Reverse-Seared Filet Mignon with Fries | Steakhouse at Home

[@SailWhiskeyDream]

Looks just teh right amount of done

[@delishdoers]

Glad you think so!

[@aidankim5634]

great video! try flipping the steak every 30-60 seconds to avoid the grey band you got

[@delishdoers]

Thank you! I'll have to try that next time 😊

[@Ktheodoss]

Thats how my wife likes it done. I like mine a little redder in the middle. But perfectly acceptable to me anyway.

[@delishdoers]

Thanks! Stay tuned for our next try where I’ll shorten the oven and basting time. Going for a proper medium rare steak next time :)

[@playerone8047]

You *gotta* lower the temp of your range for the butter baste (low-medium low is good), otherwise you’ll just burn the butter and spoil your steak’s crust’s flavor!
#ForYourHealth 🌈

[@delishdoers]

Thanks so much for the great tip! We'll be sure to keep it in mind and incorporate it into our next steak video. Your feedback means a lot to us!

[@derricksun2173]

It is overcooked. Can either sear less or pull out of the oven at 110

[@delishdoers]

Thank you for the helpful tips! I usually cook my steak to medium-rare which seemed to call for about 120 F from the oven.

[@shawnngch]

@@delishdoers but that's not a medium rare, looks medium to medium-well..

[@StijnGepken]

@@delishdoers Indeed, if you pull it at 110 and sear for so long + butter baste your final resting temp was probably more around 140-145f.

[@delishdoers]

Yeah looking back, it’s a little too pink for medium rare. We will do another run with 110 F from the oven or shortening the basting time. We’ll post that up shortly :)