Filet Mignon on the Griddle
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.
Servings: 4 people
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.