How to Cook the Perfect Filet Mignon on Charcoal Grill — Grill and Grilling

 Filet Mignon–the king of beef. The very thought of it can make your mouth water. No wonder this steak cut from beef tenderloin is one of the most popular items in steakhouses.

There are many ways you can cook this marvel. You can sauté it in a cast iron pan, wrap it in bacon, place it in the oven, or even cook it in red wine. But, the best way? Cook it on a charcoal grill!

Filet mignon is a delicate and tender steak as it does not have much connective tissue. You must cook it at the right temperature for the right amount of time; otherwise, it will lose its tenderness. Contrary to popular belief, cooking a filet on a charcoal grill is just as easy as cooking it on the stove and can give you even better results.

If you love the smokey flavor from the grill but are worried about ruining that special steak, then this guide is for you. We will cover everything from choosing the proper steak to little-known tips that can help you cook the filet to perfection!

How to buy filet mignon

The taste of the steak depends on the quality. If you want a good steak, you should know how to buy one. These tips can help you:

• The USCA Grade: USCA has different ratings for the quality of filet mignons. The best steak is USCA Prime. Only 2% of the total cuts in the US make it to this grade. So, it is found only in high-end restaurants and specialty stores. It is also quite expensive.

The next grade is USCA Choice which is the steak found in most supermarkets. This has slightly less fat than Prime, which lessens the flavor. But, it is still the best choice if you want to cook steak at home.

Then comes USCA Select, but you shouldn’t really buy it. And a steak without a grade is a strict no-no.

• The Steak’s Age: Do not assume that older steaks are bad. A little aging for the steak is actually good as it makes the steak more flavorful due to water loss. But true aging is done only under sanitized conditions. If you find any discoloration or gray spots, it’s an indication that the steak is too old, and you shouldn’t buy it.
• Look For A Centre Cut: The beef tenderloin is a long muscle. But at the end, it is two muscles held together with connective tissue. The steaks cut from the ‘tail’ of the muscle will likely split apart when cooking. This makes it difficult to cook correctly and doesn’t look appealing either. Filet cut from the center is a whole portion of a single muscle. This will hold itself together when you cook it.

Do You Know The Shortest Method “How To Smoke With A Charcoal Grill Perfectly?”

How To Cook filet Mignon: Step-by-Step

Most people prefer their filet mignon to be cooked medium-rare. It enhances the taste by keeping a juicy, moist core and perfectly cooked surfaces. In this recipe, the steak will be done medium-rare. But if you like a different level of doneness, simply follow the temperature guide we have given later in this recipe.

The essential thing is to get the meat to room temperature. Take the filet out of the refrigerator at least 2 hours before cooking. Once it is thawed, drizzle some olive oil and add some salt and pepper on both sides. Press the seasoning gently in the steak using your hands.

Remember, you should never put the steak directly from the refrigerator onto the grill. The cold temperature won’t let the steak cook evenly.

Prep The Grill

Filet should be cooked on a grill surface temperature of 450–500o Celsius. You can use a surface thermometer to check the temperature if you don’t know your grill well. Charcoal grills add a smokey flavor to your filets, making it a different experience.

Searing The Steak

When searing filet mignon, you should use high heat. Place the steak on the grill using a pair of tongs. The grill should be hot enough to make the juices sizzle as soon as you place them on the grill. To get the perfect flavor, cook the filet twice on each side. Every turn should be around two and a half minutes long. The total grilling time shouldn’t exceed twelve minutes.

Get The Perfect Sear Marks

Filet mignon usually sports the criss-cross diamond-shaped seer marks. It takes some practice to ace the pattern. To get the marks right, make sure to place the steak on a fully heated grill. The hot grill grate chars the beef giving it distinct marks. When flipping the filet, turn it around 90o to get the intersecting lines. Cook both sides for almost the same amount of time to get identical marks.

Beginners usually flip the steak too many times. The steak may taste good, but there will be too many lines on the surface that don’t look quite appealing. But again, perfect sear marks require only one thing–PRACTICE!

Check the Filet For Doneness

The taste and flavor of the steak all depend on how well it is cooked. Obviously, you can’t cut up the steak to check how much it is done. So how can you do it? Use a thermometer!

Now, you can easily tell when the crusts are done. But you will want the internal temperature to be a few degrees lower than the surface. To check this, use a cooking thermometer to carefully pierce the steak from the side at the end of the last two minutes of grilling.

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