Learn how to grill a filet mignon on a gas grill. A very special meal for very special times or as an everyday surprise. As good as it sounds and it can be yours with this simple technique.
Introduction
This exceptional meal is easy with these simple step-by-step photo instructions.
I consider filet the king of all meats. If I want something very special, this is it. I usually buy the whole beef tenderloin, and a 6 to 8 oz filet will only really cost you about $6-8, which is less than a fast food trip.
My Rating
An absolute 5. The filet is always a five, but this is a great 5. As good as it gets.
🐄Filet Mignon
Since this is a "how-to" post, we will start with how to buy the meat. For those not in the know, a filet mignon is cut from whole beef tenderloin AKA a pismos.
You can buy pre-cut, and it will be a bit more expensive, but I usually buy the whole tenderloin and cut my own. There are many methods of trimming. Here is a YouTube Video. I like about 1 ¼ to 1 ½ inches. It does freeze great.
How to Buy
QUALITY DOES MATTER. It is all about quality here. Prime is the top 2%; it is harder to find it (it goes to the absolute best restaurants), and you don't want to pay the price usually.
Next is USDA Choice. About half the beef sold in the USA is choice, and this is what you will usually buy. It will be about $10-15 per pound for the whole tenderloin.
USDA Select is next but just say no. And if no grade is given, assume the worse.
♨️The Grill
Filets should be cooked on a medium grill with a surface temperature of 450° up to but not over 500° with direct heat.
You need to know your grill. On my grill (which is very hot) that is just above 50% burner power. On more normal grills it should be about 75% but get a $10 grill surface thermometer and get to know your grill. I always use a surface thermometer.
See A Beginners Guide to Grill Temperature on a Gas Grill for more details on grill surface temperature.
⏰How Long
Generally, 12 to 15 minutes to get to medium-rare. But, your endpoint is the internal temperature you want minus a few degrees. DO NOT COOK BY TIME ALONE.
There are several variables. The exact grill temperature, the meat temperature when placed on the grill, and the meat's thickness. So cooking by time CAN NOT WORK.
Once removed from heat, the internal temperature will still rise 2-4 degrees more. Take that into account, please.
WARNING FOR RARE. It is hard to hit exactly what you want, so watch carefully and remove it a bit early. You can always cook it a bit more later.
🧂Seasoning
Just a good shake of salt and pepper is enough. We like to use my All Purpose Seasoning - 7:2:1 and 7:2:2. This is a bit salty for some people.
Do not overdo the seasoning. You can always add more later, but it is impossible to remove.
The timing of the seasoning is important. Do not put salt on the meat for more than a few minutes before cooking unless you will do 60 minutes or more. Between those times, it will pull water out of the meat and not allow enough time to reabsorb back into the meat.
📖Related Recipes
Pan Seared Oven Roasted Filet Mignon
Pan Seared Oven Roasted Strip Steak
How to Grill a Strip Steak on a Gas Grill
How to Grill a T-bone or Porterhouse Steak – A Tutorial
🖼️Instructions
Start with quality filets. I like a 1 ¼ to 1 ½ inch thick that will be 6-8 ozs. each.
One of the most important steps is resting the filets at room temperature for 30 or so minutes. This raises the temperature of the meat, making getting your desired internal temperature much easier.
While it is resting, get your grill temperature of about 450°. Just over medium for me but more medium-high on lesser grills. Of course, clean and oil the grill.
Give the filets seasoning of your choice. Do it just before grilling. I use a nice sprinkling of my 7:2:2 seasoning, but just a nice sprinkle of coarse salt and pepper will do.
Place the filets on the grill. Close the lid. Grill on the first side for 6 minutes. Rotate half the way through for these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste. For me, I do another 6 minutes (with the rotation) and get 140°-145° internal temperature.
Remove and rest for 5 minutes minimum. A light foil tent is a good idea here. The internal temperature will rise a few degrees.
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📖 Recipe
How to Grill a Filet Mignon on a Gas Grill
Tap to leave a Rating
Ingredients
- 2 Filet Mignon - about 1 ¼ to 1 ½ inch thick. They will be about 6-8 oz each.
- 7:2:2 seasoning or just coarse salt and pepper
Instructions
- Start with quality filets. I like a 1 ¼ to 1 ½ inch thick that will be 6-8 ozs. each.
- One of the most important steps is resting the filets at room temperature for 30 or so minutes. This raises the temperature of the meat making getting your desired internal temperature much easier.
