Pork tenderloin is one of the juiciest and most tender cuts, and so it’s relatively easy to grill compared to more difficult cuts such as BBQ Brisket. And while the shoulder cut is typically tougher and most popular for pulled pork sandwiches pork loin by far is out favorite for that when given the option.

Now, you should hopefully already be familiar with some basic grilling tips whether you’re cooking on a gas grill or charcoal grilling.

So, beyond basic grill set up, and of course you’re going to want to season your meat appropriately with your favorite spices and seasonings (see our Dry Rub Recipes for some ideas!).

Now, for the best technique, you have to make sure that you keep it moist and prevent it from drying, since overcooking it or using the wrong method could cause it to be too dry and tough to eat! Some swear that soaking it in a brine for at least 6 hours, preferably overnight, will help prevent this. Brining should be done prior to adding any seasonings.

For our “perfect” method, again we are going to go to our trusty indirect heat method for the majority of the grilling process. To cook this way, you’re going to want a “hot” and a “cold” side of the grill. Another alternative to this that some recommend placing a pan of water between the heat and the actual cooking rack – though placing the pan of water on the side of the charcoal grill is certainly acceptable as well.

You will want to cook your pork loin for about 4-5 minutes on each side once the grill is hot, and then move it on over to your “cold” side and close your grill lid.

You’re going to want to let it cook on the cold side for about 20 minutes per pound, so if you have a 5 pound piece of meat for example it will likely take at least an hour and a half to cook. Obviously, this is just a general rule of thumb, and the actual temperature of your grill is going to determine what the cooking time will really be. This is when we again stress the importance of a really nice digital meat thermometer as it will help you know for certain when the meat is done. Pork should be cooked to at least 145 degrees before removing from the grill, and if you only cook it to that temperature, you’re going to want to wrap it in foil and allow it to continue to “bake” until at least 160 degrees to ensure it is fully cooked all the way through.

The methods we use for grilling on this site are pretty universal when it comes to our favorite pork BBQ recipes, so if you’re a new visitor and still not certain about the way we set up our grills, make sure you check out our guide on How to Grill Baby Back Ribs for more detailed instructions on the indirect heat/water pan method.

Now that you know how long to cook pork loin on the grill per pound and how to grill pork tenderloin to be tender and juicy, we sure would like to hear your recipes! Share them in the comments below!

Cooking pizza on a grill requires a few things. The most important thing is the right recipe for pizza dough. Most doughs involve yeast, water, a little oil, and flour, and in most cases that is really all you need. Lately we’ve been dabbling quite a bit in gluten free cooking, which really shakes up your whole way of making pizza quite a bit! So, we can tell you some good news: Yes, you can make gluten free pizza on a grill, just like you’d make it with wheat. (See this gluten free pizza dough recipe)

Now, here is where things start getting muddled and tricky. You know you want pizza and you have your dough, but you probably have no idea what to do next!

Some people ask me if a baking stone is necessary. You’ll need to be careful about the type of baking stone you use in a grill, as all are not safe to use, so make sure if you are using one you choose one that is rated and made specifically for grill use.

The good news is, unless you’re using a gluten free crust (which is typically different in texture) you don’t really need a baking stone. Some find that it helps and is a necessity in an oven, but on a grill, that’s not always the case.

There is a little secret for making the perfect grilled pizza, whether on a gas or charcoal grill. What is it? You need a hot side and a cold side. If you’re using really small charcoal grill, then you may not be able to do this, but for most people with a kettle grill or your traditional gas grill, this is actually quite easy.

If you are using charcoal, you’ll want to light your charcoal the way you normally would, keeping one side with less coals than the other side once you spread them around. (Make sure you are using a high quality natural charcoal) If using a gas grill, your job is much easier, simply leave one burner on high and one on the lowest temperature you can get.

First, you will want to cook the crust on the high side. Make sure you have all of your toppings ready right next to you, because this will cook really fast – within just a few minutes you’ll have a nice puffy crust. Once the bottom is browned to your liking, you’re ready to flip it over onto the cool side. Now load up your toppings, close the lid of the grill for a few minutes and cook until your toppings are bubbly and the bottom of the crust is cooked to your liking.

