Ingredients
- 2 filet mignon steaks - about 1 ½ inches thick, slightly less than 1 lb
- Salt and pepper - to taste
- Optional: garlic herb butter - for topping
Instructions
- Preheat grill to 400°F. Set up zones for direct and indirect heat.
- Season steaks with salt and pepper.
- Grill 1 minute per side on high heat to sear, then sear edges.
- Move steaks to indirect heat and cook 12–18 minutes, flipping occasionally.
- Cook until internal temp reaches: Rare 120–125°F, Medium Rare 130–135°F, Medium 140–145°F, Medium Well 150–155°F, Well 160°F+.
- Rest steaks 5–10 minutes under foil.
- Serve hot with optional garlic butter.
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Notes
- Filets should be 1 ½–2 inches thick for best results.
- Direct + indirect heat ensures a perfect crust with a tender center.
- Rest 5–10 minutes before slicing so juices redistribute.
- Slicing to check doneness won’t ruin tenderness — go ahead if you’re unsure.
- Use a meat thermometer for accuracy.
Nutrition info is auto-calculated and meant to be an approximation only.
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