Filet Mignon Steak Time Chart For Perfect Grilling Results

Grilling a filet mignon is one of the most rewarding cooking experiences you can have. This cut is tender, lean, and packed with flavor. But here is the challenge. Filet mignon is also forgiving to a fault. Cook it just a few minutes too long, and you lose that melt-in-your-mouth texture everyone loves. That is exactly why a filet mignon steak time chart is so valuable. It takes all the guesswork out and gives you a clear roadmap to steak perfection.

In this guide, we walk you through everything you need to know. From grilling times and temperatures to the best techniques for different steak thicknesses, you will find it all here. Whether you are a beginner or a seasoned grill master, this filet mignon steak time chart will help you serve a better steak every single time.

Why Grilling Times Matter for Filet Mignon

Filet mignon is a premium cut from the tenderloin. It is lean, which means it has less fat to protect it from overcooking. A ribeye or strip steak can handle a few extra minutes on the grill. Filet mignon cannot. That is why precision matters so much. A filet mignon steak time chart gives you the exact minutes and temperatures you need for each level of doneness.

Think of it this way. You would not drive somewhere without a map. Grilling without a time chart is the same thing. You might get lucky once or twice. But over time, you will serve inconsistent results. A chart removes that inconsistency. It gives you confidence every time you fire up the grill.

The beauty of using a filet mignon steak time chart is that it works for every grill type. Whether you use a charcoal grill, a gas grill, or even a pellet grill, the timing principles stay the same. You just need to adjust for heat source and airflow. We will cover those details below.

Understanding Steak Doneness Levels

Before you use a filet mignon steak time chart, you need to understand what each doneness level looks like. This is the foundation of great grilling. Every level has a specific internal temperature range. Let us break them down.

Rare

Rare steak has a cool, red center. The internal temperature sits around 120 to 125 degrees Fahrenheit. Grilling time for a one-inch thick filet mignon is typically about 2 to 3 minutes per side. This level is best for those who love a very soft, almost raw center. It is not for everyone, but steak lovers swear by it.

Medium Rare

Medium rare is the gold standard for filet mignon. The internal temperature reaches 130 to 135 degrees Fahrenheit. The center is warm and red with a firm outer edge. For a one-inch steak, this means about 3 to 4 minutes per side. Most chefs recommend this level because it brings out the best flavor and texture. If you are unsure what to pick, go with medium rare.

Medium

Medium steak has a pink center with a temperature of 140 to 145 degrees Fahrenheit. Grilling time increases to about 4 to 5 minutes per side for a one-inch cut. The texture is firmer than medium rare but still juicy. This level appeals to people who want a bit more done without losing moisture.

Medium Well

Medium well steaks reach 150 to 155 degrees Fahrenheit. The center is mostly gray with just a hint of pink. Grilling time is around 5 to 6 minutes per side. This level is popular among those who prefer less pink but still want some juiciness.

Well Done

Well done means an internal temperature of 160 degrees Fahrenheit or higher. The steak is cooked through with no pink remaining. Grilling time can be 6 to 7 minutes per side for a one-inch filet. Keep in mind that well done filet mignon tends to be drier. This cut is naturally lean, so extra cooking removes more moisture.

Filet Mignon Steak Time Chart By Thickness

The thickness of your steak changes everything. A filet mignon steak time chart that only accounts for one thickness level is incomplete. Here is a detailed breakdown by common steak thicknesses. Use this chart alongside a meat thermometer for the best results.

One-Inch Filet Mignon

A one-inch filet mignon is the most common size you will find at the butcher. Grilling times are straightforward. For rare, cook about 2 minutes per side. Medium rare needs 3 to 4 minutes per side. Medium requires 4 to 5 minutes. Well done takes 6 to 7 minutes. These times assume a preheated grill at medium-high heat around 400 to 450 degrees Fahrenheit.

One-and-a-Half-Inch Filet Mignon

A thicker steak needs more time on the grill. For a one-and-a-half-inch filet, add about 1 to 2 minutes per side compared to the one-inch chart. Rare will take around 3 minutes per side. Medium rare needs 4 to 5 minutes. Medium runs about 5 to 6 minutes. Well done can take 7 to 8 minutes per side. The thicker cut also benefits from the reverse sear method, which we will cover shortly.

Two-Inch Filet Mignon

Two-inch filet mignon steaks are a real treat. They require more patience and a lower cooking temperature to avoid burning the outside before the inside is done. For rare, try 3 to 4 minutes per side. Medium rare needs 5 to 6 minutes. Medium takes 6 to 7 minutes. Well done can go 8 to 9 minutes. A filet mignon steak time chart for two-inch cuts often recommends starting on indirect heat. This gives you more control over the cooking process.

