Grilled Filet Mignon Recipe (Perfect Steak Every Time)
Updated May 21, 2025, Published Feb 10, 2025
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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. Bonus: a simple garlic herb butter to elevate the flavor and a foolproof doneness chart to nail it every time!
Serve with crispy potatoes, truffle sauce pasta, creamed spinach, and crusty bread.
Why you’ll love this recipe
This recipe is your go-to for special occasions or when you want to treat yourself to a truly unforgettable meal!
- Juicy and Tender Every Time: Filet mignon is already a prized cut, but this 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 seamlessly.
- Customizable Flavor: Add your personal touch with the optional garlic herb butter or your favorite seasonings.
- Special-Occasion Worthy: Perfect for romantic dinners, holidays, or just when you feel like indulging in something extra special.
You’ll also love my whole beef tenderloin, pork tenderloin, steak, and prime rib roast.
Table of Contents
Recipe Ingredients
Minimal Ingredients, Maximum Impact: Simple seasoning and high-quality meat let the natural flavors shine.
- Filet Mignon Steaks– 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.
- Freshly Cracked Black Pepper– Provides a subtle, earthy heat that complements the richness of the filet.
Compound Butter (optional)
- Unsalted Butter– Acts as a creamy base for the herb butter, melting over the hot steak for a luxurious finish.
- Garlic– Fresh garlic adds a bold, aromatic kick to the butter, infusing every bite with flavor.
- Fresh Parsley– Bright and herbaceous, parsley balances the richness of the steak and butter.
- Fresh Thyme– A classic herb that adds an earthy, slightly minty flavor to the butter.
- Lemon Zest– A touch of citrus brightness that lifts and enhances the overall flavor profile of the dish.
- Optional Lemon Juice– Adds a final burst of acidity when squeezed over the steak just before serving, cutting through the richness.
See the recipe card for quantities.
How to Grill Filet Mignon
Cooking filet mignon on the grill is effortless and has the best results. With this foolproof recipe and doneness guide, you’ll get the perfect filet mignon every time.
Rub the steaks with a little olive oil and season with salt and pepper.
Prepare your type of grill according to the instructions in the recipe card.
Get a good sear on both sides, and place your steaks on your hot grill.
For the perfect internal temperature, see the doneness chart. Cooking times will vary slightly depending on how you like it cooked.
Make the herb butter in a bowl.
The herb butter is optional but a delicious addition to your grilled meat!
FAQs
Filet mignon is a premium cut of beef taken from the tenderloin, the most tender part of the cow. It’s an expensive cut of meat, but worth every penny! Known for its buttery texture and mild flavor, it’s a prized steak often served as a thick, boneless portion. Its tenderness and elegance make it a favorite for special occasions and gourmet meals.
Use an instant-read thermometer to check the internal temperature (refer to the doneness chart). This ensures accuracy and prevents overcooking.
The best way to cook filet mignon is to get a great sear and finish. Let the steak come to room temperature, then season it generously with salt and pepper. Sear it over high heat for 2-3 minutes per side to create a golden-brown crust. Finish cooking over medium heat on the stovetop or indirect heat on the grill, using an instant-read thermometer to reach your desired doneness (e.g., 130-135°F for medium-rare steak). Let it rest for 5-10 minutes to retain its juices, and for extra flavor, add a dollop of garlic herb butter before serving.
Beef tenderloin is the entire long, narrow cut of meat that runs along the cow’s spine, prized for its tenderness. Filet mignon is a specific portion cut from the smaller, tapered end of the tenderloin. While all filet mignon is tenderloin, not all tenderloin is filet mignon!
Grill Temperature for Steak
How to cook filet mignon on the grill:
Gas Grill:
- Preheat to Medium-High Heat: Aim for a temperature of 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, if needed.
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.
How Long To Grill Filet Mignon
Doneness Chart
- 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 (indirect heat) 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 (indirect heat) 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 (indirect heat), cooking for an additional 12-15 minutes. To speed up the process, close the grill lid to retain heat.
Use a meat thermometer to ensure your desired level of doneness for the best results!
How to Store
Enjoy your leftover steak in salads, sandwiches, or even a breakfast hash!
Refrigerate: 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.
Freeze: For longer storage, wrap the steak in plastic wrap and then in aluminum foil, or use a freezer-safe airtight container. Freeze for up to 3 months.
My Pro Tip
Tips for Grilling Steak
- 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.
More Delicious Recipes
Looking for other recipes like this? Try these:
What To Serve With This Recipe
Pair with creamy mashed potatoes, roasted vegetables, a fresh arugula salad, or even crusty bread to soak up the juices. Here are some of my favorite sides:
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Grilled Filet Mignon Recipe
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
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!