How to Grill Filet Mignon (2024)

FAQs

Do you grill filet mignon on direct or indirect heat? ›

Prepare your grill for direct cooking over high heat (450° to 550° degrees). Once the grill has preheated for about 15 minutes, use a grill brush to clean the cooking grates. Grill your filets over direct high heat with the lid closed as much as possible for 6-8 minutes, turning once.

Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 7 to 9 minutes for medium rare, turning once or twice. Remove the steaks from the grill and let rest for 3 to 5 minutes. While the steaks rest, finish the sauce.

At 450°F, cook for 5 to 7 minutes per side. A medium-rare steak is the recommended doneness to taste the meat's natural flavor. It's hot enough that the fat has melted and distributed flavor throughout but it is still juicy and tender. It's usually how meat connoisseurs and chefs like to eat it.

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.

Slow roast.

Bake until an instant-read thermometer inserted in the center of a steak registers about 115°F for medium rare, 20 to 30 minutes (start checking at 20 minutes). If you'd like the steak more rare or more well-cooked, add or subtract 10 degrees for each level of doneness.

Grill the tenderloin: Place the tenderloin onto the grill. Close the lid and cook undisturbed for 5 minutes. Turn the tenderloin over and cook with the lid down for an additional 5 minutes. Turn the tenderloin to one of the smaller sides and cook for 3 minutes with the lid up.

When deciding how to season Filet Mignon, salt and pepper are all you really need for this cut of beef. But beyond that, it's a matter of personal preference. Fresh rosemary and cracked black pepper are a popular flavor combination for this steak, as are garlic-based mixtures and those that feature thyme and marjoram.

More expensive steaks, like ribeye, strip steak, and filet mignon, end up juicy and tender without the help of a marinade. Plus, many of the high-priced steaks are also full of flavor, so they don't need any help in that area, either.

Place the tips of your thumb and your pinky softly against each other. Use your other hand to press the ball of your thumb. The muscle feels quite hard now. This is how your steak will feel when it is cooked well done.

Use the following timings for how long to grill filet mignon by direct grilling: For a 1-inch cut, grill 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F). For a 1½-inch cut, grill 15 to 19 minutes for medium-rare (145°F) or 18 to 23 minutes for medium (160°F).

What is the rule of 3 for grilling steaks? ›

Remember that! I brought the steaks out and laid them on the grill over high heat. When cooking steaks on the grill I follow the Rule of 3's: 3 minutes each side over high heat then 3 minutes each side over indirect heat. For a 1" steak this results in a perfectly medium rare temperature.

How hot should the grill be for steak? Set the grill to 450-500 degrees if using a temperature-controlled grill to sear both sides. After searing, lower the heat to 375-400 degrees to continue cooking to your desired doneness level.

Five to seven minutes should be the minimum if you're in a rush. If you know your cut is thick, give it at least 10 minutes. You could rest it for 5 minutes for every inch of thickness. You could rest it for 10 minutes for every pound.