How to Grill a Filet Mignon Medium Well

Table of Contents

1. Introduction
2. Understanding the Filet Mignon
3. Selecting the Right Cut for Grilling
4. Preparation: The Foundation of Flavor
5. The Science of Grilling Medium Well
6. Step-by-Step Guide: How to Grill a Filet Mignon Medium Well
7. Gas vs. Charcoal: Choosing Your Method
8. The Importance of Resting
9. Elevating Your Medium-Well Filet Mignon
10. Comparing the Filet to Other Popular Cuts
11. Side Dishes and Pairings for a Perfect Meal
12. Conclusion
13. FAQ

Introduction

Can a steak be cooked to a higher degree of doneness and still retain the buttery, melt-in-your-mouth texture that defines luxury dining? Many culinary purists suggest that the only way to enjoy a premium cut of beef is rare or medium-rare, but for those who prefer a more cooked through finish, there is a specific art to maintaining juiciness. When you understand how to grill a filet mignon medium well, you bridge the gap between individual preference and professional-grade execution. The challenge with the filet—a lean, tender muscle—is that it lacks the heavy fat deposits found in a Boneless Ribeye (Prime, 16 oz). Without that protective fat, a medium-well filet can easily become dry and tough if the heat is not managed with precision.

At Land and Sea Delivery, we believe that every home cook deserves the tools and knowledge to treat high-quality ingredients with the respect they deserve. Whether you are hosting a celebratory dinner or simply upgrading your weekly menu, the steak you choose and how you prepare it makes all the difference. This guide is designed to empower you with the techniques required to master the grill. We will explore the anatomy of the tenderloin, the essential physics of carryover cooking, and the step-by-step process of using two-zone heat to achieve a perfect internal temperature of 150°F to 155°F without sacrificing the integrity of the meat.

By the end of this article, you will be well-versed in selecting the right cuts from our Beef Collection, seasoning for maximum flavor, and utilizing both gas and charcoal grills to achieve restaurant-quality results. We are here to ensure that your journey from our Shop to your table is one of culinary excellence and reliability. Let’s dive into the details of achieving the perfect medium-well sear.

Understanding the Filet Mignon

The filet mignon is widely regarded as the "king of steaks," and for good reason. To understand why it requires a specific approach on the grill, we must first look at where it comes from. The filet is cut from the psoas major, a muscle within the beef tenderloin. Because this muscle is located along the spine and does very little weight-bearing work, it does not develop the heavy connective tissue or tough fibers found in other regions.

Anatomy and Texture

The tenderloin is an oblong, tapered muscle. The center-cut portion, often referred to as the Chateaubriand or the "barrel," is where most premium filets are sourced. Because the muscle is so underutilized, the meat is incredibly tender—often described as "fork-tender." However, the trade-off for this tenderness is a lack of intramuscular fat, or marbling, compared to a Bone-In Ribeye (22 oz). While it possesses a subtle, elegant flavor, it relies heavily on proper cooking techniques and seasoning to shine.

Why Medium Well is a Unique Challenge

Most steaks that are cooked to medium well rely on fat to keep the meat moist. When you grill a 36 Ounce Porterhouse, which contains both a strip and a filet, the fat from the strip side helps baste the meat. A standalone filet mignon doesn't have that luxury. To reach an internal temperature of 150°F to 155°F—the range for medium well—the muscle fibers begin to tighten and release their moisture. If you apply high heat for the entire duration of the cook, you will end up with a dry steak. The secret to success lies in a fast sear followed by a slow finish.

Summary: The filet mignon is prized for its extreme tenderness but lacks the fat of other cuts. Achieving a medium-well doneness requires a delicate balance of high-heat searing and indirect heat to preserve moisture.

Selecting the Right Cut for Grilling

The success of your meal begins long before you light the grill. Quality sourcing is the foundation of flavor. When you browse the Beef Collection, you are looking for specific indicators that the steak will stand up to the heat of the grill.

Thickness and Weight

For a medium-well finish, thickness is your best friend. We recommend a cut that is at least 1.5 to 2 inches thick. A thinner steak will reach medium well almost instantly during the searing process, leaving you with no room for error. A thicker Filet Mignon (10 oz) allows you to develop a beautiful, caramelized crust on the outside while the center slowly reaches the target temperature.

