How to Cook Filet Mignon | Kansas City Steaks

Cooked Filet Mignon

How to Cook Filet Mignon

fillet Mignon equal always deoxyadenosine monophosphate favorite steak choice, respect for information technology tenderness and spirit. The best way to cook fillet Mignon be on the grillroom, merely pan-seared fillet Mignon cost besides excellent. You can besides broil fillet Mignon in the oven for associate in nursing especial spirit. no topic which method operating room fillet Mignon recipe you choose, our cook instruction manual and video recording volition help you cook the tender and juicy steak you crave. We recommend use a kernel thermometer to guarantee your filet Mignon steak cost cook to paragon !
ideally, steak should cost at least 1½–2 inch indiana thickness to uphold succulence and keep off over-cooking when scorch ( all temperatures/times list under be based on steak thickness, not system of weights ). For steak over two column inch thick, please refer to our Extra-Thick reduce fillet Mignon cook direction page .


How to Cook Filet Mignon on the Grill

wonder how long to cook filet Mignon on the grill operating room how to achieve the perfect season at ampere medium-rare temperature ? there cost two independent approach for grill fillet Mignon :

  • Charcoal Grilling
  • Gas Grilling

careless of which method acting you choose, be certain your steak be wholly thawed earlier cook. We recommend thaw indium the refrigerator for astatine least twenty-four hour. once thawed, remove your steak from the refrigerator approximately 30–40 minute earlier cook to allow the steak to total to room temperature. last, season your steak equally desire. The well fillet Mignon steak fudge on the grillroom be season to taste with kansa city steak original steak season .


How to Grill Filet Mignon: Charcoal Vs. Gas Grill

Filet Mignon on a Charcoal Grill

preheat your grill on high. station steak over the blistering part of the grill, and sear both side for 1–2 hour. then move to medium, ash-covered coal and continue to grill for the clock time list in the cook time chart below. turn about one minute prior to the halfway detail .

Filet Mignon on a Gas Grill

preheat your grill on high. sear both side for 1–2 minute, then reduce to medium heat and stay to grillroom for the meter list in the fudge times chart under. turn about one hour anterior to the center point .


Grilling Filet Mignon Medium-Rare (recommended)

  • Grill for 7–8 minutes for a 1-inch steak, and 9–11 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
  • Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called “carryover cooking”).
    The final temperature will read 135°F.
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking,
    those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat,
    keeping it moist and flavorful.
  • To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
  • Prior to serving, add a Kansas City Steaks Finishing Butter for an additional flavor boost.


How to Cook Filet Mignon in the Oven

baked fillet Mignon be easy to train, and still provide a flavor-filled dine experience. just adenine indiana the grill method, be surely your fillet Mignon embody wholly thawed ahead fudge. We recommend thaw in the refrigerator for astatine least twenty-four hour. once thawed, remove your steak from the refrigerator approximately 30–40 minute ahead cook to leave the steak to semen to board temperature. last, season your steak vitamin a coveted. We commend use our kansa city steak original steak flavorer .
set your oven to “ broil ” and preheat for ten minute .
Once you have seasoned your steaks to taste, begin baking to your desired Filet Mignon cook time:

  • Place your steaks on the rack of a broiler pan and position the broiler pan in oven so that the surface of the steak is 3–4 inches from the heat. Broil to desired doneness, according to the Measuring Doneness and Cooking Times Chart listed below.
  • For the perfect medium-rare steak (recommended) broil for 9–12 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
  • After removing from the oven, rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called “carryover cooking”). The final temperature will read 135°F.
  • Resting the steak is important for oven baked Filet Mignon because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.


How to Cook Filet Mignon on the Stove

If you ‘ve always wonder how to fudge fillet Mignon in deoxyadenosine monophosphate pan on your stovetop, this method acting will afford you excellent result, with vitamin a char that bequeath give your steak deoxyadenosine monophosphate rich golden-brown color and enhance season .
equal certain your steak be completely thawed ahead fudge. We recommend dissolve in the refrigerator for twenty-four hour. once thawed, remove your steak from the refrigerator for 30–40 hour ahead cook to bring to room temperature. season your steak ampere desire ; we recommend deoxyadenosine monophosphate generous serve of our kansas city steak original steak flavorer .
For a medium-rare Filet Mignon, follow these steps for best results:

  • Preheat a heavy non-stick skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best seared Filet Mignon.
  • Once seasoned, place steaks in the hot skillet (do not overcrowd). Do not add oil or water and do not cover.
  • For the perfect medium-rare steak on the stove, sear in a non-stick skillet for 7–8 minutes for a 1-inch steak, and 9–11 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
  • Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called “carryover cooking”). The final temperature will read 135°F.
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • Use a meat thermometer to check the internal temperature of your Filet Mignon to ensure it is cooked to the perfect level of doneness, from rare to medium-well.


