Grilling a fillet steak can be a daunting task, especially for those who are new to cooking. However, with the right techniques and tips, you can achieve a succulent, tender, and flavorful fillet steak that will impress even the most discerning palates. In this article, we’ll take you through the step-by-step process of grilling the perfect fillet steak, covering everything from selecting the right cut of meat to serving it to perfection.
Choosing the Right Cut of Meat
Before we dive into the grilling process, it’s essential to select the right cut of meat. Fillet steak, also known as tenderloin, is a long, narrow cut of beef that comes from the short loin section of the animal. It’s renowned for its tenderness and lean texture, making it an ideal choice for grilling.
When selecting a fillet steak, look for the following characteristics:
- Marbling: Opt for a fillet steak with minimal marbling, as excessive marbling can make the meat tough and fatty.
- Color: Choose a fillet steak with a rich, deep red color, as this indicates a more tender and flavorful meat.
- Thickness: Opt for a fillet steak that’s about 1-1.5 inches thick, as this will ensure even cooking and prevent the meat from becoming too well-done.
Preparation is Key
Before grilling, it’s crucial to prepare your fillet steak properly. Here’s what you need to do:
Trimming and cleaning
Trim any excess fat from the fillet steak, leaving about 1/4 inch of fat on the edges. This will help the meat cook more evenly and prevent flare-ups.
Seasoning
Seasoning is essential for bringing out the natural flavors of the fillet steak. Use a mixture of salt, pepper, and any other seasonings you prefer, such as garlic powder, paprika, or thyme. Rub the seasonings all over the fillet steak, making sure to coat it evenly.
Bringing to room temperature
Remove the fillet steak from the refrigerator and let it sit at room temperature for about 30-45 minutes before grilling. This will help the meat cook more evenly and prevent it from cooking too quickly on the outside.
Heating Up the Grill
Now that your fillet steak is prepared, it’s time to heat up the grill. Here are a few options:
- Gas grill: Preheat the grill to medium-high heat (about 400°F to 450°F).
- Charcoal grill: Light the charcoal and let it burn until it’s covered in a thin layer of ash. Then, spread the coals out in an even layer and preheat the grill to medium-high heat.
- Cast-iron grill pan: Heat the grill pan over medium-high heat on your stovetop.
Grilling the Perfect Fillet Steak
Now it’s time to grill your fillet steak. Here’s how:
Grilling time
Grill the fillet steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Here’s a general guide:
- Rare: 120°F to 130°F internal temperature, 3-4 minutes per side
- Medium-rare: 130°F to 135°F internal temperature, 4-5 minutes per side
- Medium: 140°F to 145°F internal temperature, 5-6 minutes per side
- Medium-well: 150°F to 155°F internal temperature, 6-7 minutes per side
- Well-done: 160°F to 170°F internal temperature, 7-8 minutes per side
Grilling techniques
Use the following techniques to achieve a perfectly grilled fillet steak:
- Searing: Grill the fillet steak over high heat for the first 2-3 minutes on each side to create a nice crust. Then, reduce the heat to medium-high to cook the meat to your desired level of doneness.
- Rotating: Rotate the fillet steak 90 degrees after 2-3 minutes on each side to create a nice sear pattern.
- Flipping: Flip the fillet steak gently to prevent pressing down on the meat and squeezing out juices.
Let it Rest
Once you’ve grilled your fillet steak to your desired level of doneness, remove it from the grill and let it rest for about 5-10 minutes. This will allow the juices to redistribute, making the meat even more tender and flavorful.
Serving and Pairing
Finally, it’s time to slice and serve your perfectly grilled fillet steak. Here are a few serving and pairing ideas:
- Slice against the grain: Slice the fillet steak against the grain to ensure the most tender and flavorful results.
- Pair with bold flavors: Pair your fillet steak with bold flavors, such as a rich demiglace or a pungent blue cheese sauce.
- Add some acidity: Add a squeeze of fresh lemon juice or a splash of red wine vinegar to balance out the richness of the fillet steak.
| Pairing Ideas | Wine Pairing |
|---|---|
| Roasted garlic mashed potatoes, sautéed asparagus | Cabernet Sauvignon |
| Grilled vegetables, herbed butter | Pinot Noir |
By following these tips and techniques, you’ll be well on your way to grilling the perfect fillet steak. Remember to choose the right cut of meat, prepare it properly, heat up the grill correctly, and cook the steak to your desired level of doneness. With a little practice and patience, you’ll be serving up mouth-watering fillet steaks that will impress even the most discerning diners.
