I met my husband at a steakhouse. We both worked there. He was a manager. I was a server. We didn’t get along…at all. He was strictly business.
I was am a complete goofball. It didn’t mix. 
He was all: “Run my food.” “You can only use a black ballpoint pen.” “You have time to lean you have time to clean.” And I was all: “I run my mouth.” “Look at my new pink sparkle gel pen.” “I don’t clean. I dance.” 
But I quit that job and went to work at the worst job ever. And somehow, when my silliness no longer affected his income and job security, we clicked. He’s actually really fun when he’s not working and I’ve come to really appreciate and admire his work ethic. 
I also came to really appreciate his ability to make me filet. I mean I married him for other reasons, sure… but the man’s nickname is J Filet. He worked at a steakhouse for ten years. He’s cooked a lot of beef and I completely take advantage of it. I’m not sorry. 
I rarely eat steak out. It’s never as good. Jon’s filet is definitely in my top five foods of all time and I thought you should really experience it for yourself. I convinced him to share the recipe but he still refuses to write anything, so I did. Here it is, another entry in my imaginary “Jon’s Guest Post” blog series. 
There really isn’t much that goes into it. Just season and wait. There’s no poking the filet. No flipping it back and forth. No slicing it to see if it’s done. Just wait, turn it once and wait some more. I think patience is the secret here, but Jon says the real secret is drinking a beer while grilling. “You can’t be a good griller without a good beer.” But what does he know? He wanted me fired. 
Other entries in my imaginary “Jon’s Guest Post” dinner blog series include: Grilled Pork Roast Orange Chicken Chicken Chili Shrimp Fra Diavolo <—One of my favorite meals ever. We eat this almost weekly. BBQ Chicken Pizza (Not Gluten Free) 
Jon’s Grilled Filet (makes 2 filets. 1-6oz and 1-8oz) Ingredients: 14 oz beef filet (we had 1-6oz and 1-8oz filet) Drizzle of extra virgin olive oil 1/4 teaspoon oregano, divided in half 1/4 teaspoon thyme, divided in half A little less than 1/4 teaspoon garlic powder, divided in half (Sorry, typical Jon measuring system here) Light dusting of white pepper Freshly ground black pepper Kosher salt Directions:
- Take the beef out of the refrigerator and let sit for about 5 minutes to take the chill off.
- Turn the grill on high, shut the lid and let it get hot while you prep the beef.
- Using your hands shape the filets into tight, high rounds by squeezing the sides. You want to flatten the top and bottom to make more surface area for seasoning.
- Drizzle the tops with just a little drop of olive oil and rub around using your fingers. Use just enough to coat the top so the seasoning will stick.
- Sprinkle the tops with 1/8 teaspoon oregano, 1/8 teaspoon thyme, 1/2 the garlic powder,
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a little white pepper, freshly ground pepper and a heavy pinch of kosher salt.
- Flip. Repeat steps 4 and 5 on the unseasoned side.
- The grill should be as hot as possible (ours was at 475) before the meat hits it. When your grill is there, place the filets on the grill, shut the lid and let cook about 4 minutes. This will vary depending on the size of your filet and the heat of your grill.
- After 4 minutes turn the filets 90 degrees while keeping the same side down. This makes those pretty grill marks. Let it sit another 4 minutes.
- Flip the filets over to the other side. Let cook 4 minutes. Turn again 180 degrees and cook for the last 4 minutes. (This is a total of 8 minutes on each side). This makes a medium/medium rare 6oz filet and a more red medium rare 8oz filet.
- Remove from the grill and let rest at least 10 minutes. This is HUGE. Do NOT cut the filet before this or all the good juices come oozing out and you’re left with dry meat. Gross. Patience…again. It’s so worth it.
Notes:
- A glass of red wine makes it taste even better. But it’s optional.
- Touch the filet as little as possible while it’s cooking. Just let it sit there and do its thing. Enjoy!
