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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Reverse sear filget mignon in cast iron skillet

How To Reverse Sear Filet Mignon

Posted by: Ari Laing

Who says you can’t enjoy a perfectly cooked steak at home? Learn how to reverse sear filet mignon -- a foolproof method for cooking tender and juicy steaks — and we guarantee it will turn out perfect every time.

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Posted by: Ari Laing
Reverse sear filget mignon in cast iron skillet
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Reverse Sear Filet Mignon

Who says you can’t enjoy a perfectly cooked steak at home? Learn how to reverse sear filet mignon -- a foolproof method for cooking tender and juicy steaks — and we guarantee it will turn out perfect every time. GF, DF
Prep Time5 mins
Cook Time25 mins
Room Temp Resting Time15 mins
Total Time45 mins
Course: Dinner
Cuisine: American
Keyword: cast iron skillet, filet mignon cast iron, how to cook filet mignon in oven
Servings: 4 servings
Calories: 498kcal
Author: Ari Laing

Equipment

  • Rimmed sheet pan
  • Cast iron skillet

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 225F.
  • 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 115F. 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 serve immediately. We recommend having flaky sea salt on standby for serving.

Notes

  • Recipe can be easily scaled up or scaled down -- simply prepare enough filet mignon to allot 1 steak per person.
  • Bring the steak to room temperature before cooking.
  • Season very generously, but only with Kosher salt (not table salt).
  • Allow the meat to rest slightly before searing. 
  • Flip the steak often throughout cook time. 
  • Let the meat rest a second time before slicing. T
  • Serve with flaky sea salt. 

Nutrition

Serving: 1filet | Calories: 498kcal | Carbohydrates: 1g | Protein: 31g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 119mg | Sodium: 1828mg | Potassium: 524mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Calcium: 15mg | Iron: 4mg
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