How to Reverse Sear Filet Mignon (Step-by-Step)

“When you cook a steak, first the pan has to be piping hot before the steak goes in; this is to lock in all the juices” We all must have heard this claim repeatedly on various television cooking videos and the internet. Well, this theory has already been debunked many times by different food scientists, who claim that this makes the piece of meat lose even more juices during the cooking process.

In my opinion, it can be considered half correct because the purpose of searing is not just to “lock-in” all the juices. Searing meat in a hot pan creates the chemical reaction called the “Maillard” reaction. “Maillard” reaction, in simple terms, is a chemical reaction when the protein meets high heat and the sugar from its amino acid caramelizes to create a browning, like many great chefs would say: Color is FLAVOR! But an even more straightforward way to describe it is DELICIOUSNESS!!!

Does Reverse Sear Work for Filet Mignon?

For any type of thicker cut steaks, there’s no doubt the best technique would be the reverse sear method, or some would call it “redneck sous vide.” This cooking technique can be used not strictly only for outdoor grilling but also for indoor grilling.

Are Steaks Better Pan Seared or Grilled?

Please don’t knock it until you have tried it! This recipe will show you how to pan-sear steak after grilling!

For an impeccable result, you would need a pan with a large enough area for evenly heat distribution, and you also need a grill whose temperature can be digitally adjusted and able to hold at a set temperature.