Throw the skin-on fillet on the grill skin side down. Put a couple pats of butter on the sunny side. Sprinkle salt/pepper or whatever you like (Montreal steak seasoning works too).
When you can slide a spatula between skin and meat, do so, and eat the meat part. Works best if the fillet is room temp to start with.
Last edited by cwh2; 06/07/16. Reason: removed comma
