Preheat the oven to 415 degrees Fahrenheit (230 degrees Celsius). Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature and ensure more accurate cooking timings. Salt and pepper on both sides liberally.

In an oven-safe cast-iron skillet, melt the 2 tablespoons of butter over high heat, allowing the skillet to become extremely hot first. Place the filets face down in the melted butter and sear for 2 minutes, without moving them. Cook for another 2 minutes after flipping the filets. Your filets will have a lovely charred edge as a result of this process.

In a small saucepan, stir together all of the blueberry glaze ingredients. Cook, stirring periodically, for 10-12 minutes over medium-high heat. After removing the pan from the heat, let it to cool.

Place the skillet in the oven immediately. 4 minutes in the oven for rare. 5-6 minutes, medium-rare 6-7 minutes on medium 8-9 minutes, medium good. Keep in mind that the length of time will vary depending on the thickness and size of the steak.

This recipe makes a 6-8 ounce chunk with a thickness of 2-3 inches. Place the fillets on a plate and put them aside for 5 minutes before serving. 3 to 4 tablespoons blueberry sauce on top of each filet.

After a little practice, grilling a filet isn’t difficult. Mastering how long it is going to be on the grill to get the desired doneness is the most difficult component. This article should have correctly pointed you, hopefully. If you want more information, watch this video.