How to grill filet mignon (2024)

FAQs

How long do you grill a filet mignon? ›

Grill for 7–8 minutes for a 1-inch steak, and 9–11 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

Preheat gas grill to 450 degrees or prepare a charcoal grill. Season the steaks liberally with kosher salt and black pepper on both sides. Add the steaks to the grill and close the lid. Cook until a crust has formed and golden brown, approximately 4-5 minutes.

Filet mignon over indirect heat. Immediately transfer the steaks to the hottest part of the grill, directly over the hot coals, and sear them for 2 minutes on each side for a nice crust, ensuring the internal temperature reaches only 125 degrees F for excellent results.

Grill your filets over direct high heat with the lid closed as much as possible for 6-8 minutes, turning once. Move the filets over to indirect heat for an additional 4-6 minutes or until your desired degree of doneness. I enjoy my filets medium rare, 125°-135° degrees.

For thicker cuts, you want to close the lid to keep the temperature high and even. Large steaks, chicken, and roasts have much more depth for the heat to penetrate, and closing the lid will give the heat time to sink in and cook the meat through in much the same way an oven does.

For 8 oz filet mignon grill at 450 F for 4 minutes per side, turning once for medium rare. The internal temperature of the meat should be 130 F.

Preheat grill to 350° to 400° (medium-high). Sprinkle fillets with pepper and salt. Grill, covered with grill lid, over 350° to 400° (medium-high) heat 4 to 6 minutes on each side or to desired degree of doneness. Let stand 5 minutes.

Before cooking filet mignon with any method, be sure to salt it generously on all sides. Then, allow it to brine by letting it sit at room temperature for 45 minutes before introducing it to heat.

On The Grill

Season the steak one hour before cooking, using extra virgin olive oil, fresh ground black pepper, and kosher or sea salt. Leave it at room temperature until cooking. Brush each side with 1 teaspoon extra virgin olive oil.

How many times do you flip a steak on the grill? ›

If you're cooking steak on the grill, you most definitely should flip it about halfway through the cooking process. We typically recommend flipping your steak just once on the grill because it's not getting direct heat on one side like it would on a pan.

1. You put oil in the pan. Don't go putting your vegetable oil or sunflower oil straight into your frying pan. When cooking steak you need to oil the steak itself to ensure that perfect outer texture once cooked, and of course so it doesn't stick.

According to Steak Specialist, you don't need to use oil when grilling a steak. The trick with the stove top and grill methods is to ensure the cooking surface is super hot before putting the meat down. That way, it will sear nicely and be easier to turn when it's time.

Step 2: Sear Filet Mignon

Right before searing, sprinkle black pepper on all sides of the steak. Place steaks in the preheated skillet, searing for 2-3 minutes on each side until a golden-brown crust forms.

Filet mignon is a delicious, tender cut of beef that melts in your mouth. It happens to be ideal for grilling, as it develops a nice crust over high heat while the center becomes juicy and succulent. It cooks fairly quickly once the grill is hot, just a few minutes on each side.

The best grill temperature to grill a steak is high heat (450-550 degrees F.). To prepare steaks for the grill you will need to: Pat them dry: this helps the steaks get a better sear on them.

Do a warm-up. Take your steak out of the fridge about 20 minutes before grilling to bring it to room temperature. A freezing-cold steak won't cook evenly.

Lid off vs. lid on. Whether you've got a gas or charcoal grill, with the grill uncovered you can get a crustier char on the exterior of meat without overcooking the center. A closed grill will cook meat all the way through to the center for a more uniform doneness.

What Grill Temp Should I Use? Filets should be cooked on the grill over medium-high heat. Ideally, you should get the temperature to around 450-degrees on a gas grill or set your filets on a grill rack directly over medium coals on a charcoal grill.

How long should filet mignon sit out before grilling? ›

Follow this tip: Plan to take the steak out of the fridge and let it sit at room temperature for 30 minutes to an hour before cooking. This simple step helps the steak cook more evenly.

Grill filet mignon, covered, over indirect medium heat for the amount of time determined by steak thickness and desired doneness. For a 1-inch cut, grill 16 to 20 minutes for medium-rare (145°F) or 20 to 24 minutes for medium (160°F).

The most important thing, however, is to not overcook it. Overcooking filet mignon will make it tough and dry. Filet mignon is best cooked rare or medium-rare, as this will ensure that it remains soft and moist.

Start with olive oil (though a neutral oil would work too!). Then, after flipping the steak, add butter and baste it constantly. Not only does butter make everything taste better, it adds that signature steakhouse flavor – no restaurant would skip it.

Season both sides of the filet generously with salt and pepper and fresh rosemary. Rub with a little olive oil and let rest for 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate.

