Breasts, thighs, wings — here’s how to grill chicken of all kinds.
Get your grilling skills up to snuff before grill season. For the grilling novice, chicken is a great place to start because it’s not as finicky as steak, but still provides a satisfying result. Whether you’re grilling chicken breasts, thighs, or wings, we’ll walk you step-by-step through grilling chicken so you can be a backyard hero this grills season.
Grilling Times at a Glance
These grilling times are based on a minimal internal temperature of 165 degrees F, as recommended by the USDA.
- Boneless chicken breasts: 7 to 8 minutes per side
- Bone-in chicken breasts: 15 minutes per side
- Boneless, skinless chicken thighs: 5 to 6 minutes per side
- Bone-in chicken thighs: 8 to 10 minutes per side
- Chicken wings: 25 minutes total, flipping occasionally
Many grills come with a built-in temperature gauge so you can see how hot it is with the cover closed, or you can buy a grill thermometer. Some folks swear by the hand-held method: counting how many seconds you can hold your hand about 6 inches over the grill.
- High Heat: 3 seconds or 500 degrees F (260 degrees C)
- Medium High Heat: 5 seconds or 400 degrees F (205 degrees C)
- Medium Heat: 7 seconds or 350 degrees F (175 degrees C)
- Medium Low Heat: 10 seconds or 325 degrees F (165 degrees C)
- Low Heat: 12 seconds or 300 degrees F (150 degrees C)
How to Grill Chicken Breasts
This simple marinade comes from Denise Boyd’s Marinated Grill Chicken II recipe. Here you’ll learn step-by-step how to grill chicken breasts, whether boneless or bone-in.
How Long to Grill Chicken Breasts
According to the USDA, all poultry should be cooked to an internal temperature of 165 degrees F. Using an instant-read meat thermometer is really the only accurate way to gauge your chicken’s doneness. But in the case that you don’t have a thermometer, cut into the chicken and ensure that the juices run clear. Here are the estimated grilling times for chicken breasts, based on an internal temp of 165 degrees F.
- Boneless chicken breasts: 7 to 8 minutes per side
- Bone-in chicken breasts: 15 minutes per side
Here’s What You’ll Need:
- 4 chicken breast halves (boneless or bone-in)
- 1 16 oz. bottle Italian-style salad dressing
- ¼ teaspoon lemon pepper seasoning
- Salt to taste
- Wax paper
- Meat tenderizer or rolling pin
- Paper towels
- Shallow bowl
- Grill (charcoal or gas will work)
- Cooking oil
- Optional: Meat thermometer
- Pound chicken. The key to a great grilled chicken breast is in the prep. Place the chicken breasts between two pieces of wax paper. Use the flat side of a meat mallet or rolling pin to pound the meat. Don’t completely destroy it, but do flatten it slightly so that it cooks more evenly.
- Marinate. For this tutorial, we’re going to be using a simple marinade based on Denise Boyd’sMarinated Grill Chicken II recipe, but you can use any chicken marinade you’d like. Pat the chicken dry with a paper towel, and place in a shallow bowl. Pour the salad dressing over the chicken. Cover and refrigerate for at least three hours. Once you’re done marinating, remove chicken from the fridge and season with lemon pepper and salt to taste. Allow the chicken to sit out for 15 to 30 minutes so that it starts to come to room temperature.
- Prep grill. Go ahead and start grill prep while your chicken is finishing up marinating. Dampen a paper towel with cooking oil and use a pair of tongs to run it over a clean grill rack, coating the rack with oil. Heat the grill on medium-high heat.
- Grill. Place the chicken on the grill and cover. Cook for seven to eight minutes per side (15 minutes per side if bone-in), or until the internal temperature reaches 165 degrees F.
- Let it rest. Don’t carve your chicken just yet! Remove it from the grill and cover it with foil. Let it rest for five to 10 minutes, so that the juices have time to distribute throughout the meat. Otherwise, they’ll end up all over your cutting board or plate.
