How to Cook Filet Mignon on Grill Medium Well

Table of Contents

1. Introduction
2. Understanding the Filet Mignon Cut
3. Selecting the Best Beef for Grilling
4. Preparation and Seasoning Strategies
5. The Science of Grilling: Heat and Zones
6. Step-by-Step: How to Cook Filet Mignon on Grill Medium Well
7. The Art of Resting and Carryover Cooking
8. Comparing the Filet Mignon to Other Premium Cuts
9. Elevating Your Meal: Pairings and Sauces
10. Storage and Food Safety Basics
11. Conclusion
12. FAQ

Introduction

Can a steak cooked to medium-well still be the most tender bite of your life? While culinary purists often champion the rare or medium-rare finish, the truth is that a premium cut of beef, when sourced with care and prepared with precision, offers a spectacular dining experience at any temperature. The filet mignon, known as the "king of steaks" for its unparalleled tenderness and buttery texture, is the perfect candidate for those who prefer a slightly more "done" center without sacrificing the luxurious mouthfeel that makes this cut famous.

The purpose of this guide is to provide you with the professional techniques required for how to cook filet mignon on grill medium well while maintaining maximum juiciness. Grilling a lean cut like the filet to a higher internal temperature requires a nuanced approach—one that balances high-heat searing with gentle, indirect finishing. By the end of this article, you will understand the science of heat transfer, the importance of meat selection, and the specific timing necessary to achieve a perfect 150°F to 155°F internal temperature.

We will cover everything from selecting the right grade of beef from our Beef Collection to the subtle differences between gas and charcoal preparation. You will also learn about the essential "two-zone" grilling method, seasoning strategies that enhance rather than mask the beef's natural flavor, and how to use carryover cooking to your advantage. Whether you are hosting a festive gathering or enjoying a refined weeknight meal, this post will empower you to deliver restaurant-quality results from your own backyard.

This guide is designed for the home cook who values quality and the chef who understands that the best ingredients deserve the best techniques. We believe that everyone should enjoy their steak exactly how they like it, and we are here to ensure that "medium-well" never means "dry" or "tough." Let’s explore the journey of the filet from the ranch to your grill and, ultimately, to your table.

Understanding the Filet Mignon Cut

Before lighting the grill, it is essential to understand the anatomy of the meat you are working with. The filet mignon is harvested from the psoas major, a muscle found within the beef tenderloin. Because this muscle is non-weight-bearing and does very little physical work, it lacks the heavy connective tissue and tough fibers found in more active muscles like the shoulder or leg. This is the biological reason behind its legendary "fork-tender" reputation.

The Anatomy of the Tenderloin

The tenderloin is an oblong, tapered muscle that sits along the spine. The filet mignon specifically comes from the smaller, forward end of this muscle. Because it is so lean, it does not have the heavy fat cap of a Boneless Ribeye (Prime, 16 oz) or the robust beefy chew of a Boneless New York Strip Steak (14 oz). Instead, it offers a delicate, refined flavor and a texture that is often described as "velvety."

Why Thickness Matters for Medium Well

When learning how to cook filet mignon on grill medium well, thickness is your most important variable. We recommend steaks that are at least 1.5 to 2 inches thick. A thinner steak will cook through to the center almost instantly, making it very difficult to achieve a beautiful exterior sear without overcooking the inside beyond the medium-well stage. A thicker cut, such as our Filet Mignon (10 oz), provides the thermal mass needed to withstand the heat of the grill while the center slowly reaches its target temperature.

Lean vs. Marbled

While the filet is naturally lean, premium "Prime" or "Choice" grades will still feature fine threads of intramuscular fat known as marbling. This marbling is crucial when cooking to medium-well. As the internal temperature of the steak rises, this fat melts, basting the muscle fibers from the inside out. This is what keeps the steak moist even when the pinkness in the center begins to fade.

Section Summary: The filet mignon is a tender, lean cut from the psoas major muscle. For medium-well results, choosing a thick cut (1.5–2 inches) with visible marbling is the key to maintaining moisture during the longer cooking process.

Selecting the Best Beef for Grilling

The quality of your finished dish is determined long before the steak touches the grates. Sourcing is the foundation of culinary excellence. At Land and Sea Delivery, we focus on providing access to the same premium cuts favored by top-tier restaurants through our Home Delivery service.

Grading and Quality Indicators

When browsing our Shop, you should look for specific indicators of quality:

• Color: The meat should be a vibrant, deep red. Avoid any cuts that appear grey, brown, or have a slippery texture.
• Texture: The meat should feel firm to the touch. If the muscle fibers seem loose or "shaggy," the steak may not hold its shape well on the grill.
• Aroma: Fresh, high-quality beef should have a clean, slightly metallic scent. Any "off" or sour odors are a sign that the meat is past its prime.

