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Cooking a filet on the stove top/oven
Posted on 5/8/12 at 6:36 pm
Posted on 5/8/12 at 6:36 pm
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!
Thanks!
This post was edited on 5/8/12 at 6:53 pm
4
Posted on 5/8/12 at 6:38 pm to HurricaneDunc
Stove for about 1.5 minutes per side, oven for about ten at 400F. Rest five minutes, eat.
Posted on 5/8/12 at 6:54 pm to CITWTT
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.
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.
Posted on 5/8/12 at 7:12 pm to HurricaneDunc
Make sure your stovetop fan is at peak performance (and really exhausts outside).
Posted on 5/8/12 at 7:14 pm to HurricaneDunc
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).
Posted on 5/8/12 at 7:22 pm to RummelTiger
Rummy, getting med rare with that, right?
Posted on 5/8/12 at 7:22 pm to HurricaneDunc
Yep
I'm assuming roughly 1" thick?
If thicker maybe leave it just a tad longer, but not more than another minute or so.
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 5/8/12 at 7:24 pm
Posted on 5/8/12 at 7:41 pm to RummelTiger
coating them in olive oil before?
Posted on 5/8/12 at 7:45 pm to HurricaneDunc
yes
Posted on 5/8/12 at 8:07 pm to HurricaneDunc
Canola oil is better, lower smoke point.
Posted on 5/8/12 at 8:17 pm to AtlBrett
quote:
Canola oil is better, lower smoke point.
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.
Posted on 5/8/12 at 8:27 pm to HurricaneDunc
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?
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 5/8/12 at 8:29 pm
Posted on 5/8/12 at 9:01 pm to Lester Earl
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.
I just do one that thin about two minutes each side in a pan and it's done.
Posted on 5/8/12 at 9:04 pm to Martini
No it won't.
Posted on 5/8/12 at 9:12 pm to RummelTiger
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.
And this is medium rare?
Well I'll just agree to disagree.
Posted on 5/8/12 at 9:18 pm to Martini
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
and serve
This post was edited on 5/8/12 at 9:19 pm
Posted on 5/8/12 at 9:20 pm to RummelTiger
I find it hard to believe that steak is still med rare
Posted on 5/8/12 at 9:20 pm to Martini
I'm with you martini. I never use the oven. Even with thick 2" steaks
Posted on 5/8/12 at 9:21 pm to Lester Earl
If the steak is room temp, you shouldn't need the oven. Agreed
Posted on 5/8/12 at 9:23 pm to Martini
oooooops....
I meant to say just 6 minutes.
I meant to say just 6 minutes.
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