- Serve. Now you’re ready to serve your chicken! Cut it up for use in salads, pasta dishes, or tacos. Or serve it whole with one of these favorite sides for grilled chicken.
How to Grill Chicken Thighs
Chicken thighs offer more flavor — often for less money than their white-meat counterparts. These steps are based off of these simple, Balsamic Grilled Chicken Thighs from Allrecipes Allstar Soup Loving Nicole.
Grilled hamburgers are perfect for small backyard barbecues and giant neighborhood block parties alike. So, how long it takes to grill the perfect burger? Knowing how long to grill hamburgers is a must for any griller. But, grill times can vary based on the thickness of the patty, the kind of meat you use to make them, and just how you exactly you want your burger to be cooked. Follow these tips to ensure your patties come out just the way you (and your guests) like them.
For the best burgers, make patties that are about 3/4 of an inch thick. To prevent the center from bulging, create an indention in the middle of the patty. This will ensure your burgers stay flat.
Everyone knows burgers are usually made with beef. But turkey, chicken and even salmon burgers are great options for people who are looking for a lean alternative.
WELL-DONE OR MEDIUM RARE?
When working with beef, you have more cooking options than with other meats. Deciding how long to grill your beef hamburgers depends on your personal preference.
- Medium-rare: Cook patty on one side for three minutes. Turn it over and cook for an additional four minutes.
- Medium: Cook patty on one side for three minutes. Turn it over and cook for an additional five minutes.
- Medium well: Cook patty on one side for three minutes. Turn it over and cook for an additional six minutes.
- Well done: Cook patty on one side for three minutes. Turn it over and cook for an additional seven minutes.
Hot Tip: The cooking times above are based on using high, direct heat. Unlike beef, however, chicken and turkey burgers should always be cooked to well done (no pink in the center). Salmon patties should be opaque in the center when done. The USDA recommends a minimum temperature of 145°F for beef and fish. You should aim for 165°F for turkey and chicken. Use a meat thermometer to check if your burgers are cooked properly.
The kind of grill you choose to cook on depends on your taste and lifestyle. Some people swear by the taste of a hamburger cooked on a charcoal grill. Others, however, prefer the simple startup and cleanup that a gas grill provides. Whichever you choose, Char-Broil has a grill for you!
Char-Broil also offers electric grills, smokers and fryers, and a wide range of other grilling accessories and products.
Filet mignon is a tender, boneless strip of meat and is a popular menu item at steakhouses everywhere. But how can you cook a perfect filet mignon on your home grill? Learning how to grill filet mignon is simple when you have the right tools. Follow the simple recipe below for a perfect, mouth-watering steak.
Filet mignon is not cut from a bone, nor does it contain much marbling or fat. Because of this, many people tend to use a seasoning or marinade to compensate for any perceived lack of natural flavor.
But, it’s not that filet mignon lacks natural flavor. It’s that the longer this cut of meat is cooked, the more natural flavor it loses. So, if you prefer your steaks well done, you may want to use a seasoning or marinade. Because by the time it reaches the correct temperature, many of the natural flavors have escaped.
If you like your filet closer to medium, use only salt and pepper for preparation as your filet mignon will still retain plenty of its natural flavor.
No matter your preference, a little bit of oil rubbed on the steaks will help prevent it from sticking to the grill. Also, take the meat out of the refrigerator about 20 minutes before cooking. Letting the meat come to room temperature allows it to cooker faster and more evenly.
Whether you’re using a gas or charcoal grill, you’ll want to allow plenty of preheating time before cooking your steaks. Allow 15-20 minutes on a gas grill. For a charcoal grill, wait for the coals to ash over.
You’ll also want to set up a high heat side and a low heat side of your grill. This can be done on a gas grill simply by adjusting the burners. On a charcoal grill, just move your coals to one side.
Having a high heat side and a low heat side allows you to first perform a quick sear of the meat before transferring to lower heat to finish the job. A 2-4 minute sear on each side gives the steak a crispy crust and those restaurant-style grill marks.
