The Complete Guide to Reverse Searing Filet Mignon

1. The Complete Guide to Reverse Searing Filet Mignon Filet mignon is renowned for its tenderness and rich flavor, but cooking it to perfection can be a challenge. The reverse sear method is an excellent way to ensure your filet mignon is evenly cooked and perfectly seared. This technique involves slowly cooking the steak in the oven before finishing it with a high-temperature sear. Here’s a step-by-step guide to mastering reverse sear filet mignon. www.fattybuttsbbq.com

2. Understanding Reverse Searing Reverse searing flips the traditional sear-first method on its head. Instead of searing the steak first and then finishing it in the oven, you start by cooking it gently in the oven to a precise internal temperature. After it reaches the desired doneness, you sear it in a hot pan to develop a flavorful crust. This approach offers several advantages: Even Cooking: Slow oven cooking allows for a more even internal temperature, reducing the risk of overcooking the steak's exterior while waiting for the interior to reach the desired doneness. Improved Texture: By cooking the steak slowly, you help the muscle fibers retain moisture, resulting in a juicier steak. Better Crust: A high-temperature sear at the end helps develop a deep, flavorful crust without overcooking the interior. Ingredients and Equipment Filet Mignon: Choose high-quality, well-marbled filet mignon steaks. Each steak should be about 1.5 to 2 inches thick. Salt and Pepper: For seasoning. Cooking Oil: Choose a high-smoke-point oil like canola or grapeseed oil. Butter (Optional): For added richness and flavor during the searing step. Thermometer: An instant-read or probe thermometer is essential for accuracy. Oven and Skillet: Use a conventional oven and a heavy- bottomed skillet (cast iron works well) for the final sear. www.fattybuttsbbq.com

3. Step-by-Step Guide 1. Preheat Your Oven Start by preheating your oven to 225°F (107°C). This low temperature will allow the steak to cook evenly and gently. 2. Prepare the Steak Pat the filet mignon dry with paper towels. This helps achieve a better sear later. Season generously with salt and pepper, or any other seasoning you prefer. Let it sit at room temperature for about 30 minutes. This resting period helps the steak cook more evenly. 3. Cook the Steak Place the seasoned filet mignon on a wire rack set over a baking sheet. The rack allows air to circulate around the steak, promoting even cooking. Insert a meat thermometer into the center of the steak. Place the baking sheet in the preheated oven. Cook the steak until it reaches about 10°F (5°C) below your desired final temperature. For example, if you want a medium-rare steak (130°F/54°C), remove it from the oven when it reaches around 120°F (49°C). This usually takes 30-50 minutes, depending on the thickness of the steak and your oven’s accuracy. www.fattybuttsbbq.com

4. 4. Rest the Steak Once the steak reaches the desired pre-sear temperature, remove it from the oven and let it rest for about 10 minutes. This resting period allows the juices to redistribute throughout the meat. 5. Sear the Steak While the steak rests, heat a skillet over high heat. Add a thin layer of cooking oil and let it get very hot but not smoking. If you’re using butter, you can add it to the skillet right before you put in the steak for added flavor. Carefully place the steak in the hot skillet. Sear for about 1-2 minutes per side, or until a deep, golden-brown crust forms. Use tongs to hold the steak on its sides to sear the edges if desired. 6. Rest and Serve After searing, remove the steak from the skillet and let it rest for another 5 minutes. This final resting period helps ensure the juices are retained within the steak. Slice and serve as desired. Tips for Success Use a Meat Thermometer: measurement is crucial for getting your steak just right. Preheat Your Pan Well: Ensure your skillet is very hot before searing to achieve a good crust. Don’t Overcrowd the Pan: If you’re cooking multiple steaks, do so in batches to avoid lowering the pan temperature. Reverse searing filet mignon is a foolproof method for achieving a perfectly cooked steak with a deliciously crisp crust. By cooking the steak slowly and finishing with a high- heat sear, you balance tenderness with flavor, resulting in a steakhouse-quality meal at home. Enjoy your perfectly cooked filet mignon! Accurate temperature www.fattybuttsbbq.com