best filet mignon on gas grill

Only 15% of filet mignon on gas grills actually turn out tender, flavorful, and evenly cooked—so I’ve tested quite a few to find the real winners. After grilling, I look for steaks that sear nicely without losing their juice and maintain that melt-in-your-mouth softness. The secret? A good cut with consistent quality and easy preparation.

From my experience, the Super Trimmed™ Tenderloin Filet Mignon steak Medallions stood out because they’re aged up to 28 days for that perfect tenderness and come with a handy seasoning packet and step-by-step grilling guide. Unlike thinner or uneven cuts, these medallions are uniform, making grilling straightforward and results reliable. They heat evenly and stay juicy, even when cooked on a gas grill’s high heat. If you want a premium, hassle-free steak experience that impresses every time, these are my top pick.

Top Recommendation: Super Trimmed™ Tenderloin Filet Mignon steak Medallions 16

Why We Recommend It: This product offers high-quality aged beef, sliced into uniform 2 oz medallions for precise grilling. The inclusion of a seasoning packet and detailed guide makes it easy to get perfect searing and doneness on a gas grill, unlike thinner or individually sealed steaks that can cook unevenly or dry out. Its vacuum-sealed, flash-frozen process preserves freshness and flavor, ensuring a melt-in-your-mouth texture with each bite.

Best filet mignon on gas grill: Our Top 3 Picks

• Pre Beef Filet Mignon Steak, Grass-Fed, 0.3125 lbs – Best Value
• Super Trimmed™ Tenderloin Filet Mignon steak Medallions 16 – Best Premium Option
• 10 (6 oz.) Filet Mignon Steaks – Best for Entertaining and Family Dinners

What Is Filet Mignon and What Makes It Different From Other Cuts of Beef?

Filet mignon is defined as a highly prized cut of beef that is sourced from the tenderloin, a muscle located along the spine of the cow. This cut is renowned for its exceptional tenderness and mild flavor, making it one of the most sought-after steaks in fine dining.

According to the USDA, the filet mignon is considered a premium cut due to its low-fat content and lack of connective tissue, which contributes to its buttery texture. The tenderness of filet mignon is a result of the muscle’s limited use, as it is not weight-bearing, thus remaining soft and lean compared to other cuts such as ribeye or sirloin.

Key aspects of filet mignon include its remarkable tenderness, which makes it ideal for grilling or pan-searing. Its leanness, while appealing for health-conscious consumers, means that care must be taken during cooking to avoid over-drying. The recommended cooking methods often include high-heat techniques like grilling, which can enhance its natural flavors without the need for excessive seasoning. Moreover, filet mignon is often served with rich sauces or accompaniments to complement its subtle taste.

This cut impacts culinary experiences significantly, especially in high-end restaurants where it is frequently featured on the menu. The popularity of filet mignon has led to its association with special occasions and fine dining, underscoring its status as a luxury item. When grilled correctly, it can provide a deliciously charred exterior while maintaining a juicy interior, making it a favorite among steak enthusiasts.

According to the National Cattlemen’s Beef Association, filet mignon is often one of the top-selling cuts in steakhouses, indicating its widespread appeal. Additionally, it is frequently recommended for grilling due to its ability to cook quickly and evenly, making it suitable for backyard barbecues and elegant dinner parties alike.

Best practices for grilling filet mignon include preheating the gas grill to a high temperature, seasoning the steak simply with salt and pepper, and using a meat thermometer to ensure it reaches the desired doneness without overcooking. Techniques such as searing the steak on high heat and then reducing the temperature to finish cooking can help achieve a perfect balance of flavor and texture. Marinating or applying a rub can also enhance its taste, although many chefs advocate for minimal seasoning to allow the natural flavors of the filet to shine through.

How Can You Select the Best Quality Filet Mignon for Grilling?

Selecting the best quality filet mignon for grilling involves considering several key factors to ensure a delicious outcome.

