Filet Mignon: How Long Should I Grill It?

Because everyone has their own way of grilling steak, it can be pretty confusing to determine the right cooking times for a particular cook. Some people will say that it can be done in as little as 6-8 minutes while others will argue that it will take as long as 35 minutes. But to be precise, the time it takes to cook this delicious cut of steak will depend on whether you’re working with thin or thick cuts. 

In this article, we answer the question, “How long should I grill filet mignon?” specifically talking about a 2-inch steak depending on the level of doneness you’re looking for.   

Choosing the Right Steak Cuts

Depending on the cut of steak you’re looking for, there are a few options for you to consider. However, you should also take into account the number of people you’ll be serving so you can get a good deal on the best filet mignon steaks. 

Grocery Store

If you’re thinking about going to Walmart, they will likely have pre-sliced meat for you to choose from. Be sure to ask for the thickest cuts available but they might only have Choice or Select grades on hand. If you want to achieve a juicy steak for your next meal, it’s best to work with Prime-grade steaks, so you may want to skip grocery stores. 

Big Stores

Going to Costco could help get your hands on some thick filet mignon steaks that are pre-cut but it’s likely that they will serve it as a whole beef tenderloin. This can be a better option since it’s a larger cut where this cut of beef is taken from and will be easier to cut into steaks around 2 inches thick. It’s also the best option if you’ll be serving around 8 people since you can get the same amount of steaks from one tenderloin.  

Local Butcher 

You can also check out specialized grocery stores or a local butcher where you can have your meat cut into 2-inch thick filet mignons. This can be a good option when you can’t get your hands on a whole tenderloin or when you’re busy during the holidays.  

What are Grades of Meat? 

Before you make a purchase, it’s good to know that there are different grades of meat; if you’re looking to get steakhouse-quality meals, be sure to look for Prime filet mignons or a Prime beef tenderloin. While this cut can be more expensive and difficult to get since restaurants will tend to get them first, it will be worth your time when making meals for special occasions. The other acceptable grades of beef for human consumption are Choice, Select, and Standard. 

The grades above indicate the amount of marbling that each cut of meat offers, which contributes to its overall juiciness and flavor. Fortunately, filet mignon will generally be tender regardless of its grade because of where it’s found on the animal’s body. 

How to Season Filet Mignon

When cooking filet mignon, giving it some seasoning is the key to getting the best results, some of the most recommended spices to help with this include:

• Ground Black Pepper
• Garlic Powder
• Garlic Butter
• Onion Powder
• Pink Himalayan Salt
• Paprika or Parsley

The reason behind using Himalayan salt instead of kosher salt is because it offers a better depth of flavor. The former adds a more complex and deeper flavor compared to the latter, which sets this filet mignon recipe apart from any other! Sprinkling some garlic and onion powder will also add to the complexity of the flavor, yielding the perfect steak once it gets off the hot grill. 

You can even add a pat of butter or a little olive oil to keep the surface of the steak from sticking while bringing out the natural flavor of the beef, creating a more flavorful steak.    

Brining Your Filet Mignon 

The technique of using a dry brine is simple yet underutilized in our kitchen — this process adds flavor while letting moisture come outside of your steak to ensure it gets a good sear. For this grilling method, we want as little moisture as possible as you sear steaks because you want the golden brown color that gives us the decadent and rich steak flavor. Salt is an important ingredient in making this process happen which will draw out the moisture and then dissolve into a juice to come back into your meat. 

At this stage of the process, salt will start breaking down some protein structures which will make for a steak that’s even more tender. When you’re dry bringing, it’s best that you only use the same amount of salt as you would when seasoning your steak. Salt your tenderloin steak on both sides, then place it on a baking sheet to be put inside the refrigerator for a minimum of 1 hour; if it’s possible to leave it overnight, then even better!

Getting the Right Temperature of the Meat     

Getting the right internal temperature for your filet mignon will depend on the thickness of the steak and the degree of doneness you’re looking for. Below is an outline of the right temperature of the steaks that can help you find the best results. 

• Rare steak: 115 degrees F
• Medium-rare steak: 125 degrees F
• Medium steak: 135 degrees F
• Medium-well steak: 145 degrees F
• Well done steak: 155 degrees F

You should pull your meat out 5 degrees before it reaches its final temperature. They should finish exactly how they’re supposed to since carryover cooking will take care of the final 5 degrees. 

Grilling Your 2-Inch Filet Mignon

If you’re looking for the best way to cook your 2-inch filet mignon is through the mix of direct heat through grilling which will provide a nice sear on the filet mignon; afterward, you can finish it on indirect heat to bring it to the desired temperature. Whether you’re using a charcoal grill or a gas grill, you’ll need to create two different heat sources. On the first side of your grill, you’ll need to create high heat for the crispy crust everyone loves; alternatively, you can use a pan-seared filet mignon. 

This means getting your temperature so high that your grill racks or grill grates are really hot! To make two zones, gather all your hot coals on one side while the other side should be empty. If you’re using a gas grill, set one-half of the burners on high while leaving the other half on a low temperature. Once you have your searing zone set up, place steaks in this zone; it should take around 3-4 minutes to achieve the sear you’re after on each side.  

There are times when they will take longer and this is fine — you’ll know when searing is finished once your filet stops sticking to the wire rack. Once you get the sear you want, it’s time to move it over to the other side of your grill so your steak reaches the right temperature without burning the outside. Because your filet is 2 inches thick, it can become extremely tough with an overcooked exterior if left in the searing area before they’re ready. 

Working with thick steaks can be tricky; it’s best to be careful so you don’t ruin them since these aren’t cheap cuts of meat. For many people, the best way to monitor your steak’s internal temperature is to get a meat thermometer, specifically an instant-read thermometer. Once you pull them off you should be able to use carryover cooking to reach your target temperature; this term is used to describe how heat can keep cooking your meat even after it was removed from the heat source.  

Again, it’s important to keep a close eye on your steak’s temperature, and if you’re looking to get consistent results on your steaks, you should invest in a good thermometer. However, some people will use a technique known as “touch and feel” which can yield inaccurate results, so it’s not recommended by experts. Finally, it’s best to let your steak rest for another 10 minutes before cutting it up; doing this will allow interior juices in your steak to redistribute. 

In the end, you’ll get a filet mignon that’s packed with so much flavor and is as juicy as can be. 

Conclusion

While there are various cooking methods that you can choose from when trying to get the perfect grilled filet mignon, it’s important to understand that you need to choose the most tender cut of beef first. It will also help to know about your desired doneness before starting your cook to get the right temperatures for your steak. Additionally, letting the meat rest before serving it is the last step in perfecting your filet mignon off the grill.

Sources 

• Urbancowgirllife.com
• Kansascitysteaks.com
• Kansascitysteaks.com