Last night I cooked two hockey puck sized beef fillets. Last time we ate at what is generally agreed to be the best steakhouse in these parts, the waiter told me their chef simply cooks them in a frying pan with butter. So I salted and peppered them real good and threw them in a frying pan with the butter as hot as I dared get it. Flipped them at three minutes and at five minutes total pulled them. they were perfectly seared and lightly crusted on the outside and perfect inside. I highly recommend you try this, especially when it's damned cold outside to be grilling.