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the classic grilled filet steak

Grilling steak may take a few tries to master but the key is not to overcook, if anything, undercook because you can always cook it more.

A good meat thermometer is helpful to avoid slicing into the center for color.  In this recipe, the steak is best served medium rare.  Always rest steak to allow for more of the lovely juices that come forth.

The filet steak is a classic.  I rarely cook steaks for meals during the week.  But for special occasions and entertaining, a really good quality steak is relatively easy to prepare and usually pleases most of your guests.

the classic grilled filet steak

Grilling steak may take a few tries to master but the key is not to overcook, if anything, undercook because you can always cook it more.

A good meat thermometer is helpful to avoid slicing into the center for color.  In this recipe, the steak is best served medium rare.  Always rest steak to allow for more of the lovely juices that come forth.

The filet steak is a classic.  I rarely cook steaks for meals during the week.  But for special occasions and entertaining, a really good quality steak is relatively easy to prepare and usually pleases most of your guests.

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Ingredients

Recipe serves: 6
6 filet steaks, about 8 ounces (220 grams) each
salt and pepper, to taste
olive oil, to rub on both sides of steaks
fresh lemon, squeeze over at the end of cooking
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thoughts&stories

Recommended cooking temperature for beef 

rare                       125F (50C)

medium rare       130-135F (54-57C)

medium               135-140F (57-60C)

medium well       140-150F (60-65C)

well                       155F+ (68C+)

Resting meats allows for the cooking process to continue for a bit but more importantly keeps the juices from escaping immediately when cut.  The various proteins “toughen” as the meat cools (think of a cold cooked steak) which enables the meat to retain more liquid and flavor.

Suggested Wine Pairings

Cabernet Sauvignon

Bordeaux

Merlot

Malbec

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the classic grilled filet steak
Posted by
  • time
    15 minutes
  • serves
    6
  • skill level
    Easy

Ingredients

  • 6 filet steaks, about 8 ounces (220 grams) each
  • salt and pepper, to taste
  • olive oil, to rub on both sides of steaks
  • fresh lemon, squeeze over at the end of cooking

Directions

1
Done

Season steaks with a salt and pepper, and rub in a bit of olive oil on both sides. Set aside. You can do this an hour in advance. You want to bring steaks to room temperature for even cooking.
2
Done

Heat a griddle or griddle pan until very hot. Place steaks on hot griddle and cook for about 4 minutes on each side - for medium rare, 5-6 minutes each side for medium.
3
Done

Remove steaks from griddle and place on cutting board, resting for 5-10 minutes.

4
Done

Before slicing, squeeze a bit of lemon juice over the steaks.
5
Done

Carve the steaks into thick slices (1- 1/2 inches about 3 cm) and place on serving platter or divide among six plates.

6
Done

Delicious to serve steak with horseradish sauce click here

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