- While the filets are resting, get your grill surface temperature about 450° (500° max). Just over medium for me but more medium high on lesser grills. Please be sure the surface temperature is correct. This is the most common souce of errors. See A Beginners Guide to Grill Temperature on a Gas Grill for details if you are not sure. Of course, clean and oil the grill.
- Give the filets a light coat of the seasoning of your choice. Do it just before grilling. I use a nice sprinkling of my 7:2:2 seasoning, but just a nice sprinkle of coarse salt and pepper will do.
- Place the filets on the grill. Close the lid. Grill on the first side for 6 minutes. Rotate half the way though for these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste. For me, I do another 6 minutes (with the rotation) and get 145°-150° internal temperature.
- Remove and rest for 5 minutes minimum. A light foil tent is a good idea here. Remember, the internal temperature will rise a few degrees during the rest.
Recipe Notes
Pro Tips
- The quality of the meat matters a lot here. Prime or choice only, please.
- Medium to medium-high grill with a surface temperature of about 450°. Maximum of 500°. Never use the thermometer in the hood of the grill.
- Be sure the grill surface temperature is correct. This is the most common source of problems. See A Beginners Guide to Grill Temperature on a Gas Grill for details.
- Rest to room temperature first if you have time. About 30 minutes.
- Season 1 hour before cooking or just before cooking. Not between.
- Do not over-season. You can always add more at serving.
- Your endpoint is the internal temperature you want minus a few degrees. DO NOT COOK BY TIME ALONE.
- Rest tented with foil for at least 5 minutes before serving. The meat will rise a few degrees during the rest.
- If you want rare, you must watch the internal temperature closely and remove it a bit early. Take into account the rise in temperature with the rest. Remember, you can always cook it a bit more later but it is impossible to uncook something.
- You can not do this with frozen meat, it must be fully thawed.
TO ADJUST THE RECIPE SIZE:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition
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Editor's Note: Originally Published June 1, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
edward weinstein
not a grill master , but someone that likes alcohol , poured shots of every thing i had and put it on the steaks ,everyone loved the taste .did it while the filet mignon were grilling ! cant remember what i did but they were unbeleivable in taste ! just a note the alcohol burned off !
T. Goersuch Winfield III
This is the most bizarre thing I have ever read.
Dan Mikesell AKA DrDan
Welcome to the blog.
I have no idea why I let that be posted.
Dan
Walter "Woody" Hope
The thermometer you want has a shaft of about 7" long by about 3/16" diameter. Do not use one of those meat thermometers with a glass shaft about 1/4" diameter. Those are for roasts, if for anything at all. The former minimizes juice leakage.
In one swift fluid motion: One at a time, grab the sides of the filet with sturdy but lightweight metal tongs, pull it off the grill and land it on a stable solid plate on a flat surface, poke the thermometer so the tip ends up in the center of the thickest part (the thermocouple is in the TIP), read the high point and either pull to rest or tong it back on the grill ASAP. BTW Dr. Dan, this recipe is how I have always done my filets...same page we are, sir!
Patrick Martin
Great instructions. I had stopped cooking steaks at home but I cooked three filets tonight following your directions and they came out perfectly!
Jess
Perfect! Thank you so much. Our entire family devoured the steaks!
Alan Lamb
My wife was smiling from ear-to-ear upon eating our two filet mignon cuts this evening! Your directions were perfect and you definitely helped make my evening!
Cristian
Breaking in a new grill with this recipe and the steaks came out 👌🏽 perfect!
Thank you!
George Pattakos
DrDan, you are the man! Just barbecued 3 fillet mignons for my birthday and followed your instructions to a tee. Best tasting and juiciest we've had in a long time. I almost feel like a master chef now. Wish I could do it with a roast now.
Barbara Smith
I’ve been trying to sign up for your email letters, and I can’t access the Captcha pictures. It’s off to the side and very small.
Can you help me?
Dan Mikesell AKA DrDan
Hi Barbara,
Welcome to the blog. I signed you up. It is not much of a newsletter, just a notification when something is published. You should get an email to confirm you want it. Also, very easy to unsubscribe.
Thanks for the notes and glad your steaks came out well
Dan
Barbara Smith
Thank you Dr Dan!
I’ve never been able to cook steaks. I used your recipe, and my filet turned out perfectly!!
