Monday, August 22, 2011

Perfect Filet Mignon

The ONLY way I prepare steaks. Perfect every time.

What you'll need:

2 filets mignon, 1 1/2 inch thick
salt and ground pepper
vegetable oil
cast-iron skillet (mandatory!)

Bring steaks to room temperature (remove from fridge about 30 minutes before cooking). 

Preheat oven to 500 degrees. Place the cast-iron skillet in the oven while it is preheating. Pat steaks dry with paper towels, and season with salt and pepper. Brush both sides of the streaks with the oil. When the oven is preheated, remove the skillet from the oven and place on the burner over high heat (high heat sears the outside perfectly and seals in the juices!). Sear the steaks for about 1-2 minutes, flip and repeat on the other side. Transfer the steaks, skillet and all, into the preheated oven. 
Roast for:

4-6 minutes = rare
6-8 minutes = medium rare
8-10 minutes = medium
10 or more = hockey pucks

Cooking times will vary depending on the thickness of the steaks.
Remove from the skillet onto a plate and let tent loosely with foil for about 5 minutes before serving.

Also, if you really want to kick things up, I suggest you order some of this 

from here and use it instead of the salt and pepper.
 This seasoning is also good on hamburgers.


  1. hahah hockey pucks. GROSS. That steak looks SO good.

  2. i love to make filets! (actually its the only steak I know how to cook!) thanks for posting the recipe though I always manage to forget something (like removing from fridge before cooking) :)