Once seared, transfer the steaks to the low-medium heat portion of the grill. Cooking on lower heat allows the heat to penetrate to the middle of the steak without overcooking the outside. This is especially true for thicker cuts of filet mignon.
Use a meat thermometer to monitor the progress of the steaks and flip the meat once about halfway through cooking. The desired temperatures are as follows:
- Rare = 120°F
- Medium rare = 130°F
- Medium = 140°F
- Medium well = 150°F
- Well done = 160°F
Remove the meat when it’s about five degrees away from the desired temperature. The meat will continue to cook upon being removed from the grill. Let the steak rest for 5-10 minutes before cutting into it to help preserve the moisture.
Add some surf to your skewer
circle-medium circle-small clock
- GRILLING INSPIRATION
- BURNING QUESTIONS
- BEHIND THE GRILL
- TIPS & TECHNIQUES
Written by Alycia from Weber
If you are looking for a weeknight, quick and easy meal or just a different, tasty grilled meal, shrimp is the answer for you. If you haven’t tried shrimp on the grill yet, it is a definite must.
Six steps to grilling shrimp
Raw shrimp on a skewer, ready for the grill – How to grill shrimp
1. For the best possible results, buy fresh shrimp on the day that you plan to grill them. Shrimp thaw quickly and can go bad even more quickly. Make sure that you buy either jumbo or colossal sized shrimp for easier grilling.
2. Shrimp can be grilled with or without their shells. I like to peel the shrimp prior to grilling. Remove all of the shell except for the part that is around the tail of the shrimp. Removing the shell will allow the marinade to penetrate the meat and give the shrimp more taste.
3. Devein the shrimp by using a small, sharp knife to cut down the back of each peeled shrimp. Pull out the back vein while washing the shrimp under cold water. The vein is noticeable in jumbo or colossal shrimp.
ully grilled shrimp on a skewer – How to grill shrimp
4. Give the shrimp flavor in the marinade of your choice. My favorite is just a simple brush of olive oil on the shrimp with some salt, pepper and squeeze of lemon.
5. Thread your shrimp on a skewer for easy grilling. You can use a wooden skewer or metal skewer, both options work well.
6. Now it is time to grill the shrimp. Preheat your grill to 350-450°F and set it up for direct cooking. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque. Be careful not to overcook the shrimp or else it will become tough.
Take the shrimp off the grill and it is time to enjoy, perfect for a shrimp cocktail or to pair with your favorite dipping sauce!
You can get beautiful browning without ever firing up a grill
What do you do if you’re longing for the taste of grilled kebabs, burgers, steak, or eggplant, but you don’t have a grill? Try your oven.
“The broiler is perhaps the best kept secret lurking inside your oven, and plenty of people probably never use it,” says Tara Casaregola, CR’s test engineer in charge of range testing. “It gives you intense heat for searing.”
Broiling is essentially upside-down grilling—radiant heat from above vs. radiant heat from below. Many of the best steakhouses in the country, including the famous Peter Luger Steakhouse (founded in Brooklyn in 1887), broil their steaks rather than grill them.
More than 150 ranges and 37 wall ovens are in our rankings, and performance ratings for broiling range from Poor to Excellent. The best of the batch beautifully brown trays of burger patties, while the worst at broiling leave you with a tray of sad, tan burgers that look half-cooked.
Here are five essential tips for using your broiler to get great grilling results. We also highlight some of the ranges with the very best broilers from our tests. Our range buying guide is the place to start if you want to learn more about broiling and how we test ranges. CR members with digital access can see how well the models we test perform in our range ratings. If you have a cooktop and wall oven, start with our wall oven buying guide, or jump right to our wall oven ratings.
How to Grill in Your Oven
Use the Right Temperature
On some ranges, you can set a precise temperature for broiling. On others, there’s only low and high broil, which can make it a little trickier to cook foods right. Low broil is usually between 400° and 450° F; high broil, between 450° and 550° F. Use low broil for thicker foods that need to go to a high internal temperature, like chicken breasts. That setting will produce nice, crisp skin, like your grill, but still allow the food to cook through without burning. If you’re cooking sliced veggies, such as eggplant or zucchini, use high broil to get a nice quick char on the outside without overcooking.
