Wagyu Filet Mignon Grilled on the Big Green Egg

Step 1

Take the filet out of the packaging an hour before cooking them

Step 2

Clean each with a paper towel to remove moisture fro packaging

Step 3

Rub a little olive oil on each piece of meat then generously coat with the Dizzy Pig seasoning

Step 4

Set up your Big Green Egg for 2-zone grilling using the FireBowl (or EGGspander with ceramic half moon insert)

Step 5

Light the lump charcoal and bring the temperature up to 450°F

Step 6

After the seasoned steaks have been sitting at room temp for an hour place them on the hot side (direct) of the Big Green Egg

Step 7

Let them cook for 5 minutes then flip cooking for another 5 minutes (10 minutes total)

Step 8

Move the steaks to the cool side (indirect) and let cook for another 5-10 minutes or until the internal temperature measures 130°F for medium rare

Step 9

Remove the steaks and let rest 10 minutes before slicing and serving (they should be a perfect 135°F)

Step 10

Enjoy!