Your Barbecued fillets won’t disappoint if you love the flavor that comes from grilling so much. If you know what you’re doing, you can grill fillet mignon to the same level of perfection as you can cook it on the stove.
The minimal amount of connective tissue in fillet mignon is what gives it its reputation for softness. You will quickly lose that tenderness, however, if you cook it wrongly or at the incorrect temperature. In order to preserve the great texture and flavor for the ideal melt-in-your-mouth bites that fillet fans crave, you must know how to grill fillet mignon utilizing the proper settings and timing.
How to Cook Fillet Steak on the BBQ?
There are a few things to know to get the maximum flavor from your fillet steak when cooking it on the barbecue. To ensure that the meat is done, check its internal temperature first. Add some spices as well to the mixture.
You will need the following to grill a fillet steak:
- Heat the grill to a high setting.
- Add salt and pepper to the fillet steaks before serving.
- Butter or olive oil should be used to brush the steaks.
- Grill the steaks for 2-3 minutes on each side for rare, 4-5 minutes on each side for medium, and 6-7 minutes on each side for well done.
- The steaks should be removed from the grill and given some time to rest before serving.
Note: Depending on the desired degree of doneness and the thickness of the steak, cooking times will change. Additionally advised is the use of a meat thermometer to measure the internal temperature.
How Long should you Cook a Fillet Mignon on the Grill?
Cooking time for fillet steaks on a grill will vary based on thickness and desired level of doneness.
Here’s a general guideline for grilling fillet steaks:
- Rare: 2-3 minutes per side at 120-125°F internal temperature.
- 3-4 minutes per side for medium-rare, with an interior temperature of 130-135°F.
- 4-5 minutes per side on medium, with an internal temperature of 135-140°F.
- 5-6 minutes per side for medium-well, with an interior temperature of 145-150°F.
- 6-7 minutes per side for well done, with an internal temperature of 160°F or greater.
It’s important to use a meat thermometer to verify the internal temperature of the steak, as timing might vary based on the heat of the grill and the desired degree of doneness.
Because fillet steak is a lean cut of meat, it should not be overcooked, or it will become dry and rough.
How to Add a Rub?
When grilling fillet steak, adding a rub might help you get the correct flavor. A harder cut can be made tender in a very effective manner. But you must understand how to do it correctly.
Rub a dry rub on a steak for one of the simplest seasoning methods. When grilled, a tasty rub will provide a lovely crust. The rub will also absorb the meat’s cooking juices.
The easiest approach to using a dry rub is to cover the meat with it and let it set for a few minutes. A fork or a spoon can be used for this. To avoid contacting the raw meat, ensure the dry rub is kept away from it.
A rub can help you get a lovely crust when cooking fillet or other steaks on the grill. The burnt flavor can be obtained more quickly by adding a little butter. Oil can be used in place of butter if you choose.
How to Check the Seasonings?
Checking the seasonings before cooking a fillet steak on the grill can be crucial, depending on the steak you are preparing. To ensure that your meat is perfectly cooked, you may wish to season it in advance, or you may want to check the temperature of your meat. The following pointers will help you get the most flavor out of your meat, whether using a gas or charcoal barbecue.
Inserting a thermometer into the filet’s thickest portion is the ideal technique to check the temperature of your steak. A reading of 125 to 140 degrees Fahrenheit is ideal on the thermometer. You are ready to flip the steak when the temperature reaches 125 degrees. After flipping the steak, grill it for 5 to 6 minutes or until it is cooked to your preference.
Although there are a few ways to verify the temperature of your steak, using a thermometer is the most reliable. The thermometer should be inserted into the meat’s thickest area, and repeated checks are the most accurate method.
How to Determine the Meat’s Temperature?
A reliable thermometer is a key to cooking steaks to the proper doneness, whether you’re cooking a fillet steak on the grill or in the oven. After some practice, you’ll be able to use it to determine the steak’s internal temperature. The most accurate thermometers are those that are placed through the side of the meat. They consistently provide precise readings and are unwavering.
A medium-rare steak should be 140 degrees Fahrenheit in temperature. Consequently, the meat won’t develop any dangerous bacteria. If you want to allow carryover cooking when cooking a thicker piece of meat, the temperature should be higher.