Select the Correct Rack Position
Broiling, like grilling, is a balancing act. If food is too close to a direct flame, it can brown or burn on the outside before it’s cooked through. Worse, it can even ignite and start a fire. If the food is too low, the broiling element can’t work its magic, and your food will just look like it was baked or roasted. Most ovens have four to seven rack positions. The higher rack position, the closer food is to the broiling element. Check the owner’s manual to see which rack positions your range manufacturer recommends for broiling different foods and try those positions first. If you don’t like the results, experiment with different rack positions.
Check the Door
Follow the manufacturer’s recommendation on whether to broil with the door open or closed. You won’t need to leave the oven door fully open, though. Start with the door closed, then pry it open slowly until you feel the door stop flowing freely—generally about 4 inches. The door will stay open on its own in this position. For some ranges, this opening allows air to circulate, promoting even browning. Keep watch if you’re broiling with the oven door open, and don’t let young kids and pets in the kitchen.
If Your Oven Has Convection, Use It
A convection setting activates a fan in the back of the oven to circulate hot air evenly. If your range has a convection-broil setting, try using it to help foods crisp up and brown evenly, just as they would on a grill. Most manufacturers recommend keeping the door closed when you convection-broil because the fan itself circulates the heat evenly.
Use the Right Pan
You should always broil using the broil pan that comes with your oven or a suitable replacement recommended by the range manufacturer. Broilers produce intense heat, causing the fat in foods to render quickly. Broiler pans are specifically designed to facilitate fat dripping away so that it doesn’t accidentally ignite. They have a lower, solid pan to catch drippings and a slotted upper pan that allows rendered fat to drip down. On a grill, this happens naturally as fat drips away from food through the grates as it cooks.
From the right temperature to resting time
It seems that people approach grilling steak one of two ways: either in a casual manner or paying perhaps too much attention. Some will heat the grill with abandon, throw the steaks on, flip once, then pull them off, and serve; others will fret and worry, cutting into the meat every two seconds wringing their hands over whether the meat is done or not. Both techniques do have some merits but a method somewhere in the middle is ideal.
Grilling a delicious steak is easy, as long as you follow a few simple steps. As with anything, a bit of practice always helps, too. Follow some advice, grill a few steaks, and you’ll be serving up perfectly cooked juicy steaks in no time.
Bring the Steaks to Room Temperature
Too many people take their steaks directly from the chilly fridge to the hot fire. You will not get an evenly cooked steak this way—the outside of the meat will cook faster than the inside. It is best to take the steaks out of the fridge about half an hour before you plan to cook them; remove the wrapping, place on a plate, and let them come up to room temperature on the kitchen counter.
A good piece of meat doesn’t need a lot of seasoning and will be quite delicious with a generous sprinkling of kosher salt. Once the steaks are at room temperature, sprinkle with salt or another seasoning of your choice.
Clean and Oil Your Grill
No matter what you are grilling, you should always begin with clean grill grates. Not only does this make it easier to flip and remove the food from the grill but it also does not impart any flavors from previous grilled meals, such as barbecued chicken, into the steaks. Make sure to clean your cooking grate using a stiff wire brush. It is best to do this after you’ve finished grilling while the grates are still warm, but you can also clean the grill while it is preheating if you discover caked on residue. Taking the time to brush off old bits of cooked-on food will pay off handsomely when your steaks release from the cooking grate with ease.
You also want to coat the grates with vegetable or canola oil (or other neutral-flavored oil) before heating the grill. Pour a little bit of oil on a paper towel and rub onto the clean, cold grill grates.
Heat Your Fire
To achieve a crust on the outside while keeping the interior of the steak cooked to your liking, you need to have two different temperatures set on your grill. In order to get those nice grill marks, you need to heat your grill to high heat to essentially sear the steaks. To determine the heat is hot enough, you should be able to hold your hand about an inch over the grill grate for 1 second before it feels too hot and you must pull it away.
