A.P. Filets on the Weber Kettle
Sometimes the best meals are the simplest ones. A great cut of beef, a little oil, and a solid all-purpose seasoning is all you need. This method uses a reverse sear on the Weber kettle to give you edge-to-edge doneness with a perfect crust.
Ingredients
Filet mignon steaks
Olive oil (or your preferred cooking oil)
Equipment
Weber Kettle grill
Charcoal (lump or briquettes)
Chimney starter
Meat thermometer
Tongs
Instructions
1. Prep the Grill
Set up your Weber kettle for two-zone cooking:
One side with hot coals (direct heat)
One side with no coals (indirect heat)
Bring the grill up to around 225–250°F on the indirect side.
2. Season the Filets
Lightly coat the steaks with oil, then season generously with A.P. Seasoning on all sides.
Let them sit at room temperature for about 20–30 minutes while the grill stabilizes.
3. Reverse Cook (Low & Slow)
Place the filets on the indirect side of the grill.
Cook until the internal temperature reaches:
115°F for rare
120–125°F for medium-rare
4. Sear Over Direct Heat
Move the filets directly over the hot coals.
Sear for 1–2 minutes per side, flipping as needed to build a crust.
You’re looking for a deep, rich sear without overcooking the inside.
5. Rest & Serve
Remove from the grill and let rest for 5–10 minutes.
Slice, serve, and enjoy.
Pro Tips
Keep the lid closed during the reverse cook to maintain steady temps
Use a thermometer—don’t guess on internal temp
For an extra crust, flip every 30–45 seconds during the sear
Let the meat do the talking—A.P. is built for exactly this kind of cook
