Never overcook steak again with this Reverse Sear Filet Mignon. The reverse sear method is perfect for beginners and helps you achieve an evenly cooked filet every time.
Weeknight-easy
Beginner-friendly
You’ll Learn: How to reverse sear steak for ideal doneness without guessing
Worth It: It’s a restaurant-quality steak in the comfort of your own home
Bonus: Applicable to any cut
Why You’ll Love This Recipe
- Twist on traditional method – Reverse sear is a fun way to mix up how you cook your steak. The total time increases a bit, but it is so worth it because it creates a more evenly cooked steak. Rely on this method for any special occasion.
- Date night favorite – Filet mignon is the perfect choice for date night at home. It feels special, and with this method, there is very little prep time and it is nearly fool-proof to get a perfect steak.
- Simple method with delicious results – Reverse sear filet mignon is a simple method that helps avoid overcooking, because you are taking the temperature in the oven as well as after you sear. This is a great method for beginners.
What is the reverse sear method?
A reverse sear steak starts in the oven and finishes on the stove, rather than searing right away. This method is a great way to control the temperature of your steak and make sure you get most tender meat.
It requires a bit of patience as you cook the steaks at 225F. While it takes a little longer, the advantage is you do not have to check the temperature as often as you would in a regular sear. When you check the temperature less frequently, you do not have to worry about poking the insides with a meat thermometer and letting juices out of your steak.
Once the steaks reach 10 degrees under your preferred temperature, you move them to a cast iron skillet to finish with a sear until they cook fully. I like cooking to 125F for a perfect medium-rare steak.
You can also do a reverse sear on a charcoal grill or gas grill by using the indirect heat first, then finish the steaks over direct heat.
Serving Suggestions
I love serving reverse sear filet mignons with any potato, like these cheesy scalloped potatoes or easy creamy mashed potatoes. I usually serve it with some truffle risotto and air fryer asparagus.
Add some greens to the side of this protein with a wedge salad or a salad with this caesar dressing. This antipasto salad recipe would also be so tasty with the filet mignon. If you like a vegetable side dish instead, asparagus or cheesy brussels sprouts would be the perfect addition to your meal.
If you want to make it a little extra special, make a compound butter like a garlic butter to melt on top of your finished steak. You could even make your own peppercorn sauce to drizzle on top.
And for dessert, make this easy and delicious chocolate parfait!
Ingredients
- Filet Mignon – I used filet mignon steaks for this recipe because it is melt in your mouth delicious. The filets are perfect for a Valentine’s Day meal at home.
- Salt – add salt to your steaks to help tenderize and flavor the meat. I prefer only salt, but you can add black pepper.
- Oil – you can use any cooking oil that you like. I recommend using olive oil for flavor.
- Butter – add butter to your pan toward the end of cooking. I use unsalted butter so I can control the amount of salt on the meat. The butter will add flavor and help create a nice brown crust.
- Thyme – add thyme for a subtle herby flavor with your steaks. You could use rosemary, but thyme is a bit gentler, so you get that delicious flavor without overpowering the steak.
Ingredient Substitutions
You can do a reverse sear on any steak, but you will need to adjust your cooking time depending on the cut and size of the meat. Ribeye, new york strip, t-bone, or porterhouse would all be delicious for a reverse sear. If you are serving a larger group, beef tenderloin is a great choice.
Extra virgin olive oil will give you the best flavor with your steak, but vegetable oil or any oil you prefer will work.
You can use your favorite fresh herbs in place of the thyme. I sometimes use a combination of fresh thyme and fresh rosemary.
How to make
Step 1: Temper and prepare your steaks
Bring the filets to room temperature – this will take at least 30 minutes. Preheat oven to 225F and place a wire rack on a baking sheet.
Pat the filets dry with paper towels and season liberally on both sides with salt and place on the rack on the baking sheet (Image 1).
Step 2: Cook your steaks in the oven
Bake at 225F for 20-35 minutes – exact timing will depend on how you like your steak cooked. Check first at 20 minutes with an instant read thermometer and continue checking every 5 minutes until the desired temperature is reached (Image 2). Look for 105F for rare, 115F for medium-rare, 125F for medium, 135F for medium-well.
Step 3: Sear your steaks
When the filets are close to being done in the oven, heat a cast iron skillet over medium-high heat. Add a small drizzle of oil when the skillet is hot and the filets are done in the oven. Place the filets in the warm skillet to sear for 2 minutes.
Flip and add the butter and fresh thyme to the skillet. Baste the filets with the butter as they sear for another 2 minutes (Image 3). Use the instant read thermometer to find your desired final internal temperature 115F for rare, 125F for medium rare, 135F for medium, 145F for medium-well.
Allow filets to rest for 5 minutes on a cutting board before serving. If you are waiting longer to serve, cover loosely with foil to retain heat.
Storage and Reheating
Allow the reverse sear filet mignon leftovers to cool completely before transferring to an airtight container in the fridge. Store in the refrigerator for up to 4 days.
I love eating the leftovers cold in a salad or sandwich. If you prefer them warmed, reheat in the microwave or on the stovetop until just warmed through.
Check out these other Steak Recipes!
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You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Reverse Sear Filet Mignon
Ingredients
- 2 6-8oz each portions of filet mignon
- Kosher salt
- 1 tsp oil
- 1 tbsp butter
- Fresh thyme optional
Instructions
- Bring the filets to room temperature – this will take at least 30 minutes. Preheat oven to 225F and place a wire rack on a baking sheet.
- Pat the filets dry with paper towels and season liberally on both sides with salt and place on the rack on the baking sheet.
- Bake at 225F for 20-35 minutes – exact timing will depend on how you like your steak cooked. Check first at 20 minutes with an instant read thermometer and continue checking every 5 minutes until the desired temperature is reached. Look for 105F for rare, 115F for medium rare, 125F for medium, 135F for medium-well.
- When the filets are close to being done in the oven, heat a cast iron skillet over medium-high heat. Add a small drizzle of oil when the skillet is hot and the filets are done in the oven. Place the filets in the warm skillet to sear for 2 minutes.
- Flip and add the butter and fresh thyme to the skillet. Baste the filets with the butter as they sear for another 2 minutes. Use the instant read thermometer to find your desired final internal temperature 115F for rare, 125F for medium rare, 135F for medium, 145F for medium-well.
- Allow filets to rest for 5 minutes on a cutting board before serving.
Recipe Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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