Filets How To Do Filets Or Other Steaks In The Oven Recipes
FILETS, HOW TO DO FILETS (OR OTHER STEAKS) IN THE OVEN
This is a method, not a recipe. I posted this in answer to a forum request from Bobbie #3. She was pleased with the way it worked and suggested the method might be a help to others. I have no clue as to where I picked up these directions. NOTE: Zaar insists on an ingredients list. Please disregard and just do your own thing. This is a METHOD, not a recipe.
Provided by Jezski
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees.
- In a medium skillet, heat the canola oil until it is very hot.
- A cast iron frying pan, if you have one, works particularly well.
- Season the filets with salt and pepper on both sides.
- Sauté the filets briefly on each side in the hot oil, about 1 minute per side. Just get them nice and brown.
- Place the pan with the filets directly into the oven and roast for about 5-7 minutes for medium rare.
- Type of steak, oil, seasonings and degree of doneness are all up to your individual taste.
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- Bring your steak to room temperature.Cold meat will seize in a hot environment. Let it hang outside of the fridge for about 30 minutes while you preheat your oven.
- If you're using a skillet, get it HOT. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelized crust. If you're starting with a cold pan, the meat will turn an unappetizing shade of brownish-grey and will be totally one note in texture.
- Season the steak generously. For real, use more salt than you think you need. Rub some olive oil onto meat, then use more salt than makes you feel comfortable.
- Sear it on one side! Again, only if you're working with a big hunk of steak, sear one side in your (very hot) skillet, just until it's dark and the bottom starts to pull away, making it easy to flip.
- Finish it in the oven. For thicker cuts of meat, in your 450° oven, you should expect about 10 minutes. For thinner cuts of meat, under the broiler, it's about 6 minutes per side.
- Let it rest. This is very important if you want your steak to be nice and juicy. Get too eager and slice too early, and all that flavor gets wasted on the cutting board.
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