2 Filet Mignon - about 1 ¼ to 1 ½ inch thick. They will be about 6-8 oz each.
1 cup Keli’s Hawaiian Ginger Garlic Teriyaki Glaze
Coarse salt and pepper
Start with quality filets about 1 ¼ to 1 ½ inch thick that will be 6-8 ozs. each.
One of the most important steps is resting the filets at room temperature for 30 or so minutes. This raises the temperature of the meat making getting your desired internal temperature much easier.
While the filets are resting, get your grill surface temperature about 450. Please be sure the surface temperature is correct. This is the most common source of errors. Of course, clean and oil the grill.
Give the filets a nice sprinkle of salt and pepper. Do it just before grilling.
Place the filets on the grill. Close the lid. Grill on the first side for 6 minutes. Rotate half the way though for these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste. For me, I do another 6 minutes (with the rotation) and get 145-150 internal temperature.
Brush with the Keli’s Hawaiian glaze the last minute of cooking. Flip a couple times to get a nice char on both sides, being careful not to burn. Remove and rest for 5 minutes minimum with a foil tent. Serve with side of warm glaze for dipping.