Reverse Sear Filet Mignon: Cast Iron Mastery

If you’re looking to elevate your steak game, mastering the reverse sear filet mignon in a cast iron skillet is a culinary art worth pursuing. This technique, beloved by steak aficionados, involves slowly cooking the steak at a low temperature before searing it to perfection.

The Art of Reverse Searing

The reverse sear method is a simple yet effective way to cook a filet mignon. It starts by slowly bringing the steak up to temperature in a low-heat oven, which allows for an even internal cook. Once the desired internal temperature is reached, the steak is then transferred to a screaming-hot cast iron skillet for a quick sear. This final step creates the delectable crust that steak lovers crave, without overcooking the center.

Why Choose Filet Mignon?

Filet mignon is the leanest and most tender of all steaks, making it a premium choice for a special meal. Its fine texture and delicate flavor make it an excellent candidate for the reverse sear method, as it benefits from the gentle cook and explosive sear.

Preparing Your Filet Mignon

Before starting the reverse sear process, bring your filet mignon to room temperature. Season generously with salt and pepper or your choice of steak seasoning. Preheat your oven to a low 225-250 degrees Fahrenheit, which is the optimal temperature range for reverse searing.

Cooking in the Cast Iron Skillet

Once your filet mignon has reached approximately 10-15 degrees below your desired doneness in the oven, it’s time for the cast iron skillet. Heat your skillet over high heat until it’s extremely hot. Add a high-smoke-point oil, such as canola or grapeseed, and just before the oil starts to smoke, place your steak in the pan.

Sear the steak for about 1-2 minutes on each side, or until a deep brown crust has formed. For an added touch of flavor and sophistication, toss in a knob of butter, some crushed garlic, and fresh herbs during the last minute of searing, basting the steak with the aromatic butter.

Rest and Serve

After searing, let your filet mignon rest for at least 5 minutes to allow the juices to redistribute. This rest period is crucial to ensure that your steak will be juicy and flavorful. Serve your reverse sear filet mignon with your favorite sides for a memorable dining experience.

Final Thoughts on the Reverse Sear Technique

The reverse sear technique is a game-changer when it comes to cooking filet mignon. By following this guide and using your cast iron skillet, you’ll achieve a steak that’s perfectly cooked from edge to edge, with a restaurant-quality sear that’s sure to impress.