Reverse Sear Filet Mignon
Master the reverse sear method for a perfect filet mignon. Low and slow in the oven, then a blazing hot sear for that perfect crust. Restaurant-quality steak at home without breaking the bank.
Ingredients
- 2 filet mignon steaks 1.5-2 inches thick
- Salt to taste
- Black pepper freshly ground
- 2 tablespoons high smoke-point oil avocado or vegetable oil
- 2 tablespoons butter
- 2 cloves garlic crushed
- 2 sprigs fresh thyme or rosemary
Instructions
- Take the filet mignon out of the fridge and let it sit at room temperature for at least 30 minutes. Pat dry with paper towels and season generously with salt and pepper.
- Preheat your oven to 225-275°F. Place the steaks on a wire rack set over a baking sheet.
- Cook in the oven until the internal temperature reaches about 10-15°F below your desired doneness (115°F for medium-rare). This takes about 30-45 minutes.
- Heat a cast iron skillet over high heat until smoking. Add the oil, then sear the steaks for about 1 minute per side until a deep, golden crust forms.
- Add butter, garlic, and thyme to the pan. Baste the steaks with the melted butter for 30 seconds.
- Rest the steaks for 5 minutes before serving. The internal temperature will continue to rise during this time.
Notes
Use a reliable meat thermometer for perfect doneness every time. Pull the steak from the oven 10-15°F below target: 125°F for medium-rare, 135°F for medium.
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