In a small bowl, mix softened butter with finely chopped herbs and minced garlic. Set aside

Take the filet mignon steaks out of the fridge. Season all sides generously with kosher salt. Do not add the pepper yet; it can burn during grilling, altering the flavor.

Let the steaks rest on a wire rack at room temperature for 1 to 2 hours if they're less than 2 inches thick. You can let them rest in the refrigerator for up to 24 hours if they're thicker. If refrigerating, remove them from the fridge about an hour before cooking to allow them to come to room temperature.

Preheat your grill to high heat.

Pat the steaks dry with a paper towel (to ensure a good sear) and rub them with olive oil on all sides.

Place the steaks on the grill, close the lid, and cook for about 4-5 minutes on one side until they get a nice sear.

Turn the steaks over, place a sprig of thyme on each, close the lid, and continue to grill for another 3-4 minutes until they are golden brown and they reach 130 to 135°F (54-57°C) for medium-rare or 135 to 140°F (57 to 60°C) for medium in the thickest part of the steak.

In the last two minutes of grilling, add a tablespoon of the butter mixture butter on top of each steak. Allow the butter to melt, and baste the steaks.

Transfer the steak to a plate or board, cover loosely with foil, and allow to rest until it reaches an internal temperature of 135 to 140°F/54 to 60°For Medium Rare or 140 to 145°F/60 to 63°C for medium doneness before serving.