Blackstone Filet Mignon (Juicy & Easy)

Cooking Blackstone filet mignon is the easiest way to get a steakhouse-quality steak at home — a deep, caramelized sear on the outside and a buttery, tender center, all in under 15 minutes of cook time. The flat-top griddle gives the entire surface of the steak full contact with the heat, so you get an even crust that’s tough to match on a grill grate.

This is the cut you pull out for date night, a birthday, or any time you want dinner to feel special without much effort. You only need a handful of ingredients, and the technique below — including a quick garlic-butter baste — works whether you like your steak rare, medium-rare, or somewhere in between.

If you love easy griddle steak recipes, try my Blackstone Griddle Flank Steak, Blackstone Sirloin Steak, and Air Fryer Beef Tenderloin (Filet Mignon).

What Is Filet Mignon?

Filet mignon is a premium cut taken from the tenderloin, a muscle that runs along the cow’s spine and does almost no work. Because it isn’t used for movement, the meat stays exceptionally tender and fine-grained, with a mild, slightly sweet, buttery flavor. It’s leaner than a ribeye and prized enough that it anchors the menu at most steakhouses. That tenderness is exactly why a fast, hot sear on the Blackstone suits it so well.

Can You Cook Filet Mignon on a Blackstone Griddle?

Yes — and it’s one of the best ways to do it. The Blackstone’s flat, even surface puts the entire face of the steak in direct contact with the heat, which builds a uniform, deeply browned crust through the Maillard reaction. There are no grates for a delicate filet to stick to or fall through, no flare-ups from dripping fat, and precise temperature control so you can dial in your doneness. You can also baste the steaks in garlic butter right on the griddle, which is harder to do over open flame.

Ingredients You’ll Need

The full measurements and printable instructions are in the recipe card at the bottom of the post, along with nutrition information.

• Filet mignon steaks. Look for steaks about 1.5 inches thick for the best sear-to-doneness ratio.
• Kosher salt and black pepper. The classic seasoning that lets the beef flavor lead.
• High-smoke-point oil. Avocado oil, grapeseed oil, or beef tallow all work well. Skip olive oil, which scorches and turns bitter at searing temperatures.
• Butter. Used for basting at the end to add richness and help build the crust.
• Fresh garlic and herbs (optional). A couple of smashed garlic cloves and a sprig of rosemary or thyme for the baste.

How to Cook Filet Mignon on a Blackstone

Step 1: Take the filets out of the fridge 30–45 minutes before cooking. Let them sit until they reach room temperature. This helps the steak cook evenly from edge to center instead of drying out on the outside while the middle lags behind.

Step 2: Use paper towels to blot the steaks until completely dry. Moisture on the surface will steam instead of sear, and nobody wants steamed steak. Season generously on all sides with kosher salt and freshly cracked black pepper.

Step 3: Fire up your Blackstone to high heat, around 450–500°F. Let it preheat for a full 8–10 minutes so the surface is properly hot and ready to build a crust fast.

Step 4: Add a thin, even layer of avocado oil or another high smoke-point oil across the cooking zone. You want a light sheen, not a pool.

Step 5: Place the filets on the griddle and listen for that loud sizzle—that’s your green light. Leave them alone for 3–4 minutes so a deep brown crust forms. Flip once using tongs. Don’t press them down unless you’re trying to squeeze out all the good juices.

Step 6: After flipping, add a pat of butter next to each steak along with smashed garlic and fresh herbs. As the butter melts, tilt the pan slightly and spoon it over the steaks for the last 1–2 minutes of cooking.

Step 7: Use an instant-read thermometer and pull the steaks about 5°F below your target doneness. They’ll finish cooking while resting, so don’t chase the final number on the griddle.

Step 8: Let the filets rest for 5 minutes before slicing or serving whole. This keeps the juices where they belong—inside the steak, not on the cutting board.

Filet Mignon Internal Temperature Chart

Pull the steaks about 5°F before these targets — carryover cooking finishes the job during the rest.

Doneness	Pull Temp	Final Temp	Approx. Time (1.5″ steak)
Rare	120°F	125°F	~2–3 min per side
Medium-Rare	125°F	130–135°F	~3–4 min per side
Medium	135°F	140–145°F	~4–5 min per side
Medium-Well	145°F	150°F	~5–6 min per side
Well-Done	155°F	160°F	~6–8 min per side

Pro Tips for the Best Blackstone Filet Mignon

• Dry surface = better crust. Pat the steaks dry right before seasoning, and again if they’ve released moisture while tempering.
• Hot griddle, then leave them alone. Resist the urge to move the steaks during the first sear — that’s how the crust forms.
• Flip only once. Constant flipping prevents a proper crust from developing.
• Don’t crowd the surface. Cook two to four steaks at a time so they sear instead of steam.
• A thermometer beats the clock. Thickness varies, so internal temperature is the only reliable doneness gauge.
• Salt early or right before. Either season 40+ minutes ahead (so the salt reabsorbs) or right before searing — the in-between window draws moisture to the surface.

What to Serve With Blackstone Filet Mignon

Round out the plate with a few griddle-friendly or make-ahead sides:

• Blackstone Griddle Frozen French Fries
• Garlic griddle asparagus or sautéed mushrooms (cook right alongside the steaks)
• A crisp green salad or wedge salad
• Mashed or smashed potatoes
• A pat of compound butter or a horseradish cream sauce

How to Store and Reheat Leftovers

Store cooled filet mignon in an airtight container in the refrigerator for up to 3 days. To reheat without overcooking, warm gently on the griddle over low heat or in a 250°F oven just until heated through, then add a touch of butter. Avoid the microwave, which tends to make the lean meat tough and dry. Cooked filet also freezes well for up to 2 months — thaw overnight in the fridge before reheating.

Frequently Asked Questions

What temperature should the Blackstone be for filet mignon? Preheat to high, around 450–500°F, for a strong sear. Give the griddle a full 8–10 minutes to come up to temperature before the steaks go on.

What oil should I use to cook steak on a Blackstone? Use a high-smoke-point oil like avocado, grapeseed, or canola oil, or beef tallow. Avoid olive oil — it burns and turns bitter at searing temperatures.

How long do you cook filet mignon on a Blackstone griddle? For a 1.5-inch steak, about 3–4 minutes per side for medium-rare. Always confirm with a thermometer: 125°F at pull for medium-rare, 135°F for medium.

Do I need to marinate filet mignon? No. Filet mignon is naturally tender, so salt, pepper, and a garlic-butter baste are all it needs. If you want extra flavor, marinate briefly and skip acidic marinades, which can break down the texture.

Can I cook filet mignon from frozen on the griddle? It’s best to thaw first for even cooking. Cooking from frozen leads to an overdone exterior before the center comes up to temperature.

Can I cook other steaks this way? Absolutely. The same method works for ribeye, New York strip, and sirloin — just adjust the cook time for thickness and fat content.

More Blackstone Griddle Recipes

• Blackstone Sirloin Steak Recipe
• Blackstone Griddle Flank Steak
• Blackstone Griddle Scrambled Eggs
• Blackstone Chicken Stir Fry
• Blackstone Fried Eggs Recipe