Cooking Fillet Steaks

We recommend the reverse sear method for cooking our fillet steaks.
Reverse searing involves cooking the steak in a low temperature oven, followed by a high-temperature sear on a pan or grill.
Done properly, they will be evenly cooked edge to edge, with a well-developed crust. With practice, you'll be making steaks which are just as good as you can get at the most premium steakhouse.

To get the best results and avoid disappointment, we strongly recommend using a probe thermometer. For reverse searing, using a probe like this one is ideal, as it will notify you when the desired temperature has been reached.

Method

  1. Dry-brining.
    Ideally, it's best to remove the defrosted steak from its packaging the day before cooking. Pat dry and salt generously with fine salt. Place in the fridge, preferably on an oven-safe wire rack with a tray, and leave to dry. This process is called dry-brining, and slightly improves the flavour and texture of the steak. It's not necessary though.
  2. Bring to room temperature
    Remove the steak from the fridge 30–60 minutes before cooking.
  3. Cook gently first
    If not dry-brined, salt the steak right before cooking. Put the steak into a preheated oven at 120°C.
    Cook until the internal temperature at the thickest part of the steak measures 39°c for rare (44°c for medium rare). This should take roughly 10 minutes for our 120g steaks, and roughly 15-20 minutes for our 280g steaks.
  4. Rest briefly
    Remove the steak and allow it to rest for 5 minutes. During this time, heat up a thick pan (ideally cast iron). You want it extremely hot.
  5. Sear
    When the pan is hot, put in the beef fat which came with the steak and spread it around to oil the pan.
    Sear the steak, flipping every 30 seconds until a nice crust has formed on both sides.
  6. Final rest
    Rest for another 5 minutes before eating. Serve with plenty of freshly cracked black pepper.