ITEMS COMMONLY USED - (affiliate links)
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To prepare this dish, first start by making your whiskey compound butter because you want to mix it together while the butter is soft. Once mixed together wrap it in plastic wrap about 1 inch thick and place it in the fridge to firm back up.
Once your compound butter is prepared move onto your filet mignon. Start by brushing a little bit of olive oil onto the outside of your filet mignon and then season all sides with your BBQ rub. We used our mad cow beef rub which you can order for yourself if you wish. That said, any beef rub with no (or little) sugars will work.
Once your Filet Mignon has been seasoned, set up your grill for Direct grilling using your grill grates to help provide amazing sear/grill marks. Once your grill is up to temperature, place the Filet Steaks onto the grill grates, close the grill and begin cooking for 1 minute and 45 seconds. After 1m45sec of cooking, rotate the steaks 45 degrees to form your cross-hatched grill mark pattern.... Cook another 1min45sec. Next flip your filet mignon and repeat this step on the other side.
After your filet mignon has been seared on both sides using your grill grates, remove the direct heat and place them opposite the coals. Quickly check your internal temperature to see how much longer they need to cook. At this point, add a slice of your compound butter to each filet mignon and then close the lid and continue to cook indirect until you reach your desired temperature. We cooked these to an internal temp of 129F then allowed the steaks to rest and carry over to around 132F.