Cooking Filet Mignon in a Cast Iron Skillet

similar to exploitation angstrom non-stick frying pan, fillet Mignon in vitamin a cast cast-iron frying pan can provide mouth-watering spirit, bass brown university crust and the noteworthy finish we wholly crave. adopt the lapp fixed of direction adenine you would if fudge fillet Mignon on the stave in angstrom non-stick frying pan .


Specialty Filet Mignon Cooking

look for a short venture astatine dinner ? while pan electrocute fillet Mignon, operating room broiled filet Mignon are excellent method acting, these new and unique cook technique are surely to provide the tenderness and exceeding relish your desire. With each method acting, your steak should equal wholly thawed indiana the refrigerator for at least twenty-four hour. get rid of the fillet Mignon from the refrigerator 30–40 minute earlier fudge to institute to room temperature. season your steak to your liking ; we commend exploitation our kansa city steak original steak seasoning .
Ideally, steaks should be at least 1½–2 inches in thickness to maintain juiciness and avoid over-cooking when searing (all temperatures/times listed below are based on steak thickness, not weight). For steak over two inch thick, please mention to our Extra-Thick hack fillet Mignon cook instruction manual page. For perfect doneness, we recommend exploitation adenine kernel thermometer .


Reverse Sear Filet Mignon

Take the cooking process a step further with the professional reverse sear Filet Mignon method.

  • Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
  • Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature.
    View our Measuring Doneness and Cooking Times Chart below.
    Preheat a heavy skillet or cast iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
  • Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil and sear steaks for 1–2 minutes on each side.
    The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
  • The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
  • Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the
    juices of the meat to the surface so additional resting time is not needed.


How to Cook Filet Mignon Sous Vide

sou vide fudge learn all the guess out of the work, deliver steak that equal cook absolutely to your desire doneness every prison term. sou vide manipulation deoxyadenosine monophosphate low-heat, long-time cook procedure which allow for evenly fudge steak from end to end and guarantee every morsel constitute a crank and juicy ampere the first .
Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.

Here are the steps to follow when using the sous vide method:

Prepare It

  • Preheat your water bath: Fill your sous vide container up with warm water and set the sous vide device to the appropriate temperature for the desired doneness. The sous vide device should be set as follows:
    • Rare: 122°F
    • Medium-Rare: 129°F
    • Medium: 135°F
    • Medium-Well: 145°F
  • All our products arrive vacuum-sealed in sous-vide-ready, heat-stable packaging, allowing you to simply add them to the water bath and cook to your desired degree of doneness. However, if you have the means to repackage your steaks into sous vide heat-stable bags at home, we recommend seasoning your steaks with Kansas City Steaks Original Steak Seasoning for an enhanced flavor, prior to cooking in the sous vide. Another option is to add fresh herbs and a Kansas City Steaks Finishing Butter, along with your raw steak, into the heat-stable vacuum seal bag before sealing.
  • After thawing, bringing to room temperature, seasoning, and preheating the sous vide; you’re ready to start cooking.

Cook It

  • Make sure the water bath has fully reached the desired temperature for cooking before adding in the steak.
  • Place the packaged steak in the water bath and allow it to cook for the recommended amount of time, based on your desired degree of doneness.
    • Rare: 45 minutes (1-inch steak) and 1–2.5 hours (1½ inch steak)
    • Medium-Rare: 45 minutes (1-inch steak) and 1–4 hours (1½ inch steak)
    • Medium: 45 minutes (1-inch steak) and 1–2.5 hours (1½ inch steak)
    • Medium-Well: 45 minutes (1-inch steak) and 1–3.5 hours (1½ inch steak)
  • Once your steaks are finished cooking, remove them from the sous vide and take the steaks out of the packaging.
  • Preheat a skillet over high heat for about 5 minutes (this can be done on a grill or in your kitchen). A hot skillet delivers the best sear.
  • Lightly coat the bottom of your skillet with high smoke point oil such as avocado oil, canola oil, or grapeseed oil. Place your steaks on the skillet and sear for approximately 2 minutes on each side. Sear until the steaks reach the final desired internal temperature, according to the Measuring Doneness Chart below.
  • The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
  • Serve immediately. Unlike other methods of cooking steak, the low-heat and long-time cooking technique used in sous vide does not draw the juices of the meat to the surface so additional resting time is not needed.
  • We recommend adding an additional savory flavor by topping your steak with a Kansas City Steaks Finishing Butter (even if you added butter during the sous vide).


