To grill filet mignon on a charcoal grill, start by searing the seasoned steak directly over high heat for 2-3 minutes per side to build a crust, then move it to indirect heat to finish cooking until it reaches your desired internal temperature.
You want to aim for an internal temperature of 130-135°F for a perfect medium-rare, allowing it to rest afterwards for 5-10 minutes to redistribute juices.
- Sear your seasoned filet over high charcoal heat for a beautiful crust.
- Finish cooking on indirect heat until it hits your preferred doneness.
- Always use a meat thermometer for accuracy; don’t guess the temperature.
- Rest your steak after grilling to keep it juicy and tender.
- A two-zone charcoal setup is key for grilling perfect filet mignon.
How To Grill Filet Mignon On Charcoal Grill?
Grilling a filet mignon on a charcoal grill brings out amazing flavor. This guide will help you achieve a perfectly seared and tender steak every time.
You can create a restaurant-quality meal right in your backyard. Let’s get started on this delicious journey together.
Picking Your Perfect Filet Mignon
Choosing the right filet is your first step to success. Look for a steak that is at least 1.5 to 2 inches thick. This thickness helps prevent overcooking during the searing process.
Many experts say thicker cuts give you more control. A good quality filet will have a rich, deep red color with little to no marbling.
Gathering Your Grilling Essentials
Before you light any charcoal, make sure you have the right tools. Having everything ready makes the grilling process smooth and stress-free. It’s like a chef’s mise en place.
A good meat thermometer is your absolute best friend here. We found that it is essential for checking internal temperatures accurately (USDA).
Your Essential Grilling Checklist:
- High-quality charcoal (lump charcoal is great).
- Charcoal chimney starter.
- Long-handled tongs.
- Meat thermometer (instant-read is best).
- Grill brush or scraper.
- Heat-resistant gloves.
Types of Charcoal: What Works Best?
For grilling filet mignon, we found that lump charcoal is often preferred. It burns hotter and leaves less ash than briquettes. Lump charcoal also provides a more natural, smoky flavor.
Briquettes are consistent, but lump charcoal can really add to the steak’s taste. Choose what you are most comfortable with.
Prepping Your Filet for the Grill
Proper preparation makes a huge difference in the final taste. Start by patting your filet mignon dry with paper towels. A dry surface helps achieve a beautiful, crispy sear.
Season your steak generously on all sides with coarse salt and freshly ground black pepper. Some people like to add a touch of garlic powder or onion powder too.
Allow the seasoned steak to sit at room temperature for about 30-60 minutes. This helps the steak cook more evenly. It removes the chill from the center of the meat.
Setting Up Your Charcoal Grill for Success
A two-zone fire is the secret to a perfectly grilled filet. This means having one side of your grill with direct high heat and the other with indirect, lower heat. This allows you to sear then finish.
Use a charcoal chimney to light your charcoal efficiently. Pour the hot coals onto one side of the grill for the direct heat zone. Keep the other side clear for indirect cooking.
Achieving the Ideal Grill Temperature
You want your direct heat zone to be very hot, around 450-500°F. The indirect zone should be cooler, about 250-300°F. A good grill thermometer helps you monitor this.
It’s important to let your grill preheat properly. This ensures a consistent cooking surface and prevents sticking.
The Grilling Process: Searing and Finishing
Place your filet mignon directly over the hot coals. Sear it for about 2-3 minutes per side. You are looking for a deep, caramelized crust.
After searing, move the steak to the indirect heat zone. Close the grill lid to let it cook through evenly. This gentle heat prevents the outside from burning while the inside finishes.
| Doneness Level | Internal Temperature | Appearance |
|---|---|---|
| Rare | 125-130°F | Cool red center |
| Medium-Rare | 130-135°F | Warm red center |
| Medium | 135-140°F | Pink center |
| Medium-Well | 140-145°F | Slightly pink center |
| Well-Done | 145°F+ | No pink |
Knowing When Your Filet Mignon is Done
The only truly reliable way to check doneness is with an instant-read meat thermometer. Insert it into the thickest part of the steak. Make sure it doesn’t touch any bone.
For medium-rare, aim for 130-135°F. Remember, the steak’s temperature will rise a few degrees as it rests. This is called carryover cooking.
Resting Your Steak: A Non-Negotiable Step
Once your steak reaches its target temperature, remove it from the grill. Place it on a cutting board and tent it loosely with foil. Let it rest for 5-10 minutes.
This resting period allows the juices to redistribute throughout the steak. Skipping this step means all those delicious juices will run out when you cut it. You want a juicy, tender bite, right?
Serving Suggestions for a Gourmet Experience
A perfectly grilled filet mignon shines on its own. You can also pair it with simple sides. Roasted asparagus, mashed potatoes, or a fresh green salad are great choices.
A simple pan sauce made with the drippings or a dollop of compound butter can elevate the meal. Enjoy your hard work and delicious steak.
Troubleshooting Common Grilling Challenges
Even seasoned grillers face issues sometimes. Don’t worry if things don’t go perfectly on your first try. Grilling is often about learning and adjusting.
One common issue is flare-ups. If fat drips onto the coals, it can cause flames. Move your steak to the indirect zone temporarily if this happens. Overcooking is another common challenge.
Grill Marks vs. Even Sear: Which to Aim For?
Many grillers love those perfect grill marks. Research shows an even, wall-to-wall sear often provides more flavor. This is because more of the steak’s surface gets caramelized.
To get an even sear, you might gently rotate the steak over the direct heat. This helps avoid just creating lines. Both approaches are great, it depends on your preference.
Conclusion
Grilling filet mignon on a charcoal grill is a rewarding experience. It takes a little practice but is very achievable. You’re now equipped with the practical steps to cook a mouthwatering steak.
From selecting your cut to the final resting period, each step plays a part. Now go fire up that grill and enjoy your amazing creation. Happy grilling!
How do I know what temperature my charcoal grill is at?
You can use an external grill thermometer, often built into the lid, but for more accuracy, an oven thermometer placed on the grill grate directly over the coals can give you a better reading for the cooking surface.
Should I oil the filet mignon or the grill grates?
It’s generally better to oil the grill grates. Apply a high smoke point oil, like grapeseed or avocado oil, to a paper towel and wipe down the hot grates with tongs. This prevents sticking without adding extra oil to the steak itself.
Can I use a cast iron pan on my charcoal grill?
Yes, absolutely! Placing a cast iron pan on your hot grill grates creates an incredibly hot, flat searing surface. This can give your filet an even more uniform and intense crust, especially if you want a perfect edge-to-edge sear.
What if my filet mignon is thinner than 1.5 inches?
If your filet is thinner, you’ll need to adjust your cooking times significantly. Sear for less time on each side, perhaps 60-90 seconds, and monitor the internal temperature very closely on indirect heat to avoid overcooking. Thinner steaks cook very fast.
Is it better to use a lid on the grill when cooking filet mignon?
Using the lid is crucial, especially during the indirect cooking phase. It helps create an oven-like environment, ensuring the steak cooks evenly through the center. Leaving the lid off would let too much heat escape and slow down cooking.
