Learn this simple method to reverse sear filet mignon, and never again be intimidated by making steak at home!
What is the reverse sear method? Essentially you cook the inside of the steak before getting that gloriously crispy exterior crust. The filets cook slowly in a preheated oven until they reach your desired doneness (for us, that is always a medium rare, period, the end). After a short rest, quickly sear the steaks in a cast iron skillet over high heat. Just 1-2 minutes total. It couldn’t be easier, and it always results in tender, juicy, perfectly cooked steak.
Everything we know about the reverse sear method comes from the one and only Kenji López-Alt — a trusted food scientist known for rigorously testing recipes to deliver foolproof results for home cooks. We’ve used his method for years, and it’s the foundation for our whole baked tenderloin recipe, the ideal holiday show stopper (perfect for feeding a crowd — no searing needed!).
Make It A Complete Steakhouse Dinner Experience
There’s something extraordinary about dining at an old school steakhouse. Living near NYC, I’ve been lucky enough to dine at some of the greatest steakhouses in the country. (If you’re wondering, our favorite is Benjamin’s!) My #1 must-have side dish is always and forever creamed spinach. And thankfully, this too can be made at home!
Two other simple veggie sides are oven-roasted Brussels sprouts and my shaved Brussels sprouts Caesar salad. For potato side dishes, consider a classic baked potato, crispy roasted potatoes, or (my daughter’s fav) creamy, buttery mashed potatoes.
Top the filet mignon with anything from chopped fresh herbs (parsley or thyme), to a homemade compound butter, or elevate it further with my parmesan cream sauce or gorgonzola cream sauce (pictured below) — both are insanely delicious!! Either way, finish the dish with a sprinkle of flaky sea salt, always.
Try The Same Method With Other Cuts of Beef
Yes, you can absolutely follow this method for cooking steak to perfectly cook any other thick cut of beef. Our favorite is a bone-in ribeye, but NY strip, porterhouse, T-bone, tomahawk, or tri-tip will all work too.
Jump to RecipeCould you instead finish the steak on a grill (gas or charcoal grill) instead of on a stovetop? Yes, absolutely! It’s the same method — cook for a few minutes over high heat, flipping often. Just make sure the grill is nice and hot before adding the steak.
Chef-Tested Tips 👩🏻🍳
- Let the steaks come to room temperature before cooking for more even results.
- Season generously with kosher salt — not table salt — as it enhances flavor without over-salting (table salt is much more concentrated and can easily make the meat too salty).
- After baking, let the steaks rest briefly on the baking sheet while you preheat your skillet — just enough time to settle before searing.
- Flip frequently while searing to build an even, golden crust on all sides.
- Once cooked, rest the steaks again before slicing to lock in juices.
- Don’t forget a final sprinkle of flaky sea salt — it adds texture and makes every bite pop.
How To Scale The Recipe Up Or Down
This recipe is easy to scale for any number of guests — simply plan on one filet mignon per person (they’re often 6-8 ounces each).
If you’re cooking for a crowd, sear the steaks in batches to avoid overcrowding the pan — each filet needs space to develop a proper crust. Keep finished steaks warm in a low oven while you work through the rest.
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 exact method for years to come!
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How To Reverse Sear Filet Mignon
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: You can season the filet mignon with kosher salt up to 24 hours in advance. Store uncovered in the fridge to dry brine — this helps enhance flavor and promotes a better sear. Bring to room temperature before cooking.
- Leftovers will keep for up to 3 days.
- To gently reheat, place the steak in a low oven (around 250°F) until warmed through, about 15–20 minutes, or reheat slices briefly in a skillet with a bit of butter. Skip the microwave to avoid overcooking.
- Freezing instructions: Cooked filet mignon can be frozen for up to 3 months. Let it cool completely, then wrap tightly in plastic wrap and foil before placing in a freezer-safe bag. Thaw overnight in the 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