Leave the butter on the counter to soften or place it in a microwave-safe bowl and microwave until malleable, 10-15 seconds. Use a fork to mash in the herbs and garlic until fully mixed. Store in the refrigerator and remove 10 minutes before adding to the filet.

Season both sides of the filet generously with salt and pepper and fresh rosemary. Rub with a little olive oil and let rest for 30-45 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate.

Preheat the grill to high heat for 10-15 minutes and clean the grates well. Keep the lid closed and let the internal temp get up to around 500°F. Once hot, reduce heat to medium-high heat (shoot for a constant temp of around 400-450°F).

Place the filets face down and sear undisturbed for 5 minutes with the cover down. Flip the filets and sear for an additional 5 minutes with the cover down. This is ideal for medium-rare.

For rare, sear for 4 minutes a side. Medium rare, 5 minutes. Medium, 6-7 minutes. Medium well, 8+ minutes. Depending on the size of the steak, the more or less time it will take. This recipe is ideal for an 8-10 ounce portion, roughly 2 inches thick. Remember, the steak will continue to cook after it's been removed from the heat. Test the temperature with a digital thermometer. Steaks should be removed from the heat 5-7 degrees below the final serving temp.

Remove filets from the grill and let rest for 7-10 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.