The Perfect Steak

Ever since I started experimenting with cooking, 2 things always got me down: making perfectly cooked chicken and perfectly cooked steak. While I don’t claim to be an expert in these two fine samples of protein just yet, I think I have mastered the filet mignon. Here’s a simple recipe to enjoy this really special cut. And it’s EASY — the most important part is what you do before and after you cook it.

The Perfect Steak
serves 2

Here’s what I used:

  • kosher salt & freshly ground pepper
  • 1 tbsp butter
  • 2 tsp olive oil
  • 2 filet mignon (I always buy this at Trader Joe’s, no particular reason)

Here’s what I did:

  1. Remove the meat from the fridge and let sit on the counter for at 30-40 minutes til it’s at room temp. Season one side generously with S&P.
  2. Preheat oven to 375.
  3. Heat some olive oil in a cast iron skillet until almost smoking (this takes a good few minutes).
  4. When the pan is hot, add the steaks seasoned side down. Reduce heat to medium-high and DO NOT TOUCH for 3-4 minutes while they sear. Season side 2 and flip after a brown crust has formed on side 1.
  5. Sear side 2 for another 3 minutes and then pop it into a preheated oven for 6-7 minutes (for medium-rare), or until it reaches about 135 degrees (temperature will come up a little more while it rests).
  6. Remove from pan and allow to rest, loosely covered under foil, for 10 minutes. While it’s sitting under the foil resting, melt a pat of butter on top of the steak. This part is super naughty but a great restaurant trick.
  7. And stick your face in it.
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