Remove filet mignon from the refrigerator and pat dry. Trim away any connective tissue around the edges of the meat.

Drizzle both sides of filet with Worcestershire sauce and liberally season with salt, pepper, dehydrated garlic and dried rosemary. Allow to rest for about 30 minutes.

Turn burners for one half side of a gas grill to high and leave the other side of the grill burners off.

Once the internal grill temperature has reached about 450 degrees F, place the steaks on the hot, direct heat side of the gas grill. Grill for 3 minutes then rotate 1/4 turn (to get those pretty hatch grill marks). Grill for another 3 minutes then flip. Grill for another 5 minutes on the other side and then move to indirect heat.

Cook filets over indirect heat until they have reached about 5 degrees below the desired cooking temperature (they will continue to cook slightly even once removed from the grill).

Remove filets from the grill and tent lightly in tin foil for about 5- 8 minutes. As mouthwatering as they will look and smell, resist the urge to cut right in as those juices you worked for will spill right out.