EMERGENCY: Filet Mignon Grilling - Time?

monicalosesweight

I'm about to cook several filet mignon's on the grill.

I've got ones that are 1 inch in width and others that are 1 1/2 in width.

Basically, I need a cooking time based on flip time.

Do I cook 3 minutes then flip? Cook an additional 3 minutes?

How long? I need one of them to be medium well and the others will be a little pink.

Help!!!

Monica

P.S. I need a man who knows his way around a really hot grill.

monicalosesweight

Wow. There are no men who know their way around the grill? I'm totally amazed.

Railr0aderTony

how thick are they? that is important. If the grill is super hot i would say 2min per side for med rare 3 for med.

coffee_rocks

I'd start them hot, turn down the heat once they are on. I prefer 1 min each side to sear them, and then another 3 min to cook.

The thicker ones might need an extra minute.

AZKristi

Cook over high heat 4 minutes on each side to sear. Then, move away from the coals (or reduce heat if using gas). Use a meat thermometer to see when they are done.

wellbert

1" thick filet is about 1/2 as thick as a filet should ever be.

That said, Filets should never be cooked over medium.

Salt the entire steak and let rest at room temp for 1 hour before cooking. This is very important.

JUST BEFORE GRILLING: Brush the steak lightly in peanut oil. (Olive oil will burn and impart a bad taste)

I'd get one side of the grill very very hot, drop the steak on for 45 seconds. Turn 90 degrees, 45 more seconds.
Flip and do the same thing.

Take off grill now for rare-medium-rare

set on cooler side of grill for up to 5-6 more minutes if you want medium.

Never use a meat thermometer on steaks. Never cut or pierce a steak until it's been resting off heat for 5-10 minutes. Throw the cracked peppercorn on at this point.

You can easily tell how done a steak is by poking the center.
Super soft/bouncy = rare
moderately soft = medium rare
semi firm - medium
firm - overcooked


PS - I'm not the biggest fan of filets, but when I do cook them, I have some warmed garlic butter I use to gently baste the steak as it cooks. This can get really flamey on a grill, so be careful if you choose to do so.

girlinahat

A bit late I know but.....

The trick I learnt for assessing steaks is:

If it feels bouncy like your cheek - rare
If its like your chin - medium
If its like your forehead - welldone

monicalosesweight

I did a fine job on the thicker filet's but slightly overcooked the smaller ones. Thanks for the advice on how to check. Next time, I"ll be more careful on the smaller ones.