Cooking Bone-in Filet Mignon

How to Cook Bone-In Filet Mignon

Filet Mignon is always a favorite steak choice, prized for its tenderness and flavor. With even more buttery-rich flavor and tenderness from the bone, the Bone-In Filet Mignon offers impressive presentation and taste. The best way to cook Bone-In Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent, and you can broil Bone-In Filet Mignon in the oven. Additionally, there are several specialty methods for cooking Filet Mignon. No matter which method you choose, our cooking instructions and video will deliver the tender and juicy steak you crave. Use a meat thermometer to ensure your steaks are cooked to perfection!

Ideally, steaks should be at least 1½–2 inches in thickness to maintain juiciness and avoid over-cooking when searing (all temperatures/times listed below are based on steak thickness, not weight). For steaks over 2 inches thick, please refer to our How to Cook Extra-Thick Cut Filet Mignon page.


How to Cook Bone-In Filet Mignon on the Grill

Determining how to cook Bone-In Filet Mignon on the grill? Using the grilling method for this cut of steak will provide a rich, mouthwatering flavor. There are two main approaches for grilling Bone-In Filet Mignon:

  • Charcoal Grilling
  • Gas Grilling

For each method, you will want to completely thaw your steak and bring your steak to room temperature by removing it from the refrigerator about 30–40 minutes before grilling. The best Bone-In Filet Mignon selections that are cooked on the grill are seasoned to taste with Kansas City Steak Original Steak Seasoning.

Bone-In Filet Mignon on a Charcoal Grill

Preheat your grill on high. Place steaks over the hottest part of the grill, and sear both sides for 1–2 minutes. Then move to medium, ash-covered coals and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.

Bone-In Filet Mignon on a Gas Grill

Preheat your grill on high. Sear both sides for 1–2 minutes, then reduce to medium heat and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.

  • For the perfect medium-rare Bone-In Filet Mignon, grill for 8–9 minutes for a 1-inch steak, and 10–12 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
  • Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
  • Prior to serving, add a Kansas City Steak Finishing Butter for an additional flavor boost.

How to Cook Bone-In Filet Mignon in the Oven

There are many Bone-In Filet Mignon recipes you can utilize to cook an exceptional steak in the oven. This method will provide you with a high-quality meal and premium taste. Just as in the grilling method, be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. We recommend using our Kansas City Steak Original Steak Seasoning.

Set your oven to “broil” and preheat for 10 minutes.

Here is the best way to cook Bone-In Filet Mignon in the oven:

  • Place steaks on the rack of a broiler pan. Position the broiler pan in the oven so that the surface of the beef is 3–4 inches from the heat. Broil to desired doneness, according to the times listed in our Measuring Doneness Chart and Cooking Times Chart listed below.
  • For the perfect medium-rare Bone-In Filet Mignon, broil in the oven for 10–13 minutes for a 1-inch steak, and 15–17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
  • Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • To check the degree of doneness, use a meat thermometer and measure the internal temperature of the steak.

How to Cook Bone-In Filet Mignon on the Stove

If you've ever wondered how to cook Bone-In Filet Mignon in a pan on your stovetop, this method will provide excellent results with a sear that will give your steaks a rich golden-brown color and enhanced flavor.

Be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for 24 hours. Once thawed, remove your steak from the refrigerator for 30–40 minutes before cooking to bring to room temperature. Season your steak as desired; we recommend a generous serving of our Kansas City Steak Original Steak Seasoning.

Here are the instructions to follow when pan-searing Bone-In Filet Mignon:

  • Heat a heavy non-stick skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear.
  • Place steaks in the hot skillet (do not overcrowd). Do not add oil or water. Do not cover.
  • For the perfect medium-rare steak, sear in a skillet for 8–9 minutes for a 1-inch steak, and 10–12 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
  • Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • Use a meat thermometer to check the internal temperature of your steak to ensure your Bone-In Filet Mignon is cooked to the perfect level of doneness, from rare to medium-well.

