How to Cook a Filet Over Charcoal
Cooking a filet mignon over charcoal is more than just preparing a meal; it’s a culinary experience. The rich, smoky flavors imparted by charcoal, combined with the tender, buttery texture of a perfectly cooked filet, create a dish that’s hard to beat. Whether you’re a seasoned griller or a novice looking to try something new, this guide will walk you through every step of the process. By the end, you’ll know how to cook a filet over charcoal like a pro, ensuring that every bite is packed with flavor and cooked to perfection.
Why Cook With Charcoal?
Charcoal grilling isn’t just a method of cooking; it’s an art. When you cook with charcoal, you’re not just heating your food—you’re adding layers of flavor that can’t be matched by gas or electric grills. The charcoal’s smoky essence infuses the meat, giving it that distinct, mouthwatering flavor that’s synonymous with outdoor cooking.
But why choose charcoal over other grilling methods? Simple. Charcoal provides a higher heat and a more direct flame, which is essential for searing the outside of the filet while keeping the inside tender and juicy. The versatility of charcoal also allows you to create different heat zones, giving you more control over how your steak cooks. Plus, there’s just something primal and satisfying about cooking over an open flame.
Selecting the Perfect Filet
Before you even think about lighting the charcoal, you need to start with the right cut of meat. Filet mignon is known for its tenderness, but not all filets are created equal.
Here’s what to look for when selecting your filet:
Marbling: Even though filet mignon is a lean cut, you want to see some marbling (small streaks of fat) throughout the meat. Marbling adds flavor and moisture, which is especially important when grilling over high heat.
Thickness: Opt for a filet that is at least 1.5 to 2 inches thick. Thicker cuts are easier to cook to the desired temperature without overcooking.
Color: Look for a bright, cherry-red color with a slight sheen. This indicates freshness and quality.
Source: If possible, choose a filet from grass-fed or organic beef. The quality of the meat directly impacts the flavor.
Pro Tip: Don’t be afraid to ask your butcher for recommendations. A knowledgeable butcher can guide you to the best cut and even custom-cut your steak to your preferred thickness.
Prepping the Filet
Once you’ve selected your filet, it’s time to prepare it for the grill. This step is crucial for enhancing the flavor and ensuring an even cook.
Steps to prep your filet:
Bring it to Room Temperature: Remove the filet from the refrigerator at least 30 minutes before grilling. This allows the meat to cook more evenly.
Season Generously: Filet mignon is a delicate cut, but it benefits from bold seasoning. Season all sides of the filet generously with kosher salt and freshly ground black pepper. For extra flavor, consider adding garlic powder, onion powder, or even a hint of cayenne pepper.
Optional: Marinate: While not necessary, marinating the filet can add an extra layer of flavor. A simple marinade of olive oil, fresh herbs, garlic, and a splash of balsamic vinegar works wonders. If marinating, do so for at least 1 hour but no more than 4 hours to avoid overpowering the meat’s natural flavor.
Tie It Up: If your filet is irregularly shaped, consider tying it with kitchen twine to ensure it cooks evenly.
Pro Tip: For an extra burst of flavor, rub the filet with a garlic clove before seasoning. The garlic-infused surface will caramelize beautifully on the grill.
Setting Up Your Charcoal Grill
The secret to grilling the perfect filet is in the setup. A well-prepared grill ensures you can achieve that ideal sear while controlling the internal temperature of the steak.
Here’s how to set up your charcoal grill:
Create Two Heat Zones: Arrange your charcoal so that one side of the grill is packed with hot coals (direct heat), while the other side has fewer coals (indirect heat). This allows you to sear the steak over high heat and then finish cooking it over indirect heat.
Use a Chimney Starter: To avoid the chemical taste that lighter fluid can impart, use a chimney starter to light your charcoal. Fill the chimney with charcoal and place a crumpled piece of newspaper underneath. Light the newspaper and wait until the coals are ashed over and glowing red.
Preheat the Grill: Once the coals are ready, spread them out to create your heat zones. Place the grill grate over the coals, cover the grill, and let it preheat for about 5 minutes. This ensures the grill is hot enough to sear the steak properly.
Oil the Grates: To prevent sticking, brush the grill grates with a high-smoke-point oil like canola or grapeseed oil.
Pro Tip: For an added flavor boost, toss a few wood chips (like hickory or oak) onto the coals. This will create a fragrant smoke that enhances the taste of your filet.
