Grilling a filet mignon is a culinary experience. The tender cut of beef, with its rich flavor, deserves to be cooked to perfection. But achieving that perfect doneness, especially with a thick, juicy 2-inch filet, can seem daunting. Fear not! This comprehensive guide will walk you through the process, ensuring a mouthwatering result every time.
Understanding the Filet Mignon
The filet mignon, also known as tenderloin steak, is a prized cut taken from the smaller end of the tenderloin. Its name, French for “dainty fillet,” perfectly captures its delicate texture. Unlike other cuts, the filet mignon is exceptionally lean, resulting in a melt-in-your-mouth experience when cooked correctly. Due to its tenderness and lack of connective tissue, it doesn’t require long, slow cooking like tougher cuts. Grilling, with its high heat and smoky char, is an excellent way to cook a filet mignon, locking in the juices and enhancing its flavor.
Why Thickness Matters
The thickness of your steak significantly impacts grilling time. A thinner steak will cook much faster than a thicker one. With a 2-inch filet mignon, you have more leeway to develop a beautiful sear on the outside while achieving your desired internal temperature without overcooking the inside. This guide specifically addresses the nuances of grilling this thicker cut.
Essential Equipment and Ingredients
Before you even think about firing up the grill, make sure you have everything you need. Having the right tools and ingredients will make the process smoother and the result more delicious.
- The Steak: Obviously, you’ll need a 2-inch thick filet mignon. Choose steaks that are well-marbled for enhanced flavor and tenderness.
- Grill: A gas grill or charcoal grill will work. Gas grills offer more precise temperature control, while charcoal grills provide a smoky flavor.
- Instant-Read Thermometer: This is non-negotiable. An instant-read thermometer is the only way to accurately determine the internal temperature of your steak.
- Tongs: Use tongs to flip the steak. Avoid using a fork, as it will pierce the meat and allow juices to escape.
- Basting Brush (Optional): For applying melted butter or other sauces.
- Cutting Board: For resting and slicing the steak.
- Sharp Knife: A sharp knife is essential for slicing the steak against the grain.
- Salt and Pepper: Simple seasoning is often best for filet mignon.
- Olive Oil or Butter: To lightly coat the steak.
- Optional Seasonings: Garlic powder, onion powder, herbs like thyme or rosemary, or your favorite steak rub.
Preparing the Filet Mignon for Grilling
Proper preparation is crucial for achieving the best results. This involves bringing the steak to room temperature and seasoning it adequately.
Bringing the Steak to Room Temperature
Remove the filet mignon from the refrigerator approximately 30-60 minutes before grilling. This allows the steak to come closer to room temperature, ensuring more even cooking. If the steak is too cold, the outside will cook much faster than the inside, leading to uneven doneness.
Seasoning the Filet Mignon
The simplest seasoning is often the best for filet mignon. Generously season both sides of the steak with salt and freshly ground black pepper. You can also add garlic powder, onion powder, or your favorite herbs. After seasoning, lightly coat the steak with olive oil or melted butter. This helps the seasonings adhere to the steak and promotes a good sear.
Grilling Techniques for a 2-Inch Filet Mignon
There are two primary grilling techniques you can use for a 2-inch filet mignon: direct heat and the reverse sear method.
Direct Heat Grilling
Direct heat grilling involves cooking the steak directly over the heat source. This method is faster and produces a good sear, but it requires careful attention to prevent burning the outside before the inside is cooked to the desired doneness.
- Preheat your grill: Preheat your grill to medium-high heat (around 450-500°F or 232-260°C).
- Sear the steak: Place the filet mignon on the hot grill grates. Sear for 3-4 minutes per side, until a golden-brown crust forms.
- Reduce heat (if needed): If the steak is browning too quickly, reduce the heat to medium.
- Continue grilling: Continue grilling, flipping every few minutes, until the internal temperature reaches your desired doneness (see temperature guide below).
- Check the temperature: Use an instant-read thermometer to check the internal temperature. Insert the thermometer into the thickest part of the steak, avoiding bone or fat.
The Reverse Sear Method
The reverse sear method involves cooking the steak at a low temperature first, then searing it at the end to develop a crust. This method results in a more evenly cooked steak with a beautifully browned exterior.
