How to Reverse Sear Steak: Perfect Filet Mignon Every Time
The Art of the Reverse Sear: Filet Mignon Made Easy
Few things are as satisfying as preparing a tender, juicy filet mignon or steak with a flawless crust—especially when using the reverse sear method. This technique delivers a perfectly edge-to-edge doneness, prevents expensive cuts from drying out, and works no matter what setup you have in your kitchen or backyard.
Scott and Seth, the Ohio brothers behind The Bearded Butchers, share their proven approach: source high-quality steaks, use straightforward seasonings, and take a little time to let proper technique do all the heavy lifting. This method belongs in every home cook’s arsenal.
What Is the Reverse Sear?
Reverse searing is all about control—it flips the old practice of blasting steak with high heat first and hoping for the best. Start low and slow on indirect heat to gently bring the steak up to temperature, then finish with a fierce sear in a hot pan or grill to lock in juices and build a crust.
The beauty of this method? Even the thickest, leanest cuts turn out tender and evenly rosy—no tough gray band or overdone edges. And you don’t need specialty gear to master it. A pellet grill, ceramic grill, or even a standard oven with cast iron will do the trick.
Step-by-Step: Reverse Sear Filet Mignon Three Ways
Selecting and Preparing Your Steak
Start with a center-cut filet mignon, or another thick, lean cut. Allow the steak to come up to room temperature. Pat it dry, then season on all sides. A blend of salt, pepper, and garlic works beautifully, drawing out those natural beef flavors. There’s no need to season hours ahead; right before cooking preserves all the juiciness.
Cooking Low and Slow: Indirect Heat
(reverse sear on pellet grill, reverse sear steak in oven, indirect cooking steak)
Charcoal Ceramic Grill (Big Green Egg or Similar)
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Set for indirect heat, aiming for around 225°F.
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Place steaks on the grate. Use a meat thermometer to monitor doneness.
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Cook until internal temperature reaches 110°F for rare to medium-rare.
Pellet Grill
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Set for low, indirect smoke at 225°F.
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Place steaks on the grate (or smoke shelf, if available).
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Remove when internal temperature hits 110°F.
Oven and Cast Iron
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Preheat the oven to 275°F.
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Place steaks on a rack over a pan.
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Heat a cast iron skillet with butter in the oven alongside to get it ready.
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Remove steaks at an internal temperature of 110°F.
Resting Before the Sear
After reaching the right internal temperature, let the steaks rest while prepping for the final sear. This pause relaxes the fibers and ensures max juiciness.
The Sear: Hot and Fast
On the Grill
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Switch to direct heat or crank the pellet grill to its highest temperature (500–600°F).
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Sear the steaks for 1–2 minutes per side. Use caution at high temperatures and handle with care.
In the Cast Iron Skillet
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Move the skillet to the cooktop and get it ripping hot.
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Add a little oil or butter.
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Sear steaks on each side until a rich, brown crust forms.
Final Rest and Serving
Wrap the steaks loosely in paper or foil and let them rest for 5–10 minutes. The temperature will creep up a few degrees during this time, landing right in the ideal medium-rare range for filet. Slice just before serving to reveal a juicy, evenly cooked steak from edge to edge.
Comparing Results
Each method produces a beautiful steak, full of beefy flavor, a juicy interior, and that craveable crust. Whether cooked over hardwood, lump charcoal, or finished in a cast iron skillet, the reverse sear ensures reliable results every time—even if you’re working indoors.
Key Takeaways & Tips for Reverse Sear Steak
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Season just before cooking to prevent drawing out moisture.
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Cook low and slow (225–275°F) to an internal temp of 110°F before searing.
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Always rest both before and after the sear for the most tender results.
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Finish with the hottest sear you can achieve, whether on the grill or in cast iron, for a great crust.
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Reverse sear is ideal for lean, expensive cuts—perfect for filet mignon and wild game.
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Use a high-quality instant-read thermometer for accuracy.
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Mix and match grilling and searing equipment as needed; great results don’t require a fancy setup.
Level Up Your Steak Game
For more practical guides, whole-animal butchery skills, and real-deal cooking insight, be sure to follow The Bearded Butchers. Bring expert shop-floor know-how straight into your home kitchen or backyard grill, and understand every step of perfect steak-making from start to finish.
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