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    🏠Home » Recipes » Beef Recipes

    How to Grill Filet Mignon on a Gas Grill

    Aug 7, 2021 | Last Updated Sep 6, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.36 from 432 votes

    Learn how to cook filet mignon on a grill. Grill your fillet to perfection with this simple technique in about 10 minutes. You can have the best steaks at your special dinner tonight.

    Grilled filet mignon on a white plate

    Table of Contents
    • 🐄Filet Mignon
    • ♨️The Grill
    • ⏰How Long to Grill
    • 🧂Seasoning
    • 📖Related Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    Make your home BBQ party special with grilled filet mignon. The best way is the easiest with these step-by-step photo instructions.

    I consider filet the king of all meats. If I want something extraordinary, this is it.

    My Rating

    My rating system. Great 5 out of 5

    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. It is frequently referred to as tenderloin steaks or filets.

    You can buy pre-cut, and it will be a bit more expensive, but I usually buy the whole tenderloin and cut my own. I like about 1 ¼ to 1 ½ inches thick. It does freeze great for 2-3 months.

    picture of cow with Beef Tenderloin location highlighted - Image licensed May 16, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
    Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.

    Meat Grade

    QUALITY DOES MATTER. It is all about quality here. Prime is the top 2%; it is harder to find but worth the extra cost for special meals.

    Next is USDA Choice. About half the beef sold in the USA is choice, which you will usually buy.

    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. My gas grill (which is very hot) is just above 50% burner power. On more normal gas 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.

    Charcoal Grill Instructions

    You need to be very careful about surface temperature otherwise, times and temperature recommendations are unchanged. On most charcoal grills, you will need to adjust the venting.

    ⏰How Long to Grill

    Generally, about 10 minutes to get medium-rare. But, your endpoint is the internal temperature you want minus a few degrees. DO NOT COOK BY TIME ALONE.

    DonenessInternal TemperatureApprox. Grill TIme
    Rare-cold red center125°-130°6-8
    Medium Rare-warm red center130°-135°10-11
    Medium-pink and firm140°-150°12-14
    Medium Well-minimal pink 150°-155°15-16
    Well Done-firm and brown160°+18+
    Approximate times give for planning only and will vary by thickness, grill temp, and rest time—NEVER COOK BY TIME ALONE and use a thermometer. Cook to the internal temperature you want, allowing for 2°-4° temperature rise after removal from the grill. You can not uncook meat but can always cook it a bit more.

    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, and you must use a thermometer.

    Once removed from heat, the internal temperature will still rise 2°-4° more. Thinner fillets will be at the low end of that range. 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 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

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Beef Recipes, Grill Recipes, Grilling Techniques, Top Grilled Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    two filets with seasoning

    Start with quality filets. I like a 1 ¼ to 1 ½ inch thick that will be 6-8 ozs. each.

    filet resting at room temperature

    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.

    grill surface thermometer at 450 degrees

    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.

    seasoning the filets on a black board

    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.

    placing a filet over direct heat on the grill

    Place the filets on the grill. Close the lid—grill on the first side for about 5 minutes (less for rare). 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 7-8 minutes (with the rotation) and get 140°-145° internal temperature.

    tenting two filets with foil on a white plate

    Remove and rest for 5 minutes minimum. A light foil tent is a good idea here. The internal temperature will rise a few degrees.

    bit of medium rare filet on a fork
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    📖Recipe

    Grilled filet mignon on a white plate

    How to Grill Filet Mignon on a Gas Grill

    From Dan Mikesell AKA DrDan
    Learn how to cook filet mignon on a grill. Grill your fillet to perfection with this simple technique in about 10 minutes. You can have the best steaks at your special dinner tonight.
    Tap to leave a Rating
    4.36 from 432 votes
    Print Email CollectionCollected
    Cook Time: 12 minutes
    Resting time: 10 minutes
    Total Time: 22 minutes
    Servings #/Adjust if desired 2

    Ingredients

    US Customary - Convert to Metric
    • 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.
      two filets with seasoning
    • One of the most important steps is resting the filets at room temperature. Get at least 10 minutes but better if you can do 30 minutes. This raises the temperature of the meat, making getting your desired internal temperature much easier.
      filet resting at room temperature
    • While the filets are resting, get your grill surface temperature about 450° (500° max). About medium-high on most gas grills. Please be sure the surface temperature is correct. This is the most common source 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.
      grill surface thermometer at 450 degrees
    • 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.
      seasoning the filets on a black board
    • Place the filets on the grill. Close the lid.—grill on the first side for about 5 minutes (less for rare). 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 7-8 minutes (with the rotation) and get 140°-145° internal temperature.
      placing a filet over direct heat on the grill
    • 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.
      tenting two filets with foil on a white plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. The quality of the meat matters a lot here. Prime or choice only, please.
    2. 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.
    3. 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.
    4. Rest to room temperature first if you have time. About 30 minutes if you can.
    5. Season 1 hour before cooking or just before cooking. Not between.
    6. It is always good to check your internal temperature a bit earlier than you think.
    7. Do not over-season. You can always add more at serving.
    8. Your endpoint is the internal temperature you want minus a few degrees.  DO NOT COOK BY TIME ALONE.
    9. Rest tented with foil for at least 5 minutes before serving. The meat will rise a few degrees during the rest.
    10.  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.
    11. 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 Estimate