How to Use the Filet Mignon Steak Time Chart

Now that you have the chart, let us talk about how to actually use it. Knowing the numbers is only half the battle. Applying them correctly is what separates a good steak from a great one.

Step 1: Prep Your Steak

Take your filet mignon out of the refrigerator about 30 minutes before grilling. This lets the steak come to room temperature. Cold steak cooks unevenly, and the center can stay raw while the outside overcooks. Pat the steak dry with a paper towel. Then season generously with salt, pepper, and any other spices you enjoy. A light brush of oil on the surface helps prevent sticking.

Step 2: Preheat Your Grill

Preheat your grill to medium-high heat, around 400 to 450 degrees Fahrenheit. Whether you use a charcoal grill or a gas grill, make sure the heat is even across the grates. For a gas grill, set all burners to medium-high. For charcoal, spread the coals evenly across one half of the grill. This creates both direct and indirect heat zones, which are very useful for thicker steaks.

Step 3: Grill Using the Chart

Place the steak on the grill and start your timer. Do not move it for at least 2 to 3 minutes. Let the sear develop. You will see beautiful grill marks form. Then flip the steak and cook for the same amount of time on the other side. Use the filet mignon steak time chart to guide you based on your steak thickness and desired doneness.

Step 4: Check the Temperature

Use an instant-read meat thermometer to check the internal temperature. Insert it into the thickest part of the steak, going straight into the center. This is the most accurate way to verify doneness. The chart gives you approximate times, but the thermometer gives you certainty. Always remove the steak a few degrees before your target temp. The temperature will rise during the resting phase.

Step 5: Rest the Steak

Resting is not optional. It is essential. Place the steak on a cutting board and let it rest for 5 to 10 minutes. During this time, the juices redistribute throughout the meat. If you cut into it immediately, those juices run out onto the board instead of staying in the steak. A rested filet mignon is juicier, more flavorful, and far more enjoyable to eat.

Grilling Methods That Work Best for Filet Mignon

Not all grilling methods are created equal for filet mignon. This lean cut benefits from techniques that provide even heat and careful control. Here are the best methods to pair with your filet mignon steak time chart.

Direct Heat Grilling

Direct heat is the most common method. You place the steak directly over the flame or coals. This works great for thinner steaks, around one inch thick. The high heat creates a beautiful sear on the outside while cooking the inside to your desired doneness. Use the chart times above as your guide. This method is fast, simple, and produces excellent results for most filet mignon cuts.

Reverse Sear Method

The reverse sear method is a game-changer for thicker steaks. You start by cooking the steak on indirect heat at a low temperature, around 225 to 250 degrees Fahrenheit. You cook it slowly until the internal temperature is about 10 degrees below your target. Then you move it to direct high heat for a quick sear, about 1 to 2 minutes per side. This method gives you perfectly even cooking from edge to edge. It is the preferred technique for two-inch filet mignon steaks and thicker.

Two-Zone Grilling

Two-zone grilling gives you flexibility. You create a hot zone and a cool zone on your grill. The hot zone is for searing. The cool zone is for gentle cooking. This method works wonderfully with the reverse sear approach. It also gives you a safety net. If your steak is cooking too fast, you can move it to the cooler side to bring the temperature down. This is especially helpful when you are working with a filet mignon steak time chart for thicker cuts.

Common Mistakes to Avoid When Grilling Filet Mignon

Even with the best chart, mistakes happen. Here are the most common errors people make when grilling filet mignon, and how to avoid them.

Skipping the Thermometer

Timing alone is not enough. Every grill is different. The ambient temperature, the wind, the type of fuel, and the grill material all affect cooking time. A meat thermometer removes all doubt. Do not rely on the press test or guesswork. A filet mignon steak time chart works best when paired with a reliable thermometer.

Not Letting the Steak Rest

We mentioned this earlier, but it deserves repeating. Cutting into your steak immediately after grilling is the fastest way to lose juicy flavor. The rest period is not just a suggestion. It is a critical step. Set a timer if you need to. Five to ten minutes makes a huge difference in the final result.

Using a Dirty Grill

A dirty grill causes sticking and uneven cooking. Before you place your filet mignon on the grates, make sure they are clean and oiled. Use a grill brush to scrub off residue from previous cooks. Then use a paper towel dipped in oil, held with tongs, to lightly coat the grates. This simple step prevents the steak from sticking and tearing.

Overcooking the Steak

Filet mignon is expensive, and overcooking wastes all that money and quality meat. Lean cuts like filet mignon dry out faster than fattier cuts. Always pull the steak off the grill a few degrees early. The carryover cooking will bring the temperature up during the rest phase. This is one of the most important grilling tips you will ever learn.

