Mike, to be honest, the occasional porterhouse is the closest I get to grilling filet. My 2 cents though is that low fat cuts are best reverse seared. You'll end up with less overcooked between the center and the sear, it will be tastier because of enzymes in the magic temp zone longer, and flare ups at the end won't be near the issue as with ribeyes. Good luck with them and maybe someone else who grills them regularly will chime in.
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