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The Surface Book 3’s screen disconnected from the keyboard. I’m Joey with Red Meat Lover, and today we’re making filet mignon in a cast iron skillet. I’ll show you how this versatile pan can be used on the stove and in the oven to make a perfectly cooked steak. Now, let’s get ready to sizzle.
We now offer a wide selection of cast iron at our store. Let it rest at room temp for 20 to 30 minutes for cooking. Also, if you let the steak rest, it will be easier to achieve your ideal temperature with more consistent results. Seasoning: We seasoned this steak with our Big Tasty Steak Rub. This rub which is a combination of garlic and onion powder, paprika, pepper, beef bouillon and kosher salt. It will add some flavor and promote a fantastic sear on the exterior of the steak. I’ve learned this lesson the hard way several times.
Once the oven is fully pre-heated, we’re ready to begin. Add a tablespoon of oil to the cast iron. Either way, I do not cook these with the bacon on. I like crispy bacon so I just remove it.
Turn up my burner to high and let the pan get nice and hot. Once you see the smoke rising from the top of the pan, you’re good to go. I always follow the same formula for searing my steaks. Cook it on one side for 3 minutes and then I flip and let it cook on the other side for 1 minute. The reason I do this is because I’m going to put it in the oven where it will cook on the flipped side for several minutes at a lower heat. Once the steak has seared as I mentioned, go ahead and place it right in the oven on the middle rack. We’re using a filet but this method works well for thick cut steaks like Strip steaks, ribeye, or Porterhouse.
Because the Filet is so thick, if we try to cook it just on the stove, then it will take a very long time. How will you know when it’s done? I explain in my Porterhouse video. I like my steak cooked medium rare and will pull it off at 140 degrees Fahrenheit.