Filet mignon is a classic and delicious cut of meat that can be cooked on a Blackstone griddle to perfection. If you're not familiar with how to cook this tender and juicy steak on a griddle, fear not! With the right approach, you can achieve a beautifully seared and succulent piece of filet mignon that will leave your taste buds dancing. In this article, we'll cover everything you need to know about cooking filet mignon on a Blackstone griddle, from selecting the right cut to seasoning the meat and achieving the perfect doneness. So, let's get started!
Choosing the right cut of filet mignon for griddling
The first step in cooking filet mignon on a Blackstone griddle is selecting the right cut of meat. When choosing filet mignon, look for cuts that are at least one inch thick, with a good amount of marbling. Marbling is what gives meat its tenderness and flavor, so it's important to choose a cut with visible marbling throughout. You can also opt for a dry-aged filet mignon, which tends to be more flavorful and tender than traditional cuts.
Another important factor to consider when choosing a cut of filet mignon for griddling is the grade of the meat. The USDA grades beef based on its marbling, age, and texture. Look for cuts that are graded Prime or Choice, as these tend to have the best flavor and tenderness. Selecting a lower grade of meat may result in a tougher and less flavorful steak.
It's also important to let your filet mignon come to room temperature before cooking. This allows the meat to cook more evenly and prevents it from becoming tough. Take your steak out of the refrigerator at least 30 minutes before cooking, and let it sit at room temperature. This will ensure that your filet mignon is cooked to perfection on your Blackstone griddle.
Preparing the Blackstone griddle for cooking
Before you start cooking, make sure your Blackstone griddle is properly heated. Turn on all the burners to high heat and let the griddle preheat for about 10 minutes. Once the griddle is hot, use a paper towel or rag to spread a thin layer of oil over the surface. This will create a non-stick surface for the meat and help it cook evenly. Be careful not to use too much oil, as this can cause flare-ups.
It's also important to clean your griddle before and after each use. Use a scraper or spatula to remove any excess food or debris from the surface. Once the griddle has cooled down, wipe it down with a damp cloth or sponge. Avoid using soap or abrasive cleaners, as this can damage the griddle's surface. Regular cleaning will help extend the life of your Blackstone griddle and ensure that your food tastes great every time.
Seasoning the filet mignon for optimal flavor
To get the most flavor out of your filet mignon, it's important to season it properly. Start by generously seasoning both sides of the steak with salt and pepper. You can also add other seasonings like garlic powder, onion powder, or fresh herbs depending on your taste preferences.
Another important tip for seasoning your filet mignon is to let it sit at room temperature for about 30 minutes before cooking. This allows the seasoning to penetrate the meat and enhances the flavor. Additionally, you can also marinate the steak in a mixture of olive oil, balsamic vinegar, and your favorite seasonings for a few hours before cooking to add even more depth of flavor.
Searing the filet mignon on high heat
Once your filet mignon is seasoned, it's time to start cooking. Place the steak on the hot griddle and let it sear for about 2-3 minutes on each side. The high heat of the griddle will create a nice crust on the meat, which will seal in the juices and flavor.
It's important to note that searing the filet mignon on high heat does not actually seal in the juices, as is commonly believed. Rather, it creates a caramelized crust on the surface of the meat, which can enhance the flavor and texture of the steak. However, if you overcook the steak, it can become tough and dry, so be sure to monitor the cooking time carefully.
Another tip for cooking filet mignon is to let it rest for a few minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Cover the steak with foil and let it rest for about 5 minutes before slicing and serving.
Flipping and cooking the other side of the filet mignon
After searing the first side of the filet mignon, use tongs to carefully flip it over and sear the other side for another 2-3 minutes. Be sure to avoid pressing down on the meat too much, as this can cause the juices to escape and result in a dry steak.
Once you have seared both sides of the filet mignon, you can continue cooking it to your desired level of doneness. For a medium-rare steak, cook for an additional 3-4 minutes on each side. If you prefer your steak more well-done, cook for an additional 5-6 minutes on each side.
It's important to let the filet mignon rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Cover the steak with foil and let it rest for 5-10 minutes before slicing and serving.