- Preheat your grill: Preheat your grill to a low temperature (around 225-250°F or 107-121°C). If using a charcoal grill, arrange the coals to one side of the grill to create an indirect heat zone.
- Cook indirectly: Place the filet mignon on the cooler side of the grill, away from the direct heat. Cook until the internal temperature reaches about 10-15°F below your desired doneness (see temperature guide below).
- Sear the steak: Remove the steak from the grill and increase the heat to high. Place the steak directly over the heat source and sear for 1-2 minutes per side, until a golden-brown crust forms.
Grilling Time and Temperature Guide
The grilling time will vary depending on the heat of your grill and your desired doneness. Use an instant-read thermometer to ensure accurate results. Remember, it’s always better to slightly undercook the steak, as it will continue to cook while resting.
| Doneness | Internal Temperature (°F) | Internal Temperature (°C) | Feel |
| ————- | ————————- | ————————- | ——————- |
| Rare | 125-130 | 52-54 | Very soft |
| Medium Rare | 130-135 | 54-57 | Soft |
| Medium | 135-145 | 57-63 | Slightly firm |
| Medium Well | 145-155 | 63-68 | Firm |
| Well Done | 155+ | 68+ | Very firm |
Approximate Grilling Times for a 2-Inch Filet Mignon (Direct Heat):
- Rare: 8-10 minutes total (4-5 minutes per side)
- Medium Rare: 10-12 minutes total (5-6 minutes per side)
- Medium: 12-14 minutes total (6-7 minutes per side)
- Medium Well: 14-16 minutes total (7-8 minutes per side)
- Well Done: Avoid grilling a filet mignon to well done, as it will become dry and tough.
Approximate Grilling Times for a 2-Inch Filet Mignon (Reverse Sear):
- Low Temperature Cooking: 20-30 minutes (until 10-15°F below desired doneness)
- Searing: 2-4 minutes total (1-2 minutes per side)
Important Note: These are just estimates. Always use an instant-read thermometer to check the internal temperature and adjust grilling time accordingly.
Resting the Steak
Resting the steak is just as important as grilling it. After removing the steak from the grill, place it on a cutting board and tent it loosely with foil. Let it rest for 5-10 minutes. During this time, the juices will redistribute throughout the steak, resulting in a more tender and flavorful final product. If you cut into the steak immediately after grilling, the juices will run out, leaving you with a drier steak.
Slicing and Serving
After resting, slice the filet mignon against the grain. This shortens the muscle fibers, making the steak even more tender. Serve immediately and savor the delicious flavor.
Serving Suggestions
Filet mignon is incredibly versatile and pairs well with a variety of sides. Some popular serving suggestions include:
- Roasted vegetables (asparagus, Brussels sprouts, carrots)
- Mashed potatoes or sweet potatoes
- Creamy sauces (béarnaise, peppercorn sauce)
- Salad
- Grilled corn on the cob
Tips for Success
- Don’t overcrowd the grill: Leave enough space between the steaks for proper air circulation.
- Don’t press down on the steak: Pressing down on the steak will squeeze out the juices and dry it out.
- Use a meat thermometer: As stated before, this is the most crucial step to get the perfect desired doneness.
- Let the steak rest: Letting the steak rest before cutting into it will allow the juices to redistribute, resulting in a more tender and flavorful steak.
- Experiment with different seasonings: While salt and pepper are classic, feel free to experiment with different herbs, spices, and rubs to find your favorite flavor combination.
- Consider a marinade: Though filet mignon is already tender, a marinade can add extra flavor and moisture.
Grilling a 2-inch thick filet mignon doesn’t have to be intimidating. By following these guidelines and using an instant-read thermometer, you can achieve a perfectly cooked, tender, and flavorful steak every time. Remember to practice, experiment, and most importantly, enjoy the process.
What is the ideal internal temperature for a perfectly grilled 2-inch thick filet mignon?
The ideal internal temperature for a perfectly grilled 2-inch thick filet mignon depends on your desired level of doneness. For rare, aim for 120-130°F; medium-rare, 130-140°F; medium, 140-150°F; medium-well, 150-160°F; and well-done, 160°F and above. It’s crucial to use a reliable meat thermometer to accurately gauge the temperature and avoid overcooking.
