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Cooking a filet on a cast iron/in an oven
Posted on 12/24/12 at 6:55 pm
Posted on 12/24/12 at 6:55 pm
I've asked the Food Board about this before, but have since lost that thread and can't remember everyone's technique.
I've got two 8 ounce filets and my goal is to cook them medium rare. I plan to put them on the cast iron and sear each side about 2 minutes each. Then, I'll put the entire cast iron in the oven (set at 500 degrees?) for about 4 minutes? Does that sound about right?
I've got two 8 ounce filets and my goal is to cook them medium rare. I plan to put them on the cast iron and sear each side about 2 minutes each. Then, I'll put the entire cast iron in the oven (set at 500 degrees?) for about 4 minutes? Does that sound about right?
9
Posted on 12/24/12 at 7:03 pm to HurricaneDunc
Sounds about right, but I´d probably not go past three minutes in the oven.
Posted on 12/24/12 at 7:03 pm to HurricaneDunc
That is the primary technique. Although I would lower the temp of the oven to 375.
Also, you will smoke up your house pretty good.
The reverse seer is a more consistent technique,, but takes a good bit longer for marginally more consistency.
Also, you will smoke up your house pretty good.
The reverse seer is a more consistent technique,, but takes a good bit longer for marginally more consistency.
This post was edited on 12/24/12 at 7:06 pm
Posted on 12/24/12 at 7:09 pm to HurricaneDunc
Skip the oven step for yourself and tent it with a pat of butter. Pat your wife's too, twss, before the oven. Your rare filet will change your life.
Posted on 12/24/12 at 7:23 pm to HurricaneDunc
quote:
I've got two 8 ounce filets and my goal is to cook them medium rare. I plan to put them on the cast iron and sear each side about 2 minutes each. Then, I'll put the entire cast iron in the oven (set at 500 degrees?) for about 4 minutes? Does that sound about right?
3 minutes or so. I'd reduce the oven heat, though. 500 sounds too high.
Posted on 12/24/12 at 7:35 pm to HurricaneDunc
depends on the thickness of the cuts.
500 sounds high though.
500 sounds high though.
Posted on 12/24/12 at 7:36 pm to HurricaneDunc
quote:
Medium rare
Skillet on high heat on stove top
Sear each side for one minute
Preheated oven at 500
After the sear, stick the entire skillet in the oven
Two minutes per side
Pull it, tent, and rest five minutes.
For about an inch and half steak.
Posted on 12/24/12 at 7:40 pm to VOR
Make sure the meat is a t room temperature before you sear them.
You really don't even have to utilize the oven, just tent and rest after you sear them about 4 mins each side.
You can't really go wrong by under cooking imo. Overcooking ruin them.
Also, I'd heat up the cast iron in the oven, even if you don't end up using it. I think it gives the skillet more heat to sear with to start.
You really don't even have to utilize the oven, just tent and rest after you sear them about 4 mins each side.
You can't really go wrong by under cooking imo. Overcooking ruin them.
Also, I'd heat up the cast iron in the oven, even if you don't end up using it. I think it gives the skillet more heat to sear with to start.
Posted on 12/24/12 at 7:43 pm to KosmoCramer
quote:
Also, I'd heat up the cast iron in the oven, even if you don't end up using it. I think it gives the skillet more heat to sear with to start.
good point.
Posted on 12/24/12 at 8:06 pm to HurricaneDunc
Just out of curiosity, does anyone use any seasonings or marinades when cooking a filet? I'm a cooking novice, and I never put anything on a steak before cooking (except salt). Just curious if anyone else does.
This post was edited on 12/24/12 at 8:33 pm
Posted on 12/24/12 at 8:08 pm to KosmoCramer
quote:
Make sure the meat is at room temperature before you sear them.
Critical point... Made this mistake my first time using the cast iron