The simplest way to grill filet mignon without ruining it. Grilled to perfection in 10 minutes and topped with my favorite herb butter.
- 2 10-ounce thick tenderloin beef filets (roughly 2 inches thick)
- 1 teaspoon olive oil
- 2 teaspoons fresh rosemary, removed from sprig and finely minced
- salt and pepper to taste
Garlic & herb butter
- 1/2 stick of butter, softened
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh tarragon
- 1/2 tablespoon minced garlic
For the herb butter
- Leave the butter on the counter to soften or place it in a microwave-safe bowl and microwave until malleable, 10-15 seconds. Use a fork to mash in the herbs and garlic until fully mixed. Store in the refrigerator and remove 10 minutes before adding to the filet.
For the filets
- Season both sides of the filet generously with salt and pepper and fresh rosemary. Rub with a little olive oil and let rest for 30-45 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate.
- Preheat the grill to high heat for 10-15 minutes and clean the grates well. Keep the lid closed and let the internal temp get up to around 500°F. Once hot, reduce heat to medium-high heat (shoot for a constant temp of around 400-450°F).
- Place the filets face down and sear undisturbed for 5 minutes with the cover down. Flip the filets and sear for an additional 5 minutes with the cover down. This is ideal for medium-rare.
- For rare, sear for 4 minutes a side. Medium rare, 5 minutes. Medium, 6-7 minutes. Medium well, 8+ minutes. Depending on the size of the steak, the more or less time it will take. This recipe is ideal for an 8-10 ounce portion, roughly 2 inches thick. Remember, the steak will continue to cook after it’s been removed from the heat. Test the temperature with a digital thermometer. Steaks should be removed from the heat 5-7 degrees below the final serving temp.
- Remove filets from the grill and let rest for 7-10 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.
Unless it’s very hot outside, I’ve found cooking steaks with the cover down yields the most consistent results. If the grill gets too hot you can lift the cover and turn the heat down slightly to maintain temperature. I try to keep the temperature around 450 degrees Fahrenheit throughout the cook.
When using a digital thermometer, always pierce the middle center of the steak, this will be the coolest part of the steak.
All steaks should rest for 5-10 minutes after cooking. This is so the steak comes to its final serving temperature and allows the juices to redistribute.
Temperatures for steak
Rare: 120°F to 125°F
Medium rare: 125°F to 130°F
Medium: 135°F to 140°F
Medium well: 145°F to 150°F
Well done: 160°F and above
- Serving Size: 1 steak
- Calories: 443
- Sugar: 0g
- Sodium: 277mg
- Fat: 31.5g
- Saturated Fat: 15.8g
- Carbohydrates: 1.6g
- Fiber: 0.7g
- Protein: 37.3g
- Cholesterol: 163mg
Keywords: how to cook filet mignon on grill, grilling filet mignon