Grilling the Filet: Step by Step
Now, onto the main event—grilling the filet. Follow these steps for a steak that’s seared to perfection on the outside and juicy on the inside.
Step 1: Sear Over Direct Heat
Place the filet directly over the hot coals (the direct heat zone). Sear each side for 2-3 minutes without moving the steak. You’re looking for a deep, rich brown crust to form. This crust locks in the juices and adds incredible flavor.
Step 2: Move to Indirect Heat
After searing, move the filet to the cooler side of the grill (the indirect heat zone). This allows the steak to cook through without burning the exterior. Cover the grill to maintain a consistent temperature.
Step 3: Monitor the Temperature
The key to a perfect filet is cooking it to the right internal temperature. Use a meat thermometer to check the internal temperature of the steak:
Rare: 120-125°F
Medium-Rare: 130-135°F
Medium: 140-145°F
Medium-Well: 150-155°F
Well-Done: 160°F and above
Remember, the steak will continue to cook slightly after it’s removed from the grill, so aim for the lower end of your desired temperature range.
Step 4: Rest the Steak
Once your filet reaches the desired temperature, remove it from the grill and place it on a cutting board. Loosely tent it with aluminum foil and let it rest for at least 5 minutes. Resting allows the juices to redistribute throughout the steak, ensuring every bite is as juicy as possible.
Pro Tip: Don’t rush the resting process! Cutting into the steak too early will cause the juices to spill out, leaving you with a dry filet.
Sides and Sauces to Complement Your Filet
A perfectly grilled filet mignon deserves equally impressive sides and sauces. Here are some ideas to elevate your meal:
Classic Béarnaise Sauce: This rich, tangy sauce made with clarified butter, egg yolks, and tarragon is a perfect match for filet mignon.
Grilled Asparagus: The smoky flavor of grilled asparagus complements the steak beautifully. Toss the asparagus with olive oil, salt, and pepper, and grill it alongside your filet.
Garlic Mashed Potatoes: Creamy, buttery mashed potatoes with a hint of garlic are a comforting and delicious side dish.
Red Wine Reduction: A reduction of red wine, beef stock, shallots, and herbs creates a luscious sauce that pairs perfectly with the steak.
Crispy Brussels Sprouts: Toss halved Brussels sprouts in olive oil, salt, and pepper, then roast them until crispy. The slight bitterness of the sprouts contrasts nicely with the richness of the steak.
Pro Tip: If you want to add a luxurious touch, top your filet with a pat of herb-infused butter or a few crumbles of blue cheese before serving.
FAQs About Cooking Filet Over Charcoal
How long should I cook a filet on each side?
For a 1.5 to 2-inch thick filet, sear each side over direct heat for 2-3 minutes to create a crust. Then, move the steak to indirect heat and cook for an additional 4-7 minutes per side, depending on your desired level of doneness.
Should I marinate a filet mignon before grilling?
Marinating isn’t necessary but can add flavor. If you choose to marinate, do so for no more than 4 hours to avoid overpowering the delicate flavor of the filet.
How do I know when the charcoal is ready for grilling?
The charcoal is ready when it’s covered in white-gray ash and glowing red underneath. This usually takes about 15-20 minutes after lighting.
Can I use a gas grill instead of a charcoal grill?
Yes, but the flavor will differ. Charcoal grills impart a smoky flavor that gas grills can’t replicate. If using a gas grill, consider adding a smoker box with wood chips to mimic the smoky taste.
What’s the best way to check the doneness of my filet?
Using a meat thermometer is the most accurate method. Insert the thermometer into the thickest part of the steak to check the internal temperature.
How should I season my filet mignon?
Keep it simple with kosher salt and freshly ground black pepper. You can also add garlic powder, onion powder, or a light herb rub for additional flavor.
Is it better to cook the filet with or without the lid on the grill?
Use the lid to control the heat and ensure even cooking, especially after moving the steak to indirect heat. Closing the lid helps maintain the temperature inside the grill.
Conclusion
Cooking a filet over charcoal is a rewarding experience that delivers mouthwatering results. From selecting the perfect cut to mastering the grill setup, every step is crucial to achieving that perfect balance of flavor and tenderness. By following this guide, you’re well on your way to grilling a filet mignon that rivals the best steakhouses. Whether you’re impressing guests or treating yourself to a special dinner, you can’t go wrong with a perfectly grilled filet.
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