You also want a cooler, medium heat area of the grill to move the steaks to once they’re seared and crispy on the outside. If you have enough burners and space on your grill, set them to a lower heat; if you don’t have enough room, simply turn off the burner. If you are using a charcoal grill, one side should have a hot fire while the other a smaller, cooler flame.
If you are cooking very thin steaks, they will only need a short time over high heat.
Touch the Steaks
Chefs and the cooks who know their way around a kitchen (or a grill) know how meat feels when it’s raw and when it’s cooked. The only way to learn this is to basically poke the steaks at different stages of cooking. Raw meat is almost squishy, rare meat is quite soft, medium rare meat resists your poking a bit, and medium meat springs back. Once meat feels firm, it’s at least well done, if not completely overdone. Gently press a finger onto your steaks—being careful not to burn yourself—to teach yourself the difference.
Don’t Play With the Steaks
Yes, you should touch the steaks to test for doneness, but that doesn’t mean that you should be flipping and moving and poking a lot. Steaks should only be flipped once, and only moved once from a higher to a lower heat. And don’t poke them with anything but your finger! Put the meat on a hot grill—they should sizzle immediately—and leave them there until they release on their own accord. If you’re pulling or struggling with them, they are not seared and not ready to flip.
Once ready, flip them once and cook until they feel done. Do not stab them with a fork, which will release their flavorful juices into the flames below. Do not press down on them with a spatula. Just let them cook.
Use a Thermometer and/or a Timer
Whether you are cooking a thick steak or a flat, thin cut of meat will determine whether you need a meat thermometer or not. For steaks that are at least 1 1/2 inches thick, you will want to use a meat thermometer to get an accurate reading. For rare, remove steaks at 120 F to 125 F, medium rare 125 F to 130 F, and medium 130 F to 135 F.
It’s nearly impossible to get an accurate temperature read on steaks thinner than 1 1/2 inches so it is best to use a timer instead. For 1-inch thick steaks cook them 3 minutes each side over high heat for quite rare, 4 minutes each side for medium rare, and 5 minutes for medium.
Try to avoid this if you can, but if you just have to take a peek, remove the steak from the grill and use the tip of a paring knife to make a cut into the center of the steak to see how things are going. Keep in mind that the steak will continue to cook as it rests after being removed from the grill. Cutting into the steak is discouraged because it will release the precious juices that help flavor and tenderize the meat.
Always Let the Meat Rest
Perhaps the most important step that most people don’t do is allowing the steaks to sit once they are taken off of the grill. The steaks need to rest for 5 to 10 minutes before serving or cutting them. This gives the juices a chance to redistribute throughout the steak, which both helps it finish cooking evenly and keeps the meat moister and more flavorful. Place the cooked steaks on a cutting board or platter and tent loosely with aluminum foil. Once rested, either slice or serve the steaks whole.
Treat your brats and bangers with the respect they deserve.
Think you know how to cook sausage on the grill? We tapped an expert for tips on what makes grilled sausage truly great—just in time for a socially distant tailgating season (and an al fresco Oktoberfest at home while you’re at it).
Nothing says summer like grilling up some sausage—but it’s a pursuit you can continue to enjoy into fall. With a vast spectrum of options at your fingertips be it pork, poultry, beef, or beyond blended with herbs and spices, plus the occasional add-in like apple, jalapeño or cheddar, there’s truly an option for everyone.
Schaller & Weber Sausages, $79+ from Goldbelly
Cooking your tube of meat (or plant-based filling) is a relatively stress-free affair, but to achieve that crisp (but not burnt) outer char and juicy (but not raw) interior, a game plan is in order.
We spoke to Jesse Denes, Vice President of Schaller & Weber, Manhattan’s premier purveyor of German-style sausages since 1937, for his expert tips and tricks on how to grill your brats, kielbasa, and spicy Italians to perfection.
