Learning how to BBQ a filet mignon is simpler than you think. You’ll need a hot grill, a good thermometer, and about 15-20 minutes to create a perfect medium-rare steak with incredible smoky flavor. I’ve grilled hundreds of filets and discovered that the secret lies in proper preparation, temperature control, and knowing exactly when to pull it off the grill. Let me walk you through the entire process so you can impress your guests with restaurant-quality results.
Essential Tools for BBQing Filet Mignon
Having the right equipment makes all the difference between a mediocre steak and a spectacular one. I learned this the hard way after ruining several expensive cuts. Here’s what you’ll need:
Must-Have Grilling Tools
- Gas, charcoal, or pellet grill (I recommend the Weber Spirit II E-310 for beginners)
- Digital instant-read thermometer (ThermoPro TP19H has been a game-changer for me)
- Long-handled tongs (never pierce with a fork)
- Heavy-duty grill brush
- Aluminum foil for resting
- Cutting board (preferably with juice groove)
- Timer or smartphone app
- Heat-resistant gloves
The Thermometer That Changed My Grilling Game
After ruining a $50 filet by overcooking it, I invested in the ThermoPro TP19H. Its 3-second readout and accuracy within 0.9°F has saved countless expensive steaks since then.
Safety First: Before You Start Grilling
Safety might not seem exciting, but it’s crucial when you’re dealing with high heat and expensive meat. These precautions have saved me from both injuries and ruined dinners:
Critical Safety Precautions
- Always pat steaks completely dry before grilling to prevent dangerous flare-ups
- Keep a spray bottle of water handy to tame unexpected flames
- Use separate plates for raw and cooked meat to prevent cross-contamination
- Position your grill at least 10 feet from any structures
- Never leave a hot grill unattended, especially with children nearby
- Cook to a minimum internal temperature of 145°F for food safety (though I prefer 130-135°F for medium-rare with quality beef)
Temperature & Timing Guide for Perfect Filet Mignon
Temperature control is where most beginners go wrong. I’ve found that using both time and temperature as guides produces the most consistent results. Here’s my tested chart for 1.5-inch thick filets:
| Doneness | Pull Temperature | Final Temperature | Total Grill Time | Appearance |
| Rare | 120-125°F | 125-130°F | 12-14 minutes | Cool red center |
| Medium-Rare | 130-135°F | 135-140°F | 14-16 minutes | Warm red center |
| Medium | 140-145°F | 145-150°F | 16-18 minutes | Pink center |
| Medium-Well | 150-155°F | 155-160°F | 18-20 minutes | Slightly pink center |
| Well-Done | 160°F+ | 165°F+ | 20+ minutes | No pink |
Pro Tip: Always remove your filet from the grill 5°F below your target temperature. The internal temperature will continue to rise during the resting period due to carryover cooking. I’ve found this 5°F buffer to be the sweet spot for perfect doneness.
Choosing the Right Grill for Filet Mignon
Different grills produce different results. After testing filet mignon on various setups, here’s what I’ve discovered about each type:
Gas Grill
Best for: Beginners and consistent results
Pros: Easy temperature control, quick startup, even heating
Cons: Less smoky flavor than other methods
I recommend the Weber Spirit II E-310 for its reliable temperature control and excellent heat distribution. It’s what I use for most of my filet mignon grilling.
Charcoal Grill
Best for: Maximum flavor
Pros: Superior smoky flavor, higher heat potential
Cons: Harder temperature control, longer setup time
When I want the best possible flavor and have time to manage the fire, I use my Weber Original Kettle Premium charcoal grill.
Pellet Grill
Best for: Smoke flavor with convenience
Pros: Great smoke flavor, “set and forget” convenience
Cons: Less intense sear, more expensive
For weeknight grilling when I want smoke flavor without the hassle, my Traeger Pro 575 delivers consistent results.
