What You Need
- Filet mignon steaks, 1.5–2 inches thick (6–8 oz each is typical)
- Neutral oil (canola or vegetable) for the steak and the grates
- Kosher salt and freshly ground black pepper
- Optional: 2 tbsp softened butter, minced garlic, and fresh herbs for a finishing butter
Filet mignon is naturally tender and mild, so it doesn’t need a marinade or a heavy rub — simple seasoning lets the beef speak for itself.
How to Prep Filet Mignon for the Grill
The main thing you put on filet mignon before grilling is a light coat of oil, followed by a generous amount of kosher salt and pepper. Oil helps the seasoning stick and promotes browning; it’s not there to add flavor on its own. Skip marinades and heavy rubs for this cut — they compete with, rather than complement, filet mignon’s flavor.
Before it hits the grill, pat the steaks completely dry with paper towels. A dry surface sears; a wet one steams.
How to Grill Filet Mignon Step by Step
- Rest at room temperature. Take the steaks out of the fridge 15-20 minutes before grilling so they cook more evenly.
- Season. Rub lightly with oil, then season all sides generously with salt and pepper.
- Preheat. Get the grill to 450-500°F over direct heat.
- Sear. Place the steaks over direct heat and grill with the lid closed, flipping once, until you have a deep brown crust on both sides.
- Finish. For thicker filets, move to indirect heat (or a cooler part of the grill) to bring the center up to temperature without burning the crust.
- Rest. Let the steaks rest 5-10 minutes before serving.
Filet Mignon Grilling Time and Temperature Chart
Times below are for direct heat around 450-500°F and will run a bit longer at 400°F.
| Thickness | Medium-Rare (130-135°F) | Total Time |
|---|---|---|
| 1 inch | Sear ~3-4 min/side | 7-9 min |
| 1.5 inches | Sear ~4-5 min/side, then finish indirect | 10-14 min |
| 2 inches | Sear ~4-5 min/side, then finish indirect | 15-18 min |
A 2-inch filet mignon needs the longest finishing time of the bunch — sear it hard for the crust, then move it to indirect heat and use a thermometer rather than guessing by time, since a filet this thick can take noticeably longer than the sear alone suggests.
What Is the 3-3-3 Rule? Does It Work for Filet Mignon?
The 3-3-3 rule — roughly 3 minutes per side over direct heat, then 3 more minutes indirect or resting — is a decent starting point for a 1-1.5 inch filet, but it’s not precise enough for anything thicker. Filet mignon overcooks quickly because it’s so lean, so treat 3-3-3 as a rough guideline and confirm doneness with an instant-read thermometer rather than the clock.
Gas Grill vs. Charcoal Grill Adjustments
The technique is the same either way — direct sear, then indirect finish for thicker cuts — but a couple of things differ:
- Gas: Easier to hold a steady, precise direct-heat zone; turn one or two burners off to create the indirect side.
- Charcoal: Runs hotter and less consistently, which is actually useful for a fast sear — bank coals to one side for direct heat and leave the other side empty for indirect finishing.
Common Mistakes When Grilling Filet Mignon
- Skipping the room-temperature rest. A cold-from-the-fridge steak cooks unevenly — the outside overcooks before the center catches up.
- Overcrowding the grill. Too many steaks at once drops the grate temperature and steams the meat instead of searing it.
- Flipping too often. One flip is usually enough; constant flipping interrupts crust formation.
- Cooking past medium. Filet mignon has very little fat, so it dries out fast beyond medium — this is the cut where a thermometer matters most.
- Skipping the rest after cooking. Cutting in immediately lets the juices run out instead of redistributing.
Garlic-Herb Butter Finish
Filet mignon’s mild flavor pairs well with a simple compound butter. Mix softened butter with minced garlic and chopped fresh herbs (thyme, rosemary, or parsley work well), then set a spoonful on top of each steak right after it comes off the grill so it melts into the crust as it rests.
What to Serve with Filet Mignon
Filet mignon is rich but not heavy, so it pairs well with something simple: roasted potatoes, a green salad, grilled asparagus, or sautéed mushrooms. If you’re also serving a bigger cut like a tomahawk or planning a steakhouse-style spread, filet mignon works well as the smaller, leaner option alongside a fattier cut.
FAQ
What is the 3-3-3 rule for grilling steaks? Roughly 3 minutes per side over direct heat, then 3 minutes indirect or resting — a useful starting point for a 1-1.5 inch steak, but confirm doneness with a thermometer on thicker cuts.
What are common mistakes when grilling filet mignon? Skipping the room-temperature rest, overcrowding the grill, flipping too often, cooking past medium, and not resting the steak after grilling.
What should I put on filet mignon before grilling? A light coat of oil, then a generous amount of kosher salt and black pepper — marinades and heavy rubs aren’t necessary for this cut.
How long should I cook a 2-inch filet mignon on the grill? Sear about 4-5 minutes per side over direct heat, then move to indirect heat to finish — expect 15-18 minutes total to reach medium-rare, but confirm with a thermometer rather than relying on time alone.