Reverse Sear a Filet Mignon: Ultimate Guide to Perfection

When it comes to preparing a filet mignon, the reverse sear method is a game-changer that ensures a perfectly cooked steak every time. This technique involves slowly cooking the meat at a low temperature and finishing it off with a high-heat sear.

The Basics of Reverse Searing

The reverse sear method starts with bringing your filet mignon to a lower internal temperature in an oven or smoker before searing it on a hot skillet or grill. This method offers superior control over the doneness of your steak, allowing for edge-to-edge perfection.

What You Need for a Successful Reverse Sear

Before diving into the process, gather the following tools and ingredients:

• A high-quality filet mignon
• Kosher salt and freshly ground black pepper
• Herbs and spices of your choice
• Cooking thermometer
• Oven or smoker
• Cast iron skillet or grill
• High smoke point oil
• Butter, garlic, and fresh herbs for basting (optional)

Begin by seasoning your filet mignon generously with salt and pepper. If desired, you can also add other herbs and spices to create a custom flavor profile.

Step-by-Step Guide to Reverse Searing a Filet Mignon

Step 1: Preheat – Start by preheating your oven or smoker to 225°F (107°C). This low temperature is crucial for the reverse sear method.

Step 2: Slow Cooking – Place the seasoned filet mignon on a wire rack over a baking sheet. Insert the cooking thermometer into the thickest part of the steak. Cook it in the oven or smoker until it reaches an internal temperature of about 10-15 degrees below your desired final temperature.

Step 3: Resting – Once the steak reaches the target temperature, remove it from the oven or smoker and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat.

Step 4: Searing – Heat your skillet or grill to high heat. Add a high smoke point oil to the skillet or brush the grill grates. Once the oil is shimmering or the grill is hot, place the filet mignon on the surface to sear. It should only take 1-2 minutes per side to develop a rich, brown crust.

Step 5: Basting (Optional) – In the last minute of searing, add butter, garlic, and fresh herbs to the skillet, if using. Baste the steak with the melted herbed butter to add an extra layer of flavor.

Step 6: Final Rest – After searing, transfer the steak to a cutting board and let it rest for another 5-10 minutes before slicing. This final rest ensures that your filet mignon will be juicy and tender.