- 4 (6 ounce) filet mignon
- 4 tablespoons of Crazy Bink’s Dry Rub(Click here to make your own)
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..
Allow steak to sit out on the counter for about 30 minutes, bringing it to room temperature.
- 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.
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.
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.
- 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.
- 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.
- Slice your beautifully reverse seared filet mignon steaks and enjoy!