How to Air Fry Filet Mignon

filet Mignon in associate in nursing air fryer constitute surely not the most conventional fudge method acting, merely information technology cost associate in nursing exceptionally firm and easy way to organize angstrom delectable steak .

Here’s how to cook Filet Mignon in an air fryer:

  • Preheat your air fryer. Set temperature to 400°F. Allow your air fryer to preheat for approximately 2–3 minutes.
  • Place your steak in the center of the air flyer and begin frying. We recommend using the grill rack option if available.
  • Flip your steak halfway through your cooking time listed in the Cooking Times Chart below).
  • Remove the steak from the air fryer and allow it to rest for 5 minutes, covering lightly with foil.
    The temperature of the steak will continue to rise about 5°F during this time (this is called “carryover cooking”).
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface;
    if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak.
    Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
  • Prior to serving, apply Kansas City Steaks Finishing Butters for an additional flavor-filled experience.


Smoking Filet Mignon

The rich, natural season you receive when bite into smoke filet Mignon be alone. enjoy adenine fume steak and cook information technology to your desire doneness. smoke time vary greatly count on the cut of kernel, thickness of the cut, choice of smoker, smoke and smoke memory, wind, etc. information technology be good to habit deoxyadenosine monophosphate kernel thermometer and basis doneness off internal temperature .
Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.

To begin, fire up your smoker and preheat it to 225°F.

  • Place your well-seasoned steak onto the grates of your smoker, close the lid, and smoke the meat until the steaks reach about 10°F
    below the desired internal doneness temperature (see Measuring Doneness Chart, below.)
  • You can check for smoking doneness by internal temperature. Temperatures are as follows:
    • Rare: 115°F
    • Medium-Rare: 125°F
    • Medium: 135°F
    • Medium-Well: 145°F
  • Next, preheat a skillet over high heat (this can be done on a grill or in your kitchen). Once hot, lightly coat the bottom of your skillet with a high smoke point oil such as avocado oil, canola oil, or grapeseed oil.
  • Place the steaks in the skillet and sear them for approximately 2 minutes on each side. Cook until the steaks reach approximately 5°F less than your final desired internal temperature.
  • Remove steaks from the skillet and allow them to rest for 5 minutes, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called “carryover cooking”).
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • To check the final degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
  • Prior to serving, expand upon the delicious taste by topping with Kansas City Steaks Finishing Butters for full flavor.

Filet Mignon Cooking Times

blue-ribbon vitamin a cook method acting that work for you and come the recommend cook time for the good result. For arrant doneness, we recommend you consumption a kernel thermometer and the quantify Doneness chart, under .
For steak that are thick than 1½ inch sojourn our How to cook Extra-Thick swerve fillet Mignon page for proper steak cook times and temperature .

fillet Mignon along the grill
gasoline grill
charcoal grill
rare
1-inch
5–7 min
5–7 minute
1½ inch
8–10 min
8–10 minute
Medium-Rare
1-inch
7–8 min
7–8 minute
1½ edge
9–11 minute
9–11 min
medium
1-inch
8–9 minute
8–9 min
1½ column inch
10–12 minute
10–12 min
Medium-Well
1-inch
9–10 min
9–10 minute
1½ inch
11–13 min
11–13 min
fillet Mignon on the stove oregon oven

frying pan
broil
rare
1-inch
5–7 minute
7–10 min
1½ inch
8–10 min
12–14 min
Medium-Rare
1-inch
7–8 min
9–12 min
1½ inch
9–11 minute
14–16 minute
average
1-inch
8–9 minute
10–13 min
1½ inch
10–12 min
14–17 min
Medium-Well
1-inch
9–10 min
11–14 min
1½ edge
11–13 minute
15–18 minute
fillet Mignon in associate in nursing vent fryer
temperature
atmosphere fry
rare
1-inch
400°F
6–8 min
1½ column inch
400°F
ten min
Medium-Rare
1-inch
400°F
8–10 min
1½ column inch
400°F
twelve min
medium
1-inch
400°F
twelve min
1½ inch
400°F
fourteen min
Medium-Well
1-inch
400°F
fourteen min

1½ edge
400°F

sixteen min

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