The Ultimate Guide to Grilling Filet: Tips and Tricks

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Are you a steak aficionado who wants to learn how to grill a filet? Do you want to impress your family and friends with a perfectly cooked, juicy filet? Look no further! In this guide, we will discuss everything you need to know about grilling filet, including preparation, cooking methods, and seasoning, so you can enjoy a mouth-watering steak every time.


To start, you need to select a high-quality filet. Look for a steak with a bright, cherry-red color and marbling throughout. Marbling is the fat that is interspersed between the muscle fibers, which adds flavor and tenderness to the meat. Additionally, you’ll want to remove the steak from the refrigerator and let it sit at room temperature for 30 minutes before grilling to ensure that it cooks evenly.


Once your filet has come to room temperature, it’s time to season it. Keep it simple and use kosher salt and freshly ground black pepper. Coat the steak evenly on both sides. If you like, you can add other seasonings such as garlic or herbs.

Grilling Methods

There are two basic methods for grilling filet: direct and indirect heat.

Direct heat grilling is when you place the filet directly over the flames, and it cooks quickly. When grilling with direct heat, it’s best to start with a high heat of around 450-500 degrees F. Sear the steak on both sides for about three minutes each, then move it to a cooler part of the grill and let it finish cooking to your desired doneness.

Indirect heat grilling is when the filet is not placed directly over the flames but instead is cooked using heat from the sides or underneath the grill grates. Indirect heat grilling takes longer but is more forgiving. Start by heating one side of the grill to high heat and the other side to low heat. Place the filet on the hot side of the grill and sear for 2 to 3 minutes per side. After that, move it to the cool side, close the lid and let it cook for a few more minutes.

Temperature and Doneness

The internal temperature of the filet determines its doneness. Use a meat thermometer to check the temperature and remove the steak from the grill when it is about 5 degrees below the desired temperature. The residual heat will continue to cook the steak.

For a rare steak, the temperature should be between 120-130°F. For medium-rare, the temperature should be between 130-135°F. Medium is between 135-145°F, and for well-done meat, the temperature should reach at least 160°F.

Concluding Thoughts

Grilling filet is easier than you think, especially if you follow these simple tips. Keep in mind that the quality of the steak matters, so buy the best quality you can afford. Let the steak come to room temperature before grilling, season it lightly, and use either direct or indirect heat grilling methods. Finally, use a thermometer to check for doneness and remove the steak from the grill when it is about 5 degrees below the desired temperature. That’s it! You’re now set to enjoy a delicious and succulent steak.

FAQs about How to Grill Filet

1. Can I use other seasonings besides salt and pepper?

Yes, you can use other seasonings such as garlic, rosemary, thyme, or paprika.

2. How do I know when the filet is done?

Use a meat thermometer to check the internal temperature. For rare to medium-rare steak, the temperature should be between 120 to 135°F, for medium, the temperature should be between 135-145°F, and for well-done steak, it should be at least 160°F.

3. How should I slice the steak?

Once the steak is off the grill, let it rest for at least 5 minutes before slicing. When you are ready to slice, do so against the grain of the meat. Slicing against the grain helps to make the steak tender.

4. How do I ensure that my steak is juicy?

The key to a juicy steak is to let it rest after grilling. The resting period allows the steak’s juices to redistribute throughout the meat. Cover the steak with foil and let it rest for at least 5 minutes before slicing.

5. What is the recommended thickness for a filet?

Filet steaks are usually cut to be between 1 and 2 inches thick. However, the thickness is a personal preference – choose whatever you like the best!

In conclusion, grilling filet is not as complicated as it seems. All you need is a little bit of patience and the right techniques, and you can grill a perfectly juicy and tender filet every time. With these tips and tricks, you’re ready to impress your friends and family with your grilling skills.


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