Prime vs. Choice for Higher Doneness

For those who prefer medium-well, we strongly suggest opting for the highest grade available, such as USDA Prime. Because Prime beef has the highest level of marbling, it is much more forgiving at higher temperatures. If you are preparing a special occasion meal, you might even consider the Bone-In Filet Mignon (14 oz). The bone acts as an insulator, slowing down the cooking process near the center and adding a subtle depth of flavor that complements the char of the grill.

Sourcing for Sustainability and Flavor

Beyond the grade, consider the life of the animal. We advocate for beef that is raised with care, often looking for pasture-raised or grass-fed options that have been finished with grain to ensure that perfect balance of lean protein and rich fat. This attention to sourcing ensures that the meat you receive through our Beef Collection is not only delicious but also meets high standards of integrity.

Section Summary: High-quality sourcing is non-negotiable. Look for deep red color, firm texture, and high marbling. USDA Prime is the preferred choice for medium-well cooking because the extra fat prevents the meat from drying out.

Preparation and Seasoning Strategies

How you treat the steak in the hour before it hits the grill is just as important as the grilling itself. Proper preparation ensures an even cook and a crust that is packed with flavor.

The Importance of Tempering

One of the most common mistakes home cooks make is taking a steak directly from the refrigerator to the grill. For a medium-well filet, this is particularly problematic. The cold center will take a long time to heat up, while the exterior overcooks and turns grey. Instead, remove your steaks from the fridge 30 to 45 minutes before cooking. This allows the internal temperature to rise slightly, ensuring the heat of the grill can penetrate the meat more efficiently.

Seasoning for a Medium-Well Finish

Because the filet mignon has a milder flavor than a Bone-In Ribeye (22 oz), your seasoning should enhance rather than overwhelm.

• Salt: Use a high-quality kosher salt or sea salt. Salt does more than season; it helps break down proteins and draws moisture to the surface to create a better sear.
• Pepper: Freshly cracked black pepper provides a classic bite.
• Aromatics: Garlic powder or onion powder can add depth, but keep it light.
• Oil: Lightly brush the steaks with a high-smoke-point oil (like avocado or grapeseed oil) before seasoning. This acts as a binder for the spices and helps conduct the grill's heat into the meat.

The Dry Brine Method

If you have the time, consider dry brining your filet. Salt the steaks generously on all sides and leave them uncovered in the fridge for 2 to 4 hours (or even overnight). This allows the salt to penetrate deep into the muscle, seasoning the meat from the inside out and drying the surface for an incredible crust. Just remember to bring them back to room temperature before they hit the flames.

Section Summary: Temper your steaks for at least 30 minutes to ensure even cooking. Season simply with salt, pepper, and a light coating of oil. Dry brining is an excellent optional step for deeper flavor and a better crust.

The Science of Grilling: Heat and Zones

To master how to cook filet mignon on grill medium well, you must move beyond the "set it and forget it" mentality. Successful grilling is about managing two types of heat: direct and indirect.

Understanding Direct Heat

Direct heat is when the meat is placed directly over the flames or the hot coals. This is used for searing—the process of creating the Maillard reaction. This chemical reaction between amino acids and reducing sugars gives the steak its brown, flavorful crust. For a filet, you want a very high temperature (450°F to 500°F) for the initial sear.

The Power of Indirect Heat

Indirect heat is when the meat is placed on a part of the grill where there is no flame directly underneath it. The grill lid acts like an oven, circulating hot air around the meat. This is the "secret weapon" for medium-well cooking. It allows the center of the steak to reach the target temperature slowly and gently, preventing the outer layers from becoming tough and rubbery.

Setting Up a Two-Zone Grill

• For Gas Grills: Turn one or two burners to high and leave the other burners off. You will sear over the hot burners and finish over the cool ones.
• For Charcoal Grills: Pile your lit coals on one side of the grill, leaving the other side empty. This creates a clear "hot zone" and "cool zone."

The Role of the Grill Lid

When searing, you may keep the lid open to monitor the crust. However, once you move the steaks to the indirect side to finish to medium-well, the lid must be closed. This traps the heat and ensures the thick Filet Mignon (8 oz) cooks evenly through the center.

Section Summary: Successful grilling requires a two-zone setup. Direct heat sears the outside, while indirect heat gently brings the center to a medium-well temperature without burning the exterior.

Step-by-Step: How to Cook Filet Mignon on Grill Medium Well

Now, let's put the theory into practice. Follow these steps for a perfect 1.5 to 2-inch thick filet.

Step 1: Preheating

Clean your grill grates thoroughly with a wire brush or a halved onion. Preheat your grill to high heat (around 500°F) for at least 15 minutes. A hot grill is essential for preventing the lean meat from sticking.

