How Long to Cook Filet Mignon (Center-Cut Tenderloin, 2-inch) in the grill
Specification: 8 oz center-cut tenderloin steaks, 2 inches thick, seasoned with kosher salt and coarse pepper 40+ minutes ahead
3-Step Execution Protocol
Preheat grill to Two-zone: 500°F direct sear + 350°F indirect finish. Clean and oil grates. Prepare filet mignon (center-cut tenderloin, 2-inch) (8 oz center-cut tenderloin steaks, 2 inches thick, seasoned with kosher salt and coarse pepper 40+ minutes ahead).
Cook for 12–16 mins total (2 min sear per side + 8–12 min indirect). Flip at the 2-minute mark for even browning.
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. Confirm internal temperature reaches 125°F pull → 130°F medium-rare after a 5-minute rest (USDA safe minimum 145°F applies for well-done). Rest for 5 minutes before serving.
USDA FSIS 145°F safe minimum for whole beef cuts; 125°F pull for chef-standard medium-rare per Serious Eats' Food Lab tenderloin testing and Cook's Illustrated grilled-filet method. Two-zone sear-then-indirect approach from Meathead Goldwyn's reverse-sear guide on AmazingRibs.com.