Learn the simple method to reverse sear filet mignon and never again be intimidated by making steak at home! 💯
Reverse searing is a method where steak is cooked gently at a low temperature first, then finished with a quick, high-heat sear to create a deeply browned crust (a truly glorious thing 😏).
The benefit is exceptionally even doneness from edge to edge, a juicier interior, and better control over the final temperature—no gray band, no guesswork, just restaurant-quality results every time.
I first learned this method from Kenji López-Alt, a trusted food scientist, but also employed this technique when I worked in NYC fine dining restaurants. It’s my preferred method for cooking steaks, whether in individual portions or a whole baked tenderloin, the latter of which is a total holiday show stopper, no searing needed.
Make It A Complete Steakhouse Dinner Experience
There’s something undeniably special about an old-school steakhouse meal—and the good news is, you can recreate the same vibe at home without overthinking it. For sides, I like to keep things classic and doable: creamed spinach with Gruyère is my forever must-have, paired with ultra-crispy roasted duck fat potatoes or simple mashed potatoes for that buttery, comforting balance.
To finish, keep the filet elegant but unfussy. A pat of homemade compound butter is always a win, or take things up a notch with my gorgonzola cream sauce for a rich, steakhouse-worthy touch. No matter how you serve it, don’t skip the final sprinkle of flaky sea salt—it makes all the difference.
Try The Same Method With Other Cuts of Beef
You can use this cooking technique with any cut of steak, whether bone-in ribeye, NY strip, porterhouse, T-bone, tomahawk, or tri-tip. Cook time will vary based on the thickness of the meat.
If you’d like to finish the steak on a gas or charcoal grill, use the same approach as the stovetop—grill over high heat for just a few minutes, flipping often, and be sure the grill is fully preheated before adding the steak.
Chef-Tested Tips 👩🏻🍳
- Let steaks sit at room temperature before cooking for more even results.
- Season generously with kosher salt (not table salt) to enhance flavor without over-salting.
- After baking, let the steaks rest briefly while you preheat the skillet.
- Flip often during the sear to build an even, golden crust.
- Rest again before slicing to keep the steaks juicy.
- Finish with flaky sea salt for texture and a final flavor boost.
How To Scale The Recipe Up Or Down
This recipe scales easily—plan on one 6-8 oz filet mignon per person. If cooking for a crowd, sear in batches so each steak has room to brown properly, and keep finished steaks warm in a low oven while you work.
If you use this guide on how to reverse sear filet mignon, please let us know by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below! I have a feeling you’ll be using this technique to make steak for years to come!
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How To Reverse Sear Filet Mignon for Even, Juicy Results
Ingredients
- 4 filet mignon about 6-8 oz each
- Kosher salt
- Freshly ground black pepper
- Neutral oil such as grapeseed, canola oil, or vegetable oil
- Flaky sea salt optional, for serving
Instructions
- Bring the steaks to room temperature. Pat steaks dry with a paper towel, then place them on a parchment-lined rimmed baking sheet. Allow to sit at room temperature for at least 15 minutes. Preheat oven to 225°F.
- Season the steaks. Sprinkle each steak liberally on all sides with Kosher salt. About 2-3 tsp per filet. It looks like a lot, but meat can handle a good amount of salt. Season on all sides with (a smaller amount of) freshly ground black pepper, as much as you like.
- Cook the steaks. Place the filets into a preheated oven and cook according to desired doneness. We recommend 25 minutes for medium rare, with an internal temperature of 115°F. If you prefer rare, check after 20 minutes. If you prefer steak more cooked, check it after 30 minutes.
- Heat a cast iron skillet. Allow the filets to rest while you heat a cast iron skillet over high heat. When it begins to smoke, about 5 minutes later, add 1 Tbsp neutral oil.
- Sear the steaks. Place steaks in the hot skillet, then cook for about 2 minutes total, flipping the steaks every 15-20 seconds until a crust has formed.
