Learn to cook a PERFECT steak INDOORS with this EASY Filet Mignon Steak in a Cast Iron Skillet recipe….because you don’t need the grill to make a tasty steak!
In this video, we’ll share tips including:
1. What is a Filet Mignon Steak (hint: it’s delicious!)
2. Easy method for cooking steak indoors on the stove and the oven
3. Why is a Filet Mignon often sold wrapped in bacon (store) or covered with sauce (restaurant)
4. The differences between Porterhouse Steak, Filet Mignon, and T-bone steak
5. Why steak needs to rest
6. How to make steak seasoning using our or the “Big Tasty” Steak Rub here – http://redmeatlover.com/recipe/steak-seasoning/
7. General timing guidelines for cooking steak – and why they don’t always work when using an oven
If you don’t own a cast iron skillet, you’re missing one of the most awesome tools available to you in the kitchen….but don’t let that get you down! We now offer a wide selection of cast iron at our store: http://redmeatlover.com/shop/cast-iron/
- Resting: It’s a simple and necessary step for making an evenly cooked steak. Let it rest at room temp for 20 to 30 minutes for cooking. Also, if you let the steak rest, it will be easier to achieve your ideal temperature with more consistent results.
- Seasoning – We seasoned this steak with our Big Tasty Steak Rub. This rub which is a combination of garlic and onion powder, paprika, pepper, beef bouillon and kosher salt. It will add some flavor and promote a fantastic sear on the exterior of the steak.
- Next, pre-heat your oven to 435 degrees Fahrenheit, which you can do while the steak is resting. I’ve heard people use temps anywhere from 400 – 475 degrees. Remember, not all ovens cook at the same temperature, despite showing the same temperature….I’ve learned this lesson the hard way several times. Once the oven is fully pre-heated, we’re ready to begin.
- Add a tablespoon of oil to the cast iron. If you bought bacon wrapped filet, you can remove the bacon and use the lard instead
- Either way, I do not cook these with the bacon on. I like crispy bacon so I just remove it.
- Turn up my burner to high and let the pan get nice and hot. Once you see the smoke rising from the top of the pan, you’re good to go.
- Now, Drop the steaks in the pan…DUH!
- I always follow the same formula for searing my steaks.
- Cook it on one side for 3 minutes and then I flip and let it cook on the other side for 1 minute. The reason I do this is because I’m going to put it in the oven where it will cook on the flipped side for several minutes at a lower heat.
- Once the steak has seared as I mentioned, go ahead and place it right in the oven on the middle rack.
- There’s no need to flip it – You should be able to achieve a medium rare internal temperature in about 6 – 8 minutes. The actual time can depend on a lot of factors….if you didn’t let your steak rest before cooking, it will take a bit longer as the center is cool.
We’re using a filet but this method works well for thick cut steaks like Strip steaks, ribeye, or Porterhouse. This Filet Mignon steak is about 2” thick.
Because the Filet is so thick, if we try to cook it just on the stove, then it will take a very long time. …Also, the ends will tend to burn….if the exterior is over-charred, it will result in a very bitter flavor. I know from experience.
Ready to eat!
How will you know when it’s done? Well, if you cook a lot of steaks you may be able to tell using the feel method – which I explain in my Porterhouse video. However, if you’re unsure of the internal temp – you can never go wrong with an instant read digital thermometer.
I like my steak cooked medium rare and will pull it off at 140 degrees Fahrenheit.
It usually in the oven 7 minutes and I can tell from the feel, it is done. Now, put it on the plate and let is rest another 5 minutes. The resting will help the steak retain its juice as you cut and eat.
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All tha best!
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