Reverse-Sear Filet Mignon (or Ribeye Filet)

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Level: Easy

Total: 1 hr 5 min (includes resting time)
Active: 10 min

Yield: 1 to 2 servings

Level: Easy

Total: 1 hr 5 min (includes resting time)
Active: 10 min

Yield: 1 to 2 servings

Ingredients

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One 1 1/2-inch-thick filet mignon (about 8 ounces)

2 teaspoons kosher salt

Peanut oil

Directions

Watch how to make this recipe.

Special equipment:

a probe thermometer

Season the steak on both sides with the salt and place on a rack set inside a sheet pan for 10 minutes at room temperature while you preheat your oven.
Preheat the oven to 200 degrees F.
Insert a probe thermometer horizontally through the side of the steak and roast the steak until it reaches an internal temperature of 120 degrees F, about 30 minutes (see Cook's Note). Remove the steak from the oven and rest uncovered for 10 minutes.
Meanwhile, place a 12-inch cast-iron pan over high heat until it reaches at least 600 degrees F, about 10 minutes. (You'll know you're close when a half teaspoon water dropped into the middle of the pan is completely evaporated in 5 seconds).
Brush a very light coat of peanut oil onto both sides of the steak. Sear steak on each side for 1 minute.
Rest the steak on a rack 5 minutes, and then slice diagonally against the grain to serve.

Cook’s Note

This is the kind of thermometer that has a control base with a readout, a long metal cable and a long, sharp probe that goes into the food and remains throughout cooking. Typically, the base will have a temperature alarm that can be set to go off when a target temperature is reached.