Reverse Sear Filet Mignon on the Grill: Your Ultimate Guide

When it comes to preparing filet mignon, reverse sear is a method that promises a perfectly cooked steak every time. This technique involves slow-cooking the meat at a low temperature and then finishing it off on a hot grill for that delectable crust. Let’s dive into how you can master the reverse sear method for filet mignon on your grill.

The Basics of Reverse Searing Filet Mignon

The reverse sear technique is simple in concept but requires attention to detail. The process starts with bringing your filet mignon to a lower internal temperature in an oven or smoker, and then searing it on a hot grill to create a flavorful crust. This method not only ensures an even cook throughout the steak but also gives you control over the final sear.

Preparing Your Filet Mignon

Start with a high-quality cut of filet mignon, preferably 1.5 to 2 inches thick. Season the steak generously with salt and pepper or your choice of steak seasoning. Let the steak rest at room temperature for about 30 minutes before cooking.

Cooking Low and Slow

Preheat your oven or smoker to around 225°F (107°C). Place the seasoned filet mignon on a rack over a baking sheet or directly on the smoker grill. Insert a meat thermometer into the thickest part of the steak. You’re aiming for an internal temperature of about 10-15 degrees below your desired doneness before searing.

Time to Sear on the Grill

Once your steak reaches the target temperature, it’s time to get grilling. Preheat your grill to high heat – you want it as hot as possible. Sear the steak for 1 to 2 minutes on each side. This will create the beautiful crust that is characteristic of a perfectly reverse-seared filet mignon.

Why Choose Reverse Sear for Your Filet Mignon?

Even Cooking: Slowly bringing the steak up to temperature allows for more uniform cooking throughout the meat. This means you can avoid the common pitfall of an overcooked exterior with an undercooked center.

Perfect Sear: By finishing the steak on a high-heat grill, the reverse sear method gives you a crispy, caramelized crust without overcooking the interior.

Maximum Flavor: The slow-cooking phase allows the seasoning to penetrate the meat, while the quick sear at the end locks in the juices and flavor.

Tips for the Best Reverse-Sear Results

Here are a few tips to ensure your reverse sear filet mignon is top-notch:

• Let Your Meat Rest: Always let your steak rest for at least 10 minutes after searing. This allows the juices to redistribute throughout the meat, resulting in a juicier steak.
• Use a Meat Thermometer: A reliable meat thermometer is crucial for monitoring internal temperature and achieving the perfect level of doneness.
• Don’t Overcrowd: When placing steaks on the grill, make sure they have enough space around them to ensure even cooking and proper airflow.

With practice and attention to detail, reverse searing filet mignon on the grill can become your go-to method for a gourmet steak dinner. The results are well worth the effort – tender, flavorful, and cooked to perfection.