Image may be NSFW.
Clik here to view.
For Christmas this year, I gave my brother Sam my Kitchen Gadgets I Want link. I figured it was the easiest way to let him know my wishlist. He then, very nicely, took that board to the Williams Sonoma Outlet and picked out the perfect gifts. (Have I thanked you today, big brother?)
Among the gifts was this little cast iron skillet. Now You may think I’m crazy for wanting such a small pan. BUT, big cast iron skillets are really heavy, and this one is perfect for just one. When I crave a nice steak for dinner, it’s nice to pull this gem out of the closet of wonder (more on my insanely perfect kitchen appliance storage later).
In addition to steak, I am excited to try this baked fontina dip that I pinned — wayy back — but I’m saving that for supper club (I think.)
Having a pan like this, makes the perfect filet a cinch. Here’s how I make mine.
Pan-seared Filet Mignon
1 4 oz. Filet Mignon
salt
pepper
olive oil
Preheat your oven to 425 degrees. Preheat a cast iron skillet until it is smoking hot. Pat dry the steak and liberally add salt and pepper to the outside. Add olive oil to the pan, then immediately add the steak. Yes, the oil should smoke – that’s what I mean by smoking hot.
Cook the steak for 4 minutes on each side, then transfer your steak to the oven for 5-6 more minutes at 425 degrees. This should give you a perfect medium temperature on your steak.
I promise you, you’ll never cook a steak any other way again. It’s perfect every time.
Image may be NSFW.
Clik here to view.
Image may be NSFW.Clik here to view.