Remember that the internal temperature will continue to rise slightly after removing the filet mignon from the grill, a phenomenon called carryover cooking. Factor this into your grilling time and remove the steak from the grill when it’s about 5-10°F below your target temperature, especially for rarer doneness levels. This will ensure the filet mignon reaches the precise level of doneness you’re looking for.
How long should I grill a 2-inch thick filet mignon for medium-rare doneness?
Grilling a 2-inch thick filet mignon to medium-rare (130-140°F) typically takes around 6-8 minutes per side over medium-high heat. However, this is just an estimate, as grilling times can vary depending on the grill’s temperature, the outside temperature, and the specific cut of meat. It’s always best to use a meat thermometer to check for internal temperature.
For medium-rare, insert the meat thermometer into the thickest part of the filet mignon and remove it from the grill when it reaches approximately 125-130°F. This allows for carryover cooking to bring it to the desired 130-140°F range. Allow the steak to rest for at least 5-10 minutes before slicing and serving to allow the juices to redistribute.
Should I sear a 2-inch thick filet mignon before or after grilling?
You can sear a 2-inch thick filet mignon either before or after grilling, depending on your preferred method. The reverse sear method, where you grill the steak at a lower temperature first and then sear it at a high temperature at the end, is popular for achieving a perfectly cooked interior with a crisp crust. This method promotes even cooking throughout the steak.
Alternatively, you can sear the filet mignon over high heat first to develop a flavorful crust, then move it to a cooler part of the grill to finish cooking to the desired internal temperature. Both methods yield delicious results; the choice depends on your preference and the specific characteristics of your grill. Experiment to see which method you prefer.
What is the best grill temperature for cooking a 2-inch thick filet mignon?
The best grill temperature for cooking a 2-inch thick filet mignon is generally medium-high heat, around 375-450°F. This allows for proper searing and cooking of the steak without burning the outside before the inside reaches the desired doneness. Using a grill thermometer will help you maintain a consistent temperature throughout the cooking process.
For a reverse sear, start with a lower temperature, around 250-275°F, until the internal temperature reaches about 100°F. Then, crank up the heat to high (450-500°F) for the final sear. Regardless of the method, monitoring the internal temperature with a meat thermometer is the most accurate way to ensure a perfectly cooked filet mignon.
How long should I rest a 2-inch thick filet mignon after grilling?
You should rest a 2-inch thick filet mignon for at least 5-10 minutes after grilling. Resting allows the juices within the steak to redistribute evenly throughout the meat. This prevents the juices from running out when you slice into it, resulting in a more tender and flavorful steak.
To rest the filet mignon, place it on a cutting board and tent it loosely with foil. Avoid wrapping it too tightly, as this can steam the steak and make the crust soggy. The resting period is a crucial step in the grilling process that should not be skipped for optimal results.
What are some good seasonings for a 2-inch thick filet mignon?
Simple seasonings are often best for filet mignon, allowing the natural flavor of the beef to shine through. A generous coating of kosher salt and freshly ground black pepper is a classic and effective choice. Season the steak liberally on all sides at least 30 minutes before grilling, or even up to 24 hours in advance for optimal flavor penetration.
Other complementary seasonings include garlic powder, onion powder, and dried herbs like thyme or rosemary. For a bolder flavor, consider adding a touch of smoked paprika or a commercially available steak seasoning blend. Experiment with different combinations to find your favorite flavor profile for this premium cut of beef.
How can I prevent a 2-inch thick filet mignon from drying out while grilling?
To prevent a 2-inch thick filet mignon from drying out while grilling, avoid overcooking it. Use a meat thermometer to monitor the internal temperature closely and remove the steak from the grill when it’s a few degrees below your target doneness. The carryover cooking will bring it to the perfect temperature without drying it out.
Consider basting the filet mignon with melted butter or olive oil during the last few minutes of grilling. This will help keep it moist and add flavor. Also, ensure the grill is not too hot, which can lead to rapid moisture loss. A slightly lower temperature and careful monitoring are key to grilling a juicy and tender filet mignon.