Reverse seared filet mignons

[Mik]

Trying this method -

In 250 oven until 10 degrees below my end temperature
Rest for five minutes while heating up cast iron pan over high heat
Sear 1-2 minutes each side
Serve. No more rest.

Serving with green beams and garlic mushrooms.

[George K]

D2 is a yuge fan of reverse sear.

I've been doing "cold sear" in a non-stick skillet for the last 3-4 months. Works great if you pay attention to the temperature.

[Mik]

I'd do it non-stick but you can't heat them as high as cast iron, which I found out when I bought my All-Clad set.

[Mik]

@George-K said in Reverse seared filet mignons:

D2 is a yuge fan of reverse sear.

I've been doing "cold sear" in a non-stick skillet for the last 3-4 months. Works great if you pay attention to the temperature.

Did you then finish it in the oven?

[George K]

@Mik said in Reverse seared filet mignons:

I'd do it non-stick but you can't heat them as high as cast iron, which I found out when I bought my All-Clad set.

You don't have to. In fact, you cook them at low heat.

Really.

Put in a cold pan. Turn heat to high. After two minutes, flip steaks.

After two minutes, turn heat to low and flip steaks. If it starts to smoke, turn the heat down.

Keep flipping on low heat every 2 minutes until appropriate temperature is reached - I shoot for 120 degrees.

Rest 5 minutes.

Slice and enjoy!

No spatter, no mess, no smoke.

Link to video

[Mik]

Looks great. I have a couple top sirloin filets I will try that with.

[George K]

The only problem with this technique is that you can't walk away. You're committed to standing and flipping the steak every two minutes.

Watch the video. I was skeptical at first, but I've become a believer.

Next time I make this, I'll top it off with some herbed butter.

[George K]

Also, it might work better with a cut that has a bit more fat in it.

I've made filets using this technique and though fine, a strip is better.

[Mik]

Strips are easier.

Tonight’s filets are steakhouse quality.

[blondie]

I don’t understand something .. why does she call it “cold” seared? I looked back, but she doesn’t say. Is her steak fresh out of the fridge?
Her method is similar to mine, except I use an uncovered electric fry pan, and sometimes a nip of butter. I think my fry pan’s highest heat is 400F so that’s where I start. And my steaks are usually fresh (cold) from the fridge. 1 1/2” is about max thickness for what we eat. No salt, never. I don’t use a meat thermometer, but I aim for what she’s doing at medium rare. I can tell when it’s perfect because I poke at it too, usually with my finger.

[George K]

@blondie said in Reverse seared filet mignons:

I don’t understand something .. why does she call it “cold” seared? I looked back, but she doesn’t say. Is her steak fresh out of the fridge?

No clue. But the point is that the steak goes into a cold skillet. I take my steak out about an hour before cooking. If you take it out beforehand, the steak will cook more evenly because the outside is closer to the temperature of the inside.

No salt, never.

I use salt about half the time. No real difference in taste. If I don't use salt, I'll salt after cooking. There's a theory that says if you salt for an hour (or more) before cooking it reduces the moisture. Moisture is the enemy of sear.

Some say to never use pepper because it can burn...

I don’t use a meat thermometer, but I aim for what she’s doing at medium rare. I can tell when it’s perfect because I poke at it too, usually with my finger.

I used to use my finger, but my results were erratic. I'm much more consistent with a thermometer.

[blondie]

I think everyone finds their method and perfects it. For me, it was watching my mom do it, then doing the same. I started using the electric fry pan because it was quick and easy to clean up afterwards. And I never burnt a steak this way.

[Mik]

Yeah, George, I use a thermometer too. Even then there’s a learning curve in determining exactly what temperature is perfect for you.