Call me old-fashioned, but I think every woman should know how to cook a steak for her man.
And with Valentine’s Day around the corner, what better time to knock this one off of your bucket list?
{To all of my meat-loving lady readers: You might just decide to make this one for yourself – and there ain’t no shame in that}
I’ve heard of engagement chicken, sure. And there are few things I love more than a good roasted chicken. But – if I were a betting woman, and the future of your relationship status depended on one meal and one meal only, I’m putting my money on steak.
Lesson of the day: Cooking up steaks better than they do at Ruth’s Chris is the real way to a man’s heart. Fact.
And guess what? No grill required! You might be surprised to know that many steakhouses don’t use use a grill to cook filet mignon. I don’t even remember where or when I first learned how to do it, but I’ve been cooking them this way for years now. I know it was before I saw Ina’s recipe because I remember feeling so proud when I saw that she made them the same way! You know, me and Ina, on the same page – NBD.
The method is super-simple – so simple that you’re going to be dumbfounded when you sink your teeth into one of these delicious steaks.
Here’s the secret: Sear on the stove, and finish in the oven.
That’s it. Seriously. This is so simple, you don’t even need a recipe. Get a little oil going over high heat in a cast-iron or stainless steel oven-proof skillet, sear the meat on each side for a minute or two until it develops a beautiful browned crust, and then just add a pat of butter to each steak before throwing ‘em in the oven for 6 minutes or so. Let them rest, covered in foil, for 10 minutes and you’ll get the most perfectly cooked medium-rare filets every time.
It’s so easy, it almost hurts! Hurts in that you’ll want to make them all the time but you probably shouldn’t because, well, you’ve heard that stuff about eating red meat too often, and how it’s not exactly good for you. That, and when you’re buying high-quality meat – which is a must, BTW – it’s not exactly cheap. At Whole Foods, the cost for two of these babies will run you in the neighborhood of $30.
The bottom line: For a once-in-a-while treat, nothing beats a buttery, melt-in-your-mouth filet.
{And for a perfect Valentine’s Day dessert, check out this video for Espresso Crème Brûlée}
- 2 beef tenderloin (filet mignon) steaks, about ½ pound each
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola oil or other neutral oil, preferably with a high smokepoint (I’ve also used a mixture of butter and olive oil)
- 2 tablespoons butter
- Allow the meat to come to room temperature before all else. About an hour on the counter will do the trick. Season all sides generously – and make it rain with the salt especially.
- Preheat the oven to 400 degrees F. Get a cast-iron or stainless steel (nonstick won’t give you the sear you’re looking for) oven-proof skillet going over high heat. When it’s super-hot and starts to smoke a little, add the oil.
- Drop the steaks into the pan and sear each side for about 2 minutes – until you get a rich, brown crust on all sides. Use tongs to turn the meat.
- Place a pat of butter on top of each steak, and put the skillet in the oven. Set the timer for 6 minutes for a perfect medium-rare.
- Transfer the steaks to a plate. Cover in aluminum foil and let them rest for 10 minutes. This ensures that all of the delicious juices stay where they belong – inside the steaks! And they’ll continue to cook a bit more, too.
- Serve immediately, preferably with your favorite Cab.
I agree with you. The searing will lock in the juices so the steak will come out perfectly.
Troy recently posted..how to ballroom dance videos
Awesome! I’ve never made an attempt to make steaks, because for one, I hate touching raw meat. Also, I never seem to cook it right. There are times when I feel guilty for feeding my man just veggies… He needs some real meat like this. Thanks!
Margarita recently posted..On Making Bread + Cottage Loaf
I may never eat meat ever again…but that doesn’t mean I can’t/won’t use it to lure in a man! This looks perfectly cooked.
Joanne recently posted..Recipe: Spaghetti In Tomato-Apple Sauce…Eat.Live.Be.
I will not ever be able to forget this quick and easy sure shot way to perfect the Art of filet mignon…..thank you Sarah.
My mouth literally watered when you cut into that steak! Thanks for these tips! Love your videos!
Just used your instructions last night for Valentine’s Day! Perfecto!
Keely Marie recently posted..The Food Matters Project ::: Cracked Black Pepper Sweet Popcorn
Yay!
Thanks for the directions. I have heard cooks say to never salt a steak before cooking because it draws moisture to the outside of the meat and you can end up steaming the meat. Just wondering if you find this to be true?