Confession
It's kind of embarrassing to admit this but I am a horrible at cooking steaks. I mentioned briefly in my last post that I tend to screw up steaks whenever I cook them but that is really downplaying my relation with the bovine meat products. Let's just say that in my time I can say that I have only cooked two good steaks total.
Let me clarify that though. I've cooked a lot of roasts that were good or amazing, I've smoked a few briskets and still have a bit to learn about those and I love me some tri-tip and haven't messed one up yet, but what I am talking about is generally a cut of the cow that is less than an inch thick and will fit on a plate.
The first steak I successfully made was a rib eye that I pan fried. I got the recipe from the Everyday Italian cookbook that I gave Jenn a few Christmases ago and we were both shocked on how good it was. The second I got off from Food 911 and that is the recipe I am sharing today. Really good stuff and comes out looking under-cooked but trust me it was perfect. Here you go:
Filet Mignon
2 (8-ounce) filet mignon steaks
Kosher salt and coarsely ground black pepper
2 tablespoons olive oil
- Preheat oven to 450 degrees F.
- Season filet mignon steaks generously with salt and pepper.
- In a heavy, ovenproof skillet, heat olive oil over medium-high heat until almost smoking. Pan-sear the steaks, only on 1 side, for 2 minutes until a crust forms.
- Transfer the pan to the oven and roast for 10 minutes or until cooked medium rare.
Pretty simple. This is what they charge you $28 bucks for at a fancy restaurant so save your money and do it at home.
So now I have no more excuses when it comes to making a good steak. I will say this though, I tried making it again and ended up cooking it to much so watch your time carefully. Nothing worse than trying to eat a hockey puck, unless of course your into that kind of thing.