Reverse Sear Filet Mignon: Jeff Mauro’s Way to Perfection

If you’re looking to elevate your steak game, the reverse sear filet mignon method, popularized by culinary experts like Jeff Mauro, promises a perfectly cooked piece of meat every time. This technique involves slowly roasting the steak and then finishing it with a sizzling sear.

Understanding the Reverse Sear Technique

The reverse sear is a cooking method that has gained a significant following among steak aficionados. The concept is relatively simple: start with a low-temperature oven bake and finish with a quick, high-heat sear on the stove. This method not only ensures an evenly cooked interior but also delivers a beautifully browned and flavorful crust.

Why Choose Reverse Sear for Your Filet Mignon?

Filet mignon is prized for its tenderness and subtle flavor, and the reverse sear technique is particularly well-suited for such a premium cut. By gradually bringing the steak up to temperature and then searing it, you’re less likely to overcook the meat, which is a common pitfall when dealing with such a lean and delicate cut.

Jeff Mauro’s Approach to Reverse Searing

Jeff Mauro, known as the “Sandwich King,” brings his culinary prowess to the steak table with his own spin on the reverse sear. His approach focuses on precise temperature control and timing to ensure that the filet mignon’s texture and flavors are showcased to their fullest.

Ingredients and Tools You’ll Need

• Filet mignon steaks, at least 1.5 inches thick
• Kosher salt
• Freshly ground black pepper
• High-smoke point oil (such as grapeseed or avocado oil)
• Cast iron skillet
• Meat thermometer
• Butter, garlic, and fresh herbs (optional for finishing)

Before you begin, allow your filet mignon to rest at room temperature for about 45 minutes. This step is crucial for even cooking.

Step-by-Step Guide to the Reverse Sear

Preheat your oven to a low temperature, around 225°F. Season the filet mignon generously with salt and pepper.

Place the steak on a wire rack over a baking sheet and insert a meat thermometer into the thickest part of the steak. Bake until the internal temperature reaches about 10-15 degrees below your desired level of doneness (95°F for rare, 105°F for medium-rare).

While the steak is in the oven, heat your cast iron skillet over high heat. Once the filet mignon reaches the target temperature, remove it from the oven.

Add the high-smoke point oil to the skillet and sear the steak on each side for about 1-2 minutes, or until a dark crust forms. If desired, add butter, garlic, and fresh herbs to the skillet in the last minute of searing, basting the steak with the aromatic butter.

Rest your perfectly reverse seared filet mignon for 10 minutes before slicing and serving.

Tips for a Flawless Reverse Sear Every Time

Use a reliable meat thermometer to monitor the internal temperature of your filet mignon closely.

Don’t skip resting the meat both before and after cooking—it’s crucial for a juicy, evenly cooked steak.

For an extra touch of flavor, consider dry-brining your steak with salt for a few hours before cooking.

Following Jeff Mauro’s reverse sear method will transform your filet mignon into an unforgettable meal that’s cooked to perfection. With a bit of patience and attention to detail, you’ll master this technique and impress everyone at your next dinner party.