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

If you’ve ever spent good money on a beautiful filet mignon, only to cut into it and realise it’s overcooked, you know that heartbreak. That’s why my go-to method for thick-cut steaks—especially filet mignon—is the reverse sear. This two-step process gives you complete control over doneness while delivering that perfect, golden-brown crust, thanks to the Maillard reaction (more on that later).

The reverse sear flips the usual steak-cooking process on its head. Instead of starting with a screaming-hot pan or grill, you begin with gentle heat to slowly bring the steak up to temperature. This process helps retain more moisture. Once it’s just shy of perfect, you hit it with a blazing-hot sear to get that crispy, flavourful crust. 

Here’s how to do it—along with tips to make sure your filet mignon turns out restaurant-quality every time.

Jump to:

• Ingredients
• Step-by-Step Guide
• Steak Doneness Temperature Guide
• Watch How This Reverse Sear Steak Recipe Was Made
• The Maillard Reaction: Why Searing Last Matters
• Common Mistakes (and How to Avoid Them)
• FAQs About Cooking Filet Mignon
• 📖 Recipe

Ingredients

• Filet Mignon Steaks
• Kosher salt
• Ground pepper
• Rosemary sprigs
• Avocado oil
• Compound butter 

See recipe card for quantities.

Step-by-Step Guide

1. Choosing the Right Filet Mignon:

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.

2. Season and Let Rest:

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.

3. Slow Roast (Indirect Cooking)

You have two options for this step:

Option 1: Skillet Method with Rosemary

• Preheat 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 Method

• Set 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.

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

4. Searing for the Perfect Crust

Now it’s time for the Maillard reaction, the chemical process responsible for that crispy, golden-brown crust and deep flavour.

Skillet Searing

• Heat 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 Searing

• Crank up the grill to high heat.
• Sear the steaks over direct heat for 90 seconds per side
• Remove the steaks from the heat.

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

5. Rest and Serve

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.

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

Steak Doneness Temperature Guide

Desired Doneness	Remove from Heat At	Final Serving Temp (After Resting)
Rare	115–120°F	120–125°F
Medium-Rare	120–125°F	125–130°F
Medium	130–135°F	135–140°F
Medium-Well	140–145°F	145–150°F
Well-Done	150–155°F	155–160°F

➡ Tip: Always use an instant-read thermometer to check the steak’s temp before searing and again after resting. The steak will rise about 5°F during the resting period, so be sure to pull it early to reach your desired doneness!

Serving Suggestions

Serve the steaks whole or slice diagonally against the grain.

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

Watch How This Reverse Sear Steak Recipe Was Made

The Maillard Reaction: Why Searing Last Matters

When steak is exposed to high heat, the amino acids and sugars on its surface caramelize, creating a deep brown crust. This is called the Maillard reaction, and it’s what makes a steak taste rich and flavourful. The key to a perfect sear is a dry surface—which is exactly what you get when you cook your steak slowly first.

➡ Bonus Tip: If you have time, dry-brine your steak by salting it 12–24 hours in advance and leaving it uncovered in the fridge. This helps the surface dry out, leading to an even better sear.

Common Mistakes (and How to Avoid Them)

 ❌Skipping the Thermometer

• Guessing the temperature can lead to undercooked or overcooked steak.
• Fix: Use an instant-read thermometer or a probe thermometer to check internal doneness.

 ❌Not Letting the Steak Rest

• Cutting into a steak too soon causes juices to run out, making it drier.
• Fix: Let the steak rest for at least 5 minutes before slicing.

 ❌Not Getting the Pan or Grill Hot Enough

• A weak sear means you lose out on flavour and texture.
• Fix: Make sure your pan is at least 600°F (use an infrared thermometer to check).

 ❌ Using the Wrong Pan

• A nonstick pan won’t give you that perfect crust.
• Fix: Use a stainless steel or cast iron skillet for best results.

FAQs About Cooking Filet Mignon

Recommended Equipment for the Best Steak

1. Instant Read Thermometer – Essential for checking doneness.
2. Infrared Thermometer – Helps measure pan or grill surface temperature.
3. Stainless Steel Pan or Cast Iron – Retains heat well and develops a better sear.
4. Wire Rack & Baking Sheet – Helps air circulate around the steak for even cooking if you are using your oven.
5. Sharp Knife – A dull knife tears the meat instead of slicing cleanly.

➡ Bonus Tip: If you’re grilling, use long tongs to avoid piercing the meat and letting juices escape.

Cooked in the Hestan 11″ NanoBond Skillet. Proud Hestan Culinary Ambassador. The Opinions in this post are always my own.

📖 Recipe