Cooking Filet Mignon On A Bbq: A Simple Guide

Filet mignon is a popular menu item at steakhouses, but it can be cooked to perfection on your home grill. This cut of meat is taken from the tenderloin, which is in the middle of the animal's back. The muscles in this area are not exerted often, so the meat is tender.

To cook filet mignon on a grill, you will need to let the meat come to room temperature, preheat your grill, season the meat, and then cook it for a short time, depending on how well-done you like your meat.

Choosing the right grill

If you're using a gas grill, you'll need to preheat it to a high temperature of about 450°F for 15-20 minutes. If you're using a charcoal grill, you'll need to wait for the coals to ash over. For both types of grill, you'll want to set up a high heat side and a low heat side. This can be done on a gas grill by adjusting the burners, and on a charcoal grill by moving the coals to one side.

You'll know your grill is hot enough when you can't hold your hand 2 inches above the grates for more than 5 seconds.

Once your grill is hot, you'll want to sear your filet mignon for 2-4 minutes on each side to get a crispy crust and those restaurant-style grill marks. After searing, move your steaks to the low-medium heat portion of the grill to finish cooking. This will help to ensure your steaks are cooked evenly throughout without the outside burning.

Preparing the meat

Firstly, take the meat out of the refrigerator about 20 minutes to 2 hours before grilling. This is an important step as it allows the meat to reach room temperature, which promotes more even cooking. For thicker cuts of filet mignon, opt for a longer resting period of around 45 minutes to an hour.

Next, pat the meat dry with paper towels. Moist meat won't brown as effectively as dry meat. If desired, you can lightly coat the meat with olive oil to prevent sticking and enhance flavour.

Now, it's time to season the meat. A simple sprinkle of kosher salt and black pepper is a classic choice, but you can also get creative with other seasonings like garlic, onion powder, rosemary, or thyme. Remember, less is more when it comes to seasoning filet mignon. Avoid overdoing it, as you can always add more later.

Once your meat is seasoned, it's a good idea to let it rest for a few minutes to allow the seasoning to penetrate the meat. If you're short on time, you can place the meat directly on the grill after seasoning, but resting will result in a more flavourful steak.

Finally, fire up your grill! For a gas grill, preheat it to a high temperature of around 450 degrees Fahrenheit. For a charcoal grill, create a pile of coals for direct, high-heat grilling. Make sure your grill is well-cleaned and oiled to prevent sticking.

With these steps, you'll be well on your way to preparing delicious filet mignon on your BBQ!

Grill temperature

The ideal grill temperature for cooking filet mignon is medium-high heat, which is about 450°F. This temperature will give your filet mignon a good sear, leaving the outside crisp and the inside soft and tender.

If you are using a gas grill, preheat it to about 450°F. For a charcoal grill, set your filet mignon over medium coals.

To cook the inside of the meat, you will need indirect heat. On a gas grill, this means moving your filets away from the flames. On a charcoal grill, you can do this by moving your coals to one side. This allows the smoke to penetrate the beef without scorching the outside.

For thicker cuts of filet mignon (2 inches or more), you will want to decrease the surface temperature by 50°F and increase the cooking time. This will help to ensure that the outside doesn't burn before the inside is cooked to your desired level of doneness.

When grilling filet mignon, it is important to use a meat thermometer to monitor the internal temperature of the meat. For a medium-rare cook, remove the meat from the grill when the centre reaches 125°F. For rare, take it off the grill at 115°F, and for medium, wait until the internal temperature reaches 135°F.

Let the meat rest for 5 to 10 minutes after removing it from the grill. During this time, the internal temperature will continue to rise, and the juices will redistribute, making the steak more tender and juicy.

Grill time

The grill time for your filet mignon depends on your desired level of doneness, the thickness of the cut, and the type of grill you are using.

For a charcoal grill, you will need to wait until the coals have ashed over. For a gas grill, you should allow 15-20 minutes for preheating.

For a 1-inch cut cooked on a gas grill, grill for 10-12 minutes for medium-rare (145°F) or 12-15 minutes for medium (160°F). For a 1-inch cut cooked on a charcoal grill, grilling times will be slightly longer: 12-14 minutes for medium-rare and 15-18 minutes for medium.

For a 1½-inch cut cooked on a gas grill, grill for 15-19 minutes for medium-rare (145°F) or 18-23 minutes for medium (160°F). For a 1½-inch cut cooked on a charcoal grill, grill for 16-20 minutes for medium-rare or 20-24 minutes for medium.

If you are cooking your filet mignon on a charcoal grill, you can add a smoky dimension to the meat by grilling over small pieces of aged oak wood.

If you are aiming for a medium-rare filet mignon, you will want to stop cooking when the centre reaches about 125°F. For a rare steak, remove from the grill when the centre reaches 115°F. For a medium steak, wait until the centre reaches 135°F.

Let the meat rest for 5-10 minutes after removing it from the grill. The internal temperature will rise a few degrees during this time.

Resting the meat

For a medium-rare steak, the ideal internal temperature is around 125-130 degrees Fahrenheit. For a rare steak, you will want to remove it from the grill at around 115 degrees Fahrenheit. If you prefer your steak medium, aim for an internal temperature of about 135 degrees Fahrenheit. It is recommended to use an instant-read thermometer to check the temperature of your steak, as this will ensure accuracy and help prevent overcooking.

After removing the steak from the grill, transfer it to a platter or plate and loosely tent it with foil. This will help retain some of the heat while the steak rests. Allow the steak to rest for at least 5 minutes, or up to 10 minutes for larger cuts. During this time, the internal temperature of the steak will continue to rise by a few degrees, so it is important to account for this when determining the ideal time to remove it from the grill.

While the steak is resting, you can prepare any sauces or toppings that you plan to serve with it. Some classic options include herb butter, blue cheese butter, or a pad of butter on top of the steak during the last two minutes of grilling. You can also serve filet mignon with a side of vegetables, such as grilled asparagus, green beans, or broccoli, or with crusty bread and baked potatoes.

Remember, the resting time is crucial to ensuring your filet mignon is juicy and tender. This step will help transform your steak into a restaurant-quality dish that you can proudly serve at any special occasion or barbecue.

Frequently asked questions