Perfectly Grilled Filet Mignon: A Chicago Steak Company Guide

Updated at: 17/12/2024

The filet mignon, the king of steaks, demands respect – and the right technique. For Chicagoans, the pursuit of the perfect grilled filet is a culinary pilgrimage, a quest for tender, juicy perfection that transcends simple grilling. At the heart of this quest lies understanding the nuances of cut, temperature, and technique; the subtle dance between heat and time that unlocks the inherent richness of this prized cut of beef. We, at the Chicago Steak Company, have honed our skills over years, mastering the art of achieving that elusive, melt-in-your-mouth texture.

This guide isn't just a recipe; it's a journey to unlocking the secrets of a flawlessly grilled filet mignon. From selecting the ideal cut to mastering the final sear, we’ll walk you through each crucial step, ensuring you achieve a steak that rivals the finest steakhouses in the Windy City. Ready to embark on this culinary adventure? Let’s begin with a detailed, step-by-step process to grilling perfection.

Preparation and Safety Guidelines

Tools Needed
  • Grill
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Olive Oil
Safety Guidelines
  • Always ensure your filet mignon reaches a safe internal temperature of at least 145°F (63°C) as measured with a food thermometer. Undercooked filet mignon can harbor harmful bacteria.
  • Use tongs, not a fork, to turn the steak. Forking punctures the meat, causing valuable juices to escape and resulting in a less tender final product.
  • Let the steak rest for at least 5-10 minutes after grilling before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Step-by-Step Instructions

  1. Preparation

    • Thaw steaks overnight in the refrigerator.
    • Unwrap steaks and let them sit at room temperature for an hour.
    Unwrap steaks and let them sit at room temperature for an hour.Unwrap steaks and let them sit at room temperature for an hour.
    Preparation

  2. Seasoning

    • Drizzle steaks with olive oil.
    • Generously season both sides of the steaks with kosher salt and freshly ground black pepper.
    Generously season both sides of the steaks with kosher salt and freshly ground black pepper.Generously season both sides of the steaks with kosher salt and freshly ground black pepper.
    Seasoning

  3. Grilling (Direct Heat)

    • Preheat grill to 500°F. Grill steaks over direct heat for 3 minutes per side.
    Preheat grill to 500°F. Grill steaks over direct heat for 3 minutes per side.
    Grilling (Direct Heat)

  4. Grilling (Indirect Heat)

    • Move steaks to the indirect heat side of the grill. Reduce heat to 325°F.
    • Cook over indirect heat for 7-8 minutes, or until the internal temperature reaches 125°F.
    Cook over indirect heat for 7-8 minutes, or until the internal temperature reaches 125°F.Cook over indirect heat for 7-8 minutes, or until the internal temperature reaches 125°F.
    Grilling (Indirect Heat)

  5. Resting and Slicing

    • Remove steaks from grill and let them rest for 5 minutes before slicing.
    Remove steaks from grill and let them rest for 5 minutes before slicing.
    Resting and Slicing

Read more: Fire Honey Glazed Shrimp Recipe

Tips

  • Use high-quality, wet-aged steaks like those from the Chicago Steak Company.
  • Generous seasoning is key for flavor.
  • Allowing steaks to rest is crucial for retaining juices and achieving optimal tenderness.

Common Mistakes to Avoid

1. Overcooking the Filet Mignon

Reason: Filet mignon is a lean cut that cooks quickly and can easily become dry and tough if overcooked. Many people are afraid of undercooking it.
Solution: Use a meat thermometer to ensure the steak reaches your desired internal temperature and remove it from the grill a few degrees early to allow for carryover cooking.

2. Ignoring the Resting Period

Reason: Cutting into a steak immediately after grilling allows the juices to escape, resulting in a dry and less flavorful steak.
Solution: Let the steak rest for at least 5-10 minutes, loosely tented with foil, before slicing and serving to allow the juices to redistribute.

FAQs

What's the best temperature to grill a filet mignon?
For a perfectly medium-rare filet mignon, aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer for accuracy, as this can vary based on thickness and grill heat.
How long should I grill a filet mignon?
Grilling time depends on the thickness of your steak and your grill's heat. A 1-inch thick filet will generally take 3-4 minutes per side for medium-rare. Always use a meat thermometer to ensure it reaches your desired doneness.
How do I prevent my filet mignon from drying out?
Don't overcook it! Use a meat thermometer to monitor the internal temperature. Also, let the steak rest for 5-10 minutes after grilling, allowing the juices to redistribute. Season generously with salt and pepper, but avoid overly marinating, as this can dry the steak out.