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Reverse Seared Filet Mignon


  • 1
    2 filet mignon steaks 2-2.5” thick
  • 2
    Coarse Sea Salt
  • 3
    Black Pepper
  • 4
    Herb butter

If you prefer the reverse-sear method of cooking your meat or you want to give it a try, then this recipe has all the information you need to grill an amazing Reverse Seared Filet Mignon. Remember, reverse-searing is best for thick cuts of meat. If you need more tips or tricks, you can search our Grilling Tips for more information on the process of reverse-searing. 


12-24 hours before cooking, remove your steaks from their packaging and pat dry. Season steaks generously with salt to coat the outside. Place the steaks on a baking sheet with wire rack and transfer to fridge until ready to cook.

An hour before cooking, remove your steaks from the fridge to rest at room
temperature. Season with black pepper as they get to room temperature. Prepare your grill for indirect heat/smoke and set the temperature to 225 degrees. Toss on a couple chunks of cherry wood, or fruited wood.

Once your grill has reached 225 degrees and your steaks are at room temperature, place
them on the grill and cook until 110 degrees.

After your steaks have reached 110 degrees internal temperature, remove them from the grill to a plate and loosely tent with foil. Crank the grill up to high heat and sear each side for 1.5-2 minutes, or until the internal temperature has reached 120 degrees.

Transfer your steaks to the cutting board and top with herb butter to rest for another 5 minutes. Slice each steak against the grain and enjoy!


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