How to Reverse Sear a Filet
If you prefer a crisp brown exterior crust and a tender medium rare center, then this is the cooking method you will want to follow
Instructions
Step 1
- Preheat your oven to 275 degrees
- Line a baking sheet with foil
- Place a cooking rack on the foil
- Place meat on top of the cooking rack
- Season Lightly with salt and pepper
- Cook your meat in the preheated oven
Step Two
- Prepare your skillet - make sure the skillet is hot before you sear. To do this, heat up your pan prior to searing.
- Continuously check meat with your meat thermometer you'll want the meat to reach approximately 110-120 degrees for medium rare.
- When it reaches the desired temperature remove from the oven
- Spray your hot skillet with your desired cooking oil (I use avocado oil).
- Add a large pat of butter to your searing pan.
- Sear your meat turning once to sear on both sides. This will take approximately 1 minute per side.
Step 3
- Remove the meat from the skillet and place on cutting board
- Sprinkle sea salt- I like to use smoked sea salt which gives the steak a rich flavor. The smoked sea salt enhances the flavor. It is important to use it as a finishing salt and not before cooking as it can dry out your meat. Let meat rest about two minutes before slicing it to serve.
Video
Notes
My version of reverse sear cooking the steak in the oven to reach 119 degrees gave me a medium-to-medium rare filet. If you prefer meat rarer, then remove it from the oven earlier at 110 degrees before searing. I suggest removing your meat about ten to fifteen minutes before your desired temperature. Meat continues to cook after searing and while it is resting.