Should You Salt Filet Mignon Before Cooking It? (And Other Tips for The Perfect Steak)

Filet mignon is one of the most prized cuts of meat, celebrated for its tenderness and rich flavor. Its reputation comes with a hefty price tag, making it all the more important not to ruin it during cooking. No one wants to throw away money on a poorly cooked piece of meat. Knowing how to properly prepare filet mignon is crucial to ensuring every bite is as delicious as intended. Let’s dive into the essentials of seasoning and salting this exquisite cut.

What Seasoning Can Be Added to Filet Mignon?

Filet mignon’s delicate flavor doesn’t need much to shine. The key to seasoning this premium cut is to enhance its natural taste without overpowering it. Simple is best: a sprinkle of freshly ground black pepper and a touch of garlic powder can add just the right amount of flavor. For those who enjoy a bit of an herbaceous note, a light dusting of finely chopped rosemary or thyme can complement the meat beautifully. Remember, the goal is to enhance, not mask, the exquisite flavor of the filet mignon.

When Should You Salt Filet Mignon?

When it comes to salting filet mignon, timing is crucial. Salt should ideally be added to the meat before cooking. Salting about an hour before you plan to cook allows the salt to dissolve and penetrate the meat, enhancing its flavor and helping to retain moisture. A generous sprinkle of kosher salt or sea salt on both sides of the filet mignon will do the trick. This pre-salting technique ensures that the meat is well-seasoned throughout and not just on the surface. Adding salt after cooking can make the exterior too salty while leaving the inside bland, and salting during cooking doesn’t give the salt enough time to work its magic.

To Rinse or Not to Rinse

If you’ve salted your filet mignon before cooking, you might wonder if you need to rinse it off before placing it on the grill. The short answer is no. Rinsing the salt away can wash off the flavor and moisture that you’ve worked to infuse into the meat. Instead, after the salt has had time to work, simply pat the steak dry with paper towels before cooking. This helps achieve a nice, caramelized crust when the meat hits the hot grill or pan, giving you that perfect sear without losing any of the flavor-enhancing benefits of the salt.

Additional Tips for the Perfect Filet Mignon

Achieving the perfect filet mignon isn’t just about seasoning and salting; a few more tips can ensure your steak is restaurant-quality. First, let the meat come to room temperature before cooking. This helps it cook more evenly. Use high heat to sear the outside, then finish cooking over lower heat to your desired doneness. A meat thermometer can be your best friend here, helping you avoid overcooking this precious cut. Resting the meat for a few minutes after cooking is also crucial. It allows the juices to redistribute, resulting in a juicier, more flavorful steak.