I used to have an aversion to grilling food. Our cast iron grill pan is nice, but using it inside is a bit inconvenient, and cleaning it . . . well, it’s not as easy as cleaning an actual outdoor grill.
Last night, we broke in our new grill with these lovely petite filets, done simply with copious amounts of salt and pepper, and olive oil. Delicious!
- 1.5 lbs. petite filets, 1.5″ thick
- sea salt and coursely ground pepper
- extra virgin olive oil
About 30 minutes prior to grilling, remove the steaks from the refigerator and bring to room temperature.
Preheat your grill.
Season liberally with the salt and pepper, and pat into the meat. Drizzle with olive oil.
Grill your meat 3.5 minutes per side for rare, depending upon thickness of the meat.