Bone-In vs. Boneless

While the boneless filet is the classic choice for its ease of eating, many enthusiasts prefer the Bone-In Filet Mignon (14 oz). The bone acts as an insulator, slowing down the cooking process near the center of the meat. This can be particularly helpful when aiming for medium well, as it helps prevent the core of the steak from overshooting the desired temperature too quickly.

Visual Cues for Quality

When selecting your steak, look for a deep, vibrant red color. Avoid meat that appears gray or has a slippery texture. While the filet is a lean cut, look for "modest marbling"—tiny white flecks of fat within the muscle. These will melt during the grilling process, providing the necessary lubrication to keep the steak juicy. Our Home Delivery service ensures that these premium characteristics are preserved from our facility to your doorstep.

Summary: Choose a thick-cut steak (1.5–2 inches) to provide more control over the internal temperature. Consider bone-in options for added insulation and flavor.

Preparation: The Foundation of Flavor

Preparation is where you set the stage for a successful sear. You cannot simply take a cold steak from the refrigerator and throw it onto a hot flame if you want a consistent medium-well result.

Tempering the Meat

One of the most common mistakes in grilling is starting with cold meat. Take your filets out of the refrigerator approximately 30 to 60 minutes before you plan to cook. This process, known as tempering, allows the internal temperature of the meat to rise slightly. This ensures that the steak cooks more evenly. If the center is ice-cold, the exterior will likely burn or dry out before the middle reaches 150°F.

Drying the Surface

Moisture is the enemy of a good sear. If the surface of the steak is wet, the heat of the grill will spend its energy evaporating the water (steaming the meat) rather than browning it. Use paper towels to pat the steak completely dry on all sides. This allows for the Maillard reaction—the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor—to occur immediately.

Seasoning Strategies

Because the filet mignon has a mild flavor profile, seasoning is crucial.

• The Classic Approach: Use a generous amount of kosher salt and freshly cracked black pepper. Salt not only enhances flavor but also helps break down proteins to increase tenderness.
• The Herb Infusion: Many chefs prefer to rub the steak with a small amount of olive oil or even bacon fat to help the seasonings stick and to add a hint of smokiness.
• When to Salt: For the best results, salt your steak either immediately before putting it on the grill or at least 40 minutes prior. Salting 10–20 minutes before can actually draw moisture out to the surface without giving it time to reabsorb, which can interfere with the sear.

Summary: Temper your steak for 45 minutes, pat it completely dry, and season generously with salt and pepper to ensure an even cook and a flavorful crust.

The Science of Grilling Medium Well

To master how to grill a filet mignon medium well, you must understand how heat moves through meat. "Medium well" is defined by an internal temperature of 150°F to 155°F. At this stage, the meat will be mostly gray-brown throughout with just a slight hint of pale pink in the very center.

The Temperature Spectrum

• Rare: 120°F - 125°F
• Medium Rare: 130°F - 135°F
• Medium: 140°F - 145°F
• Medium Well: 150°F - 155°F
• Well Done: 160°F+

Carryover Cooking

This is the most critical concept for medium-well enthusiasts. When you remove a steak from the grill, the residual heat on the surface continues to travel inward. This can raise the internal temperature by 5 to 7 degrees while the steak rests. Therefore, to achieve a final temperature of 150°F, you should remove the filet from the grill when the thermometer reads 145°F. If you wait until it hits 155°F on the grill, the final result will be well-done and likely dry.

Two-Zone Grilling

To reach a higher level of doneness without charring the outside to a crisp, you must use a two-zone setup. This involves creating a "hot zone" for direct searing and a "cool zone" for indirect roasting. This technique is essential for thicker cuts like the Tomahawk and the Côte de Boeuf, and it is equally vital for a medium-well filet.

Summary: Carryover cooking will raise the steak’s temperature by several degrees after it leaves the heat. Aim to pull the steak at 145°F to achieve a perfect 150°F–155°F final doneness.

Step-by-Step Guide: How to Grill a Filet Mignon Medium Well

Whether you are using a gas grill for convenience or charcoal for that traditional smoky aroma, the steps remain largely the same.

Step 1: Preheat the Grill

Clean your grates thoroughly and preheat the grill to high heat (around 450°F to 500°F). For a gas grill, this usually takes 10–15 minutes. For charcoal, wait until the coals are covered in a light gray ash. Ensure you have one side of the grill with no direct flame or fewer coals to create your indirect zone.

