Part 6/8:
For date night, go for a center-cut filet mignon—tender, lean, and elegant. Be sure to select one with ample marbling for flavor. The reverse sear method ensures an even cook throughout, achieving a perfect medium-rare edge-to-edge.
Dry Brine and Seasoning
Salt the steak generously the day before to draw out moisture and deepen flavor, then let it rest uncovered in the fridge overnight. Before cooking, brush with oil and season with freshly cracked black pepper.
The Reverse Sear
Cook the steak gently at a low temperature in the oven until it reaches about 123°F for rare to medium-rare. Finish with a hot pan sear to develop a beautiful crust. This technique guarantees an evenly cooked, tender interior with a flavorful exterior.