Filet mignon, or any steak cut from the tenderloin, cooks relatively quickly because of its lack of insulating fat. This can be inconvenient when cooking in cast iron, because it's all too easy to overcook the steak's surface before its interior reaches your desired doneness. The secret is...
Temperature Guide For Filet Mignon Medium-rare: 130-135° Medium: 135-145° Medium-well: 145-155° Recipe Tips Do I need to use a cast iron skillet? For the best sear, if you have a cast iron skillet, use it here. If not, just make sure whatever pan you're using is oven-safe—...
To learn more, visit the links on the next page. Cast-Iron Skillets The cast-iron skillet is one aspect of kitchen technology that hasn't changed much in a few centuries. Solid, heavy cast iron conducts heat well and cleans up easily. Once it has been seasoned -- that is, a certain...
Strip steak is known to be a great grilling steak, but I feel that the best way to cook it is on the stove top, in a cast iron skillet Why a cast iron skillet? Cast iron can get screaming hot so you’ll get a good sear on your steak. After that it cooks nice and evenly, wit...
You can cook tomahawk steak on the grill or in the oven, and both methods are similar (below). You could also use the reverse sear method if you have the time. Prep and season. Preheat your grill or a cast iron skillet on the stove to medium-high heat. (If using the grill, leave...
Pat your steaks dry with paper towels — this is key to get that golden crust and juicy inside! Then, sprinkle both sides with salt and pepper. Cook steaks on the stove. Heat the olive oil a large cast iron skillet over medium-high heat until very hot. Arrange the steaks in the skill...
That's not the only way to cook a steak any more, but there's still something a bit primal about a perfect cut of beef. We do tend to associate steak with cowboys and manly men, and indeed, the United States leads the world in beef consumption -- just under 70 pounds (31.75 kg)...
Cast-Iron Skillets The cast-iron skillet is one aspect of kitchen technology that hasn't changed much in a few centuries. Solid, heavy cast iron conducts heat well and cleans up easily. Once it has been seasoned -- that is, a certain amount of grease has been cooked in, sealing the ...
To make the balsamic syrup, reduce balsamic vinegar and sugar, to 1/3 cup by cooking it in a heavy pan, stirring continuously for approximately 18 minutes. Cook the syrup under medium heat. Preheat broiler. Season the steaks with salt and pepper. Melt butter in a heavy, large skillet und...
Jump to recipeSavePrint If you believe that grilling is the only way to cook a perfect steak at home, then think again. For most any cut—skirt, flank, ribeye, even filet mignon—a ripping hot skillet and an oven can get the job done admirably well. In under an hour (and with min...