So now you now how to cook pizza on a gas grill (or use charcoal) and with a pizza stone for the grill or not. It’s a little more advanced grilling, but if you love to grill and you love pizza, the efforts are well worth it!

A porterhouse is a cut that includes the top loin (commonly referred to as a New York Strip Steak) as well as the adjacent tip tenderloin, commonly known to most as filet mignon. It’s a great steak to share with family or friends, though I’ve seen a few people eat one completely by themselves before as well! T-Bone steaks are similiar in cut to the Porterhouse steak, though a much smaller variety and typically less of the filet mignon part.

Here’s the step by step instructions on how to grill the perfect Porterhouse steak:

1. Choose Your Cut: When we’re shopping for steaks we’re always looking for well marbled pieces (those are the little white lines you see running through a steak) as this helps make it nice and tender. There are many different grades of beef available (Prime, Choice, and Select) with Prime being the best – and most expensive typically. You may pay anywhere from $20-$35 for a single Porterhouse steak.

2. Season: Because the top loin part of this steak can be pretty tough, and even the filet part if the top loin is taking too long to cook, we recommend a nice mixture of salt and pepper and any of your favorite steak seasonings. Being generous with the salt will greatly help increase the likelihood of it being tender – and you can always wipe off any excess if it’s more than you’d like when you’re ready to grill. Porterhouses are also a great steak for using steak marinades.

3. Fire Up That Grill: While you’re firing up the grill, let the steak sit out and “warm up” from being in the refrigerator. For food safety reasons, you don’t want to leave it out for too long, especially if it is very hot weather – but for the most part 30-45 minutes is generally okay. You’ll want to light your charcoal or propane grill as hot as you can get it. With charcoal, this means using lots of charcoal! (Though don’t go overboard either – you still need to have room in your grill for air to flow and for you to fit the grate back on top!) If anyone eating steaks with you wants their steak “well done” and no pink in the middle, you’ll probably want to butterfly the steak so to avoid the outside burning and the inside being raw. Rare to Medium lovers won’t need to worry about this so much.

4. Cook It Up: This is the part everyone is the most afraid of, but if you’ve done the first three steps you really probably won’t have a whole lot to be nervous about. Once the grill is ready and as hot as you can get it, place the steak with the New York Strip side over the hottest part of the grill. (Ideally you’re grill is hot all over, but we know that usually right about the burner or the middle of the charcoal is typically hotter, and since the strip part will cook longer than the filet part this will help it cook while you keep the filet more tender) When you place the steak on the grill, you should hear a sizzle – if there’s no sizzle, you might want to make sure your grill is hot enough. (You shouldn’ be able to hold your hand close to the grill for more than a second or two!)

The secret to any great steak on the grill is to minimize flipping time. This is one of the biggest problems many people face, as they get bored standing out there for 20 minutes and want to flip that poor steak a million times. So resist that urge and cook for about 8-10 minutes on the first side and then flip and cook for another 8-10 minutes. Obviously this is only an estimate as grill temperature will have a lot to do with it. But, everybody always asks “how long do I grill a Porterhouse steak?” and that should give you a good idea. After the second side is done, pull out your handy dandy digital meat thermometer. (Don’t have one yet? Get one now for next time! Amazon’s got this one super cheap). Meat thermometers make it so you know the steak is cooked to the right temperature – see out chart of steak temperatures for details.

5. Take off the grill and Cover With Foil or Lid: Covering the steak for about 5 – 10 minutes after you are finished grilling helps it keep cooking but without worrying about it burning. Not everybody does this step, but the true steak grilling aficionados out there do!

As you can see, cooking a porterhouse steak on the grill is no more difficult than any other steak, though you will want to pay special attention because of it’s thickness and size. Hope you enjoy your dinner!

Have any other tips for grilling Porterhouse steaks? Tell us about it in the comments below!

Aluminum foil is easily obtainable and just about any cook will have some on hand in their kitchen cabinets or drawers. Using it will help not only with an easy clean up afterward but also prevent your food from burning and sticking to the grate of your grill.

