Mastering the Grilling of a 2-Inch Filet Mignon
When it comes to cooking a 2-inch filet mignon, the key lies in achieving a perfect balance between sear and doneness. Whether you prefer it medium-rare or well-done, understanding the internal temperature is crucial to ensure a delicious and juicy steak every time. Let's dive into the steps and techniques that will help you become a master griller.
Ingredients and Preparation
The first step is to have the right ingredients on hand. A high-quality 2-inch thick filet mignon is essential, along with a kitchen must-have: an instant read meat thermometer. Other than that, all you need is a bit of oil for searing, coarse salt for dry brining, and pepper for seasoning. Optionally, you can use liquid smoke if you like a smoky flavor.
Steps for Cooking the Steak
Begin by preparing your grill or pan. Ensure you have both direct and indirect heat areas. Sear the steak on direct heat for about 4 to 5 minutes on each side. Once seared, move the steak to the indirect heat area to finish cooking. The goal is to reach an internal temperature of 120°F to 125°F for medium-rare. However, the exact cooking time will depend on the thickness of your steak.
Final Temperature and Resting
While grilling, use a meat thermometer to check the internal temperature. Cook the steak until it reaches at least 145°F, which is the safe temperature to ensure it's thoroughly cooked. Once it reaches your desired temperature, move the steak to a plate and let it rest for about 3 minutes. During this resting period, the temperature will continue to rise slightly.
Alternative Methods
For those who prefer sous vide cooking, preheat the water bath to 131°F and let the steak cook for 2 to 8 hours. After sous vide cooking, quickly sear both sides of the steak in a hot pan, baste it with butter, and it will be ready to serve. If cooking from raw, you can achieve a similar result by searing the steak before reducing the heat to finish the cooking process.
Seasoning and Searing
Seasoning the steak is as important as the cooking method. I prefer to use coarse salt only. I recommend letting the steak sit on a wire rack in the fridge overnight for dry brining. This process allows the salt to penetrate the meat, enhancing its flavor. If using a sous vide method, you may also add a bit of liquid smoke to the mix. After removing the steak from the fridge, pat its surface dry to ensure a perfect sear.
Conclusion
The art of grilling a 2-inch filet mignon involves mastering the balance of searing and cooking to perfection. By paying attention to the internal temperature, resting time, and proper seasoning techniques, you can create a steak that is both safe to eat and exceptionally delicious. Whether you use a grill, pan, or sous vide method, remember to always achieve that beautiful sear on the exterior and a perfectly cooked interior. Happy grilling!