Grilled Filet Mignon

Introduction

This recipe delivers restaurant-quality grilled filet mignon in under 30 minutes, using a two-zone grill technique to build a crust before finishing gently over cooler heat. Montreal Steak Seasoning and mesquite smoke create deep, savory flavor without fuss, and the high-heat sear followed by rest produces a tender, evenly cooked interior.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

• 4 ea. (20-28 oz) 1 inch-thick tenderloin steaks
• Montreal Steak Seasoning
• Olive oil
• ⅔ cup untreated mesquite chips, soaked in water 30 minutes

Instructions

1. Heat about 30 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of the grill and toss in wood chips.
2. Brush steaks with olive oil. Season both sides liberally with seasoning. Place on hottest part of grill and cook ½ minute. Rotate 90 degrees, and cook for another ½ minute. Flip and repeat 1 more time.
3. Move steaks to a cooler part of grill and cook, turning often, until internal temperature reaches 145°F for medium rare.
4. Remove to a plate and let rest 5 minutes. Serve warm.

Variations

• Herb butter finish: After the 5-minute rest, top each steak with a pat of butter mixed with fresh rosemary and thyme. The residual heat will melt it into a rich glaze without overcooking the meat.
• Garlic and black pepper crust: Mix Montreal Steak Seasoning with minced fresh garlic and coarsely cracked black pepper before applying. This intensifies the savory depth and adds textural contrast.
• Different wood smoke: Swap mesquite for oak or hickory chips for a milder, sweeter smoke character. Soak and use in the same amount for consistent results.
• Reverse-sear method: Start steaks on the cooler side, monitoring temperature until they reach 120°F internally, then sear hard on the hottest part for 30 seconds per side. This gives more control over doneness.

Tips for Success

• Soak your wood chips for at least 30 minutes so they smolder rather than ignite, producing smoke instead of flame.
• The four 30-second sears (front, rotated, flipped front, flipped rotated) create a crosshatch crust without overcooking the interior—don’t skip the rotation step.
• Use an instant-read thermometer to check doneness; 145°F is medium-rare, but pull the steaks at 140°F if you prefer them slightly less done, since carryover cooking will raise the temperature by another 5 degrees during rest.
• Don’t skip the 5-minute rest; it allows juices to redistribute, keeping the meat tender and moist when you cut into it.
• Pat steaks completely dry before oiling and seasoning; moisture prevents proper browning and crust formation.

Storage and Reheating

FAQ

Can I use a gas grill instead of charcoal?

Yes. Preheat one side to high and leave the other at medium-low. Sear on the hot side following the rotation pattern, then finish on the medium side. Gas won’t impart as much smoke flavor, so skip the wood chips or use a smoker box if you have one.

What if I don’t have Montreal Steak Seasoning?

Mix equal parts kosher salt, cracked black pepper, garlic powder, and onion powder. Use slightly less than the amount the recipe calls for, as homemade blends tend to be saltier per volume.

Why does the internal temperature keep rising after I remove the steak from the grill?

Carryover cooking occurs as heat moves from the surface inward. Pull steaks off 5°F below your target doneness to account for this, then let them rest.

Can I cook thinner or thicker steaks with this method?

Yes, but adjust timing. Thinner steaks (¾ inch) need shorter sear times and may finish during the crust phase. Thicker steaks (1½ inches) require longer on the cooler side. Use an instant-read thermometer to guide you rather than time alone.