    Serving : 170.1 g | Calories : 420 kcal (21%) | Protein : 33 g (66%) | Fat : 31 g (48%) | Saturated Fat : 12 g (60%) | Polyunsaturated Fat : 1 g | Monounsaturated Fat : 13 g | Cholesterol : 114 mg (38%) | Sodium : 644 mg (27%) | Potassium : 516 mg (15%) | Calcium : 60 mg (6%) | Iron : 2.2 mg (12%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published June 1, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    Reader Interactions

    Comments

    1. Barbara Smith

      August 02, 2020 at 5:27 pm

      Thank you Dr Dan!
      I’ve never been able to cook steaks. I used your recipe, and my filet turned out perfectly!!

      Reply
    2. Christy Johnson

      May 16, 2020 at 4:05 pm

      5 stars
      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 great! 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!

      Reply
      • Dan Mikesell AKA DrDan

        May 16, 2020 at 4:25 pm

        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

        June 23, 2020 at 6:42 pm

        Must be nice. 10 ounces here costs 20 bucks.

    3. John Cavuto

      May 12, 2019 at 8:17 pm

      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.

      Reply
      • Dan Mikesell AKA DrDan

        May 12, 2019 at 8:40 pm

        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

    4. Bill

      September 08, 2018 at 11:15 am

      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?

      Reply
      • DrDan

        September 08, 2018 at 1:14 pm

        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

    5. Steve

      August 31, 2018 at 4:21 pm

      Novice question: do you close the grill after turning the steaks over?

      Reply
      • DrDan

        August 31, 2018 at 4:35 pm

        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

    6. Carol

      July 16, 2018 at 11:19 pm

      Will it make a big difference if I have to put foil on the grill?

      Reply
    7. Kashlee

      June 21, 2018 at 6:42 pm

      Thanks so much! Here goes nothing!

      Reply
    8. ken

      April 13, 2018 at 12:35 pm

      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

      Reply
    9. Thomas Bailey

      March 15, 2018 at 12:56 pm

      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

      Reply
      • Richard Burns

        May 05, 2019 at 5:08 pm

        5 stars
        Thomas, Why must you SHOUT? It is very rude.

    10. Jerome

      December 01, 2017 at 11:37 am

      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?

      Reply
      • DrDan

        December 01, 2017 at 12:35 pm

        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

    11. Andrea Blondell

      November 09, 2017 at 4:39 pm

      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!!

      Reply
    12. Courtney13

      September 30, 2017 at 2:37 am

      Excellent direction, I am decent when it comes to grilling but I would never want to ruin filets, so this definitely helped!!! Thanks

      Reply
    13. Aimee

      May 29, 2017 at 10:20 am

      Fabulous,
      Thank you, Fantastic advice, and look forward to putting your direction along with herb butters to the test, today.

      Reply
      • DrDan

        May 29, 2017 at 10:44 pm

        Hi Aimee,
        Hope it works well for you. Thanks for the note.
        Dan

    14. Daniel

      May 07, 2017 at 6:40 pm

      OMG. Best I've ever had!

      Reply
    15. Daniel

      May 07, 2017 at 6:11 pm

      I'm about to use your rules here for the first time. I can't believe you would be criticized from a non paying observer only to help him coon the best piece of meat available. JK. Have a hotdog.

      Reply
    16. Lucas

      March 21, 2017 at 6:57 pm

      I love this technique! I adapted slightly by using Teresa Major steaks, and they were amazing! The seasoning (7.2.2) was the perfect ratio for my family. I grilled 5 steaks and added a specialty of my own, grilled garlic and herb shrimp. Thank you for such precise direction and including variables to look out for.

      Reply
      • DrDan

        March 21, 2017 at 7:36 pm

        Thanks for the note.

        Dan

    17. Jd

      February 11, 2017 at 7:32 pm

      Sam's club sells Prime at a good price.

      Reply
    18. lilly

      December 05, 2016 at 6:11 am

      this looks very scrumptious

      i will try this out soon

      thanks for posting it here

      Reply
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