How to cook filet mignon on the grill?
Cooking Filet Mignon on the grill is my go-to method for achieving that tender, juicy steak we all crave. This favorite cut, known for its tenderness and rich flavor, requires precise cooking instructions to maintain its juiciness and avoid over-cooking.
Start by searing the steak on high heat to lock in the flavors, then finish at lower temperatures based on the steak’s thickness and weight. I always recommend using a meat thermometer to ensure perfection, aiming for an internal temperature that reflects your preferred doneness.
Whether you’re grill, pan-seared, broil, or oven cooking, each steak is a chance to perfect your technique. For those looking to enhance their skills, a video tutorial can be an exceptional resource.
Remember, the key to a perfect Filet Mignon lies in the details: temperatures, times, and cooking methods tailored to each unique cut.
How to Cook Filet Mignon on the Grill
Choose a Filet Mignon Cut
When buying Filet Mignon, whether at a supermarket meat counter or from a butcher, it’s crucial to specify your desired thickness. Ideally, Filet Mignon, or tenderloin steaks, should have even edges and be about 2 inches thick for a juicy result. Follow these guidelines to select the best cut:
Look for good color in the beef. The steak should appear moist but not wet or ragged.
Avoid prepackaged steaks with tears in the packaging or liquid at the bottom of the tray, as these are signs of mishandling or aging.
Ensure the steak is firm and cold to the touch, indicating it has been properly refrigerated.
Plan on serving about 6-8 ounces per person, adjusting based on your guests’ appetites.
Selecting the right Filet Mignon cut with attention to these details ensures a premium, flavorful steak that’s tender and enjoyable.
Step 1: Choose a quality meat source
Grilling a restaurant-quality Filet Mignon in the comfort of your backyard starts with choosing a premium, 2-inch thick steak, known for its exceptional marbling, flavor, and tenderness.
Opt for grass-fed and grass-finished beef, sourced from farms that prioritize regenerative agriculture methods, ensuring the meat is free from synthetic hormones and antibiotics.
This choice not only guarantees a steak rich in nutritional benefits but also supports a healthier environment. Before grilling, allow the steak to reach room temperature and season lightly to enhance its natural flavors.
High heat is crucial for searing, creating a delicious crust, while moving to a cooler zone ensures it cooks to perfection without overcooking. Resting the steak post-grill allows juices to be redistributed, ensuring every bite is as juicy and flavorful as possible.
Step 2: Season Filet Mignon
To fully appreciate the complex flavor of a well-grilled Filet Mignon, experts suggest keeping the seasoning simple. A generous sprinkling of salt and pepper often becomes the favorite steak seasoning, enhancing the meat’s natural flavors without overshadowing them.
Allow the seasoned steak to sit at room temperature for about 30 minutes to an hour before grilling. This step ensures that the seasoning fully permeates the meat, contributing to a richer taste profile.
Step 3: Preheat
Preheat your grill to high heat for at least 15 minutes before cooking your steak. A hot grill is crucial for achieving a perfect sear, locking in those succulent juices, and creating a delicious crust on the surface of your Filet Mignon.
This initial blast of heat is key to transforming a good steak into an unforgettable culinary experience.
Step 4: Grill
Place your steak on the grill and cook for approximately 4-5 minutes per side, depending on thickness, for a perfect medium-rare finish. The goal is to achieve an internal temperature of 130-135°F, as measured with a meat thermometer.
Remember to flip the steak only once during the cooking process to ensure even cooking and a beautifully charred exterior. This careful attention to cooking time and temperature guarantees a Filet Mignon that’s flawlessly grilled to your preference.
Step 5: Rest
Upon achieving the desired internal temperature, remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to be redistributed, making the steak more tender and flavorful.
Step 6: Serve and Enjoy
Slice the steak against the grain and serve with your favorite sides, such as grilled vegetables, mashed potatoes, or a side salad.
Filet Mignon on a Charcoal Grill
Light the Charcoal:
Begin by lighting your charcoal grill, giving it time to reach the right temperature. Wait until the coals are covered in white ash, indicating they’re hot enough for grilling.
Prepare a Two-Zone Fire:
Arrange the coals to create a two-zone fire with a hot zone for searing and a cooler zone for indirect cooking. This setup provides control over the cooking intensity, crucial for grilling Filet Mignon.
Preheat the Grill:
Allow the grill to preheat properly. A hot surface is key for searing the steak and locking in flavors.
Sear the Steak:
Place the Filet Mignon on the hot zone of the grill for searing. This step imparts a distinct, smoky flavor and aroma that’s highly desirable.
