Reverse Sear Filet Mignon: Mastering the Perfect Steak

The art of preparing a reverse sear filet mignon ensures your steak is cooked to perfection, with a juicy center and a beautifully crisp exterior. This method involves slowly cooking the steak at a low temperature in the oven, followed by a quick sear in a hot pan to achieve that desirable crust.

The Basics of Reverse Searing

What sets the reverse sear method apart is its ability to provide more control over the cooking process, ensuring the filet mignon is evenly cooked from edge to edge. By starting in a low-temperature oven, the steak gently comes up to the desired internal temperature without overcooking.

Choosing Your Filet Mignon

For the reverse sear method, select a thick-cut filet mignon, ideally 1.5 to 2 inches thick. This cut, known for its tenderness and mild flavor, benefits greatly from the even cooking and final sear that the reverse sear method provides.

Preparing Your Filet Mignon for Reverse Sear

Begin by patting your steak dry with paper towels and seasoning generously with salt and pepper. Some chefs also recommend letting the steak sit with the seasoning in the refrigerator for a few hours, or even overnight, to enhance the flavor.

Reverse Sear Cooking Steps

Preheat your oven to a low temperature, around 250°F (120°C). Place the seasoned filet mignon on a rack over a baking sheet and insert a meat thermometer into the thickest part of the steak. Cook the steak in the oven until it reaches an internal temperature of about 10-15°F below your desired final temperature.

Finishing with a Sear

Once your filet mignon has reached the target internal temperature, remove it from the oven and let it rest while you heat a heavy skillet, preferably cast iron, over high heat. Add a small amount of high-smoke-point oil and sear the steak for about 1-2 minutes on each side.

During the searing process, you can also add butter, garlic, and fresh herbs to the pan for additional flavor. Baste the steak with the melted herb butter to further enhance its richness.

Letting Your Steak Rest

After searing, transfer your reverse sear filet mignon to a cutting board and let it rest for a few minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and tender bite.

Serving Suggestions

Reverse sear filet mignon pairs wonderfully with classic sides such as garlic mashed potatoes, grilled asparagus, or a simple salad. A bold red wine, like a Cabernet Sauvignon, complements the richness of the meat.

By following this reverse sear technique, even novice cooks can produce a restaurant-quality filet mignon at home. The key is patience and attention to temperature, both of which are rewarded with a perfectly cooked steak.