How to Grill Filet Mignon with 4 Rivers Smokehouse Coffee Rub
One of the most expensive cuts of beef is Filet Mignon. Because of the cost many folks are a bit intimidated to grill this steak. Using my 5 simple steps and a little 4 Rivers Smokehouse Coffee Rub, I will show you how to grill an awesome Filet Mignon every time.
First, why is Filet Mignon so expensive? Once you understand that only a very small portion comes from a cow as the “Filet Mignon” this becomes quite easy to understand. Filet Mignon is taken from the smaller end of the tenderloin of typically a heifer or steer. The tenderloin (not to be confused with the short loin) runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. A typical cow produces 1 lb to no more than 5 lbs of Filet Mignon. So, it is a very small percentage of a cow and from Econ 101, low quantity and high demand = expensive.
Cooking an awesome filet is really quite easy as long as you follow a few simple steps.These steaks are thick, so step 1 is “Set the Filet Mignon out at room temperature for 45 minutes
“. Because thesesteaks are so thick, if you remove from the refrigerator and place on the grill the center will be much colder than the outside. As a result, yoursteak will not cook properly. You want the entire steak to be the same temperature.Step 2. There are many opinions about seasoning steak. Traditionalists say that a real steak needs no seasoning. Others say only salt and pepper and yet another crowd seasons, sauces, etc. I definitely believe a good steak should not require sauce, but do like to add some mild seasoning while grilling
. That’s why at a minimum I always use salt and pepper and today really appreciate this 4 Rivers Smokehouse Coffee Rub
. This seasoning blend was formulated specifically for steak. The coffee flavor is subtle while at the same time really enhances the flavor of the Filet Mignon.
You can season yoursteaks while they are coming up to room temperature. There is no need to re-season before you place of the grill. You don’t want to overwhelm thesteaks with too much seasoning.Step 3 is to set your grill to high
. Now, your biggest decision is to decide how you want to cook these. Personally, I would strongly encourage you to cook to medium-rare and certainly no more than medium. If you are well-done or well steak eater, then I suggest you select a thinner cut of beef. To cook a Filet Mignon to medium-well or well requires you to cook the steak so long it almost always ends up tough.Step 4 is to grill these steaks 8 to 10 minutes on each side to achieve medium rare.
You can read many on-line articles instructing you how to cook and turn these steaks. Cook for 4 minutes, turn 1/4 turn for 5 minutes, turn the steak over and repeat. This if fine for “general guidance
“, but quite frankly if you are using bacon wrapped Filet Mignon like I am you will find it difficult to meet those times without burning the steak on one side. The problem is that you are grilling on high heat and the bacon fat drips onto the fire and causes flames to flare up. If you don’t move the steak then you run the risk of burning a side.
Some guidelines to achieve the best possible grilled Filet Mignon.
- If you are using bacon wrapped steaks, then place them far apart on the grill. This helps to minimize grill flare-up in a location.
- Don’t worry if you have the perfect “criss-cross” on your steaks. Focus on cooking and a nice char.
- Do use a high temperature on your gill. You do not want to drag out the cooking time and run the risk of a dry steak. The longer the steak cooks, the less juicier.
- Don’t poke holes in the steak (with a fork) and let the juices escape.
- Grill your steaks with the grill lid open. If the grill lid is closed you can’t see flare-ups which may burn your steak.
The 5th and final step is to let your steak rest after removing from the grill. The steak has been moved from room temperature to extremely high heat on your grill. The juices inside the steak have worked their way toward the outer edges of the steak. As tempting as it is to cut the steak, let is rest for at least 5 minutes. This will allow the juices to redistribute back through the steak and give your steak the best possible opportunity to be juicy when you cut it!