What is the ideal cut of steak for grilling?
The ideal cut of steak for grilling is a matter of personal preference, but most grill masters agree that a tender and lean cut is best. Fillet steak, also known as tenderloin, is a popular choice because of its buttery texture and mild flavor. It’s a long, narrow cut of steak from the short loin section, known for its tenderness and lack of fat. When cooked to perfection, a fillet steak is truly indulgent.
When selecting a fillet steak, look for a cut that is at least 1-1.5 inches thick. This will ensure that the steak has enough substance to hold its own against the high heat of the grill. You can also opt for a wagyu or grass-fed fillet steak for added richness and flavor. Whatever your choice, make sure to bring the steak to room temperature before grilling to ensure even cooking.
What is the best way to season a fillet steak before grilling?
Seasoning a fillet steak is an art that requires a light hand and a gentle touch. You want to enhance the natural flavor of the steak without overpowering it. A simple seasoning blend of salt, pepper, and a pinch of paprika is all you need to bring out the best in your fillet steak. For added depth of flavor, you can also rub the steak with a mixture of olive oil, garlic, and thyme.
Remember to season the steak just before grilling, as excess moisture can prevent the seasonings from adhering to the steak. Gently pat the steak dry with a paper towel before seasoning to remove any excess moisture. Don’t be tempted to overseason the steak, as this can lead to an overpowered flavor. Trust us, the simplicity of a well-seasoned fillet steak is hard to beat.
How hot should my grill be for grilling a fillet steak?
The ideal grill temperature for grilling a fillet steak is a sizzling hot 450°F to 500°F (230°C to 260°C). This high heat is necessary to achieve a nice crust on the outside while keeping the inside juicy and tender. If your grill doesn’t have a built-in thermometer, you can test the heat by flicking a few drops of water onto the grates. If they sizzle and evaporate quickly, your grill is ready for the steak.
Before grilling, make sure to clean the grates with a wire brush to remove any debris or food residue. You can also oil the grates with a paper towel dipped in oil to prevent the steak from sticking. Once the grill is hot, place the steak on the grates and sear for 3-4 minutes per side, depending on the thickness of the steak.
How long should I grill a fillet steak for medium-rare?
Grilling a fillet steak to medium-rare perfection requires a delicate balance of timing and temperature. For a 1-1.5 inch thick steak, grill for 5-7 minutes total, or 2.5-3.5 minutes per side. This will give you a beautifully pink interior and a crispy brown crust. Remember to flip the steak frequently to prevent overcooking.
To ensure the steak reaches your desired level of doneness, use a meat thermometer to check the internal temperature. For medium-rare, the internal temperature should be around 130°F to 135°F (54°C to 57°C). If you don’t have a thermometer, you can use the finger test: press the steak gently with your finger; it should feel soft and yielding to the touch.
What is the best way to let a grilled fillet steak rest?
Letting a grilled fillet steak rest is a crucial step that’s often overlooked. After grilling, remove the steak from the heat and let it rest on a plate or cutting board for 5-10 minutes. This allows the juices to redistribute and the meat to relax, making it even more tender and flavorful.
During the resting period, tent the steak with foil to prevent it from cooling down too quickly. You can also let the steak rest in a warm oven (150°F to 200°F or 65°C to 90°C) for added convenience. Resist the temptation to slice into the steak immediately; patience is a virtue when it comes to savoring the perfect grilled fillet steak.
How should I slice a grilled fillet steak?
Slicing a grilled fillet steak is an art that requires a sharp knife and a gentle touch. Slice the steak against the grain, using long, smooth strokes to carve thin, even slices. Aim for slices about 1/4 inch thick to ensure each bite is tender and flavorful.
To add an extra layer of sophistication, slice the steak on a bias, diagonally across the grain. This will create a more visually appealing presentation and make the steak easier to serve. Don’t be afraid to get creative with your slicing; after all, a beautifully presented fillet steak is half the fun of grilling.
Can I grill a fillet steak indoors?
While grilling a fillet steak outdoors is ideal, you can still achieve a deliciously grilled steak indoors. A skillet or grill pan on the stovetop can mimic the high heat of an outdoor grill, while an indoor electric grill or broiler can also produce impressive results.
To grill a fillet steak indoors, preheat your skillet or grill pan to high heat and add a small amount of oil to prevent sticking. Sear the steak for 2-3 minutes per side, then finish cooking in the oven if needed. Alternatively, place the steak under the broiler for an additional 2-3 minutes to achieve a crispy crust. With a little creativity, you can grill a fillet steak to perfection indoors.