How to Make a Perfect Steak with Cast Iron

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What You Will Need

 

• Cast Iron Skillet: Lodge LCC3 Cast Iron Combo Cooker, Pre-Seasoned, 3.2-Quart
• Filet Mignon: New York Prime Beef – Filet Mignon – 6 x 8 Oz. Steaks – THE BEST STEAK ON THE PLANET
• Full Hand Heat Protection: Oven Gloves – Set of 2 – Heat Resistant Mitt Sets by Eternal Chef

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Video Instruction:

Here is a video of a similar technique.  He adds a little searing of the sides of the filet, and goes the minimum of time in the oven, but it is an excellent video tutorial on the simple method of making a perfect filet using a cast iron pan and the oven:

Simple Step-By-Step

• About 40 minutes before cooking, take the steaks out of the fridge and set on a plate on the counter.
• When first brining out of refrigerator, season generously with salt and pepper. Garlic powder is also an additional option, but generally all you need is salt and pepper. Don’t skimp.
• Pre-heat oven to 450º.
• Get your cast iron skillets going on the stovetop at the highest setting possible. Add a few tablespoons of olive oil or vegetable oil.  Heat until it starts smoking.
• Add steaks to the skillet. 2 minutes per side.  Don’t touch after placing in the pan, except to flip. Don’t add any time to this step.
• With the super oven gloves on, transfer the skillet to the oven.
• For rare steaks, leave in about 2-4 minutes, Medium rare 5-6 minutes, Medium 6-7 minutes.
• Take out of the oven, transfer to a plate, cover with foil and let rest for at least 5 minutes.
• Note: You can add butter to this process by adding to the pan at the start, adding some on top of the steaks before adding to oven, and dabbing some on top when resting.  Try any and all of these to add some richness.  When getting fancy, you can even make your own herb-butter just for this meal.

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