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| Cooking a filet on the stove top/oven I've read several times on here the F&D board like to sear their steak in cast iron then put it in the oven. I'm cooking 3 6oz filet tonight and don't have time to search. Can anyone explain their method or link me to a good post? Thanks!  This post was edited on 5/8 at 6:53 pm Reply • Back to Top |
| Stove for about 1.5 minutes per side, oven for about ten at 400F. Rest five minutes, eat. Reply • Back to Top |
| About the same. 1:00 each side then into a high broil for 6 minutes on each side. Drop a little butter on top about 1 minute before it comes out. Rest for about 5, as well. Reply • Back to Top |
| Make sure your stovetop fan is at peak performance (and really exhausts outside). Reply • Back to Top |
| I don't put any oil in the cast iron skillet. Just coat your filet with oil, generous kosher salt and crushed black pepper. Heat your skillet on the stove on high for about 5 minutes (have your oven preheated to 500 deg). Throw your steaks on 1 min each side then about 2 min each side in the oven. Usually this comes out on the rare side of med rare so adjust to thickness and your prefs. I add a spoonful of butter on top while it rests (about 5 min). Reply • Back to Top |
| Rummy, getting med rare with that, right? Reply • Back to Top |
| Yep I'm assuming roughly 1" thick? If thicker maybe leave it just a tad longer, but not more than another minute or so. This post was edited on 5/8 at 7:24 pm Reply • Back to Top |
| coating them in olive oil before? Reply • Back to Top |
| yes Reply • Back to Top |
| Canola oil is better, lower smoke point. Reply • Back to Top |
quote: It's only in the pan for a short period of time. I've never noticed all that big of a difference between the two. Reply • Back to Top |
| Oil isn't necessary either way really. And if your pan is hot enough you don't need to even finish in the oven. How thick is steak? This post was edited on 5/8 at 8:29 pm Reply • Back to Top |
| If you put a one inch thick steak in the oven after a sear it's gonna disappear. I just do one that thin about two minutes each side in a pan and it's done. Reply • Back to Top |
| No it won't. Reply • Back to Top |
| Rummy you're cooking a 1" filet for a total of 14 minutes? And this is medium rare? Well I'll just agree to disagree. Reply • Back to Top |
| 1.5 inch steak...no oil is necessary...hot skillet...season with S and P...sear 2 minutes per side for fare...add half a minute per side for med rare. Rest 3 or 4 minutes and serve This post was edited on 5/8 at 9:19 pm Reply • Back to Top |
| I find it hard to believe that steak is still med rare Reply • Back to Top |
| I'm with you martini. I never use the oven. Even with thick 2" steaks Reply • Back to Top |
| If the steak is room temp, you shouldn't need the oven. Agreed Reply • Back to Top |
| oooooops.... I meant to say just 6 minutes. Reply • Back to Top • Refresh |
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