This Filet Mignon Recipe can be cooked on the grill or pan seared and baked in the oven! Learn the easy chef-inspired techniques to obtain the perfect temperature, texture, and flavor.
Preheat grill to high heat and close the lid. It will take about 10 minutes to fully heat.
Place the filets on the grill and let themcook undisturbed on each side using the following time guidelines:
Rare: 4 minutes / Medium Rare: 5 minutes / Medium: 6-7 minutes / Medium Well: 8-9 minutes / Well Done: 10 minutes / **See notes about the "touch test"
We like to use kitchen tongs to prop the steak up on its side and cook for 1-2 additional minutes or so as well, rotating every 30 seconds or so.
Let the steak rest for 5-7 minutes prior to serving.
Pan Searing/Oven Method:
Preheat oven to 425 degrees.
Heat olive oil in a cast iron or oven-safe skillet over medium-high heat.
Once heated, add the filets (do so in batches if needed, leaving space around the edges).
Sear on each side for 2 minutes, until a nice crust as developed. (You may also use kitchen tongs to prop the steaks on their side and sear the sides for 1 additional minute if preferred.)
Remove from heat.Add butter and allow it to melt. Add the smashed garlic and rosemary/thyme. Spoon the butter over the filets.
Insert a meat thermometer into the thickest part of a filet. Transfer to the oven and bake for 5-6 minutes or until the thermometer reads 125 degrees for a medium-rare steak. The temperature will increase up to 3-4 additional degrees during resting.
Let the steak rest for 5-7 minutes prior to serving.
Optional Parmesan Crusted Topping:
Note: Undercook the steak slightly if adding the topping as the steak will cook a little more in the oven during the broiling process.
Combine parmesan, provolone, ranch, butter, and garlic powder. Microwave in 30-second increments until melted, stirring in between.
Add ½ of the Panko Breadcrumbs and stir to combine. Add remaining ½ cup if desired.
Spread evenly over each steak and broil at 450 until melted and slightly browned on top.
Notes
Cooking guidelines are based on 8 ounce filets that are about 2 inches thick.
Pro Tips
Remove the steaks from the heat when it's 3-4 degrees shy of your desired temperature as the internal temperature will increase a few more degrees when it rests.
Don't force the steak from the surface of the grill or the skillet, it will tear. The steak tends to naturally release once properly seared.
If grilling: Place the steak on the hottest part of your grill. This can vary but the back is a safe bet. (Ours is the back right side.)
Steak Temperature Guide
Rare: 120-130°
Medium Rare: 130-135°
Medium: 135-145°
Medium Well: 145°-155°
Well Done: 155°-160°
The Touch TestThere are a lot of variations that come into play when it comes to cooking steak, (grill temperatures, thickness of the cut, etc.), but you can't go wrong by the touch test:
If you were to put your finger on the part of your chin that indents, (below your lip, above your chin), the feel of that resembles a medium-rare steak.
Others go by the touching the soft tissue underneath the base of your thumb. This steak touch test video will guide you through that method.
Press your finger into the top of the steak to test how firm/cooked it is. The firmer it is, the more cooked it will be.
Nutritional Facts (469 calories) are based on 1 grilled filet without Parmesan Crusted Topping.
636 calories/serving if oil & butter are used for pan searing/oven method.
1,095 calories if all listed ingredients are used, including Parmesan crusted topping.