I picked up a couple of filet mignon recently and really wanted to try Ina Garten’s recipe using a cast iron skillet and some butter. Linda from Getting Real in Your Kitchen says. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.
Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation. I may receive a commission if you click a link and purchase a product I recommend. Your email address will not be published. This recipe first appeared in Season 1 of Good Eats: Reloaded. This post contains affiliate links. Plus they also have salmon. Provided courtesy of Alton Brown. Your email address will not be published. Insert a probe thermometer horizontally through the side of the steak and roast the steak until it reaches an internal temperature of 120ºF, about 30 minutes. After following this technique on my Wifes birthday, the steak came out full flavored and juicy. [WARNING] skillet may be hot, handle with oven mitts. Learn more. https://www.food.com/recipe/pan-seared-steak-from-alton-brown-265639 Drizzle the olive oil in the hot skillet and place the steaks down. All rights reserved. Photo: Ramona King. Grind on black pepper to taste. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Cook until an instant-read thermometer reads 120 degrees, 5 to 7 minutes. Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. I cook mine under the broiler, with the rack at the second level, for about 9 minutes per side. Place a pat of butter on top of each steak and place into the oven to cook for 8-10 minutes, or until the internal temperature is at 125 degrees for medium rare. Serve. Lean cuts like a filet mignon are perfect candidates for this technique. Cook all sides for 2 minutes each, or until golden brown. We’re having filets this week and I may have to give this a try. It’s our new favorite way to cook steak. If they are thick steaks, then yes–all sides, but if they are thin steaks (or sliced in half lengthwise), just the top and bottom should be fine. I think I’ll try putting a pat of butter on top of them next time (as if they need improvement…). Season both sides generously with salt and pepper. Rest the steak on a rack 5 minutes, and then slice diagonally against the grain to serve. Pro tip: Tying a piece of kitchen twine around the equator of the steak helps maintain its shape and allows for more even cooking. Second, the juices evenly distribute throughout the meat, yielding the perfect bite every time. This pan seared filet mignon recipe takes a total of 5 minutes to make, with 3 minutes resting time on the cast iron skillet. Cook ALL sides for 2 minutes each, or until golden brown. Typically, the base will have a temperature alarm that can be set to go off when a target temperature is reached. Want grass-fed beef delivered to your door? Note: Cooking steaks at high temps in a skillet tends to get smokey. This pan seared filet mignon recipe takes a total of 5 minutes to make, with 3 minutes resting time on the cast iron skillet.
My name is Shawn, author behind Kitchen Swagger. The easiest and best way to cook filet mignon is on stove top, using a cast iron skillet. Pan sear filet mignon in a cast iron skillet once and you will NEVER grill it again (unless you HAVE to grill it), I promise. Pull the steak from the refrigerator at least an hour before cooking to help it cook evenly. Sear on one side until a browned crust forms, about 5 minutes.
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Not every pan will yield identical results.
Cooking a steak in a cast iron pan not only imparts a delicious brown crust on the exterior of the meat, it also gives you the ability to continually baste the steak with butter for extra flavor and richness. Pam I love filete mignon ! For The Love Of Cooking participates in the Amazon affiliate marketing program, which means we may get paid commissions on chosen products purchased through our links to retailer sites.
The steak was incredibly tender, flavorful, and delicious – we all couldn’t stop raving about it. I am a firm believer in the idea that cooking, made simple... Should always be "good eats". Remove the skillet from the oven and return to a burner over medium heat. This is important to bring your steak to its final serving temperature. https://www.southernkitchen.com/.../cast-iron-seared-filet-mignon This is the kind of thermometer that has a control base with a readout, a long metal cable and a long, sharp probe that goes into the food and remains throughout cooking. Meanwhile, heat the oven to 400 degrees. It may sound like overkill, but I use my phone to time each side on the skillet and then in the oven. This method gives your filet a slightly crusted outside with a perfectly juicy and tender inside that’s evenly cooked throughout. That’s the beauty of cast iron, you can easily transfer from stovetop to oven. Remove from the oven and spoon the butter back over the steaks. Once again Alton Brown, has not let me down... (Couldn't Resist) JM.