Know Your Sausage
A post shared by Schaller & Weber (@schallerweber) on Jun 7, 2020 at 7:21pm PDT
“First things first, you need to figure out if you’re dealing with a pre-cooked sausage or a fresh sausage,” says Denes. “That’s going to change things significantly.”
If you’re handling fresh meat, carve out more time on the grill and be extra vigilant about cooking your sausage all the way through. A more delicate touch is also advised. “Fresh sausage is a lot looser and it’s a lot easier to lose some of that fat and moisture,” he reasons. “The casings aren’t necessarily as tight.”
Do Not Puncture!
Denes pokes holes in the theory that you should prick your sausage casing before grilling. Doing so will provide an escape hatch for that precious flavorful fat to ooze out, leaving you with a sad, dry hunk of meat.
“It may rip itself naturally during cooking. That’s fine,” Denes notes. “Normally when it gets to that point… you know it’s done.”
Simmer Down Now
A poorly grilled sausage tends to be charred on the outside and lukewarm on the inside. To ensure a consistent cook, consider a quick bath before sparking up the grill.
“Our best trick is to bring the sausage to temperature in water,” says Denes, who recommends a 10 minute simmer. “The whole idea is you want to get it cooked through pretty evenly before you start to crisp up the outside. So you get that snap and that bite and a little bit of that char.”
If you don’t have access to a pot of hot water, going full grill is fine too. Place the sausage over indirect heat, shut the lid, and cook for 10 minutes. Denes warns, “If you just cook it straight over the direct heat, what you’re going to wind up doing is burning it or drying it out.”
Drinking beer and grilling sausage go hand in hand, so why not take that pairing to the next level? “If you want to add a little flavor, boil your sausages off in beer,” says Denes. “It gets a nice lager flavor into the sausage.”
But don’t stop there. After your sausages are done with their brew bath, throw in some sliced onion and peppers and let them enjoy a sudsy soak.
Hot, Hot Heat
Now that your sausages are evenly cooked inside, it’s time to get that coveted crisp on the casing, hopefully with those signature grill marks.
The best way to achieve this is with the heat cranked up to 11. “Once you’ve got your sausage over the direct flame, lid up,” per Denes.
When you think of cooking a filet mignon, you probably automatically think of sautéing it in a cast-iron skillet with a little bit of butter or bacon drippings. Maybe you think of a perfect bacon wrapped filet cooked in the oven or one cooked in dry red wine. As delicious as the results of cooking with these filet-loving ingredients may be, there’s another way to cook this cut you might be forgetting.
If you’re a huge fan of the flavor you get from grilling, your skillet seared filets won’t cut it. Contrary to popular belief, grilled filet mignon can be cooked just as perfectly as a filet cooked on the stove if you know how to do it correctly.
Filet mignon is known for its tenderness, thanks to its small amount of connective tissue. But cook it incorrectly or at the wrong temperature, and you’ll lose that tenderness quickly. The trick is to know how to grill filet mignon using the right settings and time so that you leave the incredible texture and flavour intact for the perfect melt-in-your-mouth bites filet lovers crave. This article will teach you all about how to cook filet mignon on the grill to impress everyone at your next barbecue .
What Grill Works Better for Filet Mignon: Gas or Charcoal?
The answer to this really depends on your flavor preference, since either type of grill can do the job. A charcoal grill is best for that smoky, southern BBQ flavor that some people prefer. But, if you’re looking for a flavor that more closely resembles the smokiness of bacon, a gas grill could be your best bet.
As a side note, bacon does do wonders for filet mignon to enhance its flavor. So, it’s possible that gas grills have a slight advantage when it comes to filet mignon grilling. However, don’t feel that you need to purchase a new grill just to cook your filets; they’ll do just fine with whatever grill you have if you know how to control temperature and monitor cook times .
What Grill Temp Should I Use?
Filets should be cooked on the grill over medium-high heat. Ideally, you should get the temperature to around 450-degrees on a gas grill or set your filets on a grill rack directly over medium coals on a charcoal grill. Doing so will give them that incredible sear you’d get from a pan sear, leaving the outside somewhat crisp and the inside soft and tender.
