If you want juicy, perfectly cooked filet mignon, this tutorial for how to dry brine filet mignon is exactly what you need. It’s a low-effort, big-reward fancy dinner!
Dry brined filet mignon is my favorite fancy dinner option.
Dry brining is one of my favorite ways to prepare meat, like turkey, steak, or chicken. This process creates juicy, flavorful meat without much effort at all.
What is dry brining?
Dry brining is a technique that involves coating a piece of meat with salt (and other spices if you like) and then refrigerating it uncovered for a bit of time. The salt draws the moisture out of the meat, which is then reabsorbed and results in an evenly seasoned, juicy, tender piece of meat.
How long do you dry brine filet mignon for?
For a large piece of meat–a whole turkey, for example–you need to dry brine for a minimum of 12 hours and up to 72 hours. For smaller pieces of meat, like filet mignon, you can dry brine for at least 2 hours and up to 72 hours. The sweet spot for steak is usually 12 to 24 hours. For filet mignon, I recommend dry brining for 8 hours. I like the 8-hour window because I can start the steak in the morning and cook it in the evening. But choose the best time for your schedule; be sure it rests in the refrigerator for at least 2 hours to get the most benefit from the dry brine.
Can you dry brine any steak?
Yes! You can dry brine any cut of beef. They can be sliced thick like my filet mignon, or you can dry brine a thin steak. I recommend thick-sliced filet mignon for this how-to since you’ll reverse sear the steak. If your steak is on the thinner side, you can skip the reverse sear and fry them up to your desired internal temperature after they finish dry-brining.
How to dry brine filet mignon
You only need a few ingredients for this easy technique.
What you need
- Filet mignon: You can use your favorite steak here. I’m reverse-searing the filet mignon for this how-to, so I’m using a very thick cut, about 2 inches thick. To follow the reverse sear method, make sure your steaks are at least 1½ to 2 inches thick.
- Salt and pepper: Use kosher salt and black pepper. I don’t recommend table salt for the dry brine as it’s much saltier than kosher salt.
- Neutral oil and butter: I first sear the steaks in neutral oil and finish them with butter.
- Fresh thyme: This is optional, but I like to add a bit of fresh thyme to the steaks before I pull them out of the skillet. You can also add crushed garlic or rosemary instead.
How to make it
- Step 1: Prep your steaks. I use 1 teaspoon of kosher salt and 1 teaspoon of black pepper per pound of steak. For 2 pounds of steak, you’ll use 2 teaspoons of salt and 2 teaspoons of black pepper. Coat the steaks evenly with the salt and pepper.
- Step 2: Refrigerate the steaks. Place the steaks on a raised rack of a foil-lined baking sheet. Transfer to the refrigerator uncovered for at least 2 hours, ideally between 12 to 72 hours.
- Step 3: Remove the steaks from the refrigerator about 30 minutes before you want to cook them. Preheat the oven to 300ºF. Transfer the baking sheet with the steaks to the oven and bake for 30 to 45 minutes. The time will depend on the thickness of your steaks, so I recommend checking the temperature after 20 minutes and then checking it every 5 to 7 minutes until the steaks reach your desired internal temperature.
- Step 4: Once the steaks reach your desired temperature, remove them from the oven and rest for 10 minutes.
Best internal temperature for filet mignon
Medium-rare is my go-to temperature for filet mignon and any steak. If I want the steaks to be a bit rare, I’ll bake them until they reach 127ºF. Generally, I like to pull the steaks from the oven at 130ºF for a nice edge-to-edge pink, which usually makes for a crowd-pleasing temperature. Below is the steak temperature guide that you can use for reference.
- Rare: 125ºF to 130ºF
- Medium-rare: 130 to 135ºF
- Medium: 140ºF
- Medium-well: 150ºF
- Well-done: 160ºF
- Step 5: Heat neutral oil in a large skillet. Once hot, add the steaks and sear for 2 to 3 minutes. Flip, add the butter, and sear for 1 to 2 minutes longer. Tilt the skillet toward you and baste the steaks as they brown. Transfer to a serving platter.
If your skillet isn’t big enough for all four steaks, sear them in batches. Just add an additional 2 tablespoons of butter to the recipe to baste the remaining two steaks.
From there, you can finish the steaks with fresh parsley or fresh thyme leaves and enjoy!
How to Dry Brine Filet Mignon
Ingredients
- 4 8-ounce filet mignons (at least 1½ to 2 inches thick)
- 2 teaspoons kosher salt (plus more to taste)
- 2 teaspoons black pepper (plus more to taste)
- 1 tablespoon neutral oil
- 2 tablespoons butter (see Note 1)
- Fresh thyme (optional, for serving)
Instructions
Prepare the filet mignons:
- Pat the steaks dry and season all over with kosher salt and black pepper.
- Place a raised baking rack on a foil-lined baking sheet. Place the steaks on the baking rack and transfer to the refrigerator for at least 2 hours and up to 3 days.
Bake the steaks:
- Preheat the oven to 300ºF. Remove the steaks 30 minutes before you want to bake them.
- Transfer to the oven for 30 to 45 minutes. The time will depend on the thickness of the steaks. Begin to check the temperature at the 20-minute mark. Continue baking until the steaks reach 125ºF to 130ºF for medium rare. See Note 2.
Rest the steaks:
- Transfer the steaks to a wooden cutting board. Rest for 10 minutes.
Sear the steaks:
- Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Once hot, add the steaks and cook without moving for 2 to 3 minutes until well browned. Flip and add the butter. Tilt the skillet toward you and baste the steaks with butter for 1 to 2 minutes. Transfer to a serving platter.
To serve:
- Serve the steaks with mashed potatoes or roasted vegetables. Enjoy!
Notes
- Rare: 125ºF to 130ºF
- Medium-rare: 130 to 135ºF
- Medium: 140ºF
- Medium-well: 150ºF
- Well-done: 160ºF