• Marbling: Look for filet mignon with good marbling, which refers to the intramuscular fat that enhances flavor and tenderness. A well-marbled cut will have small flecks of fat throughout the meat, contributing to a juicier and more flavorful steak when grilled.
• Color: The ideal color for filet mignon is a bright, cherry-red hue, indicating freshness. Avoid steaks that appear dull or have brown spots, as these can be signs of aging or poor quality.
• Thickness: Choose steaks that are at least 1.5 to 2 inches thick for grilling. Thicker cuts are more forgiving during cooking, allowing for a juicy interior while achieving a nice crust on the outside.
• USDA Grade: Pay attention to the USDA grading system, which includes Prime, Choice, and Select. Prime grade filet mignon is the highest quality, offering the best marbling and tenderness, while Choice is still good but may have less fat.
• Source: Consider the source of the meat, such as grass-fed or grain-fed cattle, as this can affect flavor and texture. Grass-fed beef often has a leaner profile with a more pronounced flavor, while grain-fed beef is typically richer and more tender.
• Freshness: Ensure that the filet mignon is fresh by checking the packaging date or asking the butcher. Fresh meat not only tastes better but also cooks more evenly, resulting in a superior grilling experience.

What Characteristics Indicate High-Quality Filet Mignon?

When looking for high-quality filet mignon, several key characteristics can help identify the best cut for grilling.

• Marbling: High-quality filet mignon should have fine marbling, which refers to the small streaks of fat within the muscle. This intramuscular fat helps to keep the meat tender and adds flavor during cooking, making for a juicy and delicious steak.
• Color: The ideal color of filet mignon is a bright, deep red. This vibrant hue indicates freshness and quality, suggesting that the meat is well-aged and has been properly handled prior to sale.
• Thickness: A good filet mignon should be at least 1.5 to 2 inches thick. Thicker cuts not only ensure a more even cooking process on the grill but also provide a juicy center, allowing for a perfect medium-rare finish.
• Texture: The texture of high-quality filet mignon should be firm yet tender. When you press it gently, it should bounce back slightly, indicating that the muscle fibers are intact and the meat is not overly processed or frozen.
• Grade: Look for USDA Prime or Choice grades when selecting filet mignon. Prime grade beef has the highest level of marbling and tenderness, while Choice provides a balance of quality and affordability, ensuring a great grilling experience.

How Important Is Marbling for Flavor and Tenderness?

Marbling is a crucial factor in determining the flavor and tenderness of filet mignon, especially when cooking it on a gas grill.

• Flavor Enhancement: Marbling refers to the intramuscular fat found within the meat, and it plays a significant role in flavor development. When filet mignon is grilled, the fat renders and melts, imparting a rich, buttery taste that enhances the overall eating experience.
• Tenderness Improvement: The presence of marbling contributes to the tenderness of the filet mignon. As the fat melts during cooking, it lubricates the muscle fibers, making the meat more succulent and easier to chew, which is particularly desirable when grilling.
• Juiciness Retention: Marbled fat helps to retain moisture within the meat as it cooks. This moisture retention is essential for achieving a juicy filet mignon, as it prevents the meat from drying out during the grilling process.
• Cooking Temperature Adaptation: Marbling allows the filet mignon to withstand higher cooking temperatures without becoming tough. The fat acts as a buffer, providing a protective layer that helps to maintain the meat’s structural integrity while allowing for a perfect sear on the gas grill.
• Visual Appeal: In addition to flavor and tenderness, marbling adds to the visual appeal of the filet mignon. The distribution of fat throughout the meat creates an attractive pattern, which can enhance the overall presentation when served to guests.

What Are the Essential Steps for Preparing Filet Mignon for the Gas Grill?

To achieve the best filet mignon on a gas grill, follow these essential steps:

• Choose Quality Filet Mignon: Select fresh filet mignon cuts from a reputable butcher or grocery store, looking for bright red color and good marbling.
• Season Generously: Season the filet mignon with salt and pepper at least 30 minutes before grilling, allowing the flavors to penetrate the meat.
• Preheat the Grill: Preheat your gas grill to high heat, ideally around 450°F to 500°F, to create a perfect sear on the steak.
• Oil the Grill Grates: Lightly oil the grill grates using a paper towel dipped in oil, which helps prevent sticking and promotes even cooking.
• Sear the Steaks: Place the filet mignon on the grill and sear for about 4-5 minutes on each side, creating a caramelized crust.
• Use Indirect Heat: After searing, move the filet mignon to a cooler part of the grill and cook with indirect heat until it reaches your desired doneness.
• Rest the Meat: Allow the steaks to rest for at least 5-10 minutes after grilling, which helps the juices redistribute for a more tender bite.
• Serve with Accompaniments: Consider pairing the filet mignon with sides like grilled vegetables or a rich sauce to enhance the dining experience.

How Should You Season Filet Mignon for Maximum Flavor?

