Get perfectly grilled filet mignon steaks with char-grilled flavor and pink medium rare centers by using the reverse sear method every time. Pair with a rich steak sauce or compound butter for an amazing steak dinner.
Contents
Nothing tops the flavor of a medium-rare perfectly grilled steak over charcoal. Wood fire and beef are a match made in heavy. But can a lean delicate cut like the filet hold up to the heat? We put it to the rest with this reverse-seared grilled filet mignon.
Ingredients
- ▢ 4 filet mignon steaks about 6 oz each and 1 ½ to 2 inches thick
- ▢ 1 tbsp Salt
- ▢ 2 to 4 tbsp Butter try one of our compound butters
Instructions
Prep the tenderloin steaks
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Pat the steaks dry and secure the circumfrance with butcher’s twine.
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Season the filets liberally with salt on both sides.
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Let the steaks air dry on a wire rack in the refrigerator for up to 24 hours.
Prep the grill
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When ready to cook, remove the steaks from the fridge and let them sit at room temperature for 45 minutes. Meanwhile, pre your grill by building a 2 zone fire in your grill by pouring hot coals to one side of the grill.
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Cover with the grill grates and oil well.
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Allow the grill to preheat to 400 – 450 degrees F, adjusting the airflow vents as needed.
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When the grill has preheated, add wood chips to the coals and allow them to form smoke
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When the fire subsides and the woodchips are smoldering and giving off clean blue smoke, you’re ready to grill.
Grill the filets
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Place the steaks on the cooler side of the grill and cover the grill with the lid.
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Cook the filet mignon steaks for 5 to 7 minutes, until the internal temperature, reaches 110 degrees F.
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Then move the steaks to the hot side of the grill, directly over the hot coals to sear.
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Sear 2 minutes without moving, flip and sear 2 minutes more.
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It’s important not to let the steaks cook past 125 to 130 for a perfect medium rare center and the most tender, delicious bite. The internal temperature of the steak will continue to rise 5 or so ingredients while it rests.
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Remove the steaks from the grill and transfer to a cutting board to rest.
Rest and serve
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Top with generous tablespoons of compound butter and rest 5 minutes before removing the butchers’ twine and serving.
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Serve with a compound butter or one of our favorite steak sauces.
Nutrition
Serving: 1g | Calories: 516kcal | Carbohydrates: 0.01g | Protein: 31g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 134mg | Sodium: 1872mg | Potassium: 519mg | Sugar: 0.01g | Vitamin A: 175IU | Calcium: 15mg | Iron: 4mg