Checking for doneness using a meat thermometer
As you're cooking, it's important to check the internal temperature of the filet mignon to ensure it's cooked just the way you like it. Use a meat thermometer and insert it into the thickest part of the meat to get an accurate reading. For rare steak, the temperature should be around 125°F, for medium-rare it should be 130-135°F, and for medium it should be 140-145°F.
It's important to note that the temperature of the meat will continue to rise even after it's been removed from the heat source. This is called carryover cooking and can result in the meat being overcooked if you don't take it into account. To prevent this, remove the meat from the heat source when it's a few degrees below your desired temperature and let it rest for a few minutes before checking the temperature again.
Another important factor to consider when checking for doneness is the thickness of the meat. Thicker cuts of filet mignon will take longer to cook and may require a higher internal temperature to be fully cooked. It's always a good idea to use a meat thermometer to ensure that the meat is cooked to your liking, regardless of its thickness.
Resting the filet mignon before serving
Once you've achieved your desired level of doneness, it's time to remove the filet mignon from the griddle and let it rest for a few minutes before serving. Resting allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful steak.
During the resting period, it's important to cover the filet mignon with foil to keep it warm. This also helps to prevent the steak from drying out. The amount of time you should let the steak rest depends on its thickness. As a general rule, you should let it rest for about 5-10 minutes.
While the filet mignon is resting, you can use this time to prepare any sides or sauces that you plan to serve with it. Some popular side dishes for filet mignon include roasted vegetables, mashed potatoes, and a side salad. As for sauces, a classic red wine sauce or a creamy mushroom sauce are both excellent choices.
Creating a delicious compound butter to accompany your filet mignon
For an extra burst of flavor, consider making a compound butter to serve alongside your filet mignon. Compound butter is simply butter that's been mixed with herbs, spices, and other flavorings. Some popular combinations for filet mignon include garlic and herb butter, blue cheese butter, or truffle butter.
Pairing your cooked filet mignon with appropriate sides and wine recommendations
When it comes to pairing your filet mignon with sides and wine, there are a few classic options that pair well with this rich and flavorful cut of meat. Some popular sides include roasted vegetables, mashed potatoes, or a fresh salad. For wine, opt for a full-bodied red wine like Cabernet Sauvignon, Pinot Noir, or Malbec, which will complement the rich flavors of the steak.
Tips for achieving a perfect crust on your filet mignon
To achieve the perfect crust on your filet mignon, make sure your griddle is preheated to a high temperature. Also, avoid overcrowding the griddle and leaving too much moisture on the meat, as this can cause steaming instead of searing. Lastly, let the meat cook undisturbed for the first few minutes on each side to create a nice crust.
How to cook different thicknesses of filet mignon on a blackstone griddle
Cooking different thicknesses of filet mignon on a Blackstone griddle requires adjusting the cooking time according to the thickness of the meat. For example, a 1-inch thick steak will require approximately 2-3 minutes on each side, while a thicker cut may require an additional minute or two on each side. Use a meat thermometer to check the internal temperature and adjust the cooking time accordingly.
Frequently asked questions about cooking filet mignon on a blackstone griddle
Q: Can I use a Blackstone griddle to cook frozen filet mignon?A: Yes, you can. However, be sure to thaw the steak completely before cooking to ensure even cooking and prevent the meat from drying out.
Q: Do I need to rest the filet mignon after cooking?A: Yes, it's highly recommended to let the filet mignon rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful steak.
Q: Can I cook filet mignon on a Blackstone griddle without oil?A: While it's possible to cook filet mignon on a Blackstone griddle without oil, it's recommended to use a small amount of oil to create a non-stick surface and prevent the meat from sticking to the griddle.
Troubleshooting common problems when cooking filet mignon on a blackstone griddle
If you encounter any of the following problems when cooking filet mignon on a Blackstone griddle, try these tips to troubleshoot:- Problem: Meat is sticking to the griddleSolution: Make sure the griddle is properly preheated and lightly oiled.- Problem: Meat is cooking unevenlySolution: Make sure the meat is at room temperature before cooking and avoid overcrowding the griddle.- Problem: Meat is overcooked or undercookedSolution: Check the internal temperature of the meat with a meat thermometer and adjust the cooking time accordingly.
With these tips and techniques, you can cook a delicious and flavorful filet mignon on a Blackstone griddle that's sure to impress your guests. So fire up your griddle and get cooking!
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