Wildfire Filets

As a gift, I got some of the most awesome filets. These are from Wildfire Steakhouse in Chicago. Easiest thing I've cooked in a long time. Got the egg up to about 850 degrees, and seared for 90 seconds per side. Then let the filets rest for 15 minutes and back on the Egg at 400 degres until internal temp of 130ish. Pefect! Went great with garlic bread to soak up all the juice.