Electric Grill
Best for: Apartment dwellers
Pros: Indoor use, precise temperature control
Cons: Limited smoke flavor, less authentic grill marks
When weather doesn’t permit outdoor grilling, I use the George Foreman Indoor/Outdoor Electric Grill for decent results.
Wood Flavor Recommendations for Filet Mignon
Adding wood smoke takes your BBQ filet mignon to another level. Through years of experimentation, I’ve found these wood types work best with beef tenderloin:
Hickory
- Strong, classic BBQ flavor
- Pairs perfectly with beef
- Can be overpowering if used too much
- My go-to for impressive results
Oak
- Medium smoke intensity
- Versatile and balanced
- Never overpowers the meat
- Great for beginners
Cherry
- Sweet, mild flavor
- Adds beautiful color to the meat
- Can mix with stronger woods
- My choice for special occasions
I once made the mistake of using mesquite for my entire cook. The smoke was so intense it completely overwhelmed the delicate flavor of the filet. Now I only use mesquite sparingly, mixed with milder woods.
Step-by-Step Instructions: How to BBQ a Filet Mignon
Follow these exact steps for a perfectly grilled filet mignon every time. I’ve refined this process over dozens of cooks to eliminate guesswork.
- Preparation (30 minutes before cooking)Remove steaks from refrigerator and pat completely dry with paper towels. This step is crucial – I once skipped it and had terrible flare-ups that charred the outside while leaving the inside raw.
- Seasoning (25 minutes before cooking)Season generously with kosher salt and freshly ground black pepper on all sides. For a 6-8oz filet, I use approximately 1 teaspoon salt and ½ teaspoon pepper. Let the seasoning penetrate while the meat comes to room temperature.
- Preheat the grill (15 minutes before cooking)Heat your grill to high heat (450-500°F). For gas grills, turn all burners to high. For charcoal, create a two-zone fire with coals piled on one side. Clean the grates thoroughly with a grill brush.
- Oil the grates (Just before cooking)Dip a folded paper towel in vegetable oil and, using tongs, wipe the grill grates. This prevents sticking and helps create perfect grill marks.
- Sear the filets (First 4-5 minutes)Place steaks on the hottest part of the grill. Close the lid and don’t touch them for 4-5 minutes. This develops a flavorful crust and those coveted grill marks.
- Flip and finish (4-5 more minutes)Flip the steaks using tongs (never a fork). For medium-rare, cook for another 4-5 minutes with the lid closed. For other doneness levels, refer to the temperature chart above.
- Check temperature (Final cooking stage)Insert your instant-read thermometer into the thickest part of the steak. Remember to pull it 5°F below your target temperature (130°F for medium-rare).
- Rest the meat (5-7 minutes)Transfer steaks to a cutting board and tent loosely with foil. Let them rest for 5-7 minutes. This redistributes the juices for maximum tenderness.
- Serve and enjoyRemove the foil and serve your perfectly grilled filet mignon. For an extra touch, top with a pat of compound butter or a drizzle of good olive oil.
Common Mistakes When BBQing Filet Mignon
Even experienced grillers make these errors. I certainly did when I started out! Here’s how to avoid them:
What To Do
- Let steaks come to room temperature before grilling
- Use a thermometer to check doneness
- Let the meat rest after cooking
- Keep the lid closed while grilling
- Season generously before cooking
What To Avoid
- Flipping too early (causes sticking)
- Overcrowding the grill (reduces heat)
- Cutting into the steak to check doneness
- Pressing down on steaks with tongs
- Skipping the resting period
My Biggest Filet Mignon Mistake
I once hosted a dinner party and kept opening the grill lid to check on the steaks. This dropped the temperature dramatically and resulted in tough, unevenly cooked meat. Now I set a timer and trust the process, only opening when it’s time to flip or check temperature.
