Foods

Reverse Sear Filet Mignon

There’s nothing quite like a perfectly cooked filet mignon to impress your dinner guests or treat yourself to a luxurious meal. And while there are many ways to cook this premium cut of beef, one technique that has gained popularity in recent years is the reverse sear method. By cooking the steak low and slow before finishing it with a quick sear on the stove or grill, you can achieve a perfectly tender, evenly cooked filet mignon with a crispy, caramelized crust. In this recipe, we’ll walk you through the steps to create a mouth-watering Reverse Sear Filet Mignon that will leave your taste buds begging for more.

What is the best temperature to cook filet mignon?

The best temperature to cook filet mignon will vary depending on personal preference, but a temperature of 225°F to 275°F is ideal for reverse searing.

How do you reverse sear filet mignon?

Reverse seared filet mignon is a cooking method in which the steak is first cooked at a low temperature in the oven or on a smoker, then finished with a high-heat sear on the stovetop or grill.

How do you sear filet mignon?

To sear filet mignon, heat a cast-iron skillet or grill pan over high heat until very hot. Add a small amount of oil to the pan, then add the steak and sear for 1 to 2 minutes per side until a crust forms. Optionally, crank up the grill to high heat and grill for 1 to 2 minutes on each side.

How long should you let filet mignon rest?

After cooking, let the filet mignon rest for 5 to 10 minutes before slicing and serving to allow the juices to redistribute evenly throughout the meat.

Can you reverse sear filet mignon on a gas grill?

Yes, you can reverse sear filet mignon on a gas grill. Preheat the grill to a low temperature, then place the steak on the grates and cook until it reaches an internal temperature of 120°F to 130°F. Finish with a high-heat sear on the grill grates.

How do you know when filet mignon is done?

I always recommend using an instant-read thermometer to check the internal temperature of the steak. For rare, the temperature should be 120°F to 125°F; for medium-rare, it should be 130°F to 135°F; for medium, it should be 140°F to 145°F; for medium-well, it should be 150°F to 155°F; and for well-done, it should be 160°F or higher.

Do you season filet mignon before cooking?

Yes, I believe it’s important to season filet mignon generously before cooking to enhance its flavor. There are people that recommend smoking the steak first and then seasoning before you sear; however, I have always found filet mignon to be tastier when I season it before-hand.

Ingredients

Main

  • 2 filet mignon, 1.5-2 inches thick
  • 2 tablespoons Meat Church Holy Cow Seasoning, substitute favorite rub (optional recipe below)
  • 1 tablespoon Kosher salt
  • 1 tablespoon high heat cooking oil, like canola

Helpful Tools

  • 1 ThermoPro Instant Read Thermometer, completely optional

Steps

1.      Salt the filet mignons before cooking

Place on a rack over a baking sheet so that the air can circulate around both sides. Coat both sides of the steaks with Kosher salt and let it sit on the counter for 1 hour (at least 40 minutes) before cooking. If you don’t have at least 40 minutes to spare before cooking, skip this step and season right before smoking. Ideally, place in refrigerator overnight uncovered for the best results.

2.      Preheat the smoker or grill

Preheat smoker or grill to 225°F according to the manufacturer’s instructions. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.

3.      Season the filet mignons

Pat steaks dry to remove excess moisture. Season all sides of the filet mignons generously with the seasoning. You can use a little olive oil if desired to help the rub stick to the steaks better.

4.      Smoke the filet mignons

Add filet mignons to smoker and smoke at 225°F until it hits an internal temperature of 120°F for medium rare, approximately 1-1.5 hours. Thicker steaks will cook longer. I recommend using a good meat thermometer to avoid over-cooking or under-cooking the meat.

5.      Crank up the heat

Once the filet mignons reach their desired temperature, place on a carving board and tent loosely with aluminum foil. While the steaks are resting, increase the heat of the grill to 450°F (set temperature to “High” if using a Traeger or any other pellet grill with a high heat setting) and place a cast iron skillet or griddle on the grill. Close the lid. Alternately, you can sear the steak in a piping hot pan on the stove top.

6.      Sear the filet mignons

Once the grill reaches 450°F, add a tablespoon of oil to the pan and once sparkling add the steaks and sear for 2-3 minutes on each side to form a nice crust. This will bring the steaks up to your desired finish temp, 130-135°F for medium rare. See chart below for doneness temperatures.

7.      Optionally, rest the reverse seared filet mignons

This step is optional as the steaks have already rested before searing, but a little extra rest won’t hurt and could allow the juices to redistribute further into the steaks. Remove steaks from pan, place on a cutting board, tent loosely with aluminum foil, and rest for 10-20 minutes.

8.      Slice and enjoy

Slice your beautifully reverse seared filet mignon steaks and enjoy!

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