Another popular alternative option to foil is using a special basket that helps keep veggies from falling through the grate. There are many different styles of grill baskets available, some of which look much like a pot, while others look more like a tennis racket and have handles that are used to squeeze the veggies in place so they don’t fall through. Deciding which one to use is a matter of personal preference, and there will always be people who swear by foil and others by baskets.

Here are our step by step instructions on how to grill vegetables in aluminum foil:

1. Choose Your Veggies: The first thing to consider is which types of veggies you will be cooking. Some delicious choices include fresh squash, zucchini, peppers, onions, tomatoes, asparagus, mushrooms, broccoli, snap peas, green beans and corn. All of these are relatively simple to cook and can be grilled together without worrying about certain ones cooking faster than the others.

2. Prepare the Foil: You’ll want to use a large sheet of foil. Something that can help is to line the foil loosely on a pan or skillet, making sure there is ample foil left over to wrap over the top. Spraying the foil with a non stick cooking spray or lightly coating in olive oil is recommended to prevent sticking.

3. Cut up the Veggies: Slicing the veggies after you wash them to be proportionate in size with one another will help them cook evenly. Once the vegetables are cut up, you’ll want to place them in the foil. You can then decide if you will use any seasonings. Some will lightly toss them with oil and salt and pepper or garlic. You can also use lemon juice, Italian dressing, butter, or any additional seasonings you may enjoy.

4. Fold Them Up: Once your veggies are in the foil and seasoned, you will want to fold the foil up to make a pocket and crimp the sides as you go. This will ensure that none of them will escape or fall out while cooking. It also allows for them to steam which will help cook them more evenly.

5. Grill Them Up: You’ll want to make sure your grill is nice and hot to a medium high temperature before placing the aluminum foil on the grate. Let them cook for about 7-10 minutes and flip. Then cook for another 7-10 minutes and if necessary, flip again and grill for another 4-5 minutes.

6. Serve and Enjoy! Once the vegetables are finished, you’ll want to remove them from the grill and serve them. Depending on the vegetable you are cooking, you can then add additional butter or seasonings if need be.

What are some of your favorites vegetables to grill? Have any tips for cooking with aluminum foil? Share your thoughts in the comments below.

Grilling pork chops however is relatively easy, and not a whole lot different than grilling anything else. Like we’ve mentioned in numerous posts before, a good digital meat thermometer is indispensable when it comes to cooking any type of meat, because the only true way to know that any type of meat is done and cooked fully is by check the temperature. If you do not have one yet, it’s never too late to order one for the next time you’re cooking!

Below are our step by step instructions for how to grill the perfect pork chop:

1. Pick Your Cuts: There are many different types of pork chops to choose from at the store. There are bone-in and boneless, loin, and rib cuts. Most cuts are a little less than an inch thick, while others may be more than that. The thicker the meat, the longer and slower you will need to cook it. Thin cuts tend to cook much faster and also are at risk for drying out the fastest as well.

2. Prepare the Meat: If your cuts are thick, you may want to consider what is called brining the meat. Brining is simply soaking them in a mixture of salt water to help maximize moisture and tenderness. Soaking thicker cuts for 2-3 hours in a mixture of 1 tablespoon of salt per cup of water will help this. If you have thin cuts, this is optional and not necessary unless you have a preference. You’ll want to make sure that after the soak you rinse them in cold water to remove any extra salt. If you decide to go this route, you may want to consider using a dry rib rub to add flavor after they are done soaking. Some people also add a tablespoon of brown sugar to the brine per cup of water, which if you are planning for BBQ or sweet flavor may be something to consider. If your chops are less than an inch thick, you may want to consider marinating it in a simple pork chop marinade instead. Italian dressing is the classic easy stand by, though you can check out many pork chop marinade recipes as well.

3. Heat Up the Grill: You will want to get your grill as hot as possible, just as if you were cooking a steak. With a gas grill this is easy to control the temperature. Charcoal can take some practice but in general you’ll want to make sure you have enough coals in the bottom and that they are white and red glowing. Outdoor gas grills can be heated to their safest highest temperature per manufacturer’s specifications.