Christy Johnson
Hi there! Hey I'm grilling 12 filets at the same time, does this make a difference on that time frame? I thought about 7 minutes flip 7 minutes. Then take them off rest until the corn is done which will be on the top shelf which will be about 6-8 minutes more. My daughter is skeptical I can do it but dog gone it I'm going to try! I use a gunpowder seasoning our local butcher has prepared it's the bomb! Have no idea what it consists of but it sure is delicious!
Thanks for any suggestions you can give me! I got a picky daughter!
Dan Mikesell AKA DrDan
Hi Christy,
Welcome to the blog.
The cooking time should not vary any just don't crowd them together. Don't forget there are variables in the cooking time, exact grill temperature, the thickness of the meat, the temperature of the meat when it goes on the grill.
One final hint, the main issue with most large grillings is overcooking. So if somebody wants rare, pay special attention. And remember, you can always toss the meat back on the grill for a few minutes but you can not uncook something.
Dan
Cottage Bob
Must be nice. 10 ounces here costs 20 bucks.
John Cavuto
Be very wary of the grill times. I followed a number of sites for a 1 inch to 1.5 inch piece. Most came in around 10 minutes total. I did 9 and ended up with something between medium and well. Just cook it like you would a ribeye - total 6 minutes tops.
Dan Mikesell AKA DrDan
Hi John,
Welcome to the blog.
May I ask the grill surface temperature you had?
I just did two tonight with a surface temp right on 450. They were 1 1/2 inch thick and toke exactly 15 minutes to 135-140. That is why I emphasize using grill surface temperature, the final internal temperature and not time to cook things like this.
I suspect the grill temperature is the difference.
Dan
Bill
Good info. Someone mentioned finding Prime beef at Sams Club. I never have myself in our central Florida clubs but Costco regularly has Prime steaks and entire loins, sometimes trimmed. Really fine beef.
When you’re steaks are 2” or more how much longer do you cook per side or do you add additional time under the grill hood but indirect heat not over the flames?
DrDan
Hi Bill,
Welcome to the blog.
I agree, I have never seen prime anything at Sams but their choice seems extra good. I get prime at me local meat market for extra special times. I don't have a local Costco but that would be a great thing.
For extra thick (more than 1 1/2 inches). The problem is getting the right internal temperature without burning or at least over cooking the outside. If you're aiming for rare/medium rare, you can probably just follow these instructions.
If you want to more cooked inside, I would decrease the surface temperature by 50 degrees and increase the time some. That way, you have a temperature gradient longer before the outside is a problem. You could also move them to an indirect heat area. As always, cook to a final internal temperature.
Dan
Steve
Novice question: do you close the grill after turning the steaks over?
DrDan
Closed. A good general rule is under 1/2 inch thick - open is usually ok. Between 1/2 to 1 inch - usually closed since you can control the temperature better. Over one inch is always closed.
Dan
Carol
Will it make a big difference if I have to put foil on the grill?
Kashlee
Thanks so much! Here goes nothing!
ken
i never rip anybody for their expertise.....your posting should be nothing more than a suggestion---if somebody screws it up, the blame falls on them.....I look at posts like this to make sure I am on the right track....looks like this Sunday it is fillets on the grill...thanks for your effort
Thomas Bailey
Theodore YOU SIR ARE A ASS .HE WAS STRAIGHT TO THE POINT AND WHAT HE SAID MADE IT VERY EASY AND GOOD. HE'S NOT THERE TO BE YOUR FRIEND IF THAT IS WHAT YOU WANT GET A DOG. HAVE A NICE DAY
Richard Burns
Thomas, Why must you SHOUT? It is very rude.
Jerome
Question from an absolute amateur - best way to gauge internal temperature? I know they make thermometers you insert into the meat, but doesnt that dry it out?
DrDan
Hi Jerome,
If you poke it 20 times, you might be able to tell the difference. But a few pokes are fine. The whole key to cooking like this is grill temperature (see https://www.101cookingfortwo.com/grill-temperature/ ) and the internal temperature of the meat. So a good meat thermometer is really required to get it right. You can get a $10 el-cheapo and it will work fine, it just won't last too long. You can get something at a big box store or I have some links in my shop.
Let me know if you have other questions.
Dan
Andrea Blondell
Thank you so much for your help!! Your instructions were amazing and very easy to follow!! Tho my family and I grill on a regular basic filet mignon has always been something I was scared to attempt!! Not anymore thanks to you!!