Our Guide on How to BBQ A Filet Mignon
The information provided below focuses on cooking BBQ filet mignon and general steaks on a charcoal grill. We especially like cooking steaks on grills with covers like those kettle style grills. With these type grills you get a nice roasting/grilling effect which allows the steak to remain juicy and flavorful without drying out. It also allows you to better manage heat through charcoal distribution. Here's what we suggest when it comes to a great steak.
First determine the time frame and heat level necessary to cook your steak. That's usually done by sizing the steak(s). The best cuts are usually 1-1/2 to 2 inches thick.
In direct cooking the meat is to be grilled directly over the coals or a gas broiler. This is the preferred method for steaks, roasting a steak which can be done will in many cases make the steak tough and chewy. Direct cooking will bring the steak to the right temperature holding a desirable amount of moisture, firmness and tenderness to the steak.
Cooking Filet Mignon steaks requires a high heat if you want the steaks to finish properly. Build your charcoal so as to concentrate as much charcoal as possible on one side of the barbecue grill. To get the best levels of heat you may have to layer one or two layers of charcoal to centralize the heat. Place the charcoal leaving some space between the charcoals on the single layer. The single layer will be the area used for medium heat and for holding the temperature of steaks that cook faster than others. It is important to check the temperature of a steak in the holding are often so that it is not left to roast.
One of the best ways of determining if your coals are ready is by testing the heat level with your hands. Carefully raise or lower your hand over the heating grill. If the temperature is so intense that you can not leave your hand there longer than 2 seconds then this heat level typifies a range of about 250 degrees. This method only applies if your grill or you do not have a temperature gauge handy.
When the grill is ready put the steak(s) on the hot part of the grate covering with the lid. Open the vents on the top and bottom of the grill. If you find that there is a flare up while grilling quickly open the lid moving the steaks to the side, close the vent to drive down the flames. Sear the meat and allow to cook through on each side.
After 2 minutes, turn the meat and sear on the other side. Once turned begin checking the doneness of the steak. The easiest and fastest way is to have an instant read thermometer on hand. If you like your meat rare, start checking directly after turning. If no thermometer is on hand, rareness should be achieved 4 to 5 minutes after the initial searing. For more doneness continue to cook the steak flipping the meat over frequently and checking the temperature as it cooks. Remove the steak from the hot area once you get within 5 to 10 degrees of the desired temperature. Note, the internal temperature will continue to rise as the remaining steaks cook. For doneness see the temperature guide below:
- 125 to 130 Degrees --- Rare
- 130 to 140 Degrees --- Medium Rare
- 140 to 150 Degrees --- Medium
- 150 to 160 Degrees --- Medium Well
- 160 to 170 Degrees --- Well to Very Well
Flavor Secret How to BBQ A Filet Mignon: Unlike roasts a Filet Mignon steak can be served directly from the grill and eaten.
This product was added to our catalog on Thursday 21 September, 2017.