Just the name alone can scare some people, but today I am going to show you some of the best ways for grilling filet mignon. It is not that hard….just takes a little practice, that's all.
This is probably one of the easiest things which you will grill. Why, you ask? Because you have so much less to do when you are grilling filets than when you are grilling anything else.
There is less prep time, less work involved, less stress, less work, less messing around with everything. And less seasoning, believe it or not and that says a lot since that is the business that I am in: the BBQ rub business.
But filet mignon are so great in and of themselves that you do not need a lot of extra seasonings; it would just take away from the greatness of the steak and it's natural flavor and taste. Salt and pepper, cracked black pepper, that is all you need.
Here is a great tip for grilling filet mignon, or most cuts of meat for when you are getting ready to barbeque. Pull them out, especially the filet and rub some cracked black pepper all over it. Now wrap a piece of bacon around the filet and tie it in with a toothpick which has been soaking in water for about 30 minutes.
Two things, the bacon infuses some flavor, but basically just keeps the meat moist since it is such a lean cut of steak. And then, two, when you are grilling filet mignon,you want to place the steak on the counter and just let it sit for about 45 minutes. You are going to let it come to room temperature.
You do not want to take a very cold steak and then try to grill it when it is so cold on the inside. The outside will be burnt black and the inside will still be raw. You did not pay all that money just to throw it away.
Now, pre-heat your grill to really hot when you are grilling filet mignon. Place the steaks on there after it has come up to temperature and sear the outside for about 3-4 minutes. Now after you have seared both sides and got those good grill marks on there, move the steaks over to where they will finish up on indirect heat. Now they should cook, and it will not take all that long to finish up…probably not more than 6-10 minutes max.
Here is a good rule of thumb:
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rare 130 and above
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medium rare 135 degrees and up
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medium 145 degrees and up
Now, you can use an instant read (digital) thermometer. When it has finished up, you always, always need to place it on a plate and let it rest. I cannot stress that too strongly: let it rest for about 15 minutes. Then, and only then can you really enjoy it.
Just a couple of things left. You notice I never mentioned the salt. One, only use sea salt, or Kosher salt; the flavor is so much better than that crazy iodized stuff they pawn off at the grocery store as salt….you know, the one in the blue box….no names mentioned.
And you put the salt on only after you have seared both sides. Then You can liberally salt it (to your taste).
And two, never, pierce a cut of meat when you are grilling. As a professional Chef, sometimes I think I was born with a pair of tongs in my hand. Always use tongs, never a turning fork where it punctures the meat.
There you go, those are some good tips for when grilling filet mignon. Try those and you should have some really good steaks to enjoy.
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