Step 2: The Initial Sear

Place your seasoned, tempered filets directly over the high heat. Let them sit, undisturbed, for about 3 to 4 minutes. You are looking for a deep, caramelized brown crust. If you want those classic "cross-hatch" marks, rotate the steak 90 degrees halfway through the searing time.

Step 3: The Flip

Flip the steaks and sear the other side for another 3 to 4 minutes. At this point, the exterior should look perfectly cooked, but the interior will still be quite rare.

Step 4: The Indirect Finish

Move the steaks to the cool side of the grill (the indirect zone). Close the grill lid. This is where the magic happens for medium-well lovers. Depending on the thickness of the steak, you will likely need another 4 to 6 minutes in the indirect zone.

Step 5: Temperature Monitoring

The only way to be 100% sure of your doneness is to use a digital meat thermometer.

• Medium-Well Goal: You are aiming for a final rested temperature of 150°F to 155°F.
• The Pull Temp: Remove the steaks from the grill when the thermometer reads 145°F. The temperature will continue to rise as the steak rests.

Step 6: The Rest

Transfer the steaks to a warm plate or cutting board. Tent them loosely with aluminum foil. Let them rest for at least 8 to 10 minutes. This is perhaps the most critical step for medium-well steaks.

Section Summary: Sear for 3–4 minutes per side over direct heat, then move to indirect heat with the lid closed for 4–6 minutes. Pull the meat at 145°F and let it rest for 10 minutes to reach a perfect 150°F+ medium-well finish.

The Art of Resting and Carryover Cooking

Why is resting so important, especially for medium-well steaks? When meat is over high heat, the muscle fibers contract and push the juices toward the center. If you cut into the steak immediately, those juices will spill out onto the plate, leaving the meat dry.

What is Carryover Cooking?

Carryover cooking is the phenomenon where the internal temperature of a piece of meat continues to rise after it has been removed from the heat source. For a thick filet, the temperature can rise by 5 to 10 degrees during the rest. If you wait until the thermometer hits 155°F on the grill, carryover cooking will push your steak into "well-done" territory (160°F+), which can compromise the texture of a filet mignon.

How to Rest Correctly

Place the meat on a surface that won't drain away the heat too quickly—a wooden cutting board is ideal. The foil tent should be loose; if you wrap it too tightly, you will steam the crust and make it soggy. During these 10 minutes, the muscle fibers relax, allowing the juices to redistribute evenly throughout the entire steak. This ensures that every bite is as moist as the first.

Section Summary: Resting allows juices to redistribute and carryover cooking to finish the job. Pulling the steak 5–7 degrees early and resting for 10 minutes is the difference between a juicy medium-well and a dry well-done steak.

Comparing the Filet Mignon to Other Premium Cuts

While the filet mignon is a fantastic choice for grilling, it’s helpful to understand how it compares to other items in our Beef Collection when cooked to medium-well.

Filet Mignon vs. Ribeye

The Boneless Ribeye (Prime, 16 oz) has much more fat. At medium-well, a ribeye's fat has completely rendered, making it incredibly flavorful but much oilier than a filet. The filet mignon remains elegant and lean, offering a "cleaner" beef flavor.

Filet Mignon vs. New York Strip

The Boneless New York Strip Steak (14 oz) offers a balance between the two. It is more tender than a ribeye but has more "chew" than a filet. When cooked medium-well, the strip steak retains its structure well, making it a favorite for those who like a bit of resistance in their steak.

The Showstoppers

For those who want the ultimate grilling experience, the Tomahawk or the Côte de Boeuf are unparalleled. These large, bone-in cuts require even more careful management of the two-zone system, but they provide a dramatic presentation that a standard filet cannot match. If you are feeding a crowd, a 36 Ounce Porterhouse gives you the best of both worlds: a large section of filet and a large section of New York strip on a single bone.

Section Summary: Filet mignon is the leanest and most tender option. Ribeyes are fattier, while New York strips offer more texture. Large cuts like the Tomahawk or Porterhouse are excellent for those who want a mix of flavors and a dramatic presentation.

Elevating Your Meal: Pairings and Sauces

A grilled filet mignon is a masterpiece on its own, but the right accompaniments can transform it into a world-class feast. Since the filet is naturally lean and mildly flavored, it pairs beautifully with rich sauces and vibrant sides.

The Classic Herb Butter

To add moisture and flavor to a medium-well steak, nothing beats a compound butter.

• Recipe Idea: Mix softened unsalted butter with minced garlic, fresh rosemary, thyme, and a pinch of lemon zest.
• Application: Place a generous slice of this butter on the steak the moment it comes off the grill. As the steak rests, the butter will melt into the crust, creating a luxurious sauce.

