| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 10 min |
| Yield: | 1 to 2 servings |
Ingredients
- One 1 1/2-inch-thick filet mignon (about 8 ounces)
- 2 teaspoons kosher salt
- Peanut oil
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 285 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 22 g |
| Cholesterol | 93 mg |
| Sodium | 267 mg |
Reviews
Delicious! Added some garlic, thyme and butter in cast iron … nice addition. Took about 40 min in our oven to get filets to 120 degrees.
I know you’re a GS Rider, but I will say –> this recipe is just outstanding… thank you, sir !
[ for the record: I’m a KLR guy, no worries… I’ll still wave ;- ) ]
I made this and it is spectacular. Juicy and very tender. There are a few reviews that say this isn’t a good recipe. There are things to consider like the weight of the filet and the method of temperature maintenance.
First, I did weigh my intended steak. Yes, it was 14 ounces, not 8 ounces, so, yes, it did take a longer time than the 30 minutes. Otherwise the recipe was sooooo yummy.
If you weigh the steak, use the probe thermometer type used in the recipe, I think you’ll have success.
First, I did weigh my intended steak. Yes, it was 14 ounces, not 8 ounces, so, yes, it did take a longer time than the 30 minutes. Otherwise the recipe was sooooo yummy.
If you weigh the steak, use the probe thermometer type used in the recipe, I think you’ll have success.
It turned out perfect
PERFECT EVERY TIME ……WONDERFUL… Bad reviews must be from people Wanting their Steaks WELL DONE AND HAVE ABSOLUTELY NO IDEA WHAT A GOOD STEAK IS
Terrible recipe. As others have noted the cooking time is WAY off. Over an hour in the oven and my steaks got to 115. I thought surely my thermometer was broken so I took the steaks out. Turns out my thermometer works fine. Steaks tasted like peanut oil after the sear and my whole house smoked up. Terrible.
This was my first time doing the reverse-sear method and my filet turned out great. I will say that 30 mins in the oven is definitely not enough time at the recommended 200 degrees. It was more like 60 mins. In the end my steaks turned out great but make sure you have a good thermometer
I’ve done this twice now, and loved it both times!
Literally one of the best steaks I’ve ever had.
SPECTACULAR