Troubleshooting Guide for Filet Mignon BBQ Problems
When things go wrong, here’s how to fix them. I’ve encountered all these issues and found these solutions work consistently:
| Problem | Likely Cause | Solution |
| Tough, chewy steak | Overcooked or not rested properly | Use a thermometer and don’t skip the 5-7 minute rest |
| No grill marks | Grill not hot enough or grates not clean | Preheat for at least 15 minutes and clean grates thoroughly |
| Burnt exterior, raw interior | Heat too high or steak too cold | Create a two-zone fire and let steaks reach room temperature |
| Steak sticks to grill | Grates not oiled or flipping too early | Oil grates and wait until meat naturally releases before flipping |
| Excessive flare-ups | Steaks not dried properly or too much oil | Pat steaks completely dry and use minimal oil on grates |
Frequently Asked Questions About BBQing Filet Mignon
How long do you BBQ filet mignon?
For a 1.5-inch thick filet mignon, grill for 4-5 minutes per side (8-10 minutes total) for medium-rare (130-135°F internal temperature). Thicker steaks will need more time, while thinner cuts require less. Always use a meat thermometer for accuracy rather than relying solely on time.
Should I marinate filet mignon before grilling?
Filet mignon is naturally tender and flavorful, so marinating isn’t necessary. I prefer a simple seasoning of kosher salt and freshly ground black pepper to let the meat’s natural flavor shine. If you do marinate, limit it to 2 hours maximum to avoid breaking down the meat too much.
Do you close the grill when cooking filet mignon?
Yes, close the grill lid while cooking filet mignon. This creates an oven-like environment that cooks the steak more evenly and helps maintain a consistent temperature. Only open the lid when flipping the steak or checking the temperature.
What’s the best thickness for grilled filet mignon?
The ideal thickness for grilled filet mignon is 1.5 to 2 inches. This thickness allows you to develop a nice sear on the outside while still cooking the inside to your preferred doneness. Thinner cuts cook too quickly and are easy to overcook, while thicker cuts can be challenging to cook evenly.
How do I know when filet mignon is done without a thermometer?
While I strongly recommend using a thermometer, you can use the finger test in a pinch. Touch your thumb and index finger together – the firmness of the pad at the base of your thumb resembles rare. Middle finger = medium-rare, ring finger = medium, pinky = well-done. Compare this to how your steak feels when pressed with tongs.
Pro Tips for BBQ Filet Mignon Success
After years of grilling filet mignon, these are the techniques that have made the biggest difference in my results:
Game-Changing Grilling Tips
- Room temperature matters: I always take steaks out 30-45 minutes before grilling for even cooking.
- Dry surface = better sear: Pat steaks completely dry with paper towels before seasoning.
- Salt timing: Season either right before grilling or at least 40 minutes ahead (avoid the 5-40 minute window when salt draws out moisture).
- Two-zone fire: Create a hot zone for searing and a cooler zone for finishing thicker cuts.
- Thermometer placement: Insert into the side of the steak, not the top, for the most accurate reading.
- The 5°F rule: Always remove steaks 5°F below your target temperature to account for carryover cooking.
- Compound butter finish: Top hot steaks with herb-garlic butter for restaurant-quality results.
The Ultimate Grilling Setup
Ready to take your filet mignon to the next level? The combination of a quality grill and accurate thermometer has transformed my grilling results. Don’t risk ruining expensive cuts with guesswork.
Conclusion: Your Path to Perfect BBQ Filet Mignon
Grilling the perfect filet mignon doesn’t require professional training—just the right techniques and tools. Start with quality meat, bring it to room temperature, season simply, and monitor the temperature carefully. Remember that practice makes perfect, and even if your first attempt isn’t restaurant-quality, you’ll improve with each cook.
The most important lessons I’ve learned are to trust my thermometer, not the clock, and to give the meat proper time to rest after cooking. With these fundamentals and the detailed steps in this guide, you’re well on your way to mastering how to BBQ a filet mignon that will impress even the most discerning guests.
The first time I grilled filet mignon perfectly, I realized it wasn’t luck—it was following a proven process. That’s what I’ve shared with you today. Trust the process, and you’ll get amazing results.
