Reverse sear is a two-step steak cooking technique – first, you’ll slowly bring your steak up to temperature, then you’ll sear it for a beautiful crust and finish. Reverse sear is a great technique to cook thicker steaks, like filet mignon
Slow and even cooking provides great control and prevents overcooking, resulting in perfect steak doneness. Finish with a pan-sear in a cast iron skillet to create a beautiful crust by Maillard reaction (the chemical reaction that browns the steak.)
Enhance the flavor by basting with the herb compound butter near the end of the pan-sear cooking. To baste, simply tilt your pan to the side and drizzle the melted butter over the steak. The fresh herbs in the compound butter will add an incredible flavor to the steaks.
Shop Omaha Steaks Filet Mignon: https://www.omahasteaks.com/buy/Steaks/Filet-Mignons?SRC=RZ0623
View the Omaha Steaks blog, The Block, for full instructions on how to reverse sear a steak in the oven or grill in just 5 simple steps:
Get Matt’s Rosemary Garlic Herb Compound Butter Recipe:
The Butcher’s Guide: What is a Filet Mignon: https://youtu.be/ztpr1Y6NJoI