Move to Cooler Zone:
After searing, move the steak to the cooler zone for indirect cooking. This method ensures the steak cooks through to your desired level of doneness without burning.
Monitor Temperature:
Using a reliable meat thermometer is handy to monitor the steak’s internal temperature. Adjust the grill vents as needed to maintain the desired cooking temperature.
Let the Steak Rest:
Once the Filet Mignon reaches your preferred doneness, remove it from the grill and let it rest before serving. This allows the juices to be redistributed, ensuring a tender and flavorful steak.
Grilling Filet Mignon on a charcoal grill requires a bit more skill and attention compared to a gas grill, but the distinct smoky flavor it imparts is well worth the additional time and effort.
Grilling Filet Mignon on Gas Grill
Grilling Filet Mignon on a gas grill combines convenience with precise temperature control, leading to consistent results with minimal effort.
The primary advantage of a gas grill is that it heats quickly and maintains a steady temperature, making it easier to cook your steak to the desired level of doneness. Here are some basic steps to prevent sticking and achieve perfect grill marks:
- Clean the grates thoroughly and brush them with cooking oil. Use a cloth or paper towel soaked in vegetable oil to lightly oil the grates before grilling.
- Preheat the grill on high for at least 15 minutes. This ensures the grill is hot enough to sear the meat, creating a flavorful crust.
- Place the steak directly over the flames for a good sear on each side, then move it to a cooler area of the grill to continue cooking without direct heat. This method helps reduce the risk of overcooking.
- Lower the heat to medium to finish cooking, monitoring the internal temperature closely to reach your preferred level of doneness.
- Once cooked, let the steak rest for a few minutes before serving to allow the juices to redistribute, ensuring a tender and juicy steak.
How Long to Grill Filet Mignon?
For grass-fed steak, like filet mignon, the cooking time is crucial. We suggest remaining vigilant and attentive throughout the cooking process.
Rare (120-125°F or 49-52°C internal temperature):
Cook time recommendations for this level of doneness involve searing the steak for 2-3 minutes per side over high heat, then moving it to a cooler area of the grill or lowering the heat. Continue cooking for an additional 4-6 minutes, turning occasionally.
Medium-Rare (130-135°F or 54-57°C internal temperature)
For Medium-Rare, sear the steak for 2-3 minutes per side over high heat. Then, move it to a cooler area of the grill or lower the heat, continuing to cook for an additional 4-6 minutes, turning occasionally.
Medium (140-145°F or 60-63°C internal temperature)
For Medium doneness, sear the steak for 2-3 minutes per side on high heat, then transfer to a cooler area of the grill or lower the heat. Cook for an additional 5-7 minutes, turning occasionally.
Medium-Well (150-155°F or 65-68°C internal temperature)
To achieve Medium-Well, sear the steak for 2-3 minutes per side with high heat. Next, place it in a cooler area of the grill or lower the heat, cooking for an additional 6-8 minutes, and turning occasionally.
Well-Done (160°F or 71°C and above internal temperature):
For a Well-Done steak, reaching an internal temperature of 160°F (71°C) or above is crucial. Begin by searing the steak for 2-3 minutes per side on high heat to develop a crust.
Then, move the steak to a cooler area of the grill or lower the heat, extending the cooking time slightly longer than for medium-well, often requiring an additional 7-10 minutes.
Turning the steak occasionally ensures even cooking. Due to the longer cooking time, it might be beneficial to close the lid to contain the heat, which can fluctuate based on the heat source and the steak’s thickness.
Relying on a meat thermometer to ensure your Filet Mignon reaches the desired doneness is key. Once cooked, let the steak rest so the juices can redistribute.
Skipping this step can significantly impact the quality of your dining experience, as it allows the meat to retain its moisture and flavor, making every bite as enjoyable as possible.
How to Cook Filet Mignon in a Skillet?
Cooking Filet Mignon in a cast-iron skillet is a superb way to achieve a tender and flavorful steak with the convenience of your stovetop. Here’s a concise guide to mastering skillet-cooked Filet Mignon:
Select the Right Skillet:
A heavy skillet or cast iron is ideal. Make sure it’s the right size for the amount of meat you’re cooking; the steaks should fit snugly without touching to prevent steaming rather than browning.
Prepare the Steak:
Measure the thickness of your steak and pat it dry with paper towels. A dry surface ensures a better sear. Then, lightly coat the steak with nonstick cooking spray or a thin layer of oil, especially if using a nonstick skillet.
Preheat the Skillet:
Heat your skillet over medium-high until hot. This high heat is crucial for creating a rich, flavorful crust.
