Best Filet Mignon - Grilling the Perfect Filet 

I watch this video every time I cook Filet Mignon and they come out great. I just read in the comment that this man passed away. Rest in Peace sir.

Been grilling my whole life and I Followed your instructions exactly word for word and had an entire dinner party give me a standing ovation saying it was the best steak of their life! Thank you for improving my culinary skill set and the hero of the party!

This guy has a ginormous house he doesn’t need the money from the video he just wants to help us! I appreciate it

I used your technique for my mother’s last Mother’s Day and she flipped that the way you shown us tastes substantially better than what she had at any restaurant or made herself. Thank you.

I just made this for dinner tonight. I followed his exact instructions except for i had to leave a tad longer bc my grill topped out at 400. I used a meat thermometer along the way as well. This was by far one of the best meals ive made. Restaurant quality. My husband loved it and he is a big meat eater and so it was a success. Amazingly tender, juicy, and i even made the perfect diamond grill marks. I feel like i can actually cook! Thank u!

So glad I found your channel! I grilled my first fillets last night, followed your steps to the letter, and they came out PERFECTLY!!!! Thanks so much!!

This guys is a stud. Best filet video on here and he’s so easy to learn from. Keeps it simple yet explains the reasoning behind each technique. Need more videos on everything from this guy. A+

This Filet Mignon Guy is wearing New Balance dad shoes. He must be legit with his grilling.

Thanks to this video, I have my filets dialed in. It has been incredibly delicious.

thx jay leno

You do understand that NOT cutting that steak in half on camera is blasphemy, right?

After watching this video and trying your method, my wife loved it. Now every time we grill steak I have to buy filet. Thanks alot. Lol

Your salt hack was on point. Thank you my friend. 😊

Filet turned out perfect. Best steak I've ever had. thanks for the video!

Thanks for the instructions ! You made me look like a chef . They were so good!

Oh my God. It's 2 a.m. amd that looks like the most amazing thing I've ever seen.

Just tried this with prime filet mignon. Came out amazing! I followed your instructions, but added some time as it's 25 degrees outside. Thank you.

Thank you sir.

Thank you BestFiletMignon! I will try this for Christmas. I can tell you put time and effort in your videos and I appreciate the quality productions.

Bada bing, Bada good! great recipe. Just tried it and it was perfect. Thanks bro.

Did it. Killed it. Best filets ive ever had hands down.

This guy has total chill dad vibes lol. Like I could imagine him being downstairs just making a cooking video and I’m in my early 30s

Handsome AND a great cook!

Great video. Most complete information on cooking filet mignon! Might be a tad light on cooking time, but that's the only comment. Thanks!

Great video. At six minutes per side what is the finishing temp? Med rare I'm assuming, it's a thick cut of meat so I can tricky.

What's your internal temperature when you remove them from the grill? 128?

Followed these instructions and it came out great! Thanks for the video.

What’s the degrees on the grill or medium high low???

This was amazing. I've always put the salt on too early. Made a big difference.

I'm watching this 8:30am in the morning, I know what im grilling today! looks great....

Looking forward to applying these tips for grilling our filets this evening! I've been putting the steaks on the grill straight from the fridge...could explain a lot. And using foil afterwards. Thanks for the video!

This guy is the filet whisperer

Can I use a baked potato and some celery instead?

Una pregunta! Se come la carne fria , porque al dejarla repisar se enfria, no se calienta de nuevo la carne?

Wow. Finally. Just nailed this video. Bravo

Thank you!. The steak turned out perfect. My loved it.

Great video but the 3 minute turn and flip is really going to depend on the thickness of the steak you can't just use that for every filet. Just curious as to what temp you pulled the steak and where you cooking directly over the flame or did you have the middle burner off?

Thank you!! I think you just changed my life.

Excellent presentation!!

First class video. Thank you.

why does no one ever say whether they close the lid or not?

I don't grill much. But I followed this to a T and this went perfectly! Thanks for the video.

I'm usually am a pan seared and oven guy with the filets but this is definitely worth a try very beautiful and tasty presentation.

I have done this many times before with great success, question should the lid be open or closed each time you turn the steaks? I alway close the lid to keep the heat and have the steaks cook to the proper temperature . We like medium rare.Steve B

Thank you 😊

Fantastic video. i have 6 filets in my freezer right now. Im going to use them for the July 4th weekend.

Now thats a steak!

I like your full head of salt and pepper hair!

My mouth is watering...

This looked really good. Making this for my dad today for Fathers' Day. :D

Great video. Filet mignon came out delicious. Wifey loved it.

This is a great video, with some great 'ideas'! Cooking, like investing and many other things is about IDEAS! We each need to learn enough to have our OWN ideas. Until that happens, we need to try the ideas of others to help us find the way! Good stuff, many thanks!

Tried this on my grill for my wife's birthday dinner she was so happy said that the steak taste better than any other place she's eatin she was in a wow mode lol thx for the tips now I share with others and they love it

Just curious....with the temp. gage on the cover of the grill how do you know you're maintaining a 500 degree temp with the lid open as your cooking?

I would have liked you to cut into the fillet to show the result of the cooking time. 'They looked nice and crusty on the outside. I like that.

Love it! Great video. Literally hitting the kitchen right now.

Thanks for this video. I followed it to a tee.... yum yum!

