You should grill a 1 inch filet for about 8 to 12 minutes total, flipping it halfway through. This gives you a juicy steak with a nice crust without drying it out. Start by heating your grill to medium high. You want it hot enough to sear the outside fast.
Place the filet on the grill and let it cook for 4 to 6 minutes on the first side. Do not move it around. Let the heat do the work so you get good grill marks. After that, flip it and cook the other side for another 4 to 6 minutes. This usually brings the steak to medium rare or medium. If you like it more done, leave it on for an extra minute or two.
A meat thermometer helps a lot. Aim for about 135 degrees for medium rare and around 145 degrees for medium. Once it is done, let the filet rest for five minutes. This keeps the juices inside so each bite tastes better.
Grilling a filet is simple when you keep the heat steady and the timing right. Follow these steps and you will end up with a tender steak that feels like a special dinner without much effort.
How Long to Grill a 1 Inch Filet at Medium High Heat
Grilling a 1 inch filet is easier when you keep the heat steady. Medium high heat on most grills is around 425 to 450 degrees. When the grill is hot, the outside of the steak sears fast, which locks in juices and gives you that tasty crust everyone loves. I always let my grill preheat for at least 10 minutes because a hot grill makes the timing much more predictable. If you rush this part, the steak cooks unevenly, and you end up guessing the whole time.
A 1 inch filet usually needs about 4 to 5 minutes on the first side. You should hear a nice sizzle when it hits the grates. That sound tells you the heat is right. Try not to move the steak around. Leaving it still helps it brown better. After the first 4 to 5 minutes, flip it and cook the second side for about 3 to 4 minutes. This timing gives you a solid medium rare, which is what most people enjoy for filet mignon. If you want it more done, just add one or two extra minutes per side.
The inside temperature is the best way to know for sure. A medium rare filet should reach about 130 to 135 degrees in the center. Stick the thermometer in from the side for the best reading. If you do not have a thermometer, you can press lightly on the steak. A medium rare filet feels soft with a tiny bit of bounce. Once you learn that feel, it becomes a helpful trick.
When the steak is done, take it off the grill and let it rest on a plate for about 5 minutes. This part might feel boring, but it really matters. Resting helps the juices settle so the meat stays tender instead of running all over the plate. I used to skip resting because I was too hungry, but every time I cut in too fast, the steak dried out. Now I make myself wait, and the results are way better.
If your grill has hot spots, you might need to shift the steak a little so it cooks evenly. Some grills run hotter in the back or near the edges. I learned this the hard way when one filet ended up burned on one side and pale on the other. Now I always watch the color and move the steak when needed. Keeping the heat steady and paying attention to the timing makes grilling a 1 inch filet feel simple instead of stressful.
Understanding Steak Doneness Levels
Learning steak doneness levels makes grilling a lot easier, especially with a 1 inch filet. Each level has a different look, feel, and taste, so knowing what you want before you start cooking saves a lot of stress. When I first began grilling, I used to poke the steak a hundred times because I was never sure if it was done. Once I learned the basic temps and textures, it felt like a whole new world opened up. It also helped me stop overcooking expensive steaks, which hurt both my heart and my wallet.
Rare steak is the softest and stays bright red in the center. It hits about 120 to 125 degrees. Medium rare is the most popular level for filet mignon, landing around 130 to 135 degrees. The center turns warm and pink, but the outside has a solid sear. Medium is around 140 to 145 degrees and starts to lose some of its juiciness, but some people prefer that firmer bite. Medium well reaches about 150 to 155 degrees and has only a thin line of pink left. Well done goes past 160 degrees and is fully brown inside. It is not the best match for filet because the cut is naturally lean, but it still works if that is your style.
One trick that helped me understand doneness without cutting the steak open is the finger test. You lightly press on the center of the steak and compare the feel to different parts of your hand. Rare feels soft like the base of your thumb when your hand is relaxed. Medium rare has a little bounce. Medium starts to feel firmer. It takes practice, and I messed this up many times, but over time it becomes second nature. I still use a thermometer when I want to be extra sure, though.
Watching the outside of the steak also gives clues. As it cooks, the edges start to rise and tighten. Juices may bead on top, and the color shifts slowly from deep red to pink to brown. When I was learning, I stood by the grill with way too much focus, staring at every little change. It felt silly, but it actually helped me learn faster. Now I can pretty much tell the doneness with a quick glance and a tap.
The biggest mistake new grillers make is cutting into the steak to check. I used to do this every single time. The problem is that the juices spill out, and the steak dries out faster. Using a thermometer or finger test keeps the juices inside and gives you a steak that tastes better and feels tender. Understanding doneness gives you confidence, and once you get the hang of it, grilling filet mignon feels way less scary and way more fun.
