How do you cook filet mignon on the grill?

How long should I grill a filet mignon?

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).

How do you cook filet mignon on a gas grill?

Grilling Filet Mignon

  1. fully. grilled filet mignon steak – grilling filet mignon – Weber Grills Tips & Techniques BlogGrill your filets over direct high heat with the lid closed as much as possible for 6-8 minutes, turning once.
  2. Move the filets over to indirect heat for an additional 4-6 minutes or until your desired degree of doneness.

How long do you cook a filet mignon on each side?

FILETS MIGNON & CENTER-CUT RIBEYES

Thickness Rare 110 to 120 F Medium Rare 120 to 130 F
1.5″ 3 minutes EACH SIDE 3.5 minutes EACH SIDE
1.75″ 3.5 minutes EACH SIDE 4 minutes EACH SIDE
2″ 4 minutes EACH SIDE 4.5 minutes EACH SIDE
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Should you Marinate filet mignon before grilling?

Next, add your filet mignon and the marinade in a resealable bag and place in the refrigerator for at least 2 hours. I prefer to marinate steaks a little bit longer (overnight), but I was crunched for time. Discard marinade and let the meat rest at room temperature for about 15 minutes prior to grilling.

How long do you grill a 2 inch thick filet mignon?

Filet Mignon Cook Time on the Grill

of grilling on each side. But, thicker cuts of two inches or more will require a grill time of about 6 mins.

What temp do you cook filet mignon?

Grill Times & Temperatures for Steak

Steak Grill Time & Temperature
Filet Mignon (1 inch thick) Medium Rare: Grill 4 minutes per side or to 140°F internal temperature Medium: Grill 7 minutes per side or to 155°F internal temperature

How do you know a filet mignon is done?

A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called “carryover cooking”). The final temperature will read 135°F.

How do I cook a 2 inch thick filet mignon?

Sear filets 2 minutes per side on the stovetop in a cast iron skillet on high heat with real butter or oil and then immediately transfer to a preheated oven at 415° F. I typically bake filets for about 5-6 minutes for medium-rare. That’s the beauty of cast iron, you can easily transfer from stovetop to oven.

How do you cook a filet mignon without searing it?

Broil. Are you looking to avoid the pan altogether? Then learn how to cook filet mignon in the oven without searing it by broiling it instead. The broiler is like an indoor grill, letting you get a nice, crisp crust on your steak just by using your oven.

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How do you cook the perfect fillet steak?

How To Cook The Perfect Fillet Steak (The Easy Way)

  1. Step 1: Take your meat out of the fridge at least 30 minutes before cooking it. …
  2. Step 2: Heat a large, dry wide-based pan until it’s ripping hot! …
  3. Step 3: Once your steak is golden brown, turn the temperature down so you keep cooking the steak without burning it. …
  4. Step 5: Rest your meat!

How do I cook a 2 inch steak?

Broil to desired doneness, according to the times listed below. For the perfect medium-rare steak, broil in the oven for 19-21 minutes for a 2-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 you marinate a filet mignon?

However, a filet mignon marinade can enhance the tender, juicy flavor of your steak. Since a filet is known for its tenderness and light flavor, a marinade is the way to go if you are wanting to enhance that flavor just enough to please the taste buds without it being too strong.

What is so special about filet mignon?

It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. Due to the small amount of filet mignon able to be butchered from each animal it is generally the most expensive cut of meat.

Why is my filet mignon tough?

Remember, there isn’t much fat in the lean filet. Higher heat quickly denatures the protein strands, making them tough and chewy. … Convection—the transfer of heat through the air—will be gentle enough to bring the center of the meat to the perfect doneness without overcooking the layers around it.

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