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Dry Brine Filet Mignon

How to Dry Brine Filet Mignon

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!
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Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive time: 13 hours
Total Time: 13 hours 20 minutes
Servings: 4 steaks
Calories: 419kcal

Equipment

Ingredients

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

Note 1: If your skillet isn't large enough to fit all 4 steaks, cook them in batches, but add an additional 2 tablespoons of butter to baste the second batch of steaks. 
Note 2: See the steak temperature guide below for guidance.
  • Rare: 125ºF to 130ºF
  • Medium-rare: 130 to 135ºF
  • Medium: 140ºF
  • Medium-well: 150ºF
  • Well-done: 160ºF

Nutrition

Calories: 419kcal | Carbohydrates: 1g | Protein: 50g | Fat: 23g | Sodium: 1333mg | Fiber: 0.3g | Sugar: 0.01g
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