Reverse Sear Filet Mignon on Gas Grill: A Step-by-Step Guide

If you’re looking to perfect your filet mignon, the reverse sear method on a gas grill might just become your new go-to technique. This approach to cooking steak has gained popularity among home chefs and grill enthusiasts for its ability to consistently produce a perfectly cooked, juicy, and flavorful filet mignon.

Understanding the Reverse Sear Technique

Before diving into the intricacies of reverse searing your filet mignon on a gas grill, it’s important to understand what the reverse sear is all about. Traditionally, steaks have been seared over high heat to develop a crust before being transferred to a lower temperature to finish cooking. The reverse sear flips this process by starting the steak on a low temperature until it’s nearly at the desired doneness, and then searing it on high heat to create a delicious crust.

Why Reverse Sear Filet Mignon?

The thick cut of a filet mignon makes it an ideal candidate for the reverse sear method. By slowly bringing the steak up to temperature, you minimize the risk of overcooking, which is crucial for such a tender and expensive cut of beef. Moreover, the final sear will give your filet mignon a delectable caramelized crust without overcooking the center.

Preparing Your Filet Mignon for Grilling

Begin by taking your filet mignon out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. This helps ensure even cooking. Season the steak generously with salt and pepper, or your choice of steak seasoning. Preheat your gas grill by setting one side to low heat and another side to high heat for the searing stage.

Cooking Filet Mignon Using the Reverse Sear Method

Place your seasoned filet mignon on the cooler side of the grill. Close the lid and allow the steak to cook slowly. This could take anywhere from 25 to 45 minutes, depending on the thickness of your steaks and the desired level of doneness. Use a meat thermometer to monitor the internal temperature of the steak—aim for about 10-15 degrees Fahrenheit below your target doneness.

Searing Your Steak to Perfection

Once your filet mignon reaches the desired internal temperature, transfer it to the high-heat side of the grill. Sear each side for about 1-2 minutes or until a browned crust forms. Be attentive during this stage to prevent overcooking or burning the crust.

Resting Your Filet Mignon

After searing, remove your filet mignon from the grill and let it rest on a cutting board for at least 5 minutes. Resting allows the juices to redistribute throughout the steak, ensuring a juicy and tender bite.

Serving Your Reverse Seared Filet Mignon

Once rested, your filet mignon is ready to serve. You can enhance the flavor with a pat of herbed butter or a drizzle of balsamic reduction. Pair your perfectly cooked steak with a side of grilled vegetables or a light salad for a complete meal.