Everyone wants the perfect steak. Unfortunately, not everyone knows how to cook the perfect steak at home, just like it’s served in the restaurant. The secret is in the filet temperature. You need to achieve the ideal internal temp for absolutely perfect filet mignon that is tender and juicy. This is easier said than done though, as there are many factors that can come into play that will impact the taste and texture of the meat.
Read this guide to help you become a filet mignon and steak expert at home.
Filet Mignon Temperature Chart
When cooking filet mignon, you want to achieve the best texture and flavor of the meat. You need to aspire for the recommended internal temp for the filet mignon. Unfortunately, this can be hard to pinpoint since the guidelines on food safety and how most people like to enjoy their steak (medium rare) might not be properly aligned.
For this reason, you need to always keep a thermometer handy so that you can monitor the internal temperature of the meat during the cooking process. The general recommendation for the internal temperature of filet mignon is 62 degrees C (which is equivalent to medium ‘doneness’). However, many steak lovers prefer their steaks medium rare.
Depending on how you like your steak, you can use this temperature chart as a guide so you can enjoy your steaks however you want to:
The cooking times and the cooking method can have an impact on how you achieve the ideal temperature in your filet mignon. Make sure to master the different cooking methods so you can get the best tasting meat.
|Type of ‘Doneness’ ||Internal Temperature |
|Rare ||48-50 degrees C |
|Medium Rare ||54-57 C |
|Medium ||60-62 degrees C |
|Medium Well ||65-58 degrees C |
|Well Done ||70 degrees C or higher |
When roasting meat, you can tell if it’s medium rare when the thermometer reads 57 degrees C. It should have a warm red center when sliced. You must insert a thermometer towards the center of the meat and then take it off the heat when it is -15 degrees C lower than your desired ‘doneness’. Use this time to rest your meat and its internal temperature will continue to rise. Check the temperature again after 5 minutes or so.
You can also follow the same process and steps when you are grilling a filet mignon. Cook your steak until it is medium temperature (62 degrees C) and then rest it to achieve medium rare (or up to your desired degree of ‘doneness’).
Why Medium Rare is Best
There are a lot of arguments as to the best way to cook steak. However, the general consensus is that medium rare is the best. Of course, it boils down to individual preference but when in pursuit of meat-induced bliss, experts think that medium rare steak is most tender and juicy.
There is a science to this, which explains why many people prefer to enjoy their steaks as medium rare. There are two types of proteins that are responsible for the contraction of the muscles in the meat: myosin and actin. These proteins break down at different temperature levels, which affects the texture, consistency, and taste of the meat.
For the best-tasting steak, there should be more actin and less myosin. To achieve this, you need an internal temperature of 57 degrees C for your meat. This is the exact internal temperature range for medium rare filet mignon.
Moisture also has a part to play in this. By cooking the steak to medium rare temperature, the temperature isn’t raised to a level that would cause moisture to escape. As a result, you have a juicier and more flavorful steak.
How many times have you had steak that is chewy and tasteless? That’s because cooking it for too long causes the internal temp to become so high that it loses moisture and the meat becomes chewy and tasteless.
Aside from using a thermometer to check the internal temp of the filet mignon, you can also perform the touch test method. Gently press against the space between your thumb and forefinger. The steak should feel the same way when you press onto it.
Tips for the Best Filet Mignon
Now that you know the best filet temperature for the best cook, the next step is to know how to take your filet mignon to the next level. The next time you are craving, you don’t have to go to a restaurant to have the best steak.
- Choose filet mignon that is at least two inches thick. This will help you achieve the best cook and internal temperature.
- Make sure to lightly oil the grill before placing your meat. This will keep the meat from sticking. Don’t forget to preheat the grill, too.
- Always use a thermometer when cooking your filet mignon so you can keep track of its internal temperature. You don’t want to overcook your meat. If you want to go for a medium rare cook, you must go for an internal tempeature of 51 degrees C.
- Rest the meat after you’ve reached the ideal internal temp for filet mignon. Take it off the grill and leave it resting for at least 10 minutes. This will allow the juice to be reabsorbed for tender meat.
- You can try combining two methods of cooking for the best tasting steak. You can cook it in the oven and then sear it to achieve a crisp exterior. The searing process releases more flavor and adds color to the steak. That’s how you can achieve flavor and texture at once.
Getting the right temperature on the filet mignon is the first step to enjoying the best tasting meat. It takes a bit of trial-and-error in order to cook this piece of meat to your desired level, but once you become familiar with the techniques, you can cook it to perfection and enjoy filet mignon at home like the ones cooked by a professional chef.