how long to grill filet mignon
For most filet mignon steaks, you’ll grill about 10–15 minutes total, but the right time depends on thickness, grill temp, and your preferred doneness.
Quick Scoop (How long to grill filet mignon)
Here’s a reliable starting point for a typical 1–1½ inch filet mignon over medium‑high heat (about 450°F) on a gas or charcoal grill.
- Rare (cool red center, 120–125°F):
- 2–3 minutes per side over high heat to sear, then 3–4 minutes more over lower heat.
- Medium‑rare (warm red center, 125–130°F):
- About 4–5 minutes per side, plus 2–5 extra minutes over lower heat if needed (8–12 minutes total on a gas grill; closer to 20 minutes total on charcoal).
- Medium (warm pink center, 135–140°F):
- 5–7 minutes per side, possibly a few minutes more over lower heat.
- Medium‑well (slightly pink center, 145–150°F):
- 7–9 minutes per side, plus low‑heat finishing as needed.
- Well done (little or no pink, 160°F+):
- Around 10 minutes per side; this can easily dry out such a lean cut.
Always go by internal temperature , not just time, since grill heat, steak thickness, and meat starting temperature can all shift the timing by several minutes. Let the steaks rest 5–10 minutes after grilling so the juices redistribute and carryover heat finishes the cook.
Handy time & temp guide (1–1½ inch steaks)
| Doneness | Target internal temp | Approx. time on grill |
|---|---|---|
| Rare | 120–125°F | [1][5][3]3–4 min per side (plus brief low heat if needed) | [1][5][3]
| Medium‑rare | 125–130°F | [5][1][3]4–5 min per side (8–12 min total on gas, up to ~20 min on charcoal) | [7][3][5]
| Medium | 135–140°F | [3][5]5–7 min per side | [5][3]
| Medium‑well | 145–150°F | [3][5]7–9 min per side | [5][3]
| Well done | 160°F+ | [3][5]~10 min per side | [5][3]
Simple step‑by‑step game plan
- Pat steaks dry, brush lightly with oil, and season with salt and pepper (and herbs if you like). Let them sit 20–30 minutes at room temp.
- Preheat grill to medium‑high (around 450°F) and clean/oil the grates.
- Sear over direct heat for 2–5 minutes per side until a deep brown crust forms.
- Move to a cooler zone or lower the burners and keep grilling until you’re about 5°F below your target internal temperature (carryover heat finishes the last few degrees).
- Rest 5–10 minutes, then top with butter if you like and serve.
A quick “feel” example
Imagine a 1¼‑inch filet you want medium‑rare on a gas grill: you’d sear it 4–5 minutes per side over high heat, then slide it to a cooler spot for another 2–4 minutes, checking with a thermometer until it hits about 125–130°F inside. After a 5–10 minute rest, it should be tender, juicy, and right in that classic steakhouse medium‑rare zone.
Information gathered from public forums or data available on the internet and portrayed here.
