Believe it or not in the 5 years I've been egging I've grilled many, many steaks, but when it comes to filets I still only do them inside on a skillet. (Guess I get paranoid that at $28 a pound I don't want to screw up!) I then cover them with Bearnaise sauce and serve them with my speciality...nearly perfect ball potatoes that I make using a mellon baller. The potatoes take me a bit of time both in making and then in frying in butter/oil with constant attention to get them browned all over. Anyway I want to try the "reverse T-Rex" approach tomorrow night, but I need suggestions on how long to roast these before the sear at the end. They are each 2.5" thick and each weigh 3/4 pound. Thanks!