Similar to using a non-stick skillet, Bone-In Filet Mignon in a cast iron skillet can provide mouth-watering flavor and the deep brown crust and crispy finish we all crave. Follow the same set of directions as you would if cooking Bone-In Filet Mignon on the stove in a non-stick skillet.


Specialty Bone-In Filet Mignon Cooking Methods

While traditional methods provide delicious flavor for your Bone-In Filet Mignon steak, modern specialty methods are also highly sought after for the unique and exceptional taste they provide. Whether you choose to sous vide, air fry, or smoke your steak, the first step is always to completely thaw your meat in the refrigerator for at least 24 hours. Remove it from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Prior to cooking, you should also season your steaks as desired using Kansas City Steak Original Steak Seasoning.

Ideally, steaks should be at least 1½–2 inches in thickness to maintain juiciness and avoid over-cooking when searing (all temperatures/times listed below are based on steak thickness, not weight). For steaks over 2 inches thick, please refer to our How to Cook Extra-Thick Cut Filet Mignon page. For perfect doneness, we recommend using a meat thermometer.

With this method, your Bone-In Filet Mignon will begin in a skillet and will be finished in the oven.

The steps for how to cook a Reverse-Seared Bone-In Filet Mignon are as follows:

  • Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
  • Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature. View our Measuring Doneness Chart and Cooking Times Chart below.
  • Remove and let steaks rest for 5 minutes, covering lightly with foil.
  • Preheat a heavy skillet or cast iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
  • Add Kansas City Steak Finishing Butter or avocado oil, canola oil, or grapeseed oil, and sear steaks for 1–2 minutes on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
  • The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
  • Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.

With Bone-In Filet Mignon cooked using the sous vide method, the challenge of over or undercooking the steak is reduced, as steaks are easily cooked to the perfect temperature and level of doneness. Sous vide uses a low-heat, long-time cooking process which allows for evenly cooked Bone-In Filet Mignon steaks from start to finish so every bite is amazing.

Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.

Here are the steps to follow for Bone-In Filet Mignon sous vide:

Prepare It

  • Preheat your water bath: Fill your sous vide container up with warm water and set the sous vide device to the appropriate temperature for the desired doneness. The sous vide device should be set as follows:
    • Rare: 122°F
    • Medium-Rare: 129°F
    • Medium: 135°F
    • Medium-Well: 145°F
  • All our products arrive vacuum-sealed in sous-vide-ready, heat-stable packaging, allowing you to simply add them to the water bath and cook to your desired degree of doneness. However, if you have the means to repackage your steaks into sous vide heat-stable bags at home, we recommend seasoning your steaks with Kansas City Steak Original Steak Seasoning for an enhanced flavor, prior to cooking in the sous vide. Another option is to add fresh herbs and a Kansas City Steak Finishing Butter, along with your raw steak, into the heat-stable vacuum seal bag before sealing..
  • After thawing, bringing to room temperature, seasoning, and preheating the sous vide; you're ready to start cooking.

Cook It

  • Make sure the water bath has fully reached the desired temperature for cooking before adding in the steak.
  • Place the packaged steak in the water bath and allow it to cook for the recommended amount of time, based on your desired degree of doneness.
    • Rare: 45 minutes (1-inch steak) and 1–2½ hours (1½ inch steak)
    • Medium-Rare: 45 minutes (1-inch steak) and 1–4 hours (1½ inch steak)
    • Medium: 45 minutes (1-inch steak) and 1–2½ hours (1½ inch steak)
    • Medium-Well: 45 minutes (1-inch steak) and 1–3½ hours (1½ inch steak)
  • Once your steaks are finished cooking, remove them from the sous vide and take them out of the packaging.
  • Preheat a skillet over high heat for about 5 minutes (this can be done on a grill or in your kitchen). A hot skillet delivers the best sear.
  • Lightly coat the bottom of your skillet with high smoke point oil such as avocado oil, canola oil, or grapeseed oil. Place your steaks on the skillet and sear for approximately 2 minutes on each side. Sear until the steaks reach the final desired internal temperature, according to the Measuring Doneness Chart below.
  • The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
  • Serve immediately. Unlike other methods of cooking steak, the low heat used in sous vide does not draw the juices of the meat to the surface so additional resting time is not needed.
  • We recommend adding an additional savory flavor by topping your Bone-In Filet Mignon with Kansas City Steak Finishing Butter (even if you added butter during the sous vide).

