Cooking perfect filet mignon on the Blackstone griddle is easier than you think. With this cooking technique (from a former steakhouse chef) and a bit of patience, you can master griddle steaks and have beautifully seared filets at home on the Blackstone.
Filet mignon on a Blackstone griddle might not be everyone’s first choice for cooking this premium cut, but with the right technique, you can achieve a beautifully seared steak with excellent flavor.
Admittedly, I do prefer my steaks to be cooked over an open flame on a charcoal grill, but the flat top surface offers precise temperature control and the ability to baste your steaks in garlic butter for added richness. So there are some benefits to cooking filets on the griddle.
If you are going to cook filet mignon on a Blackstone, then follow these easy steps to master griddle steaks for perfect results every time. And for a complete surf and turf dinner, make these Blackstone lobster tails and this easy griddle asparagus, too!
Ingredients and Notes
- filet mignon steaks – Our filets were approximately 8 ounces each, which is a nice thick cut that allows for plenty of searing time.
- kosher salt – We use and recommend Diamond Crystal kosher salt. It’s pretty much the only salt that we use in our kitchen.
- all-purpose seasoning or your favorite steak seasoning – We used Shake That All-Purpose Seasoning, which is perfect for steaks, vegetables, and more.
- high heat cooking oil – Like avocado oil or beef tallow. You will need a good high heat cooking oil to properly sear the steaks.
- butter and fresh garlic – Used to create a simple garlic butter for basting the filet mignon at the end of the cooking time.
Video Tutorial
Tie and Season the Filet Mignon
The perfect filets on the griddle start with the prep work. You’ll need to complete a few steps to prepare the steaks and give yourself the best chance for sucess.
Start by trussing the filets – or shaping them into even rounds using butcher’s twine. Most filets aren’t naturally round, but rather wider pieces of meat with areas that are thinner and thicker. To create a uniform shape, cup the steak in your hands to press it into a cylinder shape, and wrap it with butcher’s twine. Tie in a knot and cut off the ends of the twine.
This ensures even cooking and prevents overcooked edges while the center reaches your desired temperature.
Next, season all sides of the filet mignon with kosher salt. Diamond Crystal kosher salt is the gold standard in the culinary (and barbecue) world, but any kosher salt will work.
*CHEF’S TIP – Be careful with what other seasonings that you use besides salt. Many seasoning blends will burn on the high heat griddle during the searing process. After salting, I added a small amount of our Shake That All-Purpose Seasoning to the steaks.
How to Cook Filet Mignon on the Blackstone Griddle
Step 1: Preheat the griddle to a high searing temperature. Set up your Blackstone with different heat zones. You’ll want one section on medium-high heat for searing and another on low to medium-low for finishing. Add a bit of high-heat oil or beef tallow, and heat the griddle until it’s smoking – this indicates that your Blackstone is ready for searing.
Step 2: Sear the filets on the first side. Place the filets on the smoking-hot griddle. Let them sear without moving them initially to develop a good crust. The time needed on the first side will vary based on the thickness of the steaks, but for reference, our filets seared on the first side for about 4 minutes.
Step 3: Flip to the second side to sear. After the first sear, find a new landing zone on the griddle for the second side to ensure it gets just as good a sear as the first. If you were to flip the filets over and place them back down in the same exact spot, then the second side would not get as good of a sear because the griddle surface directly under the meat is cooler versus a clear area on the griddle.
Step 4: Roll the filet mignon on the side. This is crucial for filet mignon on a griddle. Rather than cooking on just two sides, after the top and bottom have been seared, turn the filet so that it is on its side. Then roll the steaks back and forth on their edges, pausing briefly with every turn so that the edges cook evenly.
This rolling technique prevents a thick band of overcooked meat from forming around the perimeter while the center cooks. Keep rotating the steaks as they cook.
Step 5: Cook to the proper internal temperature. Use a probe thermometer to track internal temperature. When the steaks reach about 100-110°F, move them to the low-heat zone of your griddle. At this point, prepare your garlic butter baste by melting half a stick of butter with pressed or minced garlic cloves.
Baste the steaks with this mixture just before pulling them from the griddle. Pull the steaks when they reach your desired temperature (around 130°F for medium-rare, adjusting to preference).
