Slyh in the Kitchen

One of my favorite meals is a steakhouse meal, but I don’t love the price of a steakhouse. I went to the grocery store and picked up a couple filet mignon steaks for a fraction of the cost of a restaurant. Steak can be pretty intimidating, but it isn’t really that difficult.

This is a great meal for a date-night in.

Ingredients:
2 filet mignon steaks (about 6-7 oz per steak and 1 inch in thickness)
2 tsp margarine
1 tsp salt
1 tsp ground black pepper
1 tsp granulated garlic

Blot the steaks with paper towel to get really dry. Discard the paper towels.

Butter each side of the steaks with ½ tsp margarine on each side per steak. I put the margarine in a small cup so to not contaminate the butter dish with raw meat.

Next, season each side of the steaks with ¼ tsp each of: salt, ground black pepper, and granulated garlic.

Heat a cast-iron skillet on the stove at about medium-high heat for about 3 minutes.

Place each steak into the heated skillet using tongs. Sear on each side for 1 minute.

Place the cast-iron skillet into the oven and use the broil function. Broil the steaks for about 5-6 minutes per side for a medium cooked steak. (Times will vary depending on how you like your steaks cooked. The steaks we cooked were about 1 inch in thickness.  For best results use a meat thermometer to verify internal temperatures of the steaks.)

Remove the cast-iron skillet from the oven using your oven mitts (the skillet will be extremely hot).

Using tongs, transfer the steaks to a dinner plate. Allow the steaks to rest for 3-5 minutes to allow the juices to redistribute throughout the steak. Serve with your favorite side dishes.

Instructions without photos:

Ingredients:
2 filet mignon steaks (about 6-7 oz per steak and 1 inch in thickness)
2 tsp margarine
1 tsp salt
1 tsp ground black pepper
1 tsp granulated garlic

Blot the steaks with paper towel to get really dry. Discard the paper towels.

Butter each side of the steaks with ½ tsp margarine on each side per steak. I put the margarine in a small cup so to not contaminate the butter dish with raw meat.

Next, season each side of the steaks with ¼ tsp each of: salt, ground black pepper, and granulated garlic.

Heat a cast-iron skillet on the stove at about medium-high heat for about 3 minutes.

Place each steak into the heated skillet using tongs. Sear on each side for 1 minute.

Place the cast-iron skillet into the oven and use the broil function. Broil the steaks for about 5-6 minutes per side for a medium cooked steak. (Times will vary depending on how you like your steaks cooked. The steaks we cooked were about 1 inch in thickness.  For best results use a meat thermometer to verify internal temperatures of the steaks.)

Remove the cast-iron skillet from the oven using your oven mitts (the skillet will be extremely hot).

Using tongs, transfer the steaks to a dinner plate. Allow the steaks to rest for 3-5 minutes to allow the juices to redistribute throughout the steak. Serve with your favorite side dishes.