Step 1

Preheat grill to high heat and close the lid. It will take about 10 minutes to fully heat.

Step 2

Place the filets on the grill and let them cook undisturbed on each side using the following time guidelines:

Step 3

Rare: 4 minutes / Medium Rare: 5 minutes / Medium: 6-7 minutes / Medium Well: 8-9 minutes / Well Done: 10 minutes / **See notes about the "touch test"

Step 4

We like to use kitchen tongs to prop the steak up on its side and cook for 1-2 additional minutes or so as well, rotating every 30 seconds or so.

Step 5

Let the steak rest for 5-7 minutes prior to serving.

Step 6

Preheat oven to 425 degrees.

Step 7

Heat olive oil in a cast iron or oven-safe skillet over medium-high heat.

Step 8

Once heated, add the filets (do so in batches if needed, leaving space around the edges).

Step 9

Sear on each side for 2 minutes, until a nice crust as developed. (You may also use kitchen tongs to prop the steaks on their side and sear the sides for 1 additional minute if preferred.)

Step 10

Remove from heat. Add butter and allow it to melt. Add the smashed garlic and rosemary/thyme. Spoon the butter over the filets.

Step 11

Insert a meat thermometer into the thickest part of a filet. Transfer to the oven and bake for 5-6 minutes or until the thermometer reads 125 degrees for a medium-rare steak. The temperature will increase up to 3-4 additional degrees during resting.

Step 12

Let the steak rest for 5-7 minutes prior to serving.

Step 13

Note: Undercook the steak slightly if adding the topping as the steak will cook a little more in the oven during the broiling process.

Step 14

Combine parmesan, provolone, ranch, butter, and garlic powder. Microwave in 30-second increments until melted, stirring in between.

Step 15

Add ½ of the Panko Breadcrumbs and stir to combine. Add remaining ½ cup if desired.

Step 16

Spread evenly over each steak and broil at 450 until melted and slightly browned on top.