Coat both sides of the steak, and its sides, with salt and freshly ground black pepper, so a visible layer of seasoning exists on every surface. The salt shouldn't pile up, but it should coat the meat. The steak is essentially putting on a t-shirt made of salt and pepper.

Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Like butter, olive oil has a distinct taste and low smoke point. It also offers immense moisture and character depending on what kind of oil you buy. Even modestly priced olive oil can give flavour to a steak and if you like that flavour, this is definitely the way to go.

Should you brush steak with olive oil before grilling? ›

Season the Steak: Steaks don't need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub.

Butter is ideal for continually basting a steak and lends itself perfectly to some cuts and for those who like to be there tenderly managing the cooking. Being there and continually basting means the butter is less likely to burn and mar the flavour.

Season your steak generously with salt just before putting it on the grill. The salt stays on the surface of the meat without dissolving and the meat juices stay within the muscle fibers for a juicy steak.

Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender.

The main claim to flipping only once is that you'll reduce the amount of browning that will occur and also reduce the flavor. While this can be true, you can easily avoid this drawback by ensuring you do not have an overabundance of surface moisture on your steak and have sufficiently high heat.

There's nothing better than to let the natural flavours of the meat sing. I keep it simple by first coating the meat with a bit of olive oil and then adding lots of coarse salt just before cooking so it doesn't dissolve, as this helps to create a nice surface texture.

The best oil for searing steak has a high smoke point and a flavor that doesn't overpower the meat. Refined olive and avocado oil are two of the best searing oils for steak. Light olive oil, sunflower oil, grapeseed oil and canola oil are also fantastic choices.

How do you prepare and season steak? The best way to season steak is to add a generous amount of salt to both sides about 45 minutes before cooking. Then, just before cooking, add your other spices, like black pepper and garlic powder, ensuring that you cover both sides of the steak.

Season: Spray the steaks lightly with olive oil and season both sides with kosher salt and freshly ground pepper. Bake: Place the filets in the oven for four to five minutes for a medium rare to medium steak, and check the temperature with a meat thermometer inserted into the side.

Grill for 7–8 minutes for a 1-inch steak, and 9–11 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

Should filet mignon be reverse seared? ›

Reverse sear is a steak cooking method that brings your steak up to temperature low and slow in the oven or on the grill and finishes using high heat. This method is ideal for thicker steak, like filet mignon, to ensure the steak is cooked to the perfect doneness on the inside and has a beautiful crust on the outside.

When you reverse the traditional cooking method of searing and then baking a filet mignon, you can get a more accurate internal temperature without risking a too-crispy outer crust. A reverse sear gives filet mignon the time it needs to cook without drying up.

Rest your steak for 5 to 7 minutes before slicing it. One way to rest steaks is to take them off the grill, transfer them to a cutting board, and then tent them under a big piece of foil.

For a 1-inch cut, grill 16 to 20 minutes for medium-rare (145°F) or 20 to 24 minutes for medium (160°F). For a 1½-inch cut, grill 22 to 25 minutes for medium-rare (145°F) or 25 to 28 minutes for medium (160°F). Transfer the meat to a platter. Cover the meat with foil and allow it to stand for 5 minutes before serving.

Heat a grill to high heat, between 400-450 degrees Fahrenheit. For a perfect medium rare steak, grill a 1 inch thick steak for 4-5 minutes per side. For a steak that is 1 1/2 inches thick, add 1-2 minutes to the cooking time per side. Use an instant-read thermometer to check the internal temperature of the steak.

For a 2 inch steak(like a Filet Mignon) you will still grill it for 3-4 minutes per side over direct, high heat, but then you will move it to indirect heat until it reaches your desired internal temperature (which will take a few additional minutes).

⏰How long to grill filet mignon

A 1-inch thick filet mignon takes about 12 minutes on a 450° grill to reach 140°-145° internal temperature, which is medium with a little pink but firm. Approximate times are given for planning only and will vary by thickness, grill temp, and rest time.

How do you know when filet mignon is done without a thermometer? ›

The Poke Test

By comparing the tension in the fleshy part of your hand at the base of your thumb with the tension you feel as you press your index finger into the center of the cut of meat, you can guesstimate how much it has been cooked.

Heat the grill to a temperature between 450° to 500°F. Grill steaks for 4 to 6 minutes per side depending on thickness. Use an instant-read thermometer to check the doneness so the meat comes out perfectly just like you prefer it.

What temp is medium high heat on a grill? Medium high heat ranges between 375 and 450 degrees Fahrenheit. It's ideal for hamburgers, sliced vegetables, and fish. This temperature will still sear your food, but it also allows food to cook slower and more thoroughly.