For more information on how it’s cut and on the merits of grass-fed versus corn-fed filet, see my other article on filet mignon. I know some people like their beef well done, but in my opinion, filet mignon should be served medium rare at 125 degrees. Medium rare steak temp’s best with a very simple presentation that lets its moist, fat-marbled taste stand out. Here is how to grill perfect filet mignon.

If you are just starting out grilling filet steaks, I recommend using the less expensive option of choice and waiting to do prime once you have the cooking technique mastered. Getting the meat to room temperature will help it cook evenly. Never put filet mignon directly out of the refrigerator onto the grill because the steak won’t cook evenly. Put the filet mignon on a plate, drizzle with olive oil, crack fresh pepper onto it, and then add salt to both sides. I like to pat the seasoning gently into the meat with my hands. Once it’s clean, spray it with a little oil to keep the filet from sticking to the grill.

Notice how the flames are extending toward the grill and almost touching the steaks. I cook it twice on each side, turning the steak three times total. In this example, I’m grilling Argentinian style, over small pieces of aged oak wood. This adds a smoky dimension to the meat. However, these instructions work great with a gas or charcoal grill which is what I typically use to cook filet mignon. The hot grate brands the beef with the distinctive lines. Make sure the barbecue grate is fully heated before grilling.

Try to grill each side about the same amount of time. When you flip the steaks, turn them 90 degrees, to get a new, intersecting set of lines. Beginners run into problems because they get to the end of the grilling session and realize the meat isn’t done. So they continue to grill and to avoid one side getting too done, they continue to flip the meat. The meat will likely taste delicious, but it won’t have the perfect presentation. The best way to get perfect sear marks is to know how hot your grill gets.

It may require the burners set to medium-high heat or high heat to reach 500 degrees. The internal temperature will rise as the steak rests. At the very end of the last two-and-a-half minute grilling period, insert the thermometer from the side of the steak and get a temperature reading. Many purists think it’s sacrilegious to pierce a steak with a thermometer, for fear of losing all the succulent juices. While an insignificant dribble of juice will escape when the meat is pricked, using an accurate thermometer is well worth it, if, as a beginning griller, you want to know when to pull off your steak. While the meat rests, the internal temperature typically rises an additional ten degrees.

Lots of people overcook their meat because they think that pulling it off at 130 or 140 degrees will result in a medium rare steak. It will result in a well-done little brick. Perfectly cooked filet mignon should be pink from edge to edge, moist and delicious. Remember the keys to perfectly grilled filet mignon: start with room-temperature steak, heat the grill well, and use a meat thermometer. Now, it’s time to enjoy your dinner.

I recommend pairing filet mignon with a full-bodied red wine. Cabernet Sauvignon is my favorite choice. Season the steak, wrap the bacon around its circumference, and pin it together with a toothpick. Small fillets work best for this so the bacon wraps completely around the steak. Season the steak with salt and pepper, and make a small slit in the side of the fillet about two inches wide that reaches past the center point of the steak.