If you’ve been here a hot minute, you know Ilovesteakandfilet mignonis my all-time favorite. I have my go-to way to cook it with a stovetop-to-oven method, but after I made apan seared steakrecently for those of you asking for a stovetop-only option, I had to give it a go ...
If necessary, transfer pan to oven and cook just until meat reads 125°F on an instant read thermometer inserted into the center. Depending on thickness this will take from two to more than five minutes, so check early and often. The filet will continue to cook off the heat, so pulling...
Filet mignon is lean and typically does not require any trimming. Meanwhile, pre-heat your oven to 425°F. After your filets have come to room temperature, add your other desired seasonings, like two brothers Sweet and Smokey. Do not season the sides, just the top and bottom. Set aside....
Put the Steak in the Oven:Transfer the seared steak to an oven-safe pan or put it on a rimmed baking sheet with a wire rack. Cook the steak based on its thickness and your desired doneness. Don’t forget to use a meat thermometer to monitor your progress. Rest the Steak:Remove the ...
I've got a steak, I want to get it on the table, and I don't want to fuss with it. After all, a steak is a quick-cooking thing. The king of fast food, if you will. I don't want to have to heat up a water bath or my oven, I don't want to have to wait for hours...
You need a lot of space for the veggies to fit (and I use the same pan to serve my recipe for sausage and peppers at the end). I used this skillet, but you can also use a Dutch oven if you don’t have a very big pan with tall enough sides. I recommend tongs for cooking the...
If you don’t have a cast iron skillet, I highly recommend you pick one up. Cast iron is inexpensive and it can be used on the grill, stove, or in the oven. It’s the perfect pan for searing scallops, steak, and much more.
Preheat the oven to 300°. In a foil-lined cake pan, drizzle the garlic with 2 tablespoons of the olive oil and season with salt and pepper. Roast for about 11/2 hours, until soft and caramelized. Let cool. Halve the heads of garlic crosswise. Squeeze out the cloves; discard the ski...
Ours is safe up to 1200F, so feel free to place it over a live fire, on the grill, or even in a pizza oven and your pan will emerge unscathed (even if there’s a flare-up). With that said, proper care and maintenance go a long way in keeping your pan in peak condition. You...
Freeze: After cooling, wrap each pan-seared salmon fillet in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheat: Sear salmon on the stovetop over medium heat, or wrap in foil and warm in the oven at 300 degrees F. It’s also great chill...