- Allow the meat to rest. Let the steaks sit for 5-10 minutes to rest, then slice and finish with a sprinkle of flaky sea salt.
Notes
- Make ahead: Season filet mignon with kosher salt up to 24 hours in advance and refrigerate uncovered to dry brine for better flavor and searing. Bring to room temperature before cooking.
- Storage: Leftovers keep for up to 3 days in the fridge.
- Reheating: Warm gently in a 250°F oven for 15–20 minutes or reheat sliced steak briefly in a skillet with a little butter. Skip the microwave.
- Freezing: Cooked filet mignon can be frozen for up to 3 months. Cool completely, wrap tightly, and freeze in a freezer-safe bag. Thaw overnight in a fridge before reheating.
Definitely trying this! It looks amazing. We have a chateaubriand just waiting for a special night. Would you recommend a reverse sear for that too? I’ve contemplated slicing it….
YES, I hope you love it!! So I’d recommend reading through this recipe as well (whole beef tenderloin) — essentially you have two options. You can cook the chateaubriand whole, as in the recipe I linked to, which is SO SO SO EASY. You can pair it with the gorgonzola cream sauce instead of the parmesan cream sauce (they are practically the same, just the ratio of cheese and some fresh herbs differentiate them). Or you can slice it into 1 ½-2″ thick steaks and follow this method. I would recommend leaving it whole, but you can’t go wrong either way. Let me know how it turns out!! And if you’re looking for a great inexpensive wine to go with, Nebbiolo! You cannot beat the value! xo, Ari
This method works SO well! Used it on beef tenderloin steaks and they were amazing. We finished ours on the grill and we would absolutely do this again.
Sounds fabulous, thanks for the feedback! xo, Ari
This is hands down the absolute best way to cook steak. And the one-and-only way I’ve used since I found your recipe! I’ve used it with various cuts and they always come out perfect. The only thing I do different is finishing on the grill instead of the cast iron skillet. Thank you Ari!!
I’m so glad, Sondra! Steak is too special to not be cooked properly. Love that you finish it on the grill! xo, Ari
I followed all of your temperature and timing recommendations to an T, and this turned out to be the most magnificent fillet I have ever made. I’ve published this content on Instagram on a reel and I’m getting incredible feedback from my friends and foodie community. Even my most favorite it’s restaurant in the Charleston area loved my reel ❤️ Thank you so much for your time and your recipe I will be enjoying many more.
Love to hear this, thank you, Carey! xo, Ari
“When it begins to smoke, about 5 minutes later, add 1 Tbsp neutral oil.” where do you all come up with this stuff? If I heat my cast iron skillet over high heat, it starts smoking within 2 minutes always.
Absolutely the best way to cook a filet mignon, hands down. Solid pink inside with a nice crust.
Could not agree more, Kelly! It is the easiest, most foolproof method I’ve found for cooking a perfect medium-rare steak at home. Thanks for your feedback, so appreciated! xo, Ari
I’ve reverse seared steaks before, but WOW! Tonight I started with 1/2 price filet mignon from the supermarket (which can be dicey), but this recipe made the best steak we’ve ever had. I also didn’t overthink it for once. I only used the meat thermometer when I took the ugly gray steaks out of the low temp oven; after that, I just followed your recipe to a T.
If we’d had this at a restaurant, I would have been raving all over Google Reviews, but I cooked these steaks myself … and … WOW. This recipe is a keeper!
Sounds like you knocked it out of the park, Ellen! I agree, the steaks look disconcerting when they come out of the oven, but once they are seared to golden brown perfection with tender, juicy insides, our patience is rewarded every single time. Yay! xo, Ari
Absolutely fantastic method! The reverse sear delivered the juiciest, most tender filet mignon I’ve ever made at home. The flavor and crust were perfect—and I loved the chef-tested tips, especially letting it rest before searing. Thanks for turning restaurant-quality steak into an easy home-cooking win!
There’s truly nothing better! Glad you found the tips helpful and enjoyed. Cheers, Ari