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sliced filet mignon
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Grilled Filet Mignon

Perfectly seasoned and seared filet mignon every time

Equipment

Ingredients

  • filet mignon
  • Essential Equation
  • butter

Instructions

  • Set your grill up for 2 zone cooking. 1 hot “sear” zone of 500-600°F and 1 cool zone running 250-300°F.
  • Gas Grill: Turn the burners on one side of the grill to high and leave the other side on low
    Charcoal Grill: Heat up a chimney of charcoal and place the coals on one side of the grill
  • Take the filet steak out of the fridge 30 minutes before desired cook time to let it come up to room temperature.
  • Season all sides with a medium coat of Essential Equation spice blend. (See pictures for medium coat example)
  • Place the presentation side of the steak on the sear side of the grill for the initial sear (whichever side you think looks the best and want to present on the plate) Set a timer for 60 seconds and close the lid.
  • After 60 seconds, rotate the steak 90 degrees on to a new section of the grill still on the hot side and set a timer for another 60 seconds and close the lid.
  • After 60 seconds, flip the steak over and place on a new section of the grill still on the hot side and set a timer for another 60 seconds.
  • After 60 seconds, use an instant read thermometer to get an internal temperature reading on the center of the steak. I like to pull my filet off the heat at 125 degrees and let carryover cooking take it up to 135-140° for a medium or medium rare doneness, but plan on around 10° carryover temperature from where you pull the steak off the grill.
  • Once you hit within 10 degrees of your final doneness goal, place the steak on a plate or cutting board to rest, place a TB of butter on top of the steak and loosely cover with aluminum foil for 5 minutes.
  • After 5 minutes, slice and serve.