4. Cook Them: You’ll want to grill them on each side for about 3-4 minutes and then flip as needed until they reach the internal temperature of 150-155 degrees. Thin cuts will cook very fast on a hot grill – possibly in just 5-6 minutes, so you may want to check them after just the first one to two minutes of grilling. Thicker chops will take slightly longer and may need flipped more than twice in order to keep them from becoming charred. If you will be adding a barbecue sauce or other glaze, add it only during the last few minutes of grilling, since it will cause flare ups of the flames and burn rather quickly.

5. Take them Off: Like a good steak, doing this step will help make your pork chops better too. Simply remove them from the grill when finished and then cover on a plate with a metal bowl or pot to keep the heat and moisture in.

So there you have it, how long to cook pork chops on the grill, as well as a few other tips to give you tasty and tender chops to enjoy. Have any suggestions? Share them in the comments below!

The most important thing to do is to prepare your shrimp for cooking on the grill. If you have fresh shrimp, one of the first questions many ask is “should you leave shell on when grilling shrimp?” It’s a long debated question and depending on who you are talking to you will get many different answers. The argument for leaving the shell on is that it will prevent the meat from drying out and losing the tender juices. The argument for taking it off? You are marinating the meat directly and it is also a lot easier to manage if using skewers.

In short, if you’re worried about if you should leave the shell on or take it off, it’s really all up to you. Try it both ways and see what you like to do the best. We’re not about to get into any arguments with anyone about it If you’ve bought shrimp that doesn’t have the shell on it already, you don’t even have to worry about this! If you do decide to leave the shell on, you will want to make just a tiny little slit in it to allow for ventilation.

When grilling shrimp, the main concern is that shrimp are pretty small and the grates on your grill are just big enough for most sized shrimp to accidentally fall through. There are two different possible solutions to getting around this and making sure your seafood doesn’t end up at the bottom of your grill but in your tummy!

The first solution is skewers. Skewers are relatively easy to use and have a nice presentation about them if you are entertaining and serving company and guests. You can get wooden or metal skewers that you can use. If you are using wooden skewers, you will always want to make sure that you let them soak in water for at least 1 hour or more before grilling – this will keep them from catching on fire.

Skewing the shrimp can be somewhat of a challenge for some people. (Skewing anything puts you at risk for stabbing yourself if you are not careful – I’ve been injured trying to put fruit on them!) Always watch what you are doing when you are poking the skewers through to make sure you don’t accidentally stab yourself! Don’t be tempted to look up at someone you are talking to while preparing it on the skewers – that is how most accidents happen! (Preparing skewers is not really that dangerous of a thing to do – but if you are new to cooking and grilling like I once was I am just trying to save you the grief and embarrassment of screaming “Oooowwwww!” while you are just trying to make dinner.)

If you don’t want to deal with skewers or maybe you’ve tried them and decided you would rather do it another way, then investing in a basket for grilling shrimp may be the perfect alternative for you. This shrimp basket is an example of one that can be used, though there are many different styles, shapes, and sizes available. You will ideally want one that doesn’t have large gaps and will work also for cut up vegetables, since this not only will increase your chances of shrimp not falling out, but you’ll also be able to use it for grilling just about anything else you’ll ever think of to cook on your grill.

When cooking in a basket on the grill, you’ll want to lightly spray the basket with a non stick cooking spray. A lot of baskets claim to be non stick but they usually will, and so spraying it lightly will help prevent you from having your shrimp stuck to the basket.

So now that we’ve gotten the basics of the two ways to grill shrimp (and really there is no “best way” – some people like skewers, others don’t – some leave the shells on, some don’t) we’re ready to think about grilling and the different ways that shrimp can be prepared and flavored. You can start with the most basic of butter marinades that we listed for our grilled lobster tail recipe. Simply brush it on before and during grilling. (Be careful and watch for flare ups however – the dripping butter can cause flames to shoot up!)

