Perfect Grilled Filet Mignon
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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 using a charcoal or gas grill. You’ll also make a simple garlic herb butter to elevate the flavor, and get a foolproof doneness chart to nail it every time!
Serve with my twice baked potatoes and crispy Parmesan Brussels sprouts for an amazing meal!
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Dietary Info: Gluten Free (can be made Dairy Free)
- Method: Grill (either charcoal or gas grill)
- Technique: Sear the steaks on both sides, then finish cooking through over indirect heat to desired doneness.
- Flavor & Texture: This grilled filet mignon is perfectly tender and juicy, and is full of flavor from the easy compound butter that you can make while the steaks are cooking.
Why You’ll Love This Recipe
This grilled filet mignon recipe will be your go-to showstopping dinner! I love making this for Valentine’s Day or anytime I want to celebrate a special occasion with my family.
- Juicy and Tender Every Time: Filet mignon is already a prized cut, but this easy grilling method ensures it’s cooked to buttery perfection.
- Perfect for Any Grill: Whether you’re a fan of charcoal’s smoky flavor or the gas’s convenience, this recipe adapts to either method seamlessly!
- Customizable Flavor: Add your personal touch with the optional garlic herb butter or your favorite marinades and seasonings. (I love adding a squeeze of lemon juice to the steak after it’s cooked–it’s so good!)
If you love easy but showstopping steak and beef recipes, you’ll also love my whole beef tenderloin, pork tenderloin, T-bone steak, and prime rib roast. Any of these dishes are sure to be a hit with your family, as they are with mine!
Made With Amore,
“Turned out amazing. And the herb butter was a perfect addition.”
– Jenn
Table of Contents
Ingredients
With these minimal ingredients, you’ll get maximum impact! This easy method is one of my favorite ways to cook a perfect filet mignon every time.
- Filet Mignon Steaks: These are the star of the dish! These thick-cut, tender beef steaks are prized for their buttery texture and mild flavor. Choose cuts that are evenly thick for consistent cooking. Look for a filet mignon about 1.5 to 2 inches thick, with good marbling for best taste and tenderness (ask your local butcher for guidance).
- Olive Oil: Adds a light coating to help the steaks sear beautifully and prevent them from sticking to the grill.
- Kosher Salt: Enhances the natural flavor of the beef without overpowering its delicate taste. The coarse grains help form a flavorful crust.
- Unsalted Butter + Herbs: Mixing unsalted butter with garlic, fresh herbs, and lemon zest makes an amazing compound butter that pairs perfectly with the steak and even baked potatoes!
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Want to Marinate? Use your favorite marinade (like my Dad’s secret meat marinade), then place the marinade and steaks in a zip-top plastic bag and squish to combine. Marinate for 3-4 hours in the fridge, then bring to room temperature and pat the steaks dry to remove excess marinade before grilling.
- Balsamic Reduction: Drizzle the cooked filet mignon with balsamic reduction right before serving to add a touch of sweet acidity and elegance.
- Stovetop Cooking Method: If you don’t have a grill, sear the filet mignon in a hot cast-iron skillet with olive oil and finish in a 400°F oven to desired doneness.
How to Grill Filet Mignon
Cooking filet mignon on the grill is effortless and has the best results. Scroll down to the recipe card for the full tips and instructions!
- Rub the steaks with a little olive oil and season with salt and pepper.
- Preheat the grill to 450-500°F (232-260°C). See the recipe card for tips on doing this for gas and charcoal grills.
- Add the steaks and sear them for 2-3 minutes per side over direct heat, keeping the lid closed to retain heat.
- Move the steaks to indirect heat and allow them to cook through with the lid closed. For medium-rare filet mignon, you’ll need to cook them for an additional 6-8 minutes, or until they reach an internal temperature of 130-135°F (54-57°C). See the doneness chart below for more info.
- Place the softened butter and the other ingredients into a bowl.
- Mix well with a spoon until it is evenly combined.
- Top each steak with a spoonful of the compound herb butter and let it melt into the meat.
- Once the filet mignon has rested off the heat for 5 minutes or so, slice them against the grain and enjoy immediately with your favorite sides (like crispy Longhorn Brussels sprouts and homemade dinner rolls).
Grilled Filet Mignon Doneness Chart
- Rare (cool, red center): Sear the steak over high heat for 2-3 minutes on each side. Cook to 120-125°F (49-52°C) over indirect heat, about 4-6 minutes more, turning occasionally.
Cook over indirect heat for another 4-6 minutes, turning occasionally. - Medium-Rare (warm, pink center): Sear the steak over high heat for 2-3 minutes on each side. Cook to 130-135°F (54-57°C) over indirect heat, about 6-8 minutes more, turning occasionally.
- Medium (warm, pink center): Sear the steak over high heat for 2-3 minutes on each side. Cook to 145°F (60-63°C) over indirect heat, about 8-10 minutes more, turning occasionally.
