Put a couple of wadded up paper towels that have been doused with lighter fluid underneath the chimney, and be ready to go in 5-10 minutes. Don’t put fluid on the coals.
Light the paper towel wad. The coals should ignite easily. Let them burn inside the chimney until they are glowing orange, then distribute in the bottom of the grill.
While the coals are getting ready, prepare the meat.
Meat should be close to room temperature, or slightly cooler.
Pat meat dry with more paper towels.
Once meat is dry, rub with steak salt and Montreal seasoning until both sides are coated.
Lay steaks over the hottest part of the grill, and cover the grill.
Don’t touch the grill again until it’s time to flip. Let them set there for about 3 minutes for medium rare.
Flip once, then replace the lid and leave it alone for another 3-4 minutes.
When you flip the corners and edges of the filets should just be starting to char, and you should see grill marks seared into the surface of the meat.
After flipping and waiting for the second side (about the same amount of time as the first side, or slightly less), pull from the grill, and then let them rest for a few minutes.
While resting, apply 2-4 drops of liquid smoke on the top of the filets, and let it absorb.
Slice thin and dip into the A-1 and stadium mustard. Put mustard on one half of a slice, and A-1 on the other half, and let the flavors blend together in your mouth. For best results use mustard that has aged in refrigerator for 3-4 years. It will have a mellow flavor and a creamy texture.
Serve with grilled mushrooms and vegetables and your favorite beverage.