How to Cook a Filet Mignon With a Cast Iron Skillet How Do I Cook Meatloaf on a Gas Grill? The distinctive cross-hatch marks of a steakhouse grill add more than decoration to a steak. The browning process creates much of the richly aromatic flavor that makes the beef so enjoyable. If y...
You'll love my juicy, tender pan seared filet mignon in a cast iron skillet. This restaurant-quality meal cooks on the stove -- no oven step!
Instead, Jacobson says, "I prefer a filet getting a full crisp sear on a cast iron pan." He also likes to "finish a steak by butter [basting] with garlic and thyme." Doing so adds necessary fat and lovely flavor to an otherwise lean and mild-tasting cut. More cuts of steak to avo...
This recipe, as I said, is foolproof and beyond easy. I would argue it’s even better than grilled. Grill masters are all about those perfect grill marks. Lines of a well seared surface. However, in a cast iron skillet, the entire top and bottom of your steak has that delicious seared...
Iron3mg17% Potassium742mg16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. ...
Take the meat out of the fridge and let the steak rest at room temperature for about half an hour before you cook. If you throw refrigerated meat on a hot pan or grill it can shock the meat and cause it to toughen up. When cooking the steak, first pan sear it in a cast iron ski...
For this recipe, I use acast iron panas it helps to get a really good sear on the steaks. If you don’t have cast iron you can use an oven-safe stainless steel pan. Just don’t use a non-stick pan for this recipe! Prep the steaks.Remove the steaks from the fridge about 30 to...
Cast Iron Skillet – You only need a cast iron pan if pan searing. Aromatics Throw some aromatics in the bag for added flavor, if you like. Here are a few ideas: fresh thyme, rosemary, oregano, onion, shallots, etc. Sous vide does bring out the concentration of herbs, so use sparingl...
Finally, while filet is tasty on its own, its delicate flavor benefits from a little enhancement, like the simple pan sauce in the recipe below. Regular stovetop searing produces slightly better sucs (a.k.a. browned bits at the bottom of the pan), and better sucs yield better pan sauce...
If not, just make sure whatever pan you're using is oven-safe—you'll be starting on the stovetop and ending in the oven. If you aren’t using a cast iron skillet, opt for heavy bottomed skillets which retain heat and prevent sticking. Nonstick skillets are generally not made for ...