Reverse Seared Fillet Steak
Here's how to cook a perfectly reverse seared fillet steak that's super tender, full of flavour & pink from edge to edge!
Servings: 2 People
Equipment
- Roasting Tin With Rack
- Large Frying Pan
- Digital Food Probe
Ingredients
- 2 8 oz Fillet Steaks (At Least 1 Inch Thick - See Notes)
- 1 tbsp Vegetable Oil
- 50 g Butter
- 4 Garlic Cloves
- 6 Sprigs Rosemary
- 6 Sprigs Thyme
Instructions
- First, take your steaks out of the fridge & season the outside generously with table salt & freshly cracked black pepper. Place the steaks onto a rack set inside a roasting tin then leave to sit at room temperature for at least 30 minutes.
- In the meantime, preheat an oven to 120°c/100°c fan (250°f/212°f).
- Next, place the steaks into the preheated oven then cook until the internal temperature in the centre of each steak reaches 52°c/125°f. Make sure to flip the steaks over every 10 minutes or so. Total cooking time will be around 30 minutes, depending on the thickness of your steaks.This internal temperature is for medium rare steaks. If you'd prefer a different cooking method, there's a temperature guide in the post above.
- Once cooked, let your steaks rest for 5 minutes. In the meantime, set a large frying pan over a high heat. Add in a tablespoon of vegetable oil then leave to get smoking hot.
- Next, add the steaks into the pan then cook for 1 - 1½ minutes on each side, until well seared. Flip the steaks over every 30 seconds & add in the butter, garlic & herbs after the first turn. Give the steaks a baste with the butter as they sear.Make sure to give the sides a quick sear as well!
- Once seared, transfer the steaks to a chopping board then slice against the grain. Season with sea salt & freshly cracked black pepper to finish.
Notes
1. Fillet Steaks - Reverse searing works best with steaks that are at least an inch thick. This cooking method will work with steaks of different weights as well, so feel free to use ones that weigh more than 8 oz!
2. Cooking On An Aga - Cook the steaks in the simmering oven, on the second from bottom set of runners then use the boiling plate to sear the steaks.
3. Internal Temperature - I'd recommend cooking fillet steak medium rare, which means that the steak's internal temperature needs to be 54°c/130°f once cooked, rested & seared. If you'd prefer a different cooking temperature, there's a temperature guide in the post above. You'll need a digital food probe to check your steaks' internal temperature.
4. Slicing - Make sure to slice your steaks against the grain, so that they're as tender as possible!