Step 2: The Initial Sear

Place your seasoned Filet Mignon (8 oz) directly over the high heat. Sear for 2 to 3 minutes without moving the steak. This develops the crust. Flip the steak and sear the other side for another 2 to 3 minutes. If your steak is particularly thick, you may want to use tongs to sear the edges for 30 seconds each.

Step 3: Transition to Indirect Heat

Once the outside looks perfect, move the steak to the cooler side of the grill. Close the lid. This turns your grill into an oven, allowing the heat to penetrate the center of the meat gently. This is the stage where you will bring the steak from its seared state (usually around 110°F internal) up to the target pulling temperature.

Step 4: Monitor and Flip

For medium well, the steak will likely need an additional 8 to 12 minutes in the indirect zone, depending on the thickness. Use a reliable digital meat thermometer to check the center of the steak. Flip the steak every 4 minutes during this phase to ensure even cooking from both the top and bottom.

Step 5: The Pull

Once the thermometer hits 145°F (for a 150°F finish) or 148°F (for a 155°F finish), remove it immediately. Do not be tempted to "just give it another minute." Precision is the difference between a juicy steak and a dry one.

Summary: Sear over high heat for 2–3 minutes per side, then move to indirect heat for 8–12 minutes until the internal temperature reaches 145°F–148°F.

Gas vs. Charcoal: Choosing Your Method

Both grilling methods can yield an exceptional medium-well filet, but they offer different advantages.

Grilling on a Gas Grill

Gas grills are prized for their temperature control. When aiming for a specific doneness like medium well, being able to turn a dial to maintain a steady 400°F in the indirect zone is incredibly helpful.

• Tip: Keep the lid closed as much as possible to maintain a convection-like environment.
• Ease of Use: This is the best method for weeknight cooking or for those who want consistent, repeatable results with their Boneless New York Strip Steak (14 oz) or filets.

Grilling on a Charcoal Grill

Charcoal offers a depth of flavor that gas simply cannot match. The high, dry heat of charcoal is perfect for creating a thick, flavorful crust.

• Tip: Use the vents to control the temperature. Opening the vents adds oxygen and increases heat; closing them slightly will cool the grill down for the indirect phase.
• The Smoke Factor: Consider adding a few wood chunks (like oak or hickory) to the coals to further enhance the flavor of the beef.

Summary: Gas grills offer precision and convenience, while charcoal grills provide superior flavor and a better sear. Both require a two-zone setup for medium-well success.

The Importance of Resting

If you take only one piece of advice from this guide, let it be this: you must rest your steak.

When meat is on the grill, the muscle fibers tighten and push the juices toward the center. If you cut into a medium-well filet the moment it comes off the heat, those juices will flood out onto your plate, leaving the meat dry and fibrous.

The Resting Process

• Time: Rest your filet for at least 5 to 10 minutes.
• Method: Place the steak on a warm plate or a wooden cutting board. You can tent it loosely with foil, but avoid wrapping it tightly, as this can cause the crust to soften and speed up carryover cooking too much.
• Redistribution: During this time, the muscle fibers relax, allowing the juices to move back toward the edges of the steak. This ensures that every bite is as juicy as the last.

Summary: Resting for 5–10 minutes allows juices to redistribute and the internal temperature to stabilize, ensuring a moist and tender result.

Elevating Your Medium-Well Filet Mignon

While a perfectly grilled steak is delicious on its own, adding a few finishing touches can turn a great meal into an extraordinary one.

Compound Butters

Since the filet is lean, adding a fat source at the end is a classic steakhouse move. A garlic and herb butter—made by mixing softened butter with minced garlic, parsley, rosemary, and a squeeze of lemon—can be placed on the steak during the last minute of resting. It melts into the crust, adding richness and moisture.

Sauces and Reductions

If you find that medium well is slightly too dry for your palate, a red wine reduction or a creamy peppercorn sauce can provide the necessary contrast. The acidity of the wine or the richness of the cream complements the deep beefy flavors developed on the grill.

Surf and Turf Inspiration

For a truly special occasion, pair your filet with offerings from our seafood selection. A grilled lobster tail or pan-seared scallops create a sophisticated "Land and Sea" experience. You can find everything you need to build this menu in our Shop.

Summary: Use compound butters or sauces to add moisture and richness to a medium-well cut. Pair with seafood for a premium dining experience.

Comparing the Filet to Other Popular Cuts

It is helpful to understand how the filet mignon stacks up against other cuts you might find in our Beef Collection.

