How to Grill Filet Mignon

July 7, 2008

Filet Mignon...even the name sounds intimidating. Most captains of the grill panic at the shear mention of this great piece of meat. Nightmares of burning, drying and otherwise screwing up this fine cut of beef can make even the most seasoned grill chef break out in hives!  Why the stress?  Because this is an expensive cut of meat.  The filet is cut from the tenderloin and the average cow only contains 4 - 6 pounds of it, hence the cost.  Not to fear though, we will show you how easy it can be with step by step directions.  The key is to keep it simple and let the tenderness and flavor of this awesome cut of beef shine through.

Less IS More…
When grilling filet mignon (and almost any other grilled steak for that matter), less is definitely more. Less seasoning, less grilling time, less flipping, less poking and get the point. So there is no need to panic, filet mignon is such a prime cut of meat that it is very easy to grill a masterpiece, especially if you purchase high quality and all-natural filets. Before you even touch that steak, let's look at what you should never, ever do to that poor juicy steak.

  • NEVER puncture your steak! We will talk about how to tell if it is done later.
  • NEVER close the lid! My Dad used to say "if you are looking, you are not cooking". Sorry Dad, that's not true for steak…
  • NEVER cook it too long. The best way to upset your steak is to cook it too long. There is nothing worst than a $15 piece of beef jerky. Remember, you can always throw it back on for a few more minutes.

 Grilling Filet Mignon, Step by Step…
Let's break this thing down so you can see how easy this is going to be.


Beef filet mignon steaks, at least 1.5 inches thick

Kosher salt

fresh ground black pepper


1Step 1 - Seasoning. You paid a lot for this filet, give it some credit that it is going to hold it's own in the taste department. The only seasoning I recommend to help this steak out is some fresh ground black pepper. Save the course salt for the end, some say it draws out juices. I doubt it does, but why take the chance?

Grill Filet Mignon

1Step 2 - Leave it alone! In order to reduce grilling time and ensure consistent cooking throughout the steak, we must bring the filet to room temperature. This is your easiest step, once it's seasoned just leave it on the kitchen counter. Your patience will be rewarded, trust me…just let it get into the "zone" by itself and move onto these next steps. Let it sit for at least 45 minutes. Go on, leave it alone, move on to the next step!

2Step 3 - Fire it up! We are going to use direct heat to grill this delicious steak, so fire up your grill and set it and leave it at the highest temperature setting. You will know she is ready when you can't hold your hand 2 inches above the grates for more than 5 seconds (don't try and be tough, you know it hurts…).  If you are a charcoal griller, follow this guide for lighting a charcoal grill and set up your grill for hot, direct grilling by creating a pile 2 coals high.

3Step 4 - Sear in those juices! Ok, the moment of truth, your steak has been getting itself ready on the counter and now it's game time! Using TONGS (remember, don't EVER puncture that beautiful steak's flesh!) place your steaks on the grill and do NOTHING for at least 2 minutes. The only exception to this rule is if you have to play firefighter and splash a little water on a pesky flame. A little flare up is fine, but if a flame burns for more than 30 seconds, splash a tiny bit of water on it to put it out.

4Step 5 - Grill marks! All we are doing here is creating those cool looking grill marks. After about 2 minutes (for medium-rare, a little more for Medium), lift, turn your steak 90 degrees and then set it back down for another 3 minutes (again, for medium-rare, a little more if you have to have it more done).

5Step 6 - Flip once! After a total of about 5 minutes, it's time to flip that steak for the one and only time. Gently lift, flip and set it back down in the same spot and leave it alone again for about 2 more minutes.

6Step 7 - Rotate again. This is getting easy, you know what is next. Repeat Step 5 on this side now!

7Step 8 - Check it. Now it is time to check your steak for the perfect doneness.  The very best way to ensure proper doneness is by using an instant-read meat thermometer.  The Thermapen is by far the best meat thermometer on the market.  A favorite of TV and restaurant chefs, it is highly accurate, instant, automatically turns on and off (no buttons to mess with) and never needs calibration.  Highly recommended if you cook a lot, get it here.  Insert the thermometer into the side of the steak to measure the very center and then check out our grilling tips for a temperature chart to determine your preferred doneness.  Better yet for you iPhone owners, download our FREE MeatTemps iPhone app for an easy to use meat doneness reference.

1 Step 9 - Remove and rest. Take it off the grill now, you are done with the heat section! Remove it and set it on a plate or platter and leave it alone.

