Filet Mignon (Center-Cut Tenderloin, 2-inch) · grill

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STAGE 1 / 2

Cook

16:00

Pull at internal temp

125°F pull → 130°F medium-rare after a 5-minute rest (USDA safe minimum 145°F applies for well-done)

Doneness cue

A dark uniform crust on both faces after the sear, and after the indirect finish the top of the steak yields to a gentle press with the same softness as the fleshy pad below your thumb when your hand hangs loose.

Total plan: 21:00Datasheet

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