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? It’s the method by which you cook the insides of the steak before getting that glorious crispy crust on the exterior. 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 period of rest, you’ll very quickly sear the steaks in a cast iron skillet over high heat. We’re talking 1-2 minutes total. It couldn’t be easier, but the result is tender, juicy, perfectly cooked steak with a super crusty, crispy exterior.
Truly, reverse searing is the best method for cooking steak!
Everything we learned about the reverse sear method comes from the man, the legend himself, Kenji Lopez. He is a renowned food scientist and expert who has spent countless hours testing (and retesting) methods of cooking to find the best, foolproof results for home cooks. We’ve been following this method for years, and it’s the inspiration for our whole beef tenderloin (check out this recipe if you want to feed a crowd — no searing required!!).
You can serve reverse seared steak with anything from chopped fresh herbs (parsley or thyme), to a homemade compound butter, or elevate it further with a 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.
Ingredients For Reverse Sear Filet Mignon
Spoiler: you don’t need much!!
- Filet mignon: You’ll want 1 (6-8 oz) steak per person.
- Kosher salt: This is a non-negotiable. You absolutely must season each steak generously with Kosher salt! It seasons the steak and also brings out its natural flavor.
- Freshly ground black pepper: This is to taste, you can add as much as you like.
- Neutral oil: Such as grapeseed oil, canola oil, or vegetable oil
You’ll also need a rimmed baking sheet, parchment paper (or foil), and a cast iron skillet.
It’s incredibly helpful to have an instant read thermometer (also referred to as a meat thermometer) as well.
We recommend the Thermapen MK4 to check for doneness on all meats!
How To Reverse Sear Filet Mignon Steaks (Or Any Other Steak!)
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.
- 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, including the sides of the steak. 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 a tablespooon of 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.
Could 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.
Expert Tips
Follow the tips below to ensure each steak you cook at home is perfect every single time!
- Bring the steak to room temperature. This ensures more even cooking throughout.
- Season very generously! Beef can take a good deal of salt to help tenderize the meat and bring out the natural flavor. Don’t skimp on the salt!!
- Only use Kosher salt, not table salt! Table salt (which has iodine) is much saltier than Kosher salt. If you use this and follow the ratios outlined in the recipe card, the steak will be way too salty. Kosher salt only!
- Allow the meat to rest slightly before searing. Simply allow the steaks to rest on the baking sheet (once removed from the oven) while you preheat the cast iron. That’s just long enough!
- Flip the steak often throughout cook time. This helps to form an even crust on both sides.
- Let the meat rest a second time before slicing. This will give the juices in the steak enough time to redistribute before slicing (and dripping all over your cutting board).
- Serve with flaky sea salt. Because it is very, very hard to over salt a steak!!
You can easily scale up (or scale down) the recipe, as needed. Just don’t overcrowd the cast iron, you want to leave a little space between the steaks as they sear!
Best Sides For Cast Iron Filet Mignon
Creamed spinach and crispy potatoes are steakhouse favorites, but we also love serving steak with roasted vegetables (brussels sprouts, broccolini, or just a big plate of roasted root veggies). Pictured here, the steak is served with a creamy gorgonzola sauce. It is so delicious!
We also love to serve steak over creamy mushroom polenta. A match made in heaven!
For a fantastic all-purpose salad, check out our house arugula salad or this unbelievably delicious brussels sprout caesar!
Cooking steak at home doesn’t have to be complicated. Follow our step-by-step guide and learn how to sear steak like a pro. Once you’ve got the method down, you’ll find yourself cooking steak without a recipe. It’s truly that easy!
If you use this guide on how to Reverse Sear Filet Mignon, please let us know by leaving a review and rating below!
And if you absolutely love filet mignon as much as we do, be sure to check out our whole beef tenderloin with parmesan cream sauce. It makes the most unbelievable holiday showstopper for Christmas, Thanksgiving, or any special occasion!
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More easy recipes to try!
- Weeknight Slow Baked Salmon with Compound Butter
- Chicken Provencal
- Sheet Pan Sausage And Veggies
- Lemon Garlic Pasta with Shrimp and Scallops
- Pan Seared Scallops
Reverse Sear Filet Mignon Recipe
Equipment
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.
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