Do not freeze the filet mignon at any point. It should only ever be stored in the fridge.

Don’t put any pepper on the sides of the steak.

As with the pepper, do not apply any salt to the sides of the filet.

If you press too hard, you’ll flatten the filet.

Cooking the steaks over medium-high heat will result in a cooked, crispy outside and a juicy, flavorful inside.

Do not move the steaks while they’re cooking. Let them rest, or some of the juices will leak out.

When lifting the skillet off of the stove, hold it level so the steaks don’t slide around.

This technique is known as “tenting” the foil. It allows the foil to trap the cooked steaks’ heat without coming directly into contact with the meat.

If you don’t already have fresh herbs and garlic cloves in your kitchen, purchase them at a nearby grocery store.

Set the lemon zest with the chopped herbs and garlic.

The butter wrapper should have clearly-marked measurements on the side that will help you find the halfway mark. Half of the stick of butter will measure 4 tbsp (57 g).

You can periodically test the temperature of the butter by sticking a finger into it.

Turn on the oven about 15 minutes before you plan to cook the steaks.

You can use a little more or a little less salt and pepper to suit your personal taste.

While the steaks cook, use a spoon to scoop up butter from the sides of the pan and drizzle it over the steaks.

The duration of time you leave the steaks in the oven depends on their thickness. Thicker steaks will need a full 8 minutes to finish cooking, while thinner filets will only need 6.

The butter will melt into the steak and give it a rich herbal flavor.

You can also tell when the steaks are done by pressing down lightly on their tops. A cooked steak will gently depress and then bounce back as you remove your finger.

It’s fine to use a small squirt of lighter fluid to start the charcoal burning. Avoid using too much fluid, though, or the steaks may have a chemical taste.

If you don’t already have a coffee grinder, purchase one at a nearby kitchen-supply store.

Avoid touching your eyes while mixing the ingredients, since the hot mustard powder could cause them to burn.

The steaks should be cold when you’re rubbing the seasoning onto them, not frozen. Never place filet mignon steaks in the freezer.

Once the 6 minutes are up, remove the steaks from the grill and serve them immediately.