Filet Mignon – Grilled Filet Mignon Steak Recipe – Reverse Sear Filet Mignon With The Cold Grate Technique Easy **PURCHASE THE SLOW N SEAR HERE: https://abcbarbecue.com/products
When it comes to a great steak the Filet Mignon is one that is going to have you scoring big-time with your guests or next date night. Which is why today we are going to be grilling the perfect Filet Mignon using the slow n sear and the cold grate technique.
So when we’re talking about the Filet mignon we are talking about the center section of the beef tenderloin that is sliced into thick steak portions and even though it might not be the most flavorful cut compared to a prime rib or something with lots of marbling it is the most tender cut of beef with makes it one of the most desirable cuts.
GET STARTED WITH THIS FILET MIGNON RECIPE:
2 Filet Mignons
Fresh Cracked Pepper
To get started you will need to get yourself some Filet Mignon Steaks. We recommend asking your butcher to cut them 1 ½ – 2 inch thick Filets and you will be looking for Filets that have great marbling and that are similar in size and shape so that they cook evenly and finish at the same time.
To prep these steaks we are going to keep it simple and do a dry brine on them. A dry brine is the process of adding salt in advance to help flavor the meat as well as to help lock in the juiciness of the steak. So what you want to do is add the salt using a ratio of ½ teaspoon of kosher salt per pound of meat of ¼ teaspoon of table salt per pound. After this is done, you are going to place them into the refrigerator uncovered for minimum of 2 hours but ideally if you can we like to do this step the night before the cook so that the salt absorbs all the way through to the center of the Filet. (You can leave it in the fridge for up to two days)
Now that our Filet Mignons are prepped we are going to set up our kettle using the slow n sear and we are going to be using a cooking temperature of 225. At this point we are going to place the filets onto the grill opposite the slow n sear. We are also going to take our meat probe and place it into one of our filets so that we can see the internal temperature as it slowly cooks.
With the steaks on the grill cooking we are going to monitor the internal temperatures because when the steak his around 80 degrees we are going to flip it over to provide some even cooking on both sides then continue cooking it until it hit 115 degrees internally. After about 50-60 minutes the Filet has reached 115 degrees and we are going to remove both the steaks and the grate so that it can cool. At this time we are also going to place about ¾ of a chimney of hot charcoal into the SNS so we can perfectly sear these filets.
Before we sear our Filets we want to prep them by first taking a bit of paper towel to dry off some of the surface moisture followed by a bit of cooking oil. This will help bring a nice sear to the outside as well as help our pepper to stick onto the steak.
Now that we have that all prepped its now time to place our cold grate onto the grill along with our Filets. Place your filets over the hot coals and begin searing for 1 minute on each side twice (4 minutes total), each time spinning the grate for a cool cooking surface.
After 4 minutes remove the Filets off the heat and serve. Your steaks will come out a perfect medium rare.
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Like the thermometer we used? Find out more here: