Grilled Truffle Butter King Cut Filet Mignon Steak 🔥🧈

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Sometimes you just want to go big — and a King Cut filet mignon does exactly that. Thick, tender, buttery, and unbelievably juicy, this is the kind of steak that makes you feel like you’re cooking at a high-end steakhouse… except it’s right in the backyard.

We’re keeping this one simple:
🔥 hot grill
🔥 screaming-hot cast iron
🔥 loads of truffle butter

That’s all a filet needs to shine.

Let’s walk through it step by step.

⭐ Why You’ll Love This Steak

  • 🧈 Truffle butter melts into every crevice for next-level richness

  • 🔥 Cast iron sear builds a crust you can hear

  • 🥩 Thick King Cut filet stays tender even over high heat

  • 😎 Minimal ingredients, big flavor payoff

  • 🎯 Perfect for date nights, holidays, or "I deserve it" nights

📋 Recipe Snapshot

Yield: 2–3 servings 🍽️
Prep Time: 10 minutes ⏲️
Cook Time: 10–12 minutes 🔥
Total Time: ~25 minutes ⏱️

🥩 Ingredients

  • 1 King Cut Filet Mignon

  • Salt (Kosher)

  • Black pepper

  • 2–3 tbsp butter (softened)

  • 1 large spoonful of whipped truffle butter

  • Optional: garlic, rosemary, thyme

🔥 How to Grill the Perfect Filet (Hot & Fast)

1️⃣ Prep the Steak

  • Pat dry with paper towels

  • Salt and pepper generously on all sides

  • Let sit at room temp for 20–30 minutes

2️⃣ Heat the Cast Iron

  • Place cast iron skillet on the grill

  • Crank grill to high heat

  • Let skillet heat until lightly smoking

3️⃣ Sear the Steak

  • Add a small amount of oil to the skillet

  • Lay the filet down firmly

  • Sear 1.5–2 minutes per side

  • Flip and repeat until you have a deep, golden crust

4️⃣ Butter Baste

Add:

  • 2–3 tbsp butter

  • 1 big scoop of truffle butter

Tilt skillet and baste the steak continuously with a spoon for 30–60 seconds.

5️⃣ Internal Temps to Watch

  • 120°F – rare

  • 128°F – medium rare (recommended)

  • 135°F – medium

Pull early — the filet rises a few degrees while resting.

6️⃣ Rest & Slice

  • Let steak rest 10 minutes

  • Slice thick

  • Serve with an extra dab of truffle butter on top 🧈🤌

🔧 Pro Tips

  • Always let your cast iron preheat fully — this is key for crust.

  • Use Kosher salt, not table salt.

  • Don’t overload seasonings — filet wants to taste like filet.

  • Insert thermometer from the side, not the top, for accuracy.

  • Add garlic + rosemary + thyme for a steakhouse-style butter.

🌳 Best Woods for Filet Mignon

Truffle + beef pairs well with mild woods:

  • 🍒 Cherry – slightly sweet, perfect color

  • 🍏 Apple – mellow and clean

  • ⭐ Oak – classic steak flavor

  • ⚪ No hickory here — too strong for a delicate cut

🔄 Variations to Try

Garlic Herb Compound Butter

Mix butter + garlic + parsley + lemon zest.

Reverse-Sear Version

Smoke at 225°F → Sear hot at the end.

Black Truffle Salt Finish

Skip truffle butter and sprinkle a pinch over sliced steak.

❓ FAQ Section

Q: What temperature equals perfect medium-rare?
A: Pull at 125 °F (52 °C) and let rest to about 130 °F.

Q: Can I use store-bought truffle butter?
A: Absolutely, but homemade gives you fresher flavor and flexibility with herbs.

Q: How thick is “King-Cut”?
A: Typically 2–3″ thick and 10–12 oz each — the steakhouse standard.

Q: Cast-iron vs grill — does it matter?
A: Cast-iron delivers a killer crust indoors; grilling adds a touch of smoke outdoors. Both yield amazing results.

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