🥩 Grilled Truffle Butter King-Cut Filet Mignon Steak Recipe

/

If luxury had grill marks, it would taste like this. Thick King-Cut filets, kissed with white truffle oil and finished with silky homemade truffle butter — this is backyard steakhouse indulgence at its best. Whether you’re celebrating a big win or just feeding your inner carnivore, this Filet Mignon recipe proves that elegance and fire can share the same plate.

🥩 The Story Behind the Recipe

This recipe was born from a simple challenge: how do you take the most tender cut of beef and give it smoke, swagger, and unforgettable flavor? The answer — truffle.

By brushing these 2–3-inch thick King-Cut filets with white truffle oil and topping them with a rich truffle compound butter, you transform a premium steak into something that feels straight out of a high-end steakhouse. Except this time, you’re the chef — and the only reservation needed is at your backyard grill.

❤️ Why You’ll Love This Steak

🔥 Luxury Flavor, Simple Steps: Truffle oil + butter = fine dining made easy.
🥩 Thick-Cut Perfection: A meaty filet with a seared crust and buttery center.
⏰ Quick & Elegant: 35 minutes from prep to perfection.
💪 BBQ Cred: When these hit the grate, your guests will crowd the pit.

The Ultimate King-Cut Filet Recipe

⏰ Prep Time: 15 min | ⏱️ Cook Time: 20 min | 🍽 Serves: 2+

Ingredients

🥩 Steaks

  • 2 King-Cut Filet Mignon (≈ 2–3″ thick)

  • White truffle oil, to coat

  • Stubbs® Steak Seasoning, generous

  • Coarse black pepper, to taste

🧈 Truffle Compound Butter

  • 2 Tbsp unsalted butter, softened

  • 1 tsp black truffle salt

  • 1 tsp Balsamic White Truffle Glace (Colavita)

  • 1 tsp fresh basil, minced

  • Pinch cracked pepper

🔥 Step-by-Step Instructions

  1. Order like a boss – Ask your butcher for King-Cut (special-order territory).

  2. Prep & oil – Pat steaks bone-dry; massage with white truffle oil.

  3. Season hard – Coat with Stubbs®, then hammer on coarse pepper.

  4. Room-temp rest – Cover lightly; rest 30 min for even cooking.

  5. Whip the butter – Microwave butter 15 sec; mix in truffle salt, glace, basil, pepper. Chill.

  6. Pre-heat grill – Crank to 550 °F / 287 °C direct heat.

  7. Sear & rotate – Sear 4 min, rotate 45°, sear 4 more. Flip and repeat.

  8. Sear the edges – Stand steaks on edge 60 sec per side.

  9. Butter bath & rest – Kill burners, top with truffle butter, rest 10 min.

💡 Pro Tips for Truffle Success

📏 Thermometer = Truth: Pull steaks at 125 °F (52 °C) for perfect medium-rare.
🌿 Herb Remix: Swap basil for rosemary or thyme for a more earthy note.
🔔 Cast-Iron Backup: No grill? A blazing-hot skillet gets it done—just vent the kitchen.
🔄 Reverse-Sear Hack: For extra-thick cuts, smoke low at 225 °F until 115 °F internal, then sear hot for a flawless finish.

💥 Why These Filets Are Next-Level

King-Cut filets already scream indulgence, but the white truffle oil and homemade truffle butter take them straight to the top shelf. The butter seeps into every bite, giving you that fork-tender center with a rich, aromatic finish that pairs beautifully with a bold cabernet or smoky bourbon.

❓ FAQ Section

Q: What temperature equals perfect medium-rare?
A: Pull at 125 °F (52 °C) and let rest to about 130 °F.

Q: Can I use store-bought truffle butter?
A: Absolutely, but homemade gives you fresher flavor and flexibility with herbs.

Q: How thick is “King-Cut”?
A: Typically 2–3″ thick and 10–12 oz each — the steakhouse standard.

Q: Cast-iron vs grill — does it matter?
A: Cast-iron delivers a killer crust indoors; grilling adds a touch of smoke outdoors. Both yield amazing results.

🔧 Recommended Gear