2Your beautiful filet has been through a traumatic experience. It went from refrigerated to room temperature to a HOT grill. This plays havoc on the juices inside so we need to give it some time to collect itself. Now that it is on the platter, let it rest again for 2 - 3 minutes (which will now seem like 2 hours!). This allows the juices to re-distribute, so they don't all run out when you slice into that beautiful hunk of beef.

Grilled Filet Mignon

1Step 10 - Enjoy! Go ahead, enjoy it!

See? I told you that was easy! Less IS more when grilling filet mignon. Try a less expensive cut of meat next time.  You don't have to pay a lot of money or get real fancy when grilling steak, just focus on technique.  Also remember to throw in some grilled chicken for those guests or family members that don't eat red meat. Check out some of our other grilling recipes to get more ideas for your next cookout, including chicken.


28 Reviews


July 2, 2019

I haven’t tried this yet, but it makes sense to keep it simple. I was wondering however why there so many people who raved, yet gave one flame. Flames are like stars? In that light, why would someone rave then give only one flame? 🤔


June 20, 2019

good recipe however the picture shows a filet wrapped in bacon


May 9, 2019

Very good. I add a small dollop of butter to the top after the flip.

Valarie Bell

March 11, 2018

Made this last night. Only put fresh ground pepper on them. My fillets were 2”, never fails you ask for 1.5” and get 2.
Anyway I cooked them 3 min per each move of the steak ( 6 min per side) since the outsides were still rare I then tipped them on their sides and rolled them on the grill til outside was browned about 2 more minutes .
Let rest (very important!) served with some bernaise sauce. Everyone raved! It melted in your mouth! Very easy to make don’t be afraid just follow the directions 😃


March 10, 2018

Always my go to grilling companion. This method Never fails me! Many thanks. And PS, I don’t do reviews…. !

Sandra Roarty

November 6, 2017

Thank you SO much! I followed your instructions almost to the letter….I didn’t let the meat sit at room temp. for 45 min, so I added a minute to the grilling times. WELL, the filets tasted like they were done in a restaurant….SO tender and delicious! I never grilled filets before and was afraid I would ruin them. Nope. I am now a grilled filet queen thanks to you!


July 30, 2017

Started as a standard sunday cracking open a cold one with the boys. I threw these babies on the grill and within a minute all of the boys were enthralled- I believe I even saw one of them forget to respect women for a brief moment. I heard ‘great flip chief’ and ‘that’s a fine cut of meat’ so many times I literally couldn’t even respond the boys with a classic ‘that’s right sport.’ Best night of my life would rate a 74/52.

Mark Balas

July 10, 2017

Worked like a charm, thank you


July 4, 2017

Tried your recipie for the first time last week. They were perfect! Thanks!!


June 17, 2017

Step 4 should read “180 degrees”

Vince Carbone

June 13, 2017

Momma Mia! She’s a cooked to the perfection!

jeff v

June 3, 2017

Awesome simple delicious way to cook your steaks!!!


October 18, 2016

I have used these instructions numerous times, and my filet is ALWAYS perfect!! Thank you so much for sharing this.

David Cornelson

June 26, 2016

My grill is on a balcony where it’s a little windy…I did remove the drip plate and finally git it to work properly, but I had to close the grill for 6 minutes to get it to heat up. Even so, guidelines are excellent. 12oz steak cooked perfectly. Thanks!


May 30, 2016

First time cooking fillet on the grill followed the receip to the tee Lola came out perfect. Thanks so much really enjoyed the steaks


May 6, 2016

Excellent! Simple, fast and easy with quality results…?


April 15, 2016

Great. Thanks for the simple easy to follow directions

Jeff Miller

February 7, 2016

Thanks! Worked “perfectly” according to my wife.

Michael sapienza

November 16, 2015

Tasted like i was eating at a reasuraunt

Michael sapienza

November 16, 2015

I loved it so much and it tasted like i was eating it at a restaraunt

Nikol Price

November 15, 2015

Great! Simply delicious!

Nikol Price

November 15, 2015

Great! Perfect filet and simple!


October 18, 2015

Perfect. Thank you!


October 2, 2015

Wonderful instructions. Perfect Filets tonight. Tried to download Free meat temp, but it is not Free.


September 8, 2015

$8 filet mignons cooked like this vs. $32 in a restaurant…omg, this was SO MUCH BETTER!!!!

Simple, fast…i even got the cool grill marks…


August 30, 2015

Thanks for the tips! Last night I cooked the best filet mignon ever!


August 2, 2015

Oh my goodness!!! That was spot on and it was the absolute best and easiest steak I’ve ever had!! Thank you!


June 23, 2015


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