Tried a new grilling technique last night, turned out pretty incredible.
Reverse seared filet mignon. (Look up reverse searing if you haven't already). Kosher salt, fresh pepper, brushed with bacon grease during searing. Cooked to 134 degrees. My favorite part of reverse searing is that majority of the cut is cooked medium rare. As opposed to a small portion of the center. It's also easier to hit that target temp
Added bonus:
Reused the bacon and bacon grease this morning.