<![CDATA[Reverse seared filet mignons]]>Tried this method last night

In 250 oven until 10 degrees below my end temperature (in my case 122 for an end temp 132)
Rest for five minutes while heating up cast iron pan over high heat
Sear 1-2 minutes each side
Serve. No more rest.

Absolute top end steakhouse quality. Five stars.

]]>https://wtf.coffee-room.com/topic/919/reverse-seared-filet-mignonsRSS for NodeWed, 15 Jul 2026 13:39:23 GMTWed, 27 Nov 2024 15:32:23 GMT60<![CDATA[Reply to Reverse seared filet mignons on Thu, 28 Nov 2024 03:30:06 GMT]]>That’s the only way I cook steaks/roasts anymore.

They always come out great!

]]>https://wtf.coffee-room.com/post/6537https://wtf.coffee-room.com/post/6537Thu, 28 Nov 2024 03:30:06 GMT<![CDATA[Reply to Reverse seared filet mignons on Wed, 27 Nov 2024 15:55:39 GMT]]>1T avocado oil for high smoke point.

]]>https://wtf.coffee-room.com/post/6531https://wtf.coffee-room.com/post/6531Wed, 27 Nov 2024 15:55:39 GMT<![CDATA[Reply to Reverse seared filet mignons on Wed, 27 Nov 2024 15:35:02 GMT]]>Any fat added to the cast iron? Or did the steaks go straight in?

]]>https://wtf.coffee-room.com/post/6530https://wtf.coffee-room.com/post/6530Wed, 27 Nov 2024 15:35:02 GMT