This grilled filet mignon is incredibly quick and easy to make and tastes like it just came from a 5-star restaurant! The meat is first seared over high heat and then allowed to finish grilling over indirect heat until perfectly cooked. Let the steaks rest for a few minutes and then enjoy your tender and flavorful meal!
1poundfilet mignon(thick-cut steaks, about 4 ounces each)
2teaspoonKosher salt
2teaspoonground black pepper
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Instructions
To begin, set up your grill for two-zone cooking and preheat it to high heat (450°F+ / 232°C+), and clean and oil the grates.
While the grill is preheating, remove the steaks from the refrigerator and allow them to come to room temperature.
Immediately before cooking, generously season all sides of the steaks with Kosher salt and coarse ground black pepper.
Place the steaks over the direct heat and close the lid of the grill. Sear for 2-3 minutes per side.
After the steaks are seared, move them to the indirect heat and close the lid of the grill. Cook until they reach an internal temperature of 125°F (51°C).
Transfer the filet mignon steaks to a serving platter or cutting board and loosely cover them with aluminum foil. Allow the meat to rest for at least 5 minutes before serving.
Notes
You'll want to make sure your steaks are completely thawed out before getting started.
For even cooking, remove your steaks from the fridge about 30 minutes before cooking to take the chill off.
After the steaks are removed from the grill, they will continue to rise in temperature for an additional 5°F while they are resting (called 'carryover cooking').
You can cook your steaks on the stovetop as well! Heat ½ tablespoon of extra virgin olive oil over medium-high heat in a cast iron skillet. Once hot, sear the steaks for 2-3 minutes per side. After flipping to the second side, baste the steaks with butter for extra flavor!
I recommend enjoying filet mignon when it is cooked medium-rare. Take a look at this guide to beef internal temperatures for more information.
To store: Keep any leftover steaks in an airtight container in the fridge for 3-4 days.
To reheat: To reheat steak, you'll want to warm it in the oven at 250°F (120°C) until warmed through.