Place a pat of butter on top of each steak. Immediately place steak in the middle of hot, dry pan. Now you have me. Required fields are marked *. Click below to sign up. The steak was incredibly tender, flavorful, and delicious – we all couldn’t stop raving about it.
(But let’s face it: Virtually any steak is better when cooked in cast iron.) It is perfect with the most tender, juiciest, buttery medium-well steak that rival the best steak restaurant. I’m glad I used a quick read thermometer instead of relying on the cook times in this recipe. Insert a probe thermometer horizontally through the side of the steak and roast the steak until it reaches an internal temperature of 120 degrees F, about 30 minutes (see Cook's Note). Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation. Remove the steak from the oven and rest uncovered for 10 minutes. Transfer the steaks to a plate and let rest for 5 minutes before slicing. When oven reaches temperature, remove pan and place on range over high heat. 4 sprigs fresh thyme
I gave two stars because it tasted pretty good however there is no way a two inch thick filet is ready after 5 or 6 minutes in the oven. Your email address will not be published. If you prefer medium, add a minute to both of the oven turns.) Swirl the butter in the pan, then transfer to the oven. One, it continues to actually cook the steak.
Everything was fine except putting the butter in a hot oven. Great to hear! If you really adhere to cook times I promise you will never overcook a steak again. In 2001, I started playing with the idea of reverse-searing, or slow-cooking beef first, then searing to finish. Medium well, 8-9 minutes.
Rest the steak on a wire rack for 5 minutes, and then slice diagonally, against the grain, to serve. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Brush a very light coat of peanut oil onto both sides of the steak. Initially, I tried it on a standing rib roast and not only did the technique produce an evenly done interior and great sear, it didn't smoke up the kitchen nearly as bad as the traditional sear-first method. Does this work on steak? For rare, bake for 4 minutes. I picked up a couple of filet mignon recently and really wanted to try Ina Garten’s recipe using a cast iron skillet and some butter. Meanwhile, place a 12-inch cast-iron pan over high heat until it reaches at least 600 degrees F, about 10 minutes.
Add the remaining butter, let it melt, and then use the butter to baste steaks constantly until the thermometer reads 125 degrees (for medium-rare). Beef, Gluten-Free, Meats, Reverse-Sear Filet Mignon (or Ribeye Filet), Weeknight Dinner. My family is loving it! Remember, depending on the size of the steak, the more or less time it will take. https://newkitchenlife.com/alton-browns-steak-recipe-quick-easy Coat steak lightly with oil and season both sides with a generous pinch of salt. YUM! Carefully timing your cook time for steak always yields consistent results. Meanwhile, place a 12-inch cast-iron skillet over high heat until it reaches at least 600ºF, about 10 minutes. I added a mushroom sauce to it. I’ve tried cooking filet mignon strictly on the stovetop for 6-7 minutes per side, but I feel like it tends to overcook the steak and sometimes burns the outside of your filet. Sear steak on each side for 1 minute. Next time, I simply skipped the butter step until after the steak was done, took it out of the oven and did a simpile arroser with the butter and a small sprig of rosemary. Medium, 6-7 minutes. Pam - For the Love of Cooking / Original by Ina Garten, Roasted Veggie and Baby Potato Hash with a Poached Egg ». Cook 30 seconds without moving. COPYRIGHT © 2020 Kitchen Swagger, all rights reserved. I tried this for dinner this evening. © Gannett Co., Inc. 2020. https://www.marcelsculinaryexperience.com/alton-browns-cast-iron-steak Also, the butter scorched pretty bad.
Remove from the oven and spoon the butter back over the steaks. Look amazing!! The cast iron skillet gave the steak an incredible crust and the last few minutes of cooking in the oven with butter is genius!
xoxox, I’ve bought a couple of whole tenderloins from the butcher recently, and had him cut them into filets. Drizzle the olive oil in the hot skillet and place the steaks down. Top with a slice of garlic and herb butter and serve. wow Pam..that filet mignon looks absolutely divine! Cooking beginner here.. when you say “Cook ALL sides for 2 minutes each..”, does that mean the top, bottom, AND the side of the filet as well? Letting a steak rest for 5-7 minutes before cutting is critical for two reasons.