Experts agree, a dry, high heat method is best for cooking a filet mignon.

That means grilling.

Different types of steak allow for different methods of cooking. But for a filet, grilling is tops.

So what is the best way to grill this steak?

When grilling a filet mignon, do not cut into it. That lets the juice escape, letting out the flavor and drying it out.

A filet mignon is a thick cut, so be sure to grill the top and bottom, but also the sides of the steak to ensure it’s cooked properly.

Want more chef tips on grilling your filet mignon? Check out this library of information. You’re sure to find the answers to everything here!

My absolute favorite steak is the ribeye. It’s meaty, it’s loaded with flavor and I crave it.

High heat and quick grilling is the best method for these yummy steaks. You can check out more cut-specific cooking tips here. The ribeye deserves respect and attention so I always give it what it deserves – you know, before I devour it.

You can do the same. Try this amazing Grilled Ribeyes w/Chipotle Lime Paste and Flavored Butter recipe. This is a great enhancement to the flavor of the cut and it’s absolutely delicious! Respect the meat!

Ribeyes are special. And when you’ve got the right process and the right recipe, grilling steak has never been so fun!

Grilled Ribeyes w/Chipotle Lime Paste and Flavored Butter

Ingredients:
2 tbsp. vegetable oil
1 tsp. ground coriander
1 tsp. ground cumin
2 tsp. minced chipotle chilies in adobo sauce
1/2 cup frozen limeade concentrate, thawed
1 tsp. seasoned salt
1/2 cup chopped fresh cilantro
1/4 cup softened butter
4 (1″ thick) Ribeye Steaks
lime wedges

Directions: Heat a small skillet over medium heat. When hot, add oil, coriander and cumin; cook until spices sizzle. Add chipotles, limeade, salt and cilantro; simmer (uncovered) until reduced to a thick paste about 3 to 4 minutes. Cool. Remove 2 teaspoons paste and stir into softened butter. Place on plastic wrap and form into a 1/2″ thick square. Cover and place in freezer until needed. Rub remaining paste into both sides of Ribeyes Steaks; place in gallon-sized zipbags (2 steaks per bag) and seal, forcing air out of bags. Refrigerate for 4 hours, turning bags occasionally. Remove bags from refrigerator 1/2 hour before grilling and keep at room temperature. Place steaks on hot grill and sear both sides; reduce heat slightly ( or raise grill rack for charcoal) and cook until desired doneness, turning once. Remove butter square from freezer and cut into 4 equal parts. Top each steak with a flavored butter pat and garnish with lime wedges.

Servings: 4

Source: The Kansas City Steak Company

When you learned how to grill steak, no doubt you just covered the basics.

That’s what we all do in the beginning.

But now that you’re a bona fide steak aficionado, we’ve got to step up our technique a bit.

People are counting on you.

Grilling steaks is an artform. But like all art, there are some guidelines to follow, then you can put your own artistic flair on it.

Watch this steak grilling video for some great chef advice on the best way to grill a steak.

Then, use this handy dandy steak grilling chart for guidelines on how to achieve the doneness you desire for the cut you choose.

Check these steak cooking tips out for cut-specific tips. Yes, each cut has its own set of rules.

See? There’s so much to consider. It’s more than just flipping meat on a grill! But follow advice from chefs who know and you’ll have the greatest tasting steaks around!