Filet Mignon (Reverse Sear) Step-by-Step Guide

Step 1

Start with high-quality beef—preferably from a trusted butcher. Look for steaks that are evenly cut and about 2 inches thick. This will help ensure they cook evenly. If the filet isn't holding its shape, you can tie it with butcher’s twine to keep it nice and round while it cooks.

Step 2

Generously season both sides of your steaks with kosher salt (about 2 teaspoons per steak) and a few cracks of freshly ground black pepper. Let them sit at room temperature for 15 minutes—this helps them cook more evenly.

Step 3

You have two options for this step:Option 1: Skillet Method with RosemaryPreheat your oven (or grill) to 200°F.Lay fresh rosemary sprigs in a cold, oven-safe skillet, then place the steaks on top.Roast slowly until the internal temperature reaches 120°F (for medium-rare), flipping once at the 20-minute mark. This takes about 30 to 45 minutes, depending on steak thickness.Option 2: Indirect Grilling MethodSet your grill for two-zone cooking (one side with heat, one side without).Place the steaks on the cool side (indirect side) of the grill and close the lid.Cook until the internal temperature reaches 120°F.

Step 4

➡ Tip: Always use an instant-read thermometer to check doneness instead of relying on time alone.

Step 5

Now it’s time for the Maillard reaction, the chemical process responsible for that crispy, golden-brown crust and deep flavor.Skillet SearingHeat a stainless steel or cast iron skillet over high heat until it reaches 600°F. Use an infrared thermometer or do the water test (a few drops should instantly evaporate).Lightly brush the steaks with avocado oil and sear for 90 seconds per side until deeply browned.Grill SearingCrank up the grill to high heat.Sear the steaks over direct heat for 90 seconds per side.Remove the steaks from the heat.

Step 6

➡ Pro Tip: A little carryover cooking happens after searing. The temperature will rise another 5°F as the steaks rest.

Step 7

Resting is crucial—if you cut into your steak right away, the juices will run out. Let your steaks rest for at least 5 minutes, topped with a pat of compound butter to melt over the surface.

Step 8

Pairing Suggestions: A filet mignon this good deserves simple, bold sides: Rosemary smashed potatoes (crispy from the skillet drippings), grilled seasonal vegetables and garlic butter mushrooms

Step 9

➡ Serving Tip: Slice diagonally against the grain for the most tender bite.

Step 10

If you try this recipe, leave a comment and rating—we’d love to hear how it turned out!