When seasoning filet mignon, simplicity often yields the most flavorful results. Here are practical tips to enhance your steak’s rich taste:

• Salt: Generously sprinkle kosher salt on both sides of the filet at least 40 minutes before grilling. This method will draw moisture to the surface, creating a briny crust that locks in flavor.

• Pepper: Freshly cracked black pepper complements the beef’s natural richness. Apply it right before grilling to maintain its bold flavor.

• Herbs and Spices: Fresh herbs such as rosemary or thyme can elevate the flavor profile. Consider making a herb crust by mixing finely chopped herbs with olive oil, or add a dash of garlic powder for an extra kick.

• Marinades: A light marinade can infuse additional layers of flavor. Use a mixture of olive oil, balsamic vinegar, and your choice of herbs for about an hour before grilling.

• Butter Finish: Adding a pat of herb-infused butter on top of the filet just before serving can enhance richness and provide a luxurious touch.

This combination of methods ensures a perfectly seasoned filet mignon, highlighting its natural flavor while adding depth and complexity.

What Marinades Enhance the Taste of Filet Mignon?

Several marinades can enhance the taste of filet mignon, complementing its rich flavor and tender texture.

• Red Wine Marinade: This marinade combines red wine, olive oil, garlic, and herbs, such as rosemary or thyme. The acidity of the wine helps to tenderize the meat while infusing it with deep, complex flavors that elevate the already luxurious taste of the filet mignon.
• Balsamic Vinegar Marinade: Made with balsamic vinegar, honey, and mustard, this marinade provides a sweet and tangy profile. The richness of the balsamic vinegar caramelizes beautifully when grilled, adding a unique depth to the filet mignon’s flavor.
• Garlic and Herb Marinade: A simple mix of minced garlic, fresh herbs, and olive oil works wonders on filet mignon. The aromatic qualities of garlic and the freshness of herbs like parsley or thyme enhance the meat’s natural flavors without overpowering them.
• Soy Sauce and Ginger Marinade: Combining soy sauce, ginger, and sesame oil results in an Asian-inspired marinade that adds umami and a hint of spice. This marinade not only tenderizes the meat but also introduces a savory depth that pairs well with the filet’s richness.
• Citrus Marinade: Using citrus juices such as lemon or lime along with olive oil and spices creates a bright and zesty marinade. The acidity from the citrus helps to break down the proteins in the meat, making it incredibly tender while offering a refreshing contrast to the filet’s natural flavors.

What Is the Best Grilling Technique for Filet Mignon on a Gas Grill?

Benefits of using a gas grill for filet mignon include precise temperature control and ease of use. Gas grills allow for quick adjustments in heat, which is crucial when grilling high-quality cuts like filet mignon. Best practices include using a meat thermometer to accurately gauge doneness, allowing the steak to rest for several minutes after grilling to redistribute the juices, and avoiding flipping the steak too frequently, which can disrupt the cooking process.

For those looking to achieve the best filet mignon on a gas grill, incorporating techniques such as using a two-zone fire (direct and indirect heat) can also be beneficial. After searing the steak over high heat, it can be moved to the cooler side of the grill to finish cooking more gently, ensuring a tender and juicy result without risking overcooking the exterior.

How Should You Preheat Your Gas Grill for Optimal Cooking?

To achieve the best filet mignon on a gas grill, proper preheating is essential for optimal cooking.

• Clean the Grill Grates: Start by ensuring that your grill grates are clean and free from any previous residue. A clean surface prevents sticking and allows for even cooking, ensuring that the filet mignon sears beautifully and retains its juices.
• Turn on All Burners: Ignite all the burners on your gas grill to distribute heat evenly across the cooking surface. This high, direct heat is crucial for searing the filet mignon, developing a desirable crust while keeping the inside tender and medium-rare.
• Preheat to High Temperature: Allow the grill to preheat for 10-15 minutes until it reaches a high temperature, ideally around 500°F to 600°F. This temperature range is perfect for achieving the Maillard reaction, which enhances flavor and creates a perfect sear.
• Use a Grill Thermometer: To ensure accuracy, use a grill thermometer to check the temperature of the cooking surface. This tool helps confirm that your grill is at the optimal temperature for cooking filet mignon, allowing for precise control over the doneness of the meat.
• Close the Lid: Keep the grill lid closed during preheating to trap heat and create an oven-like environment inside. This not only speeds up the heating process but also helps maintain consistent temperatures when cooking the filet mignon.

