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Filet Mignon Cook Time by Thickness — Grill & Pan Calculator

Filet mignon is the most tender steak cut but also the most unforgiving — it has almost no fat, so there's nothing to mask overcooking. A 1.5-inch filet at medium-rare is perfection; the same filet at medium-well is shoe leather. Most restaurant filets run 1.5–2 inches thick and are cooked using the pan-sear + oven finish method: sear 2 minutes per side in very hot cast iron, then finish in a 400°F oven to target temperature. Use the calculator to get your exact times.

Filet mignon has virtually no fat, making it the most temperature-sensitive common steak. Pull at 120–125°F (rare) or 128–130°F (medium-rare). It should never be cooked past medium (145°F) or the texture becomes chalky.
Important: Times are estimates. Always use a meat thermometer for accuracy. Pull steak 5°F below target — carryover cooking during rest will bring it to perfect doneness.

Frequently Asked Questions

How long do I grill a 1-inch steak for medium rare?
A 1-inch steak cooked on a hot grill (450°F+) takes approximately 3–4 minutes per side for medium rare (130°F internal). Always use an instant-read thermometer to confirm — thickness, starting temperature, and grill variance all affect timing.
What temperature should I pull steak from the heat?
Pull steak from heat when it's 5°F below your target: rare at 120°F, medium rare at 125°F, medium at 135°F, medium well at 145°F, and well done at 155°F. Carryover cooking during resting will bring it to the final target.
Should I flip steak only once or multiple times?
Multiple flips is actually fine and even beneficial — it promotes more even cooking. Flipping every 30–60 seconds on a very hot grill builds a great crust without overcooking the center.
How thick should a steak be for best results?
1 to 1.5 inches is the ideal steak thickness for searing. Anything thinner overcooks in the center before getting a good crust; thicker steaks (1.5"+) benefit from the reverse sear method.

Frequently Asked Questions

How long to cook a 1.5 inch filet mignon?
A 1.5-inch filet mignon: sear 2 minutes per side in a very hot cast iron skillet (or high-heat grill), then finish in a 400°F oven for 4–6 minutes for medium-rare (130°F internal). Total cook time: 8–10 minutes. Rest 3–5 minutes before serving. An instant-read thermometer is essential — there's almost no margin for error with filet.
Grill or cast iron for filet mignon?
Cast iron skillet wins for filet mignon. The fat content is too low for a great grill sear — you get surface char but struggle to build a true crust. A preheated cast iron skillet at 500°F+ creates the Maillard reaction crust that makes restaurant-quality filet. After searing 2 minutes per side, transfer the pan directly to a hot oven to finish.
What temperature should filet mignon be cooked to?
Filet mignon is best at: rare (120–125°F), medium-rare (130–135°F), or medium (140–145°F). Medium-well (150°F+) is not recommended — the lack of fat means the meat becomes dry and tough quickly. Pull 5°F before target and rest; carryover cooking handles the last 5 degrees.

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