Filet Mignon Method/Recipe

the most foolproof (aside from sous vide) is reverse sear. low oven, pull out and sear them off. hit em with some butter in the pan. honestly doesn't even need to be super high heat if you pull from oven a little earlier. i go med-high heat in avocado oil, add butter when i flip, and baste. the skillet process is 3-4min max. no need to rest with this method.

How does everyone like their steak? No one ever asks this.

Salt them in the morning with the salt you would normally put on them when seasoning.

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Salt, pepper and sear the shite out of each side for one min per side on the griddle

Or use a cast iron with butter, thyme, rosemary and garlic basting the steak while searing

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I usually do both of these. Sear for 30 seconds each side then baste on low heat until ready with real butter / ghee, 3-4 cloves of garlic, 2-3 sprigs of rosemary, and the black pepper.

You don't cook a good steak; you buy a good steak. Get prime filets, they're expensive, but not that much more than choice.

Dry brine 8 hours before you're ready to prepare: dry the steaks then apply about 1 teaspoon of kosher salt per side, pat the salt down into the flesh. Place uncovered in the fridge for the 8 hour duration.

Retrieve the steaks; wipe off the remaining salt and water that was created during the dry brine process. Allow the steaks to reach room temp or near room temp.

Pre-heat oven to 400 and start heating your cast iron skillet.. maybe the blackstone will work.. just needs to be HOT. I do this step outside because it will smoke up the house.

*Lightly* coat the steaks with canola oil. Liberally apply salt & fresh-ground pepper. Dust with garlic powder. Place on the hot skillet for 2.5 minutes per side to get a good sear. Bring the steaks directly to the oven with a thermometer placed in the middle of the steak. Once it reaches desired temp, remove from oven and let it rest for 2 or 3 minutes.



While it rests, baste the steaks with the garlicky, peppery goodness from the skillet.