Bruce knows how to cook a medium-rare filet mignon on a grill, and it is perfect every time. We really like the flavor of the steak to shine, so for seasoning, we use just a course mixture of crushed peppercorns and kosher salt with a little olive oil.
If you prefer your steak well done, just add a few minutes to the cooking time. We both enjoy a medium-well filet mignon, but Bruce likes it on the redder side.
Here’s a list of the ingredients and equipment you need to make medium rare steaks and why each one is important:
Ingredients for medium-rare filet mignon & mushrooms
Filet Mignons – These are the star of the show, the steak cuts you’re cooking to perfection.
Whole black peppercorns – Used to create a peppery crust on the steaks for added flavor and texture.
Kosher salt – Seasoning the steaks with salt enhances their natural flavors and helps create a delicious crust.
Olive oil – It’s important for searing the steaks and preventing them from sticking to the pan.
Butter – Adds richness and flavor, and is often used for basting the steaks.
Mushrooms – A classic side dish that pairs wonderfully with steak and adds a savory element to the meal.
Salt and Pepper – Used to season the mushrooms and enhance their taste.
Equipment Needed:
Cast Iron Pan – Essential for searing steaks at high heat. Cast iron pans distribute and retain heat evenly, allowing you to achieve a beautiful sear and cook the steaks to medium rare perfection.
Foil – Can be used for tenting the steaks after cooking to allow them to rest, ensuring they stay juicy and tender.
Each of these ingredients and equipment items plays a specific role in creating a delicious medium rare steak and a complementary side dish. From seasoning and searing the steaks to sautéing mushrooms and resting the meat, they all contribute to a satisfying dining experience.
What are internal temperatures for steak?
- RARE: 125° F 52 ° C: Cool red center, tender texture.
- MEDIUM RARE: 135° F 57 ° C: Warm red center, perfect steak texture.
- MEDIUM: 145° F 63 ° C: Hot, slightly pink center, firmer texture.
- MEDIUM WELL: 150° F 66 ° C: Mostly brown center, firmer texture.
- WELL DONE: 160° F 71 ° C: No color, very firm and much drier.
How do I ensure I do not over-cook my steak?
Pull the steak off the heat 5 degrees lower than final temperature for your desired doneness. Bruce has been cooking steaks for over 30 years, so he does it by feel. For medium-rare, it should feel like your cheek: tender and soft but still fleshy. If you want a medium steak, touch your chin: The steak should still be tender, but with some resistance. If unsure, use a meat thermometer.
What should I serve with my steak?
We like to serve our steak with piping hot double cheddar popovers and asparagus! A nice side salad also is the perfect pairing!
If you love steak, you are gonna wanna check out our post on how to store raw steaks properly in the fridge.
Equipment
- 1 Large Cast iron pan
- 1 Small Cast iron pan
- Grill
- Plates
- Foil
- Tongs
Ingredients
Steaks:
- 2 Filet Mignon 6-8 ounce portions
- 2 tablespoons whole black peppercorns
- 1 tablespoons kosher salt
- 2 tablespoons olive oil
- 4 tablespoons butter cold
Mushrooms
- 8-10 ounce portabella mushrooms
- 4 tablespoons butter
- Fresh ground black pepper
- 1 teaspoon sea salt
Instructions
Prepare the steaks:
- Grind the peppercorns and salt until no large chunks remain. Spread pepper mixture out onto a plate. Coat steaks in olive oil and dip each side in the pepper mixture.2 Filet Mignon 6-8 ounce portions, 2 tablespoons whole black peppercorns, 2 tablespoons olive oil
Prepare the mushrooms:
- Quarter the mushrooms and place in a small cast iron pan. Cut butter into 16 pieces and place over mushrooms. Add 5-6 grinds fresh pepper and salt.8-10 ounce portabella mushrooms, 4 tablespoons butter, Fresh ground black pepper
Time to grill!
- Prepare your grill. Place the mushroom pan on the hot grill. Stir the mushrooms occasionally so they do not burn.
- Place steaks on grill. At the same time, place a cast iron skillet on grill. Sear steaks for 2 minutes on each side, for rare, and 3 minutes each side for medium-rare.2 Filet Mignon 6-8 ounce portions
- Now place the steaks in the cast iron pan that has been heating up on the grill. Top each steak with 1 tablespoon of butter and cook for 2 minutes. Turn the steaks over in the pan, top with remaining butter and remove the steak pan from the heat and cover with foil. After 2 minutes remove the steaks from the pan, place on a plate and cover with foil. Allow steak to rest for 6-8 minutes.4 tablespoons butter
- Place each steak on a plate and top with mushrooms. Add a side of steamed asparagus.
Notes
You may like these recipes:
Elaine
Everything looks delicious! Love how the steaks are finished off in a cast-iron butter bath!
Bruce and Dina Miller
Elaine,
We love a perfect medium rare steak! And the butter bath is the bomb! Thank you!
Dina and Bruce
Tara
Oh wow! Such a fantastic meal. The filet mignon looks absolutely amazing, especially paired with those double cheddar popovers.