To continue cooking the inside, you’ll need indirect heat. To do this, you can move your filets to an area of the grill away from the flames, allowing the smoke to penetrate the beef. Indirect heat ensures that your meat keeps cooking on the inside without scorching the outside.
Filet Mignon Cook Time on the Grill
Grilling filet mignon usually won’t take any more than 15 minutes to do, even if they’re super thick cuts, like our Premium Angus Beef Filet Mignon . If your certified Angus beef filets are closer to an inch or 1 ½ inches thick, they probably won’t need any more than 4 to 5 mins. of grilling on each side. But, thicker cuts of two inches or more will require a grill time of about 6 mins. on each side.
The Best Process for Grilling Filet Mignon
First, you should allow your steaks to come to room temperature for about 30 minutes before grilling them. Getting them to room temperature ensures that you get a more even, thorough cook through this thick cut of beef. Then, preheat your grill to a high temperature – about 450-degrees – before grilling a filet mignon. This ensures that your steak gets a good sear before cooking internally and prevents overcooking. Preheating on a gas grill can take about 15 to 20 minutes, while your charcoal grill will be ready to roll when your coals ash over.
Add a little olive oil to your grill racks as your grill comes to temperature to prevent your filets from sticking. Right before you place your steaks on the grill, add your choice seasoning. Salt and pepper are good choices, but our Chicago Steak Seasoning can give your filets just the right flavor boost!
Put your filets on the grill over the most intense heat and close the lid. Keep them in place for the time mentioned above, according to your steaks’ thickness. When the time is up, open the grill lid and flip and turn the filets. Again, close the lid and cook for the recommended time to your desired doneness.
For a medium-rare cook – the goal for most filet eaters – you’ll want to stop cooking when the center reaches about 125 degrees. For a rare steak, remove from the grill when the center reaches 115 degrees. For medium, wait to remove them from the grill until about 135 degrees. You’ll then need to let the meat rest for another 5 to 10 minutes off the grill to allow its juices to flow back through every inch for a perfect steak cook and texture.
More Grilled Filet Mignon Tips
Now you know the best way to cook filet mignon on a grill. Still, we have a few more pointers that may be able to help you get the perfect cook every time:
- Try to use filets that are at least two inches thick, which tend to do better on the grill.
- If food tends to stick to your grill racks, remember to lightly oil the racks with olive oil before preheating the grill and cooking your steak. Always keep your grill clean, too, before uses by scrubbing its racks with a wire brush while it’s still warm.
- Use an instant-read thermometer during the cooking process to monitor the internal temperature. You should stop cooking them when they reach about 125-degrees for a medium-rare cook.
- Allow your filets to rest for 5 to 10 minutes under a foil tent off the grill. This allows the juices to work their way back through the meat to make it more tender.
- If you plan to use a sauce or butter on your filets, you should do so as they rest.
- For added flavor, feel free to make bacon wrapped filets or make marinated filet mignon with dry red wine; both are just as perfect for grilling filet mignon as they are for baking it in the oven!
- If you’re scared to overdo the cook of your filets on the grill, try the reverse sear method instead. First, cook your steaks on low heat until they reach about 90 to 100 degrees. Then, crank up the heat to high and allow the outside to sear on all sides until the brown, crisp crust forms. Check the internal temperature of each filet to ensure the inside is at the proper temp.
Conclusion: Filet Mignon on the Grill
As you can see, grilling a filet isn’t complicated after a little practice. The trickiest part is understanding how long to cook filet mignon on the grill to your desired doneness. Hopefully, this article helped guide you in the right direction, but it still may take some trial-and-error with grilling filet mignon to get your perfect cook, especially if you’re not 100% familiar with your grill.
We suggest spending some time testing out your grill with other more affordable cuts of steak before jumping right into grilling filet mignon! This will help you get acquainted with its settings and usual cook times.
For more helpful cooking tips and delicious recipes, like marinated filet mignon, be sure to check out our Steak University recipe section!