When weather restrictions get in the way or when a grill isn’t an option, Bone-In Filet Mignon in an air fryer is always a great option to consider for your steak.

Follow these directions for cooking Bone-In Filet Mignon in an air fryer:

  • Preheat your air fryer. Set temperature to 400°F. Allow your air fryer to preheat for approximately 2–3 minutes.
  • Place your steak in the center of the air flyer and begin frying. We recommend using the grill rack option if available.
  • Flip your steak halfway through your cooking time, listed in the Cooking Times Chart below.
  • Remove the steak from the air fryer and allow it to rest for 5 minutes. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking").
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful. To check the degree of doneness, use a meat thermometer to measure the internal temperature of the steak.
  • Prior to serving, apply Kansas City Steak Finishing Butter for an additional flavor-filled experience.

Smoked Bone-In Filet Mignon is enjoyed by many who love the taste that only smoked meat can provide. Smoking time varies greatly depending on the cut of meat, thickness of the cut, quality of smoker, smoke and smoke retention, wind, etc. It is best to use a meat thermometer and base doneness off of internal temperature.

Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.

To begin, fire up your smoker and preheat it to 225°F.

  • Place your well-seasoned steak onto the grates of your smoker, close the lid, and smoke the meat until the steaks reach about 10°F below the desired internal doneness temperature (see recommendations, on our Measuring Doneness Chart below.)
  • You can check for smoking doneness by internal temperature. Temperatures are as follows:
    • Rare: 115°F
    • Medium-Rare: 125°F
    • Medium: 135°F
    • Medium-Well: 145°F
  • Next, preheat a skillet over high heat (this can be done on a grill or in your kitchen). Once hot, lightly coat the bottom of your skillet with a high smoke point oil such as avocado oil, canola oil, or grapeseed oil.
  • Place the steaks in the skillet and sear them for approximately 2 minutes on each side. Cook until the steaks reach approximately 5°F less than your final desired internal temperature.
  • Remove steaks from the skillet and allow them to rest for 5 minutes, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking").
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • To check the final degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
  • Prior to serving, expand upon the delicious taste by topping with Kansas City Steak Finishing Butters for full flavor.

Cooking Times for Bone-In Filet Mignon

The best way to determine how to cook Bone-In Filet Mignon is to follow instructions for your desired cooking method and to prepare your meal with the cooking times chart as a reference. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness Chart, below.

 

Bone-In Filet Mignon On the Grill
Gas Grill
Charcoal Grill
Rare
1-inch
6–8 mins
6–8 mins
1½ inches
9–11 mins
9–11 mins
Medium-Rare
1-inch
8–9 mins
8–9 mins
1½ inches
10–12 mins
10–12 mins
Medium
1-inch
9–10 mins
9–10 mins
1½ inches
11–13 mins
11–13 mins
Medium-Well
1-inch
10–11 mins
10–11 mins
1½ inches
11–13 mins
11–13 mins
Bone-In Filet Mignon on Stove or in Oven
Skillet
Broil
Rare
1-inch
6–8 mins
8–11 mins
1½ inches
9–11 mins
12–14 mins
Medium-Rare
1-inch
8–9 mins
10–13 mins
1½ inches
10–12 mins
15–17 mins
Medium
1-inch
9–10 mins
11–14 mins
1½ inches
11–13 mins
16–18 mins
Medium-Well
1-inch
10–11 mins
14–16 mins
1½ inches
11–13 mins
18–19 mins
Filet Mignon in an Air Fryer
Temperature
Air Fry
Rare
1-inch
400°F
6–8 mins
1½ inches
400°F
10 mins
Medium-Rare
1-inch
400°F
8–10 mins
1½ inches
400°F
12 mins
Medium
1-inch
400°F
12 mins
1½ inches
400°F
14 mins
Medium-Well
1-inch
400°F
14 mins
1½ inches
400°F
16 mins