Allow the filets to rest for several minutes before serving. This lets the juices redistribute throughout the meat.
How long does it take to cook filet mignon on a griddle?
The total cooking times will vary based on the thickness of your steaks, what model of Blackstone or other griddle that you have, the outside temperature, etc. But for reference, our filets took approximately 18 minutes to cook on the griddle. That includes about 7 minutes total for searing, about 3-4 minutes for rolling on the edges, and about 8-9 minutes for finishing on the lower heat side of the griddle.
We cooked our steaks to an internal temperature of about 130°F for a perfect medium rare. Of course, if you want your steaks more done, they will take longer to cook.
Serving Suggestions
The great thing about cooking filet mignon on the griddle is that you can easily prepare your favorite steakhouse side dishes right alongside the main course. Here are some of our favorite Blackstone side dishes to serve with steaks on the griddle:
- Cowboy Butter Potatoes on the Blackstone – This rich, indulgent potato side dish is perfect for serving alongside the filets, because you can use the excess cowboy butter as a dipping sauce for your steaks as well.
- Steakhouse Mushrooms on the Griddle – One of our favorite ways to cook mushrooms on the griddle. Great for serving on top of the filets or on the side.
- Asparagus on the Blackstone – This griddle side dish recipe uses the same garlic butter as the filets, so it’s the perfect accompaniment.
Griddle Filet Mignon Tips
- Butter Timing Matters: Never baste with butter while using high heat, as it will burn and create an unpleasant flavor. Save the butter basting for the final moments when steaks are on the low-heat zone.
- Oil Selection: High-heat oils are essential. Add a very thin layer of avocado oil or beef tallow to the griddle before searing the steaks.
- The Roll Technique: This cannot be overstated for griddle cooking. Continuously rotating the steaks after searing on both sides prevents that dreaded gray band of overcooked meat.
- Temperature Zones: Utilize your griddle’s different heat zones. Sear on high, finish on low.
Filet Mignon on the Griddle
Ingredients
- 4 filet mignon steaks 8 oz each
- 2 tablespoons kosher salt
- 1 tablespoon Shake That All-Purpose Seasoning or your favorite all-purpose seasoning
- 1-2 tablespoons high-heat oil like avocado oil or beef tallow
- 4 tablespoons butter
- 2 cloves garlic minced or pressed
Instructions
- Wrap each filet with butcher’s twine to create a uniform round shape, securing tightly and trimming excess twine.
- Season all sides of each filet with kosher salt, then all-purpose seasoning. *Be careful with what other seasonings that you use besides salt. Many seasoning blends will burn on the high heat griddle during the searing process.
- Preheat your Blackstone griddle with one zone on medium-high heat and another on low heat.
- Add about 1-2 tablespoons high-heat oil to the high-heat zone and wait until it begins to smoke.
- Place filets on the smoking griddle and sear for 3-4 minutes on the first side, or until a nice browned crust develops.
- Flip steaks to a new spot on the griddle, and sear the second side for an additional 3-4 minutes.
- Begin the roll technique, rotating steaks on their edges every 30-60 seconds to cook evenly.
- When internal temperature reaches 100-110°F, move steaks to the low-heat zone. In a small pan on the low-heat zone, melt 1 stick of butter with pressed garlic.
- Baste steaks with garlic butter and continue cooking until desired internal temperature is reached (130°F for medium-rare).
- Remove from griddle and let rest for 5 minutes before serving.
Video
Notes
- Butter Timing Matters: Never baste with butter while using high heat, as it will burn and create an unpleasant flavor. Save the butter basting for the final moments when steaks are on the low-heat zone.
- Oil Selection: High-heat oils are essential. Add a very thin layer of avocado oil or beef tallow to the griddle before searing the steaks.
- The Roll Technique: This cannot be overstated for griddle cooking. Continuously rotating the steaks after searing on both sides prevents that dreaded gray band of overcooked meat.
- Temperature Zones: Utilize your griddle’s different heat zones. Sear on high, finish on low.
- Cooking Times: The cooking times provided in this recipe are only a guide. Always cook to the proper internal temperature, not to a specific time. For reference, our filets took about 18 minutes to cook on the griddle.
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