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Perfect Reverse Sear Filet Mignon with Blue Cheese Butter

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An easy and juicy steak dinner using the reverse sear method, topped with a rich and creamy blue cheese butter that elevates the flavor.

Ingredients

Scale
  • 2 filet mignon steaks, about 6-8 ounces (170–225 grams) each, 1.5 to 2 inches thick
  • Kosher salt or sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1–2 tablespoons olive oil or high smoke point oil (grapeseed or avocado oil recommended)
  • 4 tablespoons unsalted butter (about 57 grams), softened to room temperature
  • 2 ounces blue cheese (about 56 grams), crumbled (Roquefort or Gorgonzola recommended)
  • 1 tablespoon fresh parsley, finely chopped
  • Lemon zest from half a lemon (optional)
  • A pinch of garlic powder (optional)

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Season the steaks generously with kosher salt and freshly ground black pepper. Let them sit at room temperature for 15-20 minutes.
  3. Place the steaks on a wire rack set over a baking sheet to ensure even cooking.
  4. Insert a meat thermometer probe if available. Cook in the oven until the internal temperature reaches about 10-15°F below your desired doneness (e.g., 115°F for medium-rare). This usually takes 20-30 minutes.
  5. While the steaks cook, prepare the blue cheese butter by combining softened butter, crumbled blue cheese, chopped parsley, lemon zest, and a pinch of garlic powder in a bowl. Mix until creamy but still slightly chunky. Refrigerate if warm.
  6. Heat a cast iron skillet or heavy-bottomed pan over medium-high heat with 1-2 tablespoons of oil until smoking hot.
  7. Sear the steaks in the hot pan for 1-2 minutes per side until a deep golden crust forms. Do not move the steaks while searing.
  8. Sear the edges by holding the steak upright with tongs for about 30 seconds per edge.
  9. Remove the steaks from the pan and let them rest for 5-10 minutes to allow juices to redistribute.
  10. Top each steak with a generous dollop of blue cheese butter and serve immediately.

Notes

If steaks are thicker than 2 inches, add a few extra minutes in the oven. Pat steaks dry before searing to ensure a good crust. Resting the steak after cooking is essential for juicy results. If no thermometer is available, use the finger test for doneness.

Nutrition

Keywords: filet mignon, reverse sear, steak, blue cheese butter, easy steak recipe, juicy steak, weeknight dinner

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