Reverse Sear Filet Mignon in a Cast Iron Skillet

When it comes to preparing a perfect filet mignon, the reverse sear method using a cast iron skillet is unparalleled. This technique ensures a steak that is cooked evenly throughout with a delightful crust that steakhouse dreams are made of. Here’s a comprehensive guide to mastering the reverse sear filet mignon in cast iron.

The Basics of Reverse Searing

Before delving into the specifics of the filet mignon, let’s understand what reverse sear entails. This method involves initially cooking the meat at a low temperature in the oven and then searing it in a hot skillet for a brief period. The slow cook allows for even doneness, while the sear gives it a flavorful crust.

Choosing Your Filet Mignon

Selecting the right cut is crucial. Look for a filet mignon that is at least 1.5 inches thick. This thickness is ideal for the reverse sear process, as it ensures that the steak doesn’t cook too quickly during searing.

Prepping Your Steak

Begin by bringing your filet mignon to room temperature, which could take about 30 to 40 minutes. Use this time to preheat your oven to 250°F (120°C). Season your steak generously with salt and pepper or your preferred steak seasoning.

Reverse Searing in the Oven

Place your seasoned filet mignon on a wire rack over a baking sheet. Insert a meat thermometer into the thickest part of the steak, and set it in the oven. You’re aiming for an internal temperature of about 95-100°F (35-38°C) for rare, 105-110°F (41-43°C) for medium-rare, and 115-120°F (46-49°C) for medium.

The Cast Iron Advantage

While your steak is in the oven, get your cast iron skillet ready. The heavy-duty nature of cast iron provides a consistent heat that is key to a good sear. Once your steak hits the desired temperature in the oven, heat your skillet on high heat on the stovetop.

Searing the Steak

Transfer your steak to the hot skillet, and sear each side for about 60 seconds or until it develops a rich, brown crust. Don’t forget to sear the edges by holding the steak with tongs. Add butter, garlic, and fresh herbs to the skillet in the last 30 seconds for an extra burst of flavor.

Resting Your Filet Mignon

Resist the temptation to cut into the steak immediately. Let it rest for about 10 minutes to allow the juices to redistribute. This will ensure every bite is juicy and tender.

Final Touches

Slice your rested filet mignon against the grain and serve it with your favorite sides. For a truly decadent experience, top it with a pat of compound butter or a drizzle of balsamic reduction.

The reverse sear method in a cast iron skillet takes your filet mignon to the next level, creating a luxurious dinner that is sure to impress. With a little patience and the right technique, you can achieve a steak that rivals the finest restaurants.