Rub four 8-ounce filets mignons with Pepper-Ancho Rub (recipe below) on one side; drizzle with vegetable oil. Grill rub-side down over high heat, about 4 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot and grill 4 more minutes (for medium-rare), brushing often with Mint Glaze (recipe below). Top with more glaze.

Pepper-Ancho Rub:

2 tablespoons coarsely ground pepper

1 tablespoon ancho chile powder

1 tablespoon kosher salt

Whisk all of the ingredients in a bowl.

Mint Glaze:

6 tablespoons dijon mustard

1/4 cup honey

2 tablespoons horseradish, drained

6 fresh mint leaves, finely chopped

Kosher salt and freshly ground pepper

Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.

Photograph by Steve Giralt