4 center-cut filet mignons, 1 1/2 to 2 inches thick, 7 to 8 ounce each, patted dry with paper towels
4 Tbsp. of Carter & Cavero Hojiblanca Extra Virgin Olive Oil
Fresh ground pepper and Carter & Cavero Himalayan Sea Salt to taste (Coarse)
Prepare your grill until med-hot (you can hold your hand 5 inches above grill for 3 to 4 seconds). Meanwhile, rub each side of steaks with 1/2 teaspoons of olive oil and season generously with sea salt and pepper. Grill steaks, uncovered, on hotter side of grill until well browned on each side, 21/2 to 3 minutes per side. About 7 minutes for rare/medium-rare, about 8 minutes for medium/medium rare and 9 to 10 minutes for medium. Allow meat to rest for 5 minutes before serving.
