Reverse Sear Filet Mignon: Foolproof Method for a Perfect Steak

A perfectly cooked filet mignon can be achieved with an easy reverse sear method.  This simple method delivers a beautiful brown crust, with a nice and evenly cooked steak from top to bottom. Master this foolproof method and confidently cook this premium cut of meat for delicious melt in your mouth tenderness every time!

What is the reverse sear technique?

Reverse searing is a technique where you roast or bake your steak at a low heat, about 200-250 Fahrenheit, until the center reaches your desired doneness. Once it’s medium-rare to medium, you sear the outside of the steak for 1-2 minutes on high heat to get a nice crust and more flavorful steak.

What is a filet mignon cut? 

Filet or filet mignon is the tenderloin muscle of the cow. It’s a long narrow muscle with minimal fat on the cow’s back that doesn’t do a lot of work, hence its tender texture. Portions of the filet are sliced against the grain, creating rounded cylinders of beef that are usually thicker than ribeye and New York style cuts.

Ingredients 

Filet mignon steaks -  about 8-10 ounces each and 1 ½ to 2 inches thick. 

Salt and pepper - season with coarse salt to bring out the natural flavors of the meat. You may also add additional garlic powder or seasoning of choice. 

Oil that is safe for searing at high heat like canola oil or avocado oil.

Equipment

Kitchen twine - to tie the filet steaks for even cooking. 

Cast iron pan - The best option for searing steaks, it works great with high heat and distributes it well for even cooking and a nice crust. Plus, most cast iron pans have a higher outside wall, which will help contain any oil splatter.

The next best option is a stainless steel pan. Avoid non-stick pans with teflon coating, these pans will not sear properly and may be unsafe when cooking on high heat.

Meat thermometer is highly recommended to ensure the filet is cooked to preferred doneness.

Grilling vs Stovetop Sear

For the best crust and more even and consistent cooking, I prefer to reverse sear my filet mignon using the oven and stovetop method. The oven is predictable and easy to use, and I can get my pan smoking hot for searing the outside of the steak - much hotter than my grill.

If you have a charcoal grill, it will impart a nice smokey flavor on the steak, though it does take extra time to light and heat the coals. You can still achieve a great crust on a grill, but it tends to take an extra minute or so versus a stovetop sear.

How to Reverse Sear Filet Mignon Steaks

1. Prep the steaks. Remove the steaks from the fridge and let it sit at room temperature for at least 20-30 minutes. Tie the middle of each steak with a kitchen twine if preferred for more even cooking. 

2. Preheat the oven to 200°F.

3. Season -pat the steaks completely dry with paper towels. Generously season evenly with salt and pepper on all sides.

4. Cook low and slow - place the steak on a roasting pan or sheet pan on the middle rack of the oven. Cook for about 20- 25 minutes, then flip your steak over and continue cooking until internal temperature reaches desired doneness.

• Medium-rare, cook to 120-125 Fahrenheit. 
• Medium, cook to 130-135 Fahrenheit.

*Note: this is not the final cooked temperature, the internal temperature will raise 3-5 degrees after you sear both sides and let it rest.

Tip: Use a meat thermometer to check temperature for desired doneness. Insert into the thickest part of the steak. 

5. Sear. Once the steak hits your desired temperature, it’s time to sear.  Heat a cast iron pan over high until smoking.   Add a high smoke point oil. Sear the steaks for 1-2 min on each side, move the steak slightly on each side to spread the oil around and ensure a nice crust develops.

6. Rest - after searing both sides, place the steak on a plate and let it rest for 5-8 minutes before cutting into and serving. Enjoy!

Grilling Reverse Sear Method (Indirect Heat)

1. Prep the steaks. Remove the steaks from the fridge.

2. Preheat the grill to 200°F. The grill may fluctuate between 200-250°.

3. Season - Dry the steak and generously season on all sides.

4. Cook low and slow -Place the steak on the grill over indirect heat and close the lid when cooking (either move the coals to one side and roast on the “cool” side, or for a gas grill turn one side off and the other side to low or medium low, and roast the steak on the “cool” side). 

Cook for about 20- 25 minutes, then flip your steak over and continue cooking until internal temperature reaches desired doneness.

• Medium-rare, cook to 120-125 Fahrenheit. 
• Medium, cook to 130-135 Fahrenheit.

5. Sear - Dry the steak with a paper towel, Set your heat on high and move the steak above the burner, searing with the lid open for 1-2 minutes per side. If you have a charcoal grill, move the steak above the coals and sear for 1-2 minutes, with the lid open.

6. Rest- let the steaks rest for 5-8 minutes before serving.

Serve it with a pat of garlic butter for additional flavor.

Reverse Sear Filet Mignon Cooking Times

Please note: cooking times are approximate. Actual cooking time will vary based on oven, grill, and starting steak temperature.

Reverse Sear Filet Mignon Roasting Guide

Steak Weight	Thickness	Doneness	Stop Roasting Temp	Approx. Time	Final Temp After Resting
8 oz	1 ¾ in	Medium‑Rare	120–125°F	~35 min	125–130°F
8 oz	1 ¾ in	Medium	130–135°F	~42 min	135–140°F
10 oz	1 ¾ in	Medium‑Rare	120–125°F	~35 min	125–130°F
10 oz	1 ¾ in	Medium	130–135°F	~45 min	135–140°F
12 oz	2 in	Medium‑Rare	120–125°F	~40 min	125–130°F
12 oz	2 in	Medium	130–135°F	~55 min	135–140°F

• Bring to room temperature - Setting your steak out at room temperature for 20-30 minutes will help it cook more evenly in the oven, and result in a more even cooking gradient without overcooked “dry” areas.

• Cook low and slow - Don’t rush the process, cook at 200 Fahrenheit for the most tender and evenly cooked steaks.  This will take about 40-50 minutes depending on the size of your cut and oven or grill.

• Use a meat thermometer - accuracy is key! Once the steak hits 100 Fahrenheit, it will raise in temperature more quickly, so keep an eye on it!

• Dry before searing - use a paper towel to blot any moisture. This will ensure you’ll get a nice crust. For grilling, apply a thin layer of cooking oil on the steak which will help you get a better sear and crust. Sear with the grill lid open to prevent the steak from cooking more on the inside - you’re only focusing on getting that perfect crust.

What to serve with filet mignon

A perfectly cooked filet is not complete until it is served with some delicious sides. Try some of my favorites: 

• Vegetables - for restaurant quality, yet easy vegetable sides, try my air fryer broccoli or oven roasted corn on the cob. 

• Seasoned rice in a rice cooker is convenient to make! Some of my favorites include rice cooker rice pilaf, rice cooker garlic butter rice, rice cooker mushroom rice  and rice cooker wild rice.

• Holiday sides. Filet mignon steaks served for special special occasions or holidays go perfectly with garlic mashed red potatoes, Instant pot yukon mashed potatoes, green bean casserole with cream of chicken or crispy mini smashed potatoes. 

Frequently asked questions

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