Comments on: How to Grill Filet Mignon

By: DaveMac

DaveMac — Mon, 09 Jan 2012 19:25:05 +0000

Grill some filets tonight for my wonderful girl friends birthday. Great tip with the salt. (that actually explains alot)
Thanks!

By: Karen

Karen — Wed, 21 Dec 2011 12:11:52 +0000

Christmas Eve with the in-laws! We mostly grill ribeyes, the lean cut of meat made me look for more directions. This seems to make very straight forward, easy enough. Thanks

By: Dave Beaulieu

Dave Beaulieu — Fri, 18 Nov 2011 00:54:39 +0000

I couldn’t agree with you more…great advice. Pan roasting is great too, and you make a sauce with the pan drippings…or use a bit of butter and rosemary. I talk a bit more about that, and your same points here: http://www.noreciperequired.com/technique/how-cook-perfect-filet-mignon

By: Ryan

Ryan — Sun, 11 Sep 2011 11:24:57 +0000

Spot on. Tried this last night and it came out great. Was a little hesitatnt to use indirect heat to finish them with such thick steaks but it was perfect. Thanks!

By: James

James — Fri, 08 Jul 2011 21:37:16 +0000

I have a reputation for burning or flaming anything I put on the grill.. No matter how hard i try I just can seem to grill properly. That being said, I tried one last time with some Filet Mignon using the instruction from this site. OH MY LORD!! It was a hit with the family.. Everyone loved it and the meat just about melted in our mouth! Next Im trying some Pepper steak!

By: Kate Benson

Kate Benson — Mon, 04 Jul 2011 00:15:39 +0000

Going to give this a go tonight for my hubby and I’s anniversary! Fingers crossed, don’t want to ruin these pieces of meat! First time with filet mignon. Always been too scared to try it!

Thanks for posting this!
Kate

By: nicholas

nicholas — Fri, 17 Jun 2011 02:12:16 +0000

Thanks for the comment, Kathy! I’m glad it worked out so well!!

By: Kathy J

Kathy J — Fri, 17 Jun 2011 02:01:14 +0000

Thank you so much. The filet was perfect. My husband said it was the best steak he’s ever had. I served it with grilled tomatoes and sauteed mushrooms. Bon Appetit

By: Aaron S

Aaron S — Sun, 18 Apr 2010 19:34:11 +0000

Searing does not actually lock in juices. Rather, it caramelizes the outer surface of the meat, enhancing both flavor and color. This is the chemically complicated Maillard reaction.
Alton Brown, on Good Eats, demonstrated that searing does not significantly preserve the final weight of the meat, and therefore does not lock in juices (in his example, the seared meat actually lost a higher percentage of initial weight…)
This, of course, is not to disparage the sear – it’s a critical flavoring step – but the only ways to “lock in juices” are:
* Avoid puncturing the meat in any way during cooking (so tongs, not a fork)
* Let the meat rest for at LEAST 3-5 minutes after cooking to reabsorb juices.
* DO NOT OVERCOOK

Have two filet mignon’s coming to room temperature as we speak. Happy grilling tonight!

By: Hulk Hogan

Hulk Hogan — Mon, 11 May 2009 10:30:48 +0000

Great article. The trick to cooking a steak is to sear it hot and lock those juices in.

It takes a little experience to be able to tell how done a steak is just by poking it, but after awhile it becomes second nature. It’s much better than cutting into it and watching all those juices escape!