Cooking the Steak:
Add the steak when the skillet is hot. For medium-rare, aim for an internal temperature of 130-135°F, turning the steak occasionally for even browning. Adjust the heat to medium or medium-low if necessary to prevent burning while ensuring the interior cooks properly. Depending on the steak’s thickness, this may take a few minutes per side.
Finish and Serve:
Once cooked to your desired doneness, transfer the steak to a serving platter and cover loosely with foil. Let it stand for a few minutes before serving to allow the juices to redistribute, ensuring each bite is as tender and flavorful as possible.
This method leverages the skillet’s consistent heat for a beautifully browned exterior and a juicy, tender interior, perfect for a special occasion or a luxurious weeknight dinner.
Flavored Butter to Serve with Filet Mignon
Since Filet Mignon often lacks in fat and marbling, serving it with a sauce or butter topping can significantly add flavor and moisture. Here are some classic and creative flavored butter you can prepare in advance to enhance your steak.
Hollandaise Sauce
Though not butter, this classic sauce is a luxurious addition to Filet Mignon, offering a rich, creamy texture and tangy taste. Prepare a tablespoon of this sauce to drizzle over the steak after its standing time before serving.
Herb Butter
In a mixing bowl, beat together 1 cup of softened butter with 1 tsp each of snipped fresh thyme, marjoram, and oregano using an electric mixer on low speed until combined. Chill the mixture for a few hours to allow the flavors to meld before topping your Filet Mignon.
Blue Cheese Butter
Combine crumbled blue cheese with softened butter for a tangy, creamy topping that melts beautifully over the warm steak, adding a depth of flavor that complements the tender meat.
Chipotle-Cilantro Butter
For butter with a kick, mix softened butter with chopped chipotle pepper in adobo sauce and a Tbsp of cilantro. This butter offers a smoky, spicy flavor with a hint of freshness from the cilantro, perfect for those looking to add a bit of zest to their Filet Mignon.
Each of these butters can be prepared ahead of time and stored in the refrigerator. Simply place a dollop on your hot steak right before serving to add a deliciously melted flavor boost.
Conclusion:
Cooking Filet Mignon on the grill is a culinary journey that combines simplicity with elegance, yielding a steak that is as tender and flavorful as it is visually appealing.
The key to perfection lies in selecting high-quality meat, prepping with light oil and seasoning, and mastering the grill’s heat for precise cooking times.
Whether you prefer your steak medium-rare or well-done, the process involves searing over direct high heat followed by resting to redistribute the juices.
This method not only enhances the steak’s natural flavors but also creates an unforgettable dining experience that elevates the humble backyard grill to gourmet standards.
Remember, the art of grilling Filet Mignon is in the attention to detail, from the initial preparation to the final touch of resting, ensuring each bite is a testament to your grilling prowess.
FAQ
How Long to Grill 1-Inch Filet Mignon
To grill a 1-inch Filet Mignon to medium-rare, aim for about 4-5 minutes per side, targeting an internal temperature of 130-135°F. For medium doneness, increase the grilling time to 5-7 minutes per side.
After grilling, transfer your steaks to a platter, cover them with foil, and let them stand before serving to allow the juices to redistribute.
Should I Oil Filet Mignon Before Grilling?
Yes, it’s advisable to oil your Filet Mignon before grilling. First, preheat your gas or charcoal grill to medium-high heat. Drizzle your steaks with olive oil and rub to coat evenly.
Then, season liberally with kosher salt and black pepper on all sides. This not only adds flavor but also helps prevent sticking to the grill. Place the steaks on the grill, cover, and cook according to your preferred doneness.
How to Cook a 2-inch Filet Mignon?
Cooking a 2-inch Filet Mignon starts with a hot skillet. Sear the steaks in butter or a high smoke point oil, such as avocado, canola, or grapeseed oil, for about 2-3 minutes per side to develop a flavorful crust.
Then, transfer the skillet to a 400°F oven to finish cooking to your desired doneness; for medium-rare, aim for a final internal temperature of 130-135°F, and for medium, target 140-145°F. This method ensures a perfectly cooked Filet Mignon with a delicious sear.
Do You Grill Filet Mignon on Direct or Indirect Heat?
Filet Mignon should be grilled using direct high heat. Prepare your grill for direct cooking and preheat to high (about 450-500 degrees Fahrenheit). Once preheated, use a grill brush to clean the cooking grates.
Place the filets over direct high heat with the lid closed, turning once halfway through the grilling time. This method ensures a beautifully seared exterior while maintaining a tender, juicy interior.
