Remove the Filet Mignon steaks from the refrigerator and let them come to room temperature for about 30 minutes. This helps ensure even cooking.

Pat the steaks dry with paper towels to promote a good sear.

Generously season both sides of the steaks with salt and pepper. You can also add other herbs and spices if desired, like rosemary or garlic powder.

Preheat your Blackstone griddle over medium-high heat until it's hot. You want the griddle to be at a high enough temperature to achieve a good sear.

Brush a thin layer of olive oil or a high smoke point cooking oil onto the griddle surface to prevent sticking.

Place the seasoned Filet Mignon steaks onto the hot griddle. You should hear a sizzling sound when they make contact with the griddle. Allow them to sear for about 3-4 minutes on each side, depending on your desired level of doneness.

Use tongs to carefully flip the steaks. Avoid pressing down on them with the spatula to retain juices.

Use a meat thermometer to monitor the internal temperature of the steaks. For medium-rare, aim for an internal temperature of around 130-135°F (54-57°C). For medium, aim for 140-145°F (60-63°C).

Once the steaks reach your preferred doneness, remove them from the griddle and let them rest for about 5 minutes. This helps the juices redistribute for a more tender result.

Slice the Filet Mignon steaks and serve them with your favorite side dishes and sauces.