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.
by Mark Bittman.
