Grill your way to a Flavourful Smoky Filet Mignon Steak with a butter-like texture

Grill your way to a Flavourful Smoky Filet Mignon Steak with a butter-like texture

This technique is totally different from basically every other filet grilling technique. But it works and it works great. It truly is a no-fail recipe that always results in flavourful filet mignon steak with tender almost butter-like texture from edge to edge, which is nearly impossible to overcook using this method!

When I first observed someone use this technique, I was shocked. I suspected a totally horrible outcome. Except, it wasn’t horrible, in fact, it was quite memorable. It was more flavourful and more tender, than a filet I recently had at an expensive steakhouse.

So, what are the differences between the “proper” technique and this one. For one, the internet will tell you that when the filet mignon hits your grill/pan – it must be hot, hot, hot. Here, we start it in medium low grill. Next, the internet will tell you to have the outside of your meat dry dry dry (which is true for most steaks and necessary to get a nice sear,) here, we ever so slightly rub the filet with some barbeque sauce, which is the opposite of drying out the surface. Next, the internet will tell you to flip your steak once – here, we keep flipping and flipping as often as we like…

Result? Tender steak that’s uniformly cooked from edge to edge to your desired temperature. And that oh so slight amount of barbeque sauce, won’t turn your steak into a barbeque steak, you won’t even taste it, but it will give it that extra flavour kick that filet so desperately needs (filet is tender, but it notoriously lacks in flavour.) The small amount of the barbeque sauce used, will also gently caramelize into appealing brownish layer, without being overly charred.

You still get great char when you crank the heat up at the end!

I spent some time thinking about it and this technique makes more and more sense. When you don’t flip your steaks often, you end up forming an outer firmer almost overcooked grayish layer on each side. But if you flip your steaks frequently, they just tend to cook evenly without that overcooked layer. Next, being lean meat, filet doesn’t need temperature as high as other cuts of meat would need (to melt the fat.)

Anyway, I hope you give this a try and share your thoughts and feedback on this very different take on grilling!

The texture of this steak is so buttery from edge to edge!

DifficultyBeginner

This technique is very different from every other technique. It uses lower heat than typically recommended for cooking steaks and adds some barbeque sauce to infuse some flavour into the meat. It's not a mistake and this technique really works with this cut. Refer to the blog post for more.

Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins

 filet mignon steaks, 1-2" thick
 barbeque sauce
 Montreal steak spice, another kind of steak spice or simply kosher salt and freshly ground black pepper, to taste
 oil, for the grill

1

Rub your steaks with small amount of barbeque sauce; you are simply just looking to moisten the steaks and coat the surface, they should not be dripping with the sauce. Sprinkle with steak spice of choice. If you like, allow the steaks to marinate, refrigerated for a couple of hours or up to overnight.

2

When ready to cook, remove the steaks from the fridge and let them rest on the counter for at least 30-45 minutes (but no more than an hour.) Bringing the steaks to room temperature is very important for even cooking.

3

Oil the griddle. Preheat half of the burners of your gas grill to medium low for at least 7 minutes, leave the rest of the burners off. Make sure your barbeque lid is closed.

4

Place the steaks on the grill, cover and let them cook undisturbed for 2 minutes. Flip and cook for another 2 minutes, covered. From that point on keep flipping your steaks as often as you like. Ensure to close the lid of your barbeque as soon as you are done flipping. I flipped mine every 1, 1.5 minutes and was very happy with the outcome.

5

If your steaks are getting a bit too charred, turn down the heat or move them to the side with the burners off and finish cooking them over the indirect heat. But this is unlikely when we use such low heat.

When your steaks are almost ready, about 10° from your desired internal temperature, crank up the heat to medium high and grill them to get nice sear/grill marks, watching closely not to burn.

Keep in mind, that the total cooking time should be around 10 minutes or less for steaks that are around 1.5" thick. So at 6-8 minutes is likely the time that you will be cranking up the heat. Again, this will depend on the exact level of heat used and the thickness of your steak.

6

Keep cooking until your desired internal temperature is reached. For me, it was 135° for a cut like filet. Please note, the Government suggested guidelines are recommending cooking steaks to a higher internal temperature - as such, please use your discretion. Remember, your steak temperature will still go up about 5° even after it's removed from the grill. Also, since filets are very lean and you are not worried about having to cook and render out the fat (as in some more marbled/fatty cuts) - you may prefer this cut at a lower temperature than some other cuts.

Note:
7

For this preparation, I prefer thinner filet cuts - about 1.5" thick.

Ingredients

 filet mignon steaks, 1-2" thick
 barbeque sauce
 Montreal steak spice, another kind of steak spice or simply kosher salt and freshly ground black pepper, to taste
 oil, for the grill

Directions

1

Rub your steaks with small amount of barbeque sauce; you are simply just looking to moisten the steaks and coat the surface, they should not be dripping with the sauce. Sprinkle with steak spice of choice. If you like, allow the steaks to marinate, refrigerated for a couple of hours or up to overnight.

2

When ready to cook, remove the steaks from the fridge and let them rest on the counter for at least 30-45 minutes (but no more than an hour.) Bringing the steaks to room temperature is very important for even cooking.

3

Oil the griddle. Preheat half of the burners of your gas grill to medium low for at least 7 minutes, leave the rest of the burners off. Make sure your barbeque lid is closed.

4

Place the steaks on the grill, cover and let them cook undisturbed for 2 minutes. Flip and cook for another 2 minutes, covered. From that point on keep flipping your steaks as often as you like. Ensure to close the lid of your barbeque as soon as you are done flipping. I flipped mine every 1, 1.5 minutes and was very happy with the outcome.

5

If your steaks are getting a bit too charred, turn down the heat or move them to the side with the burners off and finish cooking them over the indirect heat. But this is unlikely when we use such low heat.

When your steaks are almost ready, about 10° from your desired internal temperature, crank up the heat to medium high and grill them to get nice sear/grill marks, watching closely not to burn.

Keep in mind, that the total cooking time should be around 10 minutes or less for steaks that are around 1.5" thick. So at 6-8 minutes is likely the time that you will be cranking up the heat. Again, this will depend on the exact level of heat used and the thickness of your steak.

6

Keep cooking until your desired internal temperature is reached. For me, it was 135° for a cut like filet. Please note, the Government suggested guidelines are recommending cooking steaks to a higher internal temperature - as such, please use your discretion. Remember, your steak temperature will still go up about 5° even after it's removed from the grill. Also, since filets are very lean and you are not worried about having to cook and render out the fat (as in some more marbled/fatty cuts) - you may prefer this cut at a lower temperature than some other cuts.

Note:
7

For this preparation, I prefer thinner filet cuts - about 1.5" thick.

Grilled Filet Mignon

Happens to be Dairy-Free…As long as you make sure that your barbeque sauce is completely Dairy-Free.

Happens to be Gluten-Free…As long as you make sure that your barbeque sauce is completely Gluten-Free. As with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.

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