Grilling shrimp only takes a few minutes. If you are wondering how long you should grill shrimp for, you should plan on grilling large jumbo sized shrimp for about 5-7 minutes total, smaller shrimp will be cooked in less time. After the initial 2-3 minutes you may want to turn the skewers or flip the basket over to ensure that it does not burn on one side. You will know how many minutes to grill shrimp if you look at the pieces and notice that the translucency is starting to fade away. Once they are done, remove the shrimp from the grill and serve and enjoy!

Stay tuned, now that you know the best way to grill shrimp – we’ll be posting some of our favorite grilled shrimp recipes for you to enjoy soon

To begin, you naturally need to have your grill fired up and ready to go. If you are gas grilling or if you are charcoal grill you will want to make sure that you have taken the necessary measures to prepare and light the grill safely.

Hamburgers can be cooked on medium to medium high heat if you are able to control the temperature of your grill with a thermostat. If you are using charcoal, you’ll want to use about 2 pounds of briquettes and allow them to burn for about 15 minutes or until the charcoal is mostly ashed over and there are no more visible flames, though the coals should be glowing red. You will want to make sure that the grilling surface and grate are clean and some people prefer to lightly spray the cooking surface with cooking oil BEFORE lighting the grill to prevent it from sticking. However, with our foolproof method below, you won’t need to worry about it nearly as much!

The first key to grilling hamburgers is to make sure that you have made the patties not too thick and to poke a small hole in the middle of them. A general rule of thumb is that the patties not be anymore than 1/2 inch thick – the thicker they are the longer they will take to grill and the higher your risk of having a burnt outside edge will be. Poking a small hole in the middle of the patty with your finger to give the burgers a doughnut shape will ensure that they cook in the middle all the way through – and don’t worry, that hole will disappear before you’re done grilling them!

Here is an example below of what your patties will look like:

You’ll notice that the hamburger patties are on a metal tray. This metal tray is the second secret to great grilling success. If you use an aluminum pie plate or other shallow baking pan like this, it will dramatically reduce flames and flare-ups from the grease dripping down onto the hot coals. You can find these available at most grocery stores and retailers for a low cost and can wash and reuse them as long as they are not rusted or unsafe for cooking on.

Arrange the burgers on the aluminum tray so that none of them are overlapping one another (the picture above is from before we grilled them – about half of them were removed and frozen so we could cook them up for another time!) You’ll then want to place this tray on the grate of the grill and close the lid, especially if it is colder or windy out. (In hot temperature days it won’t matter quite as much, though it will reduce the cooking time and help the burgers cook throughout.)

Let the burgers cook like that for about 4-6 minutes, or until the bottom edges are browning and you notice that the holes in the center are starting to close up. Then you’ll want to flip them and then cook again for another 4-6 minutes with the grill lid closed.

Now, you’re probably thinking to yourself, wait a minute! I want them to have those cute little grill marks! I want them to have that flavor from the charcoal! Well, to do that, all you need to do is wait until they are about 90% done and then remove them from the aluminum tray and place them straight on the grill for about a minute each side. Since they are mostly cooked all of the way, you won’t have to worry about them crumbling or falling apart and can go ahead and press down on them to get those grill marks.

If you like melted cheese on your burgers, after you’ve flipped them on the grate you can either continue letting them stay there and place the cheese on them and allow it to melt for another minute or so, or you can place the cooked patties back on the aluminum tray and let them cook that way while you wait for the cheese to melt. (Really depends on how high the temperature of the grill is and if you are worried about family and friends you are cooking for who won’t eat a slightly charred hamburger!)

Remove the hamburgers from the grill and then enjoy with all of your favorite toppings and condiments! A hamburger should be grilled to 165 degrees if you are using a meat thermometer to judge if they are done or not.

If you have any questions on how long to cook hamburgers on the grill or different techniques you recommend, we’d love to hear about them in the comments below.

For starters, the most important thing is some basic safety tips. You don’t want to risk anything happening when you are making your steaks or ribs or vegetables – and while it is no more dangerous than preparing food indoors, many people neglect some basic safety guidelines that can prevent injury, fire, or other disaster.

1. Grill Away From Everything Else: Many people make the mistake of grilling under a covered porch or too close to trees, shrubs, buildings, cars, or other objects. The ideal distance should be about 10 feet – at the minimum 5 feet.

