What is the reverse sear method?

Reverse searing is a method of slow cooking a steak (or other meat) to your desired temperature before finishing it with a sear. Cooking the steak low and slow makes for a more even cook with juicier meat. It also helps ensure no part of the meat is overcooked. Searing the steak after it has cooked to perfection also results in a crispier crust!

How does searing the steak after cooking it create a crispier crust?

Moisture on the surface of a steak can hinder the Maillard reaction -- the chemical reaction that gives browned steaks their beautifully complex flavors. Cooking the steaks in the oven removes surface moisture, which means your steaks will brown and crisp up much better and need much less time in the pan, which prevents overcooking!

Do I need to bring the filet mignon to room temperature before cooking?

Nope! This isn't necessary with the reverse sear method, as we'll be cooking the steaks low and slow, which ensures even cooking.

What temperature is best for filet mignon?

While we generally say to each his own when it comes to steak temperature, filet mignon is a different story. We strongly recommend cooking filet mignon rare to medium-rare for the most tender and juicy result. The lack of marbling and excess fat in filet mignon makes it prone to drying out or becoming tough if cooked to higher temperatures.

Do I need to rest the filet mignon before serving?

While you normally should let steak rest for 5-10 minutes to let the juices redistribute after cooking, this step isn't necessary when reverse searing filet mignon. You can serve your filet mignon immediately!

Reverse Sear Filet Mignon - Whisked Away Kitchen

Ingredients

2 filet mignon steaks, about 8 ounces (230 grams) each and preferably 2 inches (5 cm) thick*
kosher salt to taste
1–2 tablespoons neutral oil (such as canola or vegetable oil)

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Instructions

Generously season the steaks on all sides with kosher salt.*
Optional: Fit a rimmed baking sheet with a wire rack. Place the steaks on the wire rack and transfer to the refrigerator to sit uncovered for up to 24 hours (and at least 2 hours).
Preheat oven to 240°F (115°C). Place a wire rack on a rimmed baking sheet and place the steaks on top.
Transfer the steaks to the oven and cook until they reach an internal temperature of approximately 15 degrees Fahrenheit below your desired doneness. So for a target temperature of 125°F (52°C), which is between rare and medium-rare, the steaks would need to come out of the oven at 110°F (43°C). Cooking time generally ranges from 20-40 minutes. Start checking your steaks with an instant read thermometer early to avoid overcooking.
When the steaks are almost ready, heat 1-2 tablespoons of oil over high heat in a cast iron skillet or heavy-bottomed stainless steel skillet.
When the skillet is hot and the oil is almost smoking, begin searing the steaks. Sear the steaks for two minutes in total, turning every 30 seconds to cook evenly. Briefly sear the sides of the steaks as well. Serve immediately.

Notes

Choosing filet mignon: Thick steaks work best for reverse searing. I recommend using steaks that are at the very least 1.5 inches (4 cm) thick and preferably about 2 inches (5 cm) thick.

Seasoning: If skipping step 2, salt your steaks right before they go in the oven.

Finishing on the grill: When your steaks are almost done cooking in the oven, prep your grill and heat to high. Transfer the steaks to the hottest part of the grill and cook, turning frequently, approximately two minutes in total.

Steak temperature: Filet mignon’s lean nature makes it prone to becoming tough and less juicy the longer it cooks. For this reason, we highly recommend enjoying your filet mignon at rare (120°F / 49°C) or medium-rare (130°F / 54°C).

Nutrition

Serving Size: 1 steak
Calories: 700