Grilled Filet Mignon Steak

5 from 1 vote

Grilled Filet Mignon Steak

This indulgent restaurant-level steak is one of the summer's best grilled dinners. If you want to make it even better, make the optional Parmesan Butter to melt over the top!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: People

Author: Katie Workman

Equipment

Grill

Ingredients

For the Parmesan Butter (optional):

4 tablespoons unsalted butter (softened)
2 tablespoons finely grated Parmesan cheese
1 tablespoon minced flat-leaf parsley
¼ teaspoon minced garlic
½ teaspoon kosher salt (plus more for seasoning the steak)
½ teaspoon coarsely ground black pepper (plus more for seasoning the steak)

For the Filet Mignon:

4 filet mignon steaks (1 1/2 to 2 inches thick; 6 to 8 ounces each)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)

Instructions

Make the Parmesan Butter (if using): In a small bowl, combine the butter, Parmesan, parsley, garlic, 1/2 teaspoon kosher salt, and 1/2 teaspoon coarsely ground pepper. Use a fork to mash the mixture until it is well combined. Turn the mixture onto a piece of plastic wrap and use the plastic to shape the butter into a log about 1 inch thick, and then roll up the log and seal it. Refrigerate until firm.
Grill the Steaks: Preheat the grill to medium-high. Rub the steaks with the olive oil, and season the steak with salt and pepper on both sides. Place the steaks on the grill and let sit, without moving for 4 minutes. Rotate the steaks a quarter turn and let them cook for another 3 minutes. Flip the steaks, and repeat: cook the steak for 4 minutes without moving, then rotate the steak a quarter turn and let it grill for another 3 to 4 minutes, until you get those nice cross-hatched marks. Remove the steaks from the grill when the internal temperature is at 120 F for rare, 125 F for medium-rare, and 130 F for medium. The temperature will continue to climb for a few degrees as the meat rests before you slice it.
Meanwhile, cut the chilled butter into 4 slices. Place a slice on the top of each steak and let it melt as the steak sits for 5 minutes. Give the top of the steak a nice grind of pepper, if desired. Serve the steaks whole or sliced.

Notes

Storage and Leftovers

Raw filet mignons can be stored in their original packaging in the fridge for up to 4 days if the steaks you have purchased are very fresh.

To freeze uncooked steaks, remove them from their packaging immediately after you get them home and wrap them tightly in plastic wrap. Transfer the steaks into freezer-proof zipper top bags, press out any excess air, then seal the bags. Freeze the meat for 9 months in the bag, labeled with the name of the steaks and the date you purchased them. Defrost in the fridge overnight, not at room temperature.

Leftover cooked steak should be good to go for 3 to 4 days. It would be great on a Caesar Salad, in a quesadilla, or sliced up in a sandwich.

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