2. Check Your Grill Regularly: Regular maintenance and inspection will help ensure that your equipment is functioning properly. Always check for leaks, loose valves, loose fittings, rust, and other mechanical properties. If in doubt, refer to your users manual which should give you the basics of what to expect and check periodically.

3. Supervise Children and Animals: You will want to make sure that young people and pets stay away from your cooking area, since they may not understand that the grill is hot. Burns can require emergency room treatment, and you do not want to risk injury to them.

4. Use Propane Responsibly: Always follow the guidelines for propane use, do not store in high heat areas including the grilling area, and always check canisters for rust, dents, or other flaws.

5. Read Your Owners Manual: Your owners manual will have any additional tips and safety guidelines to follow. Make sure when lighting the grill you always follow the manufacturer’s specifications to ensure your own personal and property safety.

6. Most Important: Never Leave a Grill Unattended! It only takes a minute for something to go wrong.

Okay, now that the basics of safety tips are taken care of, on to the cooking tips!

1. Always Use Tongs: Tongs are wonderful for flipping and turning everything on the grill. If you use a grilling fork and pierce the meat precious juices will drip down, not only compromising flavor but also causing unnecessary flames to shoot up out of the grill.

2. Only Add Sauces/Bastes in the last 10-15 minutes: If you baste anything too soon, it will likely only burn since the sugar/fat in them causes them to burn quickly. Wait until the food is almost done before adding these.

3. Use a Meat Thermometer: A digital meat thermometer is the only way to be 100% certain that food is cooked properly. Chicken needs to be cooked to 165 degrees, steaks can be cooked between 140 (medium rare) to 160 (well done) and hamburgers should also be cooked to 160 degrees. Doing this will greatly reduce your risks of food borne illnesses. You will also not need to worry about how long to cook something when you have one! They are wonderful! Get one!

4. Lightly coating the grate of grill with oil before starting it will help prevent food from sticking to it. Dip a paper towel in vegetable or canola oil and just lightly brush the paper towel over the grates. Be sure to wipe any excess completely off before starting the grill.

5. Use Wood Chips for Added Flavor: There are many hardwood chips that can be added to the grill for increased flavor. Apple wood, hickory, or mesquite woods are common. Be sure to soak each for at least 1 hour in water before adding to your grill.

6. Cook at the Appropriate Heat: Most gas grills include built in thermostats, but you can also always get a separate one if yours does not. Different foods need different heats to cook at the best. For example, a steak does best when cooked at VERY high heat. Other foods such as ribs on the other hand should be done at a low heat around 225 degrees or so. Our article on grilling baby back ribs has information on cooking with indirect vs. direct heat as well.

7. Choose Tools Wisely: There are a million different accessories for grilling on a gas grill. Whether it’s a grill fish basket or a pizza cooker, you don’t need them all and not every single one of them will actually make it any easier to cook on or off the grill. (Though actually a fish basket will help prevent it from falling apart – and pizza on the grill is delicious!)

Do you have any additional cooking tips for gas grills? Share them in the comments below!

Filet Mignon is one of the most tender cuts of steak, which makes it outstanding for anyone who enjoys being able to cut their meat with a fork. (Really, you don’t even need a knife to cut through perfectly cooked filets!) It is a slightly more expensive cut of beef and many people are nervous that if they try to cook it, they will burn it or otherwise ruin it. However, it is no different really that grilling any other food you learn how to BBQ, so if it is your favorite type then have no fear! You WILL cook it perfectly if you listen to us!

Getting your grill prepared will depend greatly on whether you will be using charcoal or gas. If you are grilling on a gas grill, then you will want to crank it up as hot as it can safely go. Some people recommend lightly coating the grate with cooking oil to prevent sticking, but if you are very watchful you will likely be able to make a great tasting meal even without it.

Charcoal grilling is a bit different, simply because you will have to take special precautions to make sure that grill is HOT. Use enough charcoal coals (4 steaks take about 65 charcoal pieces) and let them get nice and red. The coals should be mostly white over and glowing red (but with no flames) before you place the steaks on the grate. (See our article on charoal grilling tips for some helpful hints!)

