How to Grill the Perfect Filet Mignon on the Big Green Egg
This recipe shows you How to Grill the Perfect Filet Mignon on the Big Green Egg perfectly every time.
Servings: 2
Ingredients
- 2 Filet Mignons 6 oz each (preferably 1.5 to 2 inches thick)
- 1 tbsp Extra Virgin Olive Oil
- 2 tbsp Dizzy Pig Cow Lick seasoning or a 2:1 ratio of Kosher salt and coarse black pepper
Instructions
- Tempering: Pat the filets dry with paper towels and let them sit at room temperature for one hour to ensure an even cook.
- Seasoning: Apply a light slather of olive oil as a binder and coat all sides generously with your preferred steak rub.
- BGE Setup: Stabilize your Big Green Egg at 400°F to 450°F configured for two-zone grilling with a direct and indirect side.
- The Sear: Place the filets on the direct heat side for 2 to 3 minutes per side until a deep, mahogany crust has formed.
- The Roast: Move the steaks to the indirect side and close the vents 90-100% to roast for 5 to 10 minutes until the internal temperature hits 130°F.
- The Rest: Remove the filets from the grill and let them rest on a warm plate for at least 10 minutes before serving.