Filet Mignon vs. Ribeye

The ribeye, such as our Boneless Ribeye (Prime, 16 oz), contains much more fat. This makes it more forgiving when cooked to medium well. The filet, however, offers a much more refined and tender texture.

Filet Mignon vs. Wagyu Flat Iron

If you enjoy the tenderness of a filet but want more intense marbling, the Wagyu Flat Iron is an excellent alternative. It grills beautifully and holds moisture exceptionally well at higher levels of doneness.

Filet Mignon vs. Skirt Steak

While the Outside Skirt Steak (8 oz) is full of flavor, it is much thinner and has a coarser grain. It is better suited for high-heat, fast cooking rather than the slow, indirect method used for a thick filet.

Summary: The filet is the most tender option available, but other cuts like the ribeye or Wagyu flat iron offer more fat, which can be beneficial for those who prefer their meat well-cooked.

Side Dishes and Pairings for a Perfect Meal

A premium steak deserves sides that are equally thoughtful. When planning your meal through Land and Sea’s Home Delivery service, consider these pairings:

• Potatoes: Whether it’s creamy mashed potatoes with plenty of butter or crispy roasted fingerlings, the starch helps balance the richness of the beef.
• Green Vegetables: Grilled asparagus or sautéed broccolini provide a fresh, slightly bitter contrast to the savory steak.
• Wine Pairings: For a medium-well filet, look for a wine with moderate tannins. A Merlot or a lighter Cabernet Sauvignon works well. The slightly more cooked nature of the meat means you don't need the heavy tannins required to cut through the fat of a rare ribeye.

Summary: Complement your filet with classic sides like potatoes and green vegetables. Choose a balanced red wine to enhance the dining experience.

Conclusion

Mastering the technique of how to grill a filet mignon medium well is a valuable skill for any home chef. It proves that you don't have to sacrifice the luxury of a premium cut just because you prefer a higher degree of doneness. By focusing on quality sourcing from our Beef Collection, practicing the two-zone grilling method, and respecting the critical resting period, you can achieve a result that is tender, flavorful, and perfectly cooked every time.

At Land and Sea Delivery, we are committed to providing you with the freshest, highest-quality meats and seafood, delivered directly to your door. We invite you to explore our Shop and discover the difference that premium, carefully sourced ingredients make in your kitchen. Whether you are grilling a simple weeknight meal or preparing a feast for a special occasion, our Home Delivery service is here to support your culinary journey.

Ready to start your next grilling adventure? Browse our selections today and bring the steakhouse experience to your backyard.

FAQ

How long does it take to grill a 2-inch filet mignon to medium well? Typically, a 2-inch thick filet mignon will take about 4-6 minutes of total searing time (direct heat) followed by another 8-12 minutes of indirect heat. However, time is only an estimate. Always use a digital meat thermometer to ensure you pull the meat at 145°F–148°F for a medium-well finish.

Should I grill filet mignon with the lid open or closed? For the initial sear, you can leave the lid open to keep a close eye on the crust. However, once you move the steak to the indirect heat zone to reach medium well, you should close the lid. This traps the heat and allows the steak to cook evenly like an oven.

Is medium well the same as well done? No. Medium well (150°F-155°F) still has a very slight hint of pale pink in the center and remains relatively juicy. Well done (160°F+) is cooked completely through with no pink and is significantly firmer and drier.

How should I store leftover grilled filet mignon? Leftovers should be stored in an airtight container in the refrigerator for up to three days. To reheat, we recommend using a low-temperature oven (250°F) until the meat is just warmed through. This prevents the steak from becoming tough or overcooking further.

Can I grill a filet mignon from frozen? We strongly advise against grilling a steak directly from the freezer. The outside will likely burn before the inside even thaws. For the best results, thaw your steak completely in the refrigerator for 24 hours before you plan to grill.

What is the best way to tell if my steak is done without a thermometer? While a thermometer is the only way to be 100% sure, you can use the "finger test." For medium well, the steak should feel firm with very little give, similar to the feeling of pressing the fleshy part of your palm just below your pinky finger when your pinky and thumb are touching.

Does Land and Sea Delivery offer pre-seasoned steaks? We focus on providing the highest quality natural cuts in our Beef Collection, allowing you to customize your seasonings to your specific taste. This ensures the freshest flavor and allows the quality of the meat to take center stage.