How To Reverse Sear Filet Mignon for Even, Juicy Results
This reverse seared filet mignon delivers everything you want from a perfect steak: evenly cooked from edge to edge, deeply browned on the outside, and incredibly juicy inside. With a low-and-slow start and a quick, high-heat finish, this foolproof method gives you restaurant-quality results at home—no guesswork required.
Servings: 4 servings
Calories: 498kcal
Equipment
Ingredients
- 4 filet mignon, about 6-8 oz each
- Kosher salt
- Freshly ground black pepper
- Neutral oil
- Flaky sea salt optional
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 (107°C).
- Season the steaks. Sprinkle each steak liberally on all sides with Kosher salt. About 2 teaspoons 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 120°F. (49°C) 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.
Optional but helpful: place the steaks on a wire rack set inside the sheet pan for better air circulation and a more even cook.
Regarding temperature: I pull early because the sear adds approximately 5-10°F to the final temperature.
Notes
- Make ahead: Salt filet mignon up to 24 hours ahead and refrigerate uncovered to dry brine. Bring to room temp before cooking.
- Storage: Refrigerate leftovers up to 3 days.
- Reheat: Warm in a 250°F / 120°C oven for 15–20 minutes or briefly in a skillet with butter. Skip the microwave.
- Freezing: Freeze cooked steak up to 3 months. Cool completely, wrap tightly, and thaw overnight in the fridge before reheating.
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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