How to grill a filet mignon in Omaha?

How long do you cook Filet Mignon Omaha Steak?

Bake the fillets in your oven for 5-8 minutes, depending on your preferred degree of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 minutes for medium. Carefully remove the skillet from your oven and transfer the fillets to a clean plate. Cover them with aluminum foil and let them rest for 5 to 7 minutes.

How do you cook Omaha Steaks Bacon Wrapped Filet Mignon?

GRILL: Grill at 450°F (medium-low setting) for 6-7 minutes on the first side, flip and cook another 5 to 6 minutes on the other side until the internal temperature reaches 160°F. Overcooking can result in a dry product.

At what temperature should I cook a filet mignon?

The fillets should be cooked on the grill over medium-high heat. Ideally, you should set the temperature to about 450 degrees on a gas grill or place your fillets on a grill directly over medium coals on a charcoal grill.

Do you thaw Omaha steaks before cooking?

Thaw the steaks in the refrigerator overnight. One hour before cooking, place the steaks on a tray at room temperature. This allows the meat to cook more evenly.

How thick is the filet mignon of Omaha steaks?


Menu Steaks and chops
lester 5 oz. steaks
People serving serves 8
Alcohol Alcohol not included
Thickness 1 1/4, 1 1/2, 1 3/4

How long should I cook a filet mignon on the grill?

Use the following times for grilling time for tenderloin by direct grilling:

  1. For a 1-inch cut, grill 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium-rare (160°F).
  2. For a 1½-inch cut, grill 15 to 19 minutes for medium-rare (145°F) or 18 to 23 minutes for medium-rare (160°F).

How long can Omaha steaks stay in the fridge?

Throughout our 90 year history, we have always taken food safety very seriously.


Meat Time in refrigerator to thaw (36 to 40 degrees F)
1 inch steak 12 to 2 p.m.
whole turkey 1 day per 4 to 5 pounds

How to sear a filet mignon on the grill?

A sear 2 to 4 minutes on each side gives steak a crispy crust and those restaurant-style grill marks. Once seared, transfer the steaks to the medium-low part of the grill. Cooking over low heat allows the heat to penetrate the middle of the steak without overcooking the outside.