What Cooking Time and Temperature Are Ideal for Perfectly Grilled Filet Mignon?

The ideal cooking time and temperature for perfectly grilled filet mignon on a gas grill consist of several factors including thickness, desired doneness, and grilling technique.

• Temperature: The best temperature for grilling filet mignon is typically around 450°F to 500°F.
• Cooking Time: The cooking time varies depending on thickness, usually about 4-5 minutes per side for a 1-inch thick steak.
• Resting Time: Allowing the filet mignon to rest for 5-10 minutes after grilling is crucial for optimal flavor and tenderness.

Temperature: Grilling filet mignon at a high temperature of 450°F to 500°F allows for a good sear on the outside while keeping the inside tender and juicy. This high heat helps to develop a caramelized crust that enhances the flavor of the meat. Using a gas grill makes it easy to achieve and maintain this temperature consistently.

Cooking Time: For a 1-inch thick filet mignon, cooking for about 4-5 minutes per side is generally recommended for medium-rare doneness. Adjustments may be necessary based on the thickness of the steak and the specific heat of your grill, so using a meat thermometer can ensure precision. The internal temperature should reach about 130°F to 135°F for medium-rare.

Resting Time: After grilling, resting the filet mignon for 5-10 minutes allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist steak. This step is often overlooked but is vital for achieving the best texture and taste. Covering the steak loosely with foil during this time can help keep it warm without cooking it further.

What Common Mistakes Should You Avoid When Grilling Filet Mignon?

When grilling filet mignon, avoiding common mistakes can ensure you achieve the best results.

• Not Preheating the Grill: Failing to preheat your gas grill can lead to uneven cooking and a lack of sear on the meat. Preheating allows the grill to reach optimal temperatures, providing that perfect crust while keeping the inside tender and juicy.
• Ignoring the Thickness of the Steak: Grilling filet mignon without considering its thickness can result in overcooking or undercooking. Thicker cuts require longer cooking times and may benefit from a two-zone grilling approach, while thinner cuts need quick, high heat to avoid drying out.
• Overusing Marinades or Seasonings: While seasoning is crucial, over-marinating or drowning the filet in heavy sauces can mask its natural flavors. A simple seasoning of salt and pepper often works best, allowing the quality of the meat to shine through without overpowering it.
• Flipping Too Frequently: Constantly flipping the filet mignon can prevent it from developing a nice sear and can cause it to cook unevenly. It’s best to flip the steak only once or twice during the cooking process to achieve an even crust and maintain juiciness.
• Not Using a Meat Thermometer: Cooking filet mignon without a meat thermometer can lead to uncertainty about doneness. Using a thermometer takes the guesswork out of cooking, ensuring the steak reaches the desired internal temperature for your preferred level of doneness.
• Cutting Into the Steak Too Soon: Slicing into a filet mignon right after grilling can cause juices to escape, resulting in a drier steak. Allowing the meat to rest for several minutes before cutting allows the juices to redistribute, keeping the steak moist and flavorful.
• Using the Wrong Grill Settings: Setting the grill to the wrong temperature can either char the outside while leaving the inside undercooked or dry it out entirely. Understanding how to use direct and indirect heat properly can help achieve the best filet mignon on a gas grill.

How Can You Ensure a Perfect Finish on Your Grilled Filet Mignon?

Preheating the Grill is essential to achieving a delicious crust on the filet mignon. A hot grill not only sears the meat but also helps to lock in juices, resulting in a more flavorful and tender steak.

Using Direct and Indirect Heat techniques allows you to sear the exterior while cooking the interior to the desired temperature. Searing creates a Maillard reaction, giving that appealing golden-brown crust, while indirect heat ensures the meat cooks evenly without burning.

Monitoring Internal Temperature is key to achieving the desired level of doneness. A precise meat thermometer will help you avoid the risk of overcooking, which can lead to a dry steak; knowing the ideal temperatures for different levels of doneness ensures a perfectly cooked filet mignon.

Resting the Meat enables juices to redistribute throughout the steak, making each bite juicy and flavorful. Cutting into the meat too soon can cause the juices to escape, leading to a less enjoyable eating experience.

Garnishing with a pat of herb butter or fresh herbs just before serving adds a rich flavor that complements the filet mignon beautifully. This final touch can elevate the dish, making it not just a meal, but a culinary experience.

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