How To Reverse Sear Filet Mignon

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.