Need some advice on what I did wrong last night. I cooked some Filet Migon's last night on my BGE. They were about 1 1/2" or so thick (pretty normal looking). I've cooked them before (once or twice) and came out *ok*. I had temp at 550-575, and used a cast iron grate. I cooked them for 2 min on 1 side, 2 min on the other side, and back on starting side for 2 more min. Internal Temp was about 130ish and I like them rare to medium rare, so that was good. The Problem is... they were VERY heavily charred. Black and tasted burnt. what did I do wrong? I cleaned off the Cast Iron grate. Did I not clean it well enough? do I need to get that grate a little higher from the fire pit? I need some advice. Filet Migon is one of my fav things to eat, and I cant seem to nail it on the BGE yet.