Crazy Bink’s Filet Mignon



  1. Preheat smoker or grill to 225°F according to the manufacturer’s instructions. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside..

  2. Allow steak to sit out on the counter for about 30 minutes, bringing it to room temperature.

  3. Pat steaks dry to remove excess moisture. Season all sides of the filet mignons generously with the Crazy Bink’s Dry Rub. You can use a little olive oil if desired to help the rub stick to the steaks better.
  4. Add filet mignons to smoker and smoke at 225°F until it hits an internal temperature of 120°F for medium rare, approximately 1-1.5 hours. Thicker steaks will cook longer. I recommend using a good meat thermometer to avoid over-cooking or under-cooking the meat.

  5. Once the filet mignons reach their desired temperature, place on a carving board and tent loosely with aluminum foil. While the steaks are resting, increase the heat of the grill to 450°F (set temperature to “High” if using a Traeger or any other pellet grill with a high heat setting) and place a cast iron skillet or griddle on the grill. Close the lid. Alternately, you can sear the steak in a piping hot pan on the stove top.

  6. Once the grill reaches 450°F, add a tablespoon of oil to the pan and once sparkling add the steaks and sear for 2-3 minutes on each side to form a nice crust. This will bring the steaks up to your desired finish temp, 130-135°F for medium rare. See chart below for doneness temperatures.
  7. This step is optional as the steaks have already rested before searing, but a little extra rest won’t hurt and could allow the juices to redistribute further into the steaks. Remove steaks from pan, place on a cutting board, tent loosely with aluminum foil, and rest for 10-20 minutes.
  8. Slice your beautifully reverse seared filet mignon steaks and enjoy!

2 thoughts on “Crazy Bink’s Filet Mignon

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