Grilled Filet Mignon

5 from 2 votes

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. It tastes great with this simple garlic herb butter too!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Italian/ American

Keyword: filet mignon, grilled filet mignon, how to grill filet mignon

Servings: servings

Author: Elena Davis

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

US Customary - Metric

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