Steak
A CLASSIC FRENCH TECHNIQUE
(Recipe from Wall Street Journal describes how to cook in a kitchen, but this recipe can easily be cooked on a Kamado style charcoal grill )
Begin with 1 (8- to 10-ounce) filet mignon, 1½-2 inches thick, and 2 tablespoons butter (preferably high-fat European-style). Let these come to room temperature at least 1 hour before cooking. Just before you’re ready to cook, heat oven to 450 degrees.
Coat steak all over with 1 teaspoon flaky salt and a generous quantity of coarsely ground black pepper. Set a 12-inch ovenproof skillet over high heat until it gently smokes, about 5 minutes. Coat pan with 1 tablespoon neutral oil with a high smoke point such as duck fat or avocado oil.
Set steak in skillet and leave it alone 2½ minutes. Gently try to lift steak. If it clings to pan, cook 30 seconds-1 minute more. Once steak releases fully, cooked side should be a deep golden, almost brown. Flip steak and cook, undisturbed, 2 minutes.
Transfer skillet to center rack in oven. For rare meat, cook 4 minutes. For medium-rare, cook until juices bead on surface, 6 minutes. Bear in mind, steak will continue to cook on the stovetop, so here you want to stop slightly short of done to your liking. Also, the time can vary substantially based upon the size/thickness of your steak, so use a meat thermometer to make sure you hit your target temperature
Return skillet to stove. Off heat, add butter, 1 sprig rosemary, 1 sprig thyme and 1 clove garlic, bruised with the flat of a knife. Tip pan toward you and spoon hot butter over steak, lifting occasionally so butter coats bottom of meat, about 1½ minutes.
Transfer steak to a plate along with pan juices. Cover plate with foil, and let steak rest 10 minutes before eating, to allow time for juices to redistribute through meat. Serve immediately with french fries and a glass of red wine.