Preparing the meat takes very little to do, since you really only need salt and pepper to taste, though many people enjoy using marinades or other seasonings as well. There are a variety of marinated steak recipes that may be of interest to try. The only other preparation needed depends on what temperature and doneness you would like the filet to be cooked to. A medium rare or medium steak does not need any additional preparation. However, if you like your filet medium well or medium, you may want to consider a technique called butterflying that will allow you to cook the center through without worrying about excessive burning or charred ends.

To butterfly a steak, you will simply want to cut the steak lengthwise in half. (So that when you pull it apart you have a “butterfly” type shape with each half being a wing of the butterfly). This will make the meat much thinner and reduce the cooking time and the risk of burning it. If you like yours rare or medium rare however, don’t butterfly it – or it will be cooked way more than you like it!

Once you grill is prepared and as hot as it can get, you can go ahead and place them on the grate. You should hear a sizzle sound while it is cooking – if you don’t hear that sizzle, take the cuts off and let it get hotter before proceeding.

Most filets will take about 3-5 minutes on each side. A medium rare to medium steak will be done in about 7-10 minutes and only need flipped once. A medium well steak will need to be flipped twice in order to make sure that the outside does not burn but the inside cooks fully. Our gas grilling steak tips has some additional information that may be useful for helping you know when the steak is done and how long you should cook the filet mignon. Be sure you use tongs when flipping the steaks, as if you poke it with a fork it will lose a lot of its juiciness and flavor. Checking with a meat thermometer can help you take out the guesswork in deciding if you have cooked the steak long enough.

When finished, serve up with your favorite side dishes, sauces, and other favorites.

Have any additional tips on how to BBQ and grilling filet mignon? Share them in the comments below.

There are basically five different ways for a steak to be cooked, all of which reference to the level of “doneness” of the steak. There is rare, medium rare, medium, medium well, and well done. Rare is usually red in the middle, and as my mom used to say, “still mooing”. Medium rare is a little bit less red, but pretty darn dark pink. Medium is slightly lighter pink, but still pretty pink throughout the entire middle of the steak. Medium well is just a hint of pink through the center, and well means no pink at all.

Now, some people will tell you that rare to medium is the only way to eat a steak, and that if you eat a steak at medium well or well done you’ve completely destroyed the steak. At the same time, if you ever look at the asterisks and disclaimers on a restaurant menu, they’re required by law in many areas to tell you that consuming raw or undercooked foods can put you at higher risk for food borne illnesses. So, really, if you eat your steaks cooked, you’re not committing a crime against nature, you’re pretty much just practicing food safety! So don’t be ashamed if you like your steaks medium well or well done.

When you’re cooking a steak, one of the most challenging things is trying to figure out how long you should cook it. Since steaks come in various shapes, cuts, grades, thickness, and more, there is not set answer for “how long should I cook a steak?” Instead, the best thing to do is to learn the cooking temperatures for steaks and use a meat thermometer to tell what the temperature is to gauge when the steak is done or if it still needs to cook for a little bit longer.

Some professional cooks will tell you they don’t need a thermometer. They can tell if it is done just by pressing on the steak. They say that a steak will feel as firm as the palm of your hand does where it meets your fingers when it is done. But, this obviously will vary from person to person (not everyone has the same amount of flabby/firmness to their hands!) and many people simply cannot focus on their sense of touch enough to really be able to tell.

You could try cutting into the steak to see if it is done yet, but then you really risk screwing it up, especially if it needs to cook for very much longer. The most accurate way to cook a steak and know that it is at the right temperature is through using a digital meat thermometer which will tell you exactly how hot the steak is in the middle and therefore the level of doneness.

Here is a quick list of the cooking temperatures for steak:

Rare: Between 120-125 degrees
Medium Rare: Between 130-135
Medium: Between 140-145 degrees
Medium Well: Between 150-155 degrees
Well Done: Anything above 160 degrees

If you have any questions or comments about the cooking temperature for steak, share them in the comments section below!