Outstanding presentation!

Thank You 😁👍

Is it ok to have the grill open or do I have to close it as it’s cooking? Genuine question btw, I’m new to grilling.

I'm going to give this a shot. I can't afford FM but will use baseball steaks instead. I assume the preparation and cooking is the same? I imagine these would have been served at medium rare? If you want it more well done, just simply leave on the grill longer? Thanks look forward to the reply if you have a few minutes.

Did this and it was phenomenal. Thank you!! Feel like a pro now.

I Followed your instructions. It came out amazing thank you!!!!!

This man knows what he is doing 👌🏽

Grilling outdoors will not be an issue, Mr. Matheson. The grill temperature will be more than hot enough. Thank you for your question.

Didn’t cut into the steaks to display color and how they cooked inside. That would be a nice final demonstration.

Thanks....

I missed the cutting of the steaks

Great vid! My grill tops out at 400 degrees, so I just kept them on a little longer. Still came out amazing! Thanks!

Thanks for giving a time before turning, most others forget to say how long to cook.

I know this is an old video but lemme tell you, it made all the difference in the world following these directions. Lid open or closed is the question. I did this two nights in a row on two different grills. Both Makers Mark (done with them). First one lid open, second I had to close it otherwise it wouldn’t cook. Is there a preference open or closed, does it effect time between flips? Thank you again. Also, can you do a video on them taters and asparagus?

I just wanted to thank you for taking your time out to make this video. My name is Keith. My wife and I live in Paso Robles, CA (Wine country) and we just purchased 4 beautiful 8 oz fillets. I'm curious, earlier you said "at this point I don't like to use salt," but shortly before grilling you added salt anyway. So you do want to add salt, but just not at that particular point? Also, just to be clear, I should grill the fillets at 500 degrees with the lid open. Also, what are your thoughts about adding bacon to the rim of the steaks? One more question, does thickness matter in terms of how long you cook them? I downloaded the Omaha Steak timer which I've used on Ribeye's but now I'm a 100% fillet and red wine man!

cooking time should be different depending how thick the steaks are , correct? Those are very thick

Great Tips !

Oh yeah, fill-et mig-non! I made a couple on the grille the other day and they were SO amazing. I paid $25 for two 6 oz filets and they were fairly fatty, but they tasted SO good. I used aluminum foil btw.

Going to try it right now. Hope it's as good ad yours look.

Everyone in the comments saying that it was the best steak you or someone else has ever had I laughed at you…. Turns out it actually was the best steak my friends as well as myself have ever had.

Gonna try this this weekend!

THANK YOU SO MUCH!!! I chose your video on making filet mignon on the grill (1st time) and I have to say “I Fucking Killed It” because of it. The pleasure I got not only from the steak but by seeing my wife reaction after questioning “why are you rinsing it, put salt on it now why wait, blah blah, blah etc….🤣 Sir…I SALUTE YOU. THX

thanks

Did you close the lid to the grill? Considering the thickness of that steak - I really need to see you cut into it.

PERFECT! THANK YOU!

Who knew mike leach was a grill master

Do you close the lid at all when grilling?

Read the comments and responses.. 1st tip, try letting them sit on a cooling rack in the fridge 8-24 hrs, a short "dry age" intensifies the flavor and a light coat of vegetable oil on either side, then salt and pepper (I'm a purist, salt only) helps the sear as well. And quick-sear the sides! (maybe 45 sec. on sides). Rinsing the meat is a preference thing, pat-drying is needed either way, easier to prep, but if the steaks will be open for some time before cooking, give em a shower to reduce bacteria growth. When you pull them from fridge, just be sure they are out long enough to get close to ambient temp. "Temp shock" is true enough, they can get tougher but, I don't know about the "redistribution of juices" before cooking... I guess could be a by-product of the fibers relaxing while it warms up. After the cook, absolutely. A full 5 for filets, 8-10 for regular to thick steaks, 15-20 for a roast and 20-25 for a turkey. It'll still be hot, I promise. Tent ur turkey! Happy grilling...

I just made this and omg delicious, thank you

Fillet mignon with fries !!??

there you go!.

It was interesting to see.

Did I miss it or did you not say if you were aiming for med rare, rare, well done?

Distance from the flame doesn't matter. Temperature on the grill surface is the key. Since shooting this video, we have moved to infrared grilling for the increased temperature they provide. We consistently see 1000° which sears the meat and seals in the juices.

I would've loved if you cut it so I could see the inside result! One flaw from your viewers perspective. I'm sure it turned out pretty good though. I like medium well...what's your cooking time on that???

Imagine making a cooking video on how to grill a steak and never cutting into it to show if it was actually medium rare 😂

looks like they were trying to grill you with those reflectors my man.

Great demo

Now I have to find another video that shows me what the inside of the steaks looks

Did you grill with lid open?

So I don’t close the lid of the grill?

It's true that salting the meat will initially draw moisture out of the steak and shouldn't be done just before grilling. But if you salt the steak on both sides and refrigerate for 1 or 2 hours - known as dry brining - you'll get a great steak that's tender and juicy. The salt does draw out moisture at first, but then it will melt and be reabsorbed by the meat, tenderizing it and not losing moisture in the process. Trust me - I was skeptical but tried it and was so impressed that I always dry brine my steaks now.

No cut into the steak? How you not include the climax?