One of the oldest ways to eat a grilled steak is called Black and Blue, or Pittsburgh style. You can achieve it by charring the outside while maintaining a rare to medium-rare internal temperature.
To ensure you have enough fire and flames to char up that meat, cut up some Fleischmann’s vegetable spread into chunks.
Place your filet mignon on the grill with the vegetable spread chunks on top and all around to intensify the burn! It’ll be a quick process, so pay close attention.
As a fail safe, flip over a cast iron pan and put it right on top of that filet that is smothered in all that goodness! This isn’t for everyone, but for the ones who enjoy at a restaurant, now you can do it from the comfort of your backyard!