Thaw in refrigerator for at least 24 hours. Remove your steak from the refrigerator 30-40 minutes before cooking to bring to room temperature.

Grill Master (Charcoal/Gas)

• Season steaks as desired; we recommend Kansas City Steak Original Steak Seasoning.
• To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. Then move to medium, ash-covered coals and continue to grill to desired doneness. Turn about 1 minute prior to the halfway point.
• To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill to desired doneness. Turn about 1 minute prior to the halfway point.

Stove Top Skillet

• Heat a heavy nonstick skillet over medium heat until hot, for about 5 minutes.
• Season, as desired. Place steak(s) in preheated skillet (do not overcrowd). Do not add oil or water. Do not cover. Cook to desired doneness. Turn about 1 minute prior to the halfway point.

Broil

• Set oven for broiling; preheat 10 minutes.
• Season, as desired. Place steaks on rack in broiler pan. Position broiler pan so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness, turning once. Consult your owner's manual for more info.

Chef's Technique for Thick-Cut Filet Mignon

• Preheat oven to 350°F.
• Heat a heavy skillet or cast-iron skillet on your stovetop over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
• Add a 1-2 tablespoons of vegetable oil to skillet (enough to coat the bottom). Sear the steaks on one side for about 2 minutes, then turn steaks and place skillet on the middle rack of the oven and cook to desired doneness.

See our step-by-step instructions on how to cook thick-cut filet mignon, including cooking times and expert tips that will have you cooking like a pro!