Gas Grill vs Charcoal Grill Times
Grilling a 1 inch filet on a gas grill feels different from grilling it on charcoal, even if the goal is the same. Gas grills heat up faster and give you steady, even heat, which makes the timing easier to control. Charcoal grills take more time to set up, and the heat can rise or fall depending on how the coals burn. When I switched between the two, I learned quickly that the steak reacts to each grill in its own way. It was a little frustrating at first, but it taught me how the type of heat changes the cooking time.
On a gas grill, a 1 inch filet usually cooks in about 7 to 9 minutes total. You get the grill to medium high heat, lay the steak down, and it sizzles right away. The flame stays steady because you control it with a knob. This is why gas is great for beginners or anyone who wants predictable results. I like using gas when I need dinner ready fast or when I am cooking for guests and do not want surprises. The timing stays the same almost every time, which feels comforting when you are trying to cook an expensive cut like filet mignon.
With charcoal, the heat is stronger but less even. A 1 inch filet might cook a little faster, around 6 to 8 minutes, because charcoal can reach higher temperatures. The challenge is finding the right spot on the grill. Some areas get very hot, and others cool down fast. I once burned one side of a filet because I placed it right over a fresh pile of coals. It smelled amazing but looked like a hockey puck. After that, I learned to spread the coals so the heat balanced out better. I also started checking the temperature of the grill surface by holding my hand over it. If I could only keep it there for about 3 seconds, the heat was good.
Another thing to notice is how charcoal adds a smoky flavor that gas cannot match. Even a quick cook like filet picks up some of that taste. The timing might be shorter, but the flavor feels deeper. Sometimes I switch to charcoal just because I want that smell and the little bit of smoke on the crust. But I still remind myself to watch the steak closely, because charcoal can spike in heat without warning. It took a lot of trial and error, but now I can tell when the coals settle into the right zone.
In the end, both grills work well. Gas gives you control. Charcoal gives you flavor. The cook times are close enough that once you learn your grill, you will feel confident using either one. I think the best thing is to practice on both and see which style fits your cooking mood. The filet turns out great when the heat is steady, the timing is watched, and you let the steak rest afterward. No matter the grill, patience and attention make the biggest difference.
Why Grill Temperature Matters
Grill temperature decides almost everything about how your 1 inch filet turns out. When the heat is right, the outside of the steak sears fast and builds flavor while the inside cooks gently. When the heat is too low, the steak sits there steaming instead of browning. When the heat is too high, the outside burns before the center warms up. I have made every one of these mistakes more than once, and nothing teaches you faster than watching a good steak get ruined right in front of you.
A steady medium high heat gives the filet the best chance of cooking evenly. Filet mignon is tender because it has little fat, and that also means it needs the right heat to stay juicy. If the grill is not hot enough, the meat dries out because it stays on the grill too long. I remember one time I rushed and put the steak on before the grill was ready. It looked pale and sad, and no crust formed at all. I learned to always preheat the grill and give it time to reach its full temperature before cooking. A hot grill makes everything easier.
Heat also controls how well the steak crust forms. That crust is not just for looks. It locks in flavor and gives the steak a nice bite. When the grill is hot, the surface of the meat caramelizes fast. If the grill cools down during cooking, the crust does not form right. I used to open the lid too often because I was nervous. Every time I opened it, the temperature dropped. Once I stopped checking so much, my steaks came out way better. Keeping the lid closed helps hold the heat where it needs to be.
Another reason temperature matters is for safety. You want the steak to reach the right internal temperature without overcooking it. A steady grill makes that easy. If the heat jumps around, the inside might stay too cool or get too hot too fast. Using a meat thermometer helped me stay calm while learning this. It takes guesswork out of the process and lets you focus on getting a good crust and even texture. After a while, you will start to feel more confident and rely on the thermometer less.
The truth is, the grill temperature is the quiet boss of the whole cooking process. When you respect it, the steak turns out tender and full of flavor. When you ignore it, the results get messy fast. Once I learned to control the heat instead of letting it control me, grilling filet became something I actually looked forward to. A steady, strong temperature makes the difference between a steak that tastes fine and a steak that makes you smile before you even take the first bite.
How to Prepare a 1 Inch Filet Before Grilling
Getting a 1 inch filet ready before it touches the grill makes a huge difference in how it tastes and feels. I learned this after years of rushing through prep and wondering why my steaks never looked like the ones in photos. The truth is that filet mignon needs a little care before cooking because it is lean and delicate. Once I slowed down and did these steps the right way, the results changed completely. The steak came out juicier, more tender, and a lot more flavorful.