Ignoring Steak Thickness

A filet mignon steak time chart only works if you account for thickness. A one-inch steak and a two-inch steak need very different cooking times. Always measure your steak before you start grilling. This one simple step prevents so many cooking mistakes.

Expert Tips for the Perfect Filet Mignon

Here are some bonus tips from grilling professionals that will elevate your filet mignon game.

Dry Brine Ahead of Time: Salt your steak up to 24 hours before grilling. This draws out moisture, which then gets reabsorbed. The result is a more flavorful, juicier steak with a better crust.
Let the Grill Heat Fully: Wait at least 15 minutes after preheating before placing the steak on the grill. A hot grill creates a better sear and prevents sticking.
Use Fresh Herbs: Add fresh thyme or rosemary to the grill during the last minute of cooking. The aroma infuses into the steak beautifully.
Baste with Butter: During the last minute of grilling, add butter, garlic, and herbs to the pan or grill. Baste the steak with the melted butter for extra richness and flavor.
Slice Against the Grain: When serving, always cut against the muscle fibers. This makes the steak more tender and easier to chew.

Final Thoughts

Grilling the perfect filet mignon does not require years of experience. It requires the right information and a little patience. A filet mignon steak time chart gives you exactly that. It tells you the times, the temperatures, and the techniques you need for a flawless steak every time.

Start with the chart. Use a meat thermometer. Let your steak rest. Avoid the common mistakes we covered. And most importantly, enjoy the process. Grilling is one of life’s great pleasures. There is something deeply satisfying about serving a perfectly cooked steak to family and friends.

Print out the chart. Keep it by your grill. With practice, you will not even need to look at it anymore. Your instincts will take over. But until then, let the chart guide you. Your next filet mignon could be the best one you have ever made.

And if you are planning a tailgate cookout from your Ram 1500, make sure your grill setup is dialed in ahead of time. Proper preparation, including setting your truck accessories and ensuring your towing equipment like trailer tires rated for the load are in good shape, sets the stage for a successful outdoor cooking day. Also, check your truck tire ratings before hauling heavy grilling gear to make sure everything is road-ready.

Frequently Asked Questions

What is the best internal temperature for filet mignon?

The best internal temperature depends on your preference. For medium rare, aim for 130 to 135 degrees Fahrenheit. This is the most popular choice because it balances juiciness and flavor. Use a meat thermometer to check the temp at the thickest part of the steak for the most accurate reading.

How long should I rest my filet mignon after grilling?

Rest your filet mignon for 5 to 10 minutes after removing it from the grill. This allows the juices to redistribute throughout the meat. Cutting too early causes those juices to escape, leaving you with a drier steak. A short rest makes a big difference in the final result.

Can I use the filet mignon steak time chart for other steak cuts?

The timing principles apply to many steak cuts, but each cut has unique characteristics. Thicker cuts need more time, and fattier cuts like ribeye are more forgiving. Use the chart as a starting point, but adjust based on the specific cut and thickness you are working with.

What is the reverse sear method for filet mignon?

The reverse sear method involves cooking the steak slowly on indirect heat first, then finishing with a quick sear on direct high heat. This technique works best for steaks that are one-and-a-half inches thick or more. It ensures even cooking from edge to edge with a beautiful crust on the outside.

How do I know when to flip my filet mignon on the grill?

Flip your steak only once during grilling. Wait until you see a good sear and the steak releases naturally from the grates. This usually takes about 2 to 4 minutes per side depending on thickness. Flipping too often disrupts the searing process and can lead to uneven cooking.

Should I marinate my filet mignon before grilling?

Filet mignon is naturally tender and flavorful, so heavy marinades are usually unnecessary. A simple seasoning of salt, pepper, and olive oil is often enough. If you do marinate, keep it to 30 minutes to 2 hours to avoid overpowering the natural taste of the meat. Dry brining with salt ahead of time is often preferred by grill experts.

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Filet Mignon Steak Time Chart For Perfect Grilling Results

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A filet mignon steak time chart is the single most useful tool for grilling the perfect steak every time. It gives you precise cooking times and temperatures for every level of doneness, from rare to well done. Whether your steak is one inch thick or two inches thick, the chart takes the guesswork out so you can focus on flavor and presentation. We have compiled a complete guide with a detailed chart, expert tips, and common mistakes to avoid. You will learn how to use a steak thermometer, when to flip your steak, and why resting matters just as much as cooking time. By the end of this article, you will have everything you need to grill a perfect filet mignon that rivals any steakhouse.

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