For most of my life, filet mignon was a stranger to me. If you'd asked what kind of steak I preferred, I’d have said a thick, marbled ribeye without hesitation. Ribeyes just had that rich flavor and that familiar sizzle I couldn’t resist. But everything changed when I discovered two things: Sweet Meats Butcher Shop in High Springs, FL—and my Blackstone.
Let’s start with the filet. Sweet Meats provided me with four gorgeous cuts, each about three inches thick—like little towers of tender beef. It was love at first sight. The second part of the transformation was cooking them right. Now, I’ve always been a wood pellet kinda girl (and I still love my Traeger), but when it comes to filets, there’s no contest: cast iron wins. That sear, that crust—it’s just better on the Blackstone.
Now let’s talk marinade. After some experimentation, I landed on the perfect combination:
Olive oil
Worcestershire sauce
A bold rub called P&L Steaks Lone Star Gold Marinade (also from Sweet Meats)
I toss everything into a Ziploc bag, add the filets, and let them marinate for a few hours. Then it’s time to crank the Blackstone to high, insert my Meater thermometer, and let the magic happen.
I cook the steaks to 138°F, then pull them off and let them rest for 10 minutes. That rest is key—don’t skip it. These steaks turn out so tender you could cut them with a plastic knife. Seriously.
A quick tip for success: make sure your steaks are all about the same thickness. It helps ensure even cooking, and consistency is everything when you're chasing that perfect bite.
So, am I still a ribeye girl? Maybe at heart. But these days, when it’s time to impress—or just treat myself—you’ll find me cooking up filets on the Blackstone, and savoring every bite.