The first step is letting the filet sit out until it reaches room temperature. This usually takes about 20 to 30 minutes. If the meat is too cold when it hits the grill, the outside cooks fast while the inside stays cool. This makes the steak uneven and harder to control. I used to throw cold steaks straight from the fridge onto the grill, thinking the heat would fix everything. It never did. Once I learned to let the steak warm up a bit, it cooked way more evenly.
Patting the filet dry with paper towels is another simple but important step. Moisture on the surface keeps the crust from forming. I did not believe this at first, but once I started drying the steak, I saw a huge difference. The crust browns faster and sticks better. It also stops steam from forming between the grill and the meat, which can make the steak feel soft instead of crisp on the outside. A dry surface is one of the biggest secrets to getting that perfect golden crust.
Seasoning is the fun part. You do not need anything fancy for a filet. Salt and pepper work great. Some people add garlic powder, onion powder, or a little smoked paprika. I keep it simple most of the time because filet has a mild flavor that shines with just a few seasonings. The key is to season all sides well, even the edges. I used to forget the edges until I tasted the difference. Once everything is seasoned, the steak already smells amazing before it ever hits the grill.
A tiny bit of oil can help too, but do not overdo it. I rub a little oil on the steak instead of the grill grates because it sticks better. If the grill is clean and hot, the oil helps the steak release without tearing. Some people skip this step, and that is fine, but it has saved me from losing those nice grill marks more than once. Another option is brushing melted butter on the steak right before grilling. Butter gives a rich flavor, but be ready for a little flare up.
By the time the steak is seasoned, dried, oiled, and warmed, you can already feel the difference in how it will cook. Prep sets the tone for the whole grilling process. It is like setting up a good foundation before building anything else. When I started prepping my filets properly, grilling went from stressful to enjoyable. Little steps at the beginning make a big payoff at the end.
Common Mistakes When Grilling a 1 Inch Filet
A 1 inch filet cooks fast, which means little mistakes can make a big difference. I learned most of these the hard way, usually by trying to rush or by thinking I knew more than my grill. Once you know the common problems, it gets much easier to avoid them. Filet mignon is a pricey cut, so even small errors feel painful. But with some practice and patience, these mistakes become easy to fix.
One of the biggest mistakes is flipping the steak too many times. A filet needs time to sit still on the grill so it can form a strong crust. When you flip it over and over, the crust never develops, and the steak cooks unevenly. I used to flip mine almost every minute because I was nervous. All it did was slow things down and make the steak look patchy. Now I only flip once, and the difference is huge.
Another mistake is cooking on low heat. Filet is a lean cut, so it needs high heat to stay juicy. When the grill is too cool, the steak dries out because it stays on the grill for too long. I remember trying to “play it safe” by using low heat, and the result was a gray, tough steak that tasted flat. Medium high heat is the sweet spot. It sears the outside fast and protects the inside from drying out.
Not resting the steak after cooking is another common problem. It feels so tempting to cut into it right away, especially when it smells amazing. But when you do that, the juices spill out, and the steak becomes dry. Letting it rest for about five minutes makes a big difference. I learned this lesson after slicing into a perfect looking filet only to watch the juices run out and leave the meat bland. Resting saved me from repeating that mistake.
Piercing the steak with a fork to check doneness is another bad habit. Every time you poke a hole, the juices escape. It is better to use tongs or a thermometer. I used to jab the steak to see if it was firm enough, and each poke made the meat lose flavor. A thermometer works better and keeps the juices inside.
A final mistake is not understanding your own grill. Some grills run hotter than others, and some have hot spots. If you do not learn how your grill behaves, the steak might cook unevenly. I burned one side of a filet once because I did not realize the back of my grill was hotter than the front. Now I always watch the color and move the steak if one side cooks faster.
Most mistakes come from rushing or guessing. Once you slow down and pay attention, grilling a filet becomes much easier. These small changes help the steak cook evenly, taste better, and come out tender every time.
Conclusion
Grilling a 1 inch filet gets easier once you learn the timing, the heat, and a few smart tricks that keep the steak tender and full of flavor. You do not need fancy tools or complicated steps. You just need a steady grill, good seasoning, and the patience to let the steak rest when it is done. I used to get nervous every time I cooked filet, but once I slowed down and paid attention to the heat and doneness, everything changed. My steaks came out juicier, more even, and a lot more enjoyable to eat.
The best part is that anyone can do this. Whether you use a gas grill or charcoal, the basics stay the same. Prep the steak well, cook it on medium high heat, flip it once, and give it time to rest. Little habits like these turn an ordinary steak into something special. So the next time you fire up the grill, trust what you have learned here and enjoy the process. With practice, you will feel more confident, and your filets will taste better every single time.
If you keep testing, adjusting, and paying attention, you will get the perfect filet that matches your taste. Now go enjoy grilling and make a steak that you will be proud to serve.