Grilled Filet Mignon Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
240 kcal
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Course
Main Course
Grilled Filet Mignon Recipe
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Craving a melt-in-your-mouth grilled filet mignon? This ultimate grilling guide will show you how to achieve perfectly cooked steak every time, whether you’re using a charcoal or gas grill. Bonus: a simple garlic herb butter to elevate the flavor and a foolproof doneness chart to nail it every time!
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Ingredients
- 4 filet mignon steaks 6-8 ounces each, about 1.5-2 inches thick with good marbling
- 1 tablespoon olive oil
- 2 tablespoons Kosher salt or sea salt
- 1-2 tablespoons freshly cracked black pepper
Optional Compound Garlic Herb Butter:
- ½ cup unsalted butter softened
- 1-2 cloves garlic finely chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon lemon zest optional
- 1/4 teaspoon salt
Instructions
- Prepare the Steaks- Remove steaks from the fridge 30 minutes before grilling. Pat dry with paper towels. Rub with olive oil, salt, and pepper on all sides.
- Prepare the Grill-Charcoal Grill: Light charcoal and arrange in a two-zone setup: hot direct heat on one side, indirect heat on the other. Preheat until the coals are glowing red and ashy (about 450°F-500°F). Gas Grill: Preheat the grill to medium-high heat (450°F-500°F) and lightly oil the grates.
- Grill the Filet Mignon- Place steaks over direct heat and sear for 2-3 minutes per side, closing the lid as much as possible to retain heat. Move steaks to the indirect heat side of the grill and continue cooking to your desired doneness, flipping once halfway through. Use a meat thermometer for accuracy (refer to the doneness chart below).
- Rest the Steaks- Transfer steaks to a plate and loosely tent with foil. Rest for 5 minutes to let the juices redistribute.
- Optional Garlic Herb Butter- In a small bowl, mix softened butter, garlic, parsley, thyme, lemon zest, and salt until well combined. Spoon the compound butter onto the steaks while they rest for a burst of flavor.
Doneness Chart (Step-by-Step Instructions)
- Rare (120-125°F / 49-52°C): Cool, red center. Sear the steak over high heat for 2-3 minutes on each side. Then, transfer it to a cooler part of the grill or reduce the heat, cooking for another 4-6 minutes. Turn the steak occasionally for even cooking.
- Medium-Rare (130-135°F / 54-57°C): Warm, pink center. Sear both sides of the steak for 2-3 minutes over high heat. Move it to a cooler area or reduce the heat, allowing it to cook for 6-8 more minutes, turning as needed.
- Medium (140-145°F / 60-63°C): Warm, pink center. Grill each side of the steak over high heat for 2-3 minutes. After searing, reduce the heat or move to a less hot section of the grill, cooking an additional 8-10 minutes and flipping occasionally.
- Medium-Well (150-155°F / 65-68°C): Slightly pink center. Start by searing the steak for 2-3 minutes per side over high heat. Shift it to a cooler area or lower the heat and cook for another 10-12 minutes, turning occasionally.
- Well-Done (160°F / 71°C and above): No pink Center. Sear the steak on each side for 2-3 minutes over high heat. Then, move it to a cooler zone or lower the heat, cooking for an additional 12-15 minutes. To speed up the process, close the grill lid to retain heat.
- For best results, use a meat thermometer to ensure your desired level of doneness!
Notes
- Top Tips:
- Choose High-Quality Steaks: Look for filets that are evenly thick, well-trimmed, and bright red with good marbling for optimal tenderness and flavor.
- Bring Steaks to Room Temperature: Let the steaks sit out for 30 minutes before grilling to ensure even cooking and a better sear.
- Preheat the Grill Properly: Make sure your grill is fully preheated to 450°F-500°F for the perfect sear and those signature grill marks.
- Season Simply but Generously: Use kosher salt and freshly cracked black pepper to enhance the natural flavor of the filet without overpowering it.
- Oil the Grates: Brush the grill grates with oil or use a high-heat cooking spray to prevent sticking and achieve a clean sear.
- Sear First, Finish Over Lower Heat: Sear the steaks over high heat for 2-3 minutes per side, then move to indirect heat or reduce the heat to finish cooking to your desired doneness.
- Use a Meat Thermometer: This is the most reliable way to achieve your preferred doneness without overcooking.
- Don’t Overcrowd the Grill: Leave enough space between steaks for even heat distribution.
- Remove Steaks Early: Pull the steaks off the grill about 5°F below your target doneness—they will continue cooking as they rest (carryover cooking).
- Don’t Press or Pierce the Steaks: Avoid pressing down with a spatula or piercing with a fork, as this releases the flavorful juices.
- Let the Steaks Rest: After grilling, allow the steaks to rest for 5-10 minutes, loosely tented with foil, to let the juices redistribute.
Nutrition Information
Show Details
Calories
240kcal
(12%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
3638mg
(152%)
Potassium
40mg
(1%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
826IU
(17%)
Vitamin C
3mg
(3%)
Calcium
21mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 3638mg | 152% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 826IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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