- Medium-Well (slightly pink center): Sear the steak over high heat for 2-3 minutes on each side. Cook to 150-155°F (65-68°C) over indirect heat, about 10-12 minutes more, turning occasionally.
- Well-Done (no pink center): Sear the steak over high heat for 2-3 minutes on each side. Cook to 160°F (or 71°C) and above over indirect heat, about 12-15 minutes more, turning occasionally. To speed up the process, close the grill lid to retain heat.
Recipe FAQs
On a gas grill, preheat to medium-high heat; about 450°F-500°F. This ensures a hot surface for proper searing and caramelization. Use direct heat for the initial sear and lower the heat to medium (around 350°F-400°F) for finishing.
On a charcoal grill, set up two-zone heat. Arrange the coals so one side is high heat (direct heat at 450°F-500°F) and the other side is low heat (indirect heat at 300°F-350°F). Use the direct heat zone to sear the steak and the indirect heat zone to finish cooking to your desired doneness.
I recommend searing the steaks over direct heat for 2-3 minutes on each side with the lid closed, then finish the cooking over indirect heat until it reaches your desired doneness. Use an instant-read thermometer to check the internal temperature to ensure perfect results and to prevent overcooking. (For example, cook to 130-135°F for medium-rare steak.)
You’ll start by searing both sides of the filet mignon over direct heat, then let it cook through over indirect heat. Using both heat sources ensures a perfectly cooked steak that’s neither too raw nor too tough!
Enjoy your leftover steak in an Italian green salad, in place of prime rib in my leftover prime rib sandwich, or even in a breakfast hash!
To store in the fridge, let the steak cool to room temperature, then wrap it tightly in aluminum foil or plastic wrap, or place it in an airtight container. Store in the refrigerator for up to 3-4 days.
For longer storage in the freezer, wrap the steak in plastic wrap and then in aluminum foil, or use a freezer-safe airtight container. Freeze for up to 3 months.
Serving Suggestions
Pair these succulent grilled filet mignon with creamy mashed potatoes, roasted vegetables, a fresh lemon arugula salad, or crusty bread to soak up the juices. Some of my other favorite sides for steak include crispy oven-roasted potatoes, truffle sauce pasta, and creamed spinach. Enjoy a slice of Mastro’s copycat butter cake for dessert!
My Pro Tips
Expert Tips
- Let the steaks sit out for 30 minutes before grilling to ensure even cooking and a better sear.
- Brush the grill grates with oil or use a high-heat cooking spray to prevent sticking and achieve a clean sear on the steak.
- Leave space between the steaks; overcrowding prevents even heat distribution.
- Pull the steaks off the grill about 5°F below your target doneness; they will continue cooking as they rest (carryover cooking).
- After grilling, allow the steaks to rest for 5-10 minutes loosely tented with foil to let the juices redistribute. Avoid pressing them down with a spatula or piercing with a fork, as this releases the flavorful juices.
Other Steak Recipes You’ll Love
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Grilled Filet Mignon
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
Compound Garlic Herb Butter (Optional)
- 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
- ¼ 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: For a charcoal grill, light the 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).For a 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.
- Garlic Herb Butter (Optional): 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 (How Long to Cook After Searing)
- Follow the instructions above to sear the steaks, then follow these instructions to finish cooking the steaks to your desired doneness.
- Rare (cool, red center): Cook to 120-125°F (49-52°C) over indirect heat, about 4-6 minutes more, turning occasionally.
- Medium-Rare (warm, pink center): Cook to 130-135°F (54-57°C) over indirect heat, about 6-8 minutes more, turning occasionally.
- Medium (warm, pink center): Cook to 145°F (60-63°C) over indirect heat, about 8-10 minutes more, turning occasionally.
- Medium-Well (slightly pink center): Cook to 150-155°F (65-68°C) over indirect heat, about 10-12 minutes more, turning occasionally.
- Well-Done (no pink center): Cook to 160°F (or 71°C) and above over indirect heat, about 12-15 minutes more, turning occasionally. To speed up the process, close the grill lid to retain heat.
Notes
- Let the steaks sit out for 30 minutes before grilling to ensure even cooking and a better sear.
- Brush the grill grates with oil or use a high-heat cooking spray to prevent sticking and achieve a clean sear.
- Leave space between the steaks; overcrowding prevents even heat distribution.
- Pull the steaks off the grill about 5°F below your target doneness; they will continue cooking as they rest (carryover cooking).
- After grilling, allow the steaks to rest for 5-10 minutes loosely tented with foil to let the juices redistribute. Avoid pressing them down with a spatula or piercing with a fork, as this releases the flavorful juices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Turned out amazing. And the herb butter was a perfect addition
So thrilled you loved this tasty and simple recipe!
An easy and delcious recipe that is better (and cheaper!) than the steakhouse! This recipe is SOOOO GOOOD!