Best 2 Reverse Sear Filet Mignon Or Ribeye Filet Recipes

**Reverse Sear Filet Mignon or Ribeye: Indulge in Perfectly Cooked Steaks**

Prepare to tantalize your taste buds with the reverse sear method, a technique that yields exceptionally tender and flavorful steaks. This comprehensive guide presents two variations: a succulent filet mignon and a hearty ribeye. Both cuts are treated to a low and slow cooking process in the oven, followed by a quick sear in a piping hot skillet, resulting in an unforgettable dining experience. Discover the secrets to achieving a perfect sear and the ideal internal temperature for each cut. Along with detailed instructions for both recipes, you'll find helpful tips and tricks to elevate your steak-cooking skills. Whether you prefer the elegant leanness of filet mignon or the rich marbling of ribeye, this guide has everything you need to create an unforgettable steak dinner.

Let's cook with our recipes!

REVERSE-SEAR RIBEYE STEAK

Reverse-Sear Ribeye Steak image

In 2001, I started playing with the idea of reverse-searing, or slow-cooking beef first, then searing to finish. Initially, I tried it on a standing rib roast and not only did the technique produce an evenly done interior and great sear, it didn't smoke up the kitchen nearly as bad as the traditional sear-first method. Does this work on steak? Anyone with a food blog these days knows darn well it does. As for sauce, this steak don't need no stinkin' sauce - but if you happen to have some of my compound herb butter on hand, that wouldn't be bad. Note: A proper probe thermometer 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.This recipe first appeared in Season 1 of Good Eats: Reloaded.

Provided by Level Agency

Categories Mains

Time 7h30m

Number Of Ingredients 3

Ingredients

1 (1 1/2-inch thick) boneless ribeye steak, about 14 ounces
2 teaspoons kosher salt
1 1/2 teaspoon peanut oil

Steps:

Season steak on both sides with the salt and place on a rack set inside a rimmed sheet pan. Refrigerate for at least 6 hours, or up to 24.
Heat oven to 200ºF. Insert a probe thermometer horizontally through the side of the steak and roast, still on the rack and sheet pan, until it reaches an internal temperature of 120ºF, about 1 hour. Remove steak from the oven and rest, uncovered, for 10 minutes.
Meanwhile, place a 12-inch cast iron skillet over high heat until it reaches at least 600ºF, at least 10 minutes. (If you don't have an infrared thermometer, you'll know you're close when 1/2 teaspoon water dropped in the middle of the pan has completely evaporated in 5 seconds.
Brush a very light coat of peanut oil onto both sides of the steak. Transfer to the hot skillet and sear on each side until deeply browned, 45 seconds per side. Use a stopwatch!
Transfer to a clean rack and let rest for 5 minutes. Slice diagonally against the grain to serve.

REVERSE SEARED RIBEYE

Reverse Seared Ribeye image

Provided by Jeff Mauro, host of Sandwich King

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

2 large bone-in rib-eyes, at room temperature
Kosher salt and freshly cracked black pepper
2 tablespoons canola or grapeseed oil
4 tablespoons (1/2 stick) unsalted butter

Steps:

Preheat the oven to 225 degrees F.
Season all sides of the rib-eyes liberally with salt and pepper. Place on wire rack-lined baking sheet. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet.
Heat a cast-iron skillet over medium-high heat. Add the oil, then sear the steaks on the first side for about a minute. Flip the steaks and add the butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute.
Slice and serve immediately, spooning the pan juices over each slice. There is no need to rest the meat with the reverse sear method.

Tips:

For a perfect reverse sear, use a high-quality cut of steak, such as filet mignon or ribeye.
Season the steak liberally with salt and pepper before cooking.
Preheat your oven to 200°F (93°C).
Place the steak on a wire rack set over a baking sheet and cook in the preheated oven for 30-45 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
Remove the steak from the oven and let it rest for 10 minutes.
Heat a large skillet over medium-high heat and add some oil.
Sear the steak in the hot skillet for 1-2 minutes per side, or until browned and cooked to your desired doneness.
Let the steak rest for a few minutes before slicing and serving.

Conclusion:

The reverse sear method is a great way to cook a flavorful and juicy steak. By cooking the steak slowly in the oven first, you can ensure that it is cooked evenly throughout. Then, searing the steak in a hot skillet gives it a delicious crust. This method is perfect for special occasions or when you want to impress your guests.