The best way to determine your steak’s temperature is with a thermometer. The easiest method to avoid overcooking is also by doing this. As the meat gets closer to being done, you should check the temperature frequently. It’s inexpensive and simple to use a good thermometer.
It is important to cook a steak at a temperature that allows for carryover cooking, whether grilled or fried. For temperature testing, you can use a metal cake tester. Steaks are still rare if they are cold; they are cooked if they are hot. The temperature of the steak can be measured with your hands if you cannot use a thermometer. Though less precise than a thermometer, this is still an improvement.
How to Dress a Grilled Fillet Steak?
Here are some possibilities for topping grilled fillet steak:
- Fresh herbs, such as parsley, thyme, and rosemary, can enhance the flavor of the steak.
- Compound butter: Combine melted butter with herbs, garlic, or other flavors before sprinkling a piece on top of the steak.
- Garlic and herb oil: Combine olive oil, minced garlic, and herbs, and sprinkle over the steak.
- Squeeze fresh lemon or lime wedges over the meat for a vibrant acidic touch.
- Arugula salad: Arugula with olive oil, lemon juice, salt, and pepper may be a delicious garnish, providing freshness and crunch.
- Capers: They offer a great salty, sour flavor to the steak as well as a nice texture.
- A sprinkle of grated parmesan cheese on top of the steak can offer a lovely nutty flavor.
- Salsa: Fresh salsa can add a pleasant flavor and temperature contrast to the meat.
It’s all up to you; you can mix and match the garnishes you like.
What goes Well with Barbecued Fillet Steak?
Here are some suggestions for sides to go with your BBQ fillet steak:
- Grilled veggies, such as bell peppers, zucchini, and onions, can help to balance the flavors and textures of the steak.
- Roasted or grilled potatoes, such as new potatoes, sweet potatoes, or even French fries, can go well with the steak.
- Salad: A basic green salad with mixed greens and a vinaigrette dressing can provide a light touch to the dinner.
- Grilled corn on the cob may be a tasty and filling side dish.
- Baked beans: Baked beans pair well with BBQ fillet steak and offer a delicious smokey taste to the dinner.
- Coleslaw: A creamy coleslaw with shredded cabbage and carrots is a pleasant side dish to offer with steak.
- Grilled bread with garlic butter or olive oil may be a tasty accompaniment to any meal.
- Roasted garlic: A terrific side to offer with steak, roasted garlic adds a nice richness and depth of taste.
Finally, the sides you serve with your BBQ fillet steak will be determined by your own preferences and the overall concept of your meal.
How to Store the Leftovers?
Here are some ideas for keeping leftover grilled fillet steak:
- Allowing the steak to cool to room temperature before storing it. This will help to prevent bacterial growth and keep the steak fresh.
- Wrap it well: Once the steak has cooled, wrap it in plastic or foil. This will help to keep the moisture in the steak and keep it from drying out.
- Refrigerate: Place the covered steak in the refrigerator. It can be kept for up to 3-4 days.
- Preheat the oven or grill to medium-high heat when ready to reheat the steak. Reheat the steak for 3-5 minutes per side or until thoroughly cooked.
- Avoid warming the steak more than once: Once reheated, it’s preferable to consume it immediately. It may dry out if you reheat it more than once.
- You can freeze the steak if you don’t believe you’ll be able to eat it within the next 3-4 days. Wrap it in plastic wrap or aluminum foil tightly before placing it in a freezer-safe bag or container. It can be kept in the freezer for up to three months. Thaw the steak in the refrigerator before reheating it when ready to eat.
Cooking a fillet steak on the grill is an excellent technique to achieve that lovely smokey flavor. Preheat the grill to high heat; season the steak with salt and pepper, brush with olive oil or melted butter, and cook for 2-3 minutes per side for rare, 4-5 minutes for medium, and 6-7 minutes per side for well done. It’s important to use a meat thermometer to verify the internal temperature of the steak, as timing might vary based on the heat of the grill and the desired degree of doneness. Herbs, compound butter, garlic and herb oil, lemon or lime wedges, arugula salad, capers, parmesan cheese, salsa, and other options can garnish the steak.
To keep the leftovers, cool the steak first, wrap it tightly, place it in the refrigerator, reheat it thoroughly, and avoid reheating it more than once. You can freeze leftovers that you won’t be able to devour within a few days. Remember that the key to keeping the steak moist and tender is to reheat it carefully and avoid overheating it.