Surf and Turf Inspiration

At Land and Sea Delivery, we believe the best meals come from both the land and the water. Pair your Filet Mignon (10 oz) with jumbo shrimp or a lobster tail for a classic surf and turf. The sweetness of the seafood provides a perfect contrast to the smoky, savory notes of the grilled beef.

Side Dish Suggestions

• Potatoes: Garlic mashed potatoes or crispy roasted fingerlings provide a comforting, starchy base.
• Vegetables: Grilled asparagus or charred Brussels sprouts with a balsamic glaze mirror the smokiness of the grill.
• Salad: A crisp wedge salad with blue cheese dressing and bacon bits offers a cool, refreshing contrast to the warm steak.

Section Summary: Enhance your medium-well filet with herb butter to add richness. Consider a surf and turf pairing with fresh seafood, and round out the meal with classic steakhouse sides like potatoes and grilled greens.

Storage and Food Safety Basics

When you invest in premium meat through our Shop, you want to ensure it stays fresh until the moment it hits the grill.

Short-Term Storage

Keep your fresh steaks in the coldest part of your refrigerator (usually the back or the bottom shelf). Fresh beef should ideally be cooked within 3 to 5 days of purchase. If it is vacuum-sealed, it may last longer, but always check the "use by" date.

Long-Term Storage (Freezing)

If you aren't ready to grill right away, filet mignons freeze exceptionally well due to their low fat content. Wrap each steak tightly in plastic wrap, then place them in a heavy-duty freezer bag, squeezing out as much air as possible.

• Thawing: Never thaw steaks on the counter at room temperature. The safest method is to move them to the refrigerator 24 hours before you plan to cook. This ensures the meat stays at a safe temperature while it thaws evenly.

Cleanliness

Always wash your hands before and after handling raw meat. Use separate cutting boards and utensils for raw beef and cooked food to prevent cross-contamination. These simple steps ensure that your culinary experience is both delicious and safe.

Section Summary: Store fresh beef in the fridge for 3–5 days or freeze in airtight packaging. Always thaw in the refrigerator and maintain strict hygiene to prevent cross-contamination.

Conclusion

Mastering the technique for how to cook filet mignon on grill medium well is a valuable skill for any home cook. By focusing on high-quality sourcing, understanding the importance of thickness, and utilizing the two-zone grilling method, you can produce a steak that is both thoroughly cooked and remarkably tender. Remember that the secret lies in the details: tempering the meat, searing for flavor, finishing with indirect heat, and—most importantly—allowing the steak to rest.

At Land and Sea Delivery, we are committed to bringing the very best of the land and the ocean directly to your kitchen. Our Home Delivery service is designed to make premium dining accessible, providing you with the ingredients you need to create memorable meals for your family and friends. Whether you choose a delicate Filet Mignon (8 oz) for an intimate dinner or a massive Tomahawk for a backyard celebration, our mission is to support your culinary journey with quality and reliability.

We invite you to browse our full Shop and explore the diverse options in our Beef Collection. From the first sear to the final bite, we are honored to be a part of your table. Happy grilling!

FAQ

How can I tell the difference between medium and medium-well without a thermometer? While a thermometer is the only truly accurate method, you can use the "touch test." A medium-well steak will feel quite firm to the touch, similar to the feel of the fleshy part of your palm just below the thumb when your thumb and pinky finger are pressed together. However, because filet mignon is so tender, it will always feel slightly softer than other cuts at the same temperature.

Should I leave the grill lid open or closed? Keep the lid open while you are searing over direct heat to prevent the fat from flaring up and to keep a close eye on the crust. Once you move the steaks to the indirect heat zone to finish them to medium-well, close the lid to create an oven-like environment that cooks the center evenly.

Can I cook a filet mignon medium-well on a charcoal grill? Absolutely. In fact, many people prefer the smoky flavor charcoal provides. The key is to create a two-zone fire by piling the coals on one side. Sear the steaks directly over the coals and move them to the empty side of the grate to finish.

Why did my medium-well steak turn out dry? Dryness usually happens for three reasons: the steak was too thin, it wasn't rested properly, or it was cooked past medium-well into well-done. Always choose steaks at least 1.5 inches thick and pull them off the grill at 145°F to account for carryover cooking during the rest.

How do I order specific cuts for my next BBQ? You can easily select your favorite steaks, including various sizes of filet mignon and bone-in options, by visiting our Beef Collection. Our Home Delivery service will ensure they arrive at your door fresh and ready for the grill.

Is it okay to use a marinade on filet mignon? While you can marinate a filet, it is generally not recommended. The cut is already incredibly tender, and strong acids in marinades can actually break down the delicate fibers too much, resulting in a mushy texture. A simple dry season or a post-cook herb butter is usually the best way to highlight the quality of the beef.