How to Cook Bone-In Filet Mignon

With this method, your Bone-In Filet Mignon will begin in a skillet and will be finished in the oven.

The steps for how to cook a Reverse-Seared Bone-In Filet Mignon are as follows:

• Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
• Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature. View our Measuring Doneness Chart and Cooking Times Chart below.
• Remove and let steaks rest for 5 minutes, covering lightly with foil.
• Preheat a heavy skillet or cast iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
• Add Kansas City Steak Finishing Butter or avocado oil, canola oil, or grapeseed oil, and sear steaks for 1–2 minutes on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
• The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
• Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.

With Bone-In Filet Mignon cooked using the sous vide method, the challenge of over or undercooking the steak is reduced, as steaks are easily cooked to the perfect temperature and level of doneness. Sous vide uses a low-heat, long-time cooking process which allows for evenly cooked Bone-In Filet Mignon steaks from start to finish so every bite is amazing.

Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.

Here are the steps to follow for Bone-In Filet Mignon sous vide:

Prepare It

• Preheat your water bath: Fill your sous vide container up with warm water and set the sous vide device to the appropriate temperature for the desired doneness. The sous vide device should be set as follows:
• Rare: 122°F
• Medium-Rare: 129°F
• Medium: 135°F
• Medium-Well: 145°F
• All our products arrive vacuum-sealed in sous-vide-ready, heat-stable packaging, allowing you to simply add them to the water bath and cook to your desired degree of doneness. However, if you have the means to repackage your steaks into sous vide heat-stable bags at home, we recommend seasoning your steaks with Kansas City Steak Original Steak Seasoning for an enhanced flavor, prior to cooking in the sous vide. Another option is to add fresh herbs and a Kansas City Steak Finishing Butter, along with your raw steak, into the heat-stable vacuum seal bag before sealing.
• After thawing, bringing to room temperature, seasoning, and preheating the sous vide; you're ready to start cooking.

Cook It

• Make sure the water bath has fully reached the desired temperature for cooking before adding in the steak.
• Place the packaged steak in the water bath and allow it to cook for the recommended amount of time, based on your desired degree of doneness.
• Rare: 45 minutes (1-inch steak) and 1–2½ hours (1½ inch steak)
• Medium-Rare: 45 minutes (1-inch steak) and 1–4 hours (1½ inch steak)
• Medium: 45 minutes (1-inch steak) and 1–2½ hours (1½ inch steak)
• Medium-Well: 45 minutes (1-inch steak) and 1–3½ hours (1½ inch steak)
• Once your steaks are finished cooking, remove them from the sous vide and take them out of the packaging.
• Preheat a skillet over high heat for about 5 minutes (this can be done on a grill or in your kitchen). A hot skillet delivers the best sear.
• Lightly coat the bottom of your skillet with high smoke point oil such as avocado oil, canola oil, or grapeseed oil. Place your steaks on the skillet and sear for approximately 2 minutes on each side. Sear until the steaks reach the final desired internal temperature, according to the Measuring Doneness Chart below.
• The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
• Serve immediately. Unlike other methods of cooking steak, the low heat used in sous vide does not draw the juices of the meat to the surface so additional resting time is not needed.
• We recommend adding an additional savory flavor by topping your Bone-In Filet Mignon with Kansas City Steak Finishing Butter (even if you added butter during the sous vide).

When weather restrictions get in the way or when a grill isn’t an option, Bone-In Filet Mignon in an air fryer is always a great option to consider for your steak.

Follow these directions for cooking Bone-In Filet Mignon in an air fryer:

• Preheat your air fryer. Set temperature to 400°F. Allow your air fryer to preheat for approximately 2–3 minutes.
• Place your steak in the center of the air flyer and begin frying. We recommend using the grill rack option if available.
• Flip your steak halfway through your cooking time, listed in the Cooking Times Chart below.
• Remove the steak from the air fryer and allow it to rest for 5 minutes. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking").
• Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful. To check the degree of doneness, use a meat thermometer to measure the internal temperature of the steak.
• Prior to serving, apply Kansas City Steak Finishing Butter for an additional flavor-filled experience.

Smoked Bone-In Filet Mignon is enjoyed by many who love the taste that only smoked meat can provide. Smoking time varies greatly depending on the cut of meat, thickness of the cut, quality of smoker, smoke and smoke retention, wind, etc. It is best to use a meat thermometer and base doneness off of internal temperature.

Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.

To begin, fire up your smoker and preheat it to 225°F.

• Place your well-seasoned steak onto the grates of your smoker, close the lid, and smoke the meat until the steaks reach about 10°F below the desired internal doneness temperature (see recommendations, on our Measuring Doneness Chart below.)
• You can check for smoking doneness by internal temperature. Temperatures are as follows:
  • Rare: 115°F
  • Medium-Rare: 125°F
  • Medium: 135°F
  • Medium-Well: 145°F
• Next, preheat a skillet over high heat (this can be done on a grill or in your kitchen). Once hot, lightly coat the bottom of your skillet with a high smoke point oil such as avocado oil, canola oil, or grapeseed oil.
• Place the steaks in the skillet and sear them for approximately 2 minutes on each side. Cook until the steaks reach approximately 5°F less than your final desired internal temperature.
• Remove steaks from the skillet and allow them to rest for 5 minutes, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking").
• Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
• To check the final degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
• Prior to serving, expand upon the delicious taste by topping with Kansas City Steak Finishing Butters for full flavor.