Filet Mignon* Recipe

Bring to room temperature

Remove the 10 oz filet mignon from the refrigerator and let it sit, uncovered or lightly covered, at room temperature for 30–45 minutes. This helps the steak cook evenly.

Pat the steak dry thoroughly with paper towels. Moisture on the surface prevents a good sear.

Season all over: sprinkle kosher salt evenly over both sides and the edges (about 1 tablespoon total), then season with freshly ground black pepper (about 1 teaspoon) and the optional 1/2 teaspoon garlic powder if using. Press the seasoning gently into the meat so it adheres.

Preheat grill

Preheat a gas or charcoal grill to high heat (aim for a grate temperature of 500–550°F / 260–290°C). Clean and oil the grates to prevent sticking.

Oil the steak

Lightly brush or rub 1 tablespoon neutral oil over the steak surface to promote browning and prevent sticking.

Sear over direct heat

Place the filet directly over the hottest part of the grill. Sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side 2.5–3 minutes. For crosshatched grill marks, rotate 45 degrees halfway through each side's sear time.

Finish to desired doneness

After searing both sides, move the steak to indirect heat or a cooler part of the grill. Close the lid and cook until internal temperature reaches desired doneness: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, 130–135°F (54–57°C) for medium. For a 10 oz filet, expect about 4–8 additional minutes depending on thickness and grill temperature. Use an instant-read thermometer inserted into the center for accuracy.

Butter-baste (optional, adds flavor)

In the last 1–2 minutes of cooking (with the steak on indirect heat or a cooler area), place 1 tablespoon unsalted butter, smashed garlic clove, and 2 sprigs of fresh thyme or rosemary in a small heavy pan on the grill grates or on a cooler part of the grill. When the butter melts and becomes fragrant, tilt the pan slightly and spoon the melted butter and aromatics over the top of the steak repeatedly for 30–60 seconds to baste and add flavor.

Remove the steak from the grill and transfer to a cutting board or plate. Tent loosely with foil and let rest for 5–10 minutes. Resting allows juices to redistribute and finishes carryover cooking (temperature will rise 3–5°F).

After resting, optionally sprinkle 1/4 teaspoon coarse sea salt or finishing salt over the top and a pinch of chopped parsley for color.

Slice or serve whole. Serve immediately while warm.