Ingredients
Method
- Preheat your oven to 225°F.
- Place the seasoned filet mignon steaks in a single layer on an aluminum foil-lined rimmed baking sheet and let them sit at room temperature for at least 15 minutes. Pat them dry using a paper towel and then sprinkle each thick steak liberally with kosher salt and a smaller amount of freshly ground black pepper.
- Slow Cook in the Oven: Cook the steaks in the preheated oven according to desired doneness, approximately 25 minutes for medium-rare with an internal temperature of 115°F. Use an instant-read meat thermometer or a probe thermometer to check the temperature. Thicker steaks may take longer to reach your preferred temperature.
- Heat a cast-iron skillet over medium-high heat. When it begins to smoke, add a tablespoon or two of olive oil.
- Place the steaks on the hot pan and give them a quick sear on the top and bottom as well as the sides of the steak until a crust forms. Add the butter, smashed garlic, and fresh rosemary sprigs to the hot skillet. Bathe the steaks with the butter using a spoon to infuse flavor.
- When the steaks reach your desired temperature, remove them from the skillet and let them rest for 5-10 minutes.
- Allow the reverse-seared filet mignon steaks to rest for at least 5 minutes to allow the juices to redistribute. Serve your reverse-seared filet mignon with your favorite sides and enjoy the delicious blend of flavors!
Notes
Filet Mignon Steaks: This lean yet tender steak is perfect for the reverse-sear method. Substitutions could include other tender cuts like ribeye or new york strip, though the cooking times may vary.
Kosher Salt and Freshly Ground Black Pepper: These simple seasonings enhance the natural flavor of the steak without overpowering it. You can adjust the amount of salt and pepper to suit your taste. Feel free to use your favorite steak rub instead.
Olive Oil: Used for searing the steaks, olive oil adds richness and helps achieve a beautiful crust. Other oils like vegetable oil, avocado or grapeseed oil can be used as substitutes.
Unsalted Butter: Butter brings a rich, creamy flavor to the dish and helps create a luxurious sauce when combined with garlic and rosemary. You can use ghee or beef tallow.
Fresh Rosemary: This aromatic herb infuses the steak with a subtle piney flavor and complements the richness of the butter. If you don't have rosemary on hand, thyme or sage can be used as alternatives.
Garlic: Mashed garlic cloves add a pungent, savory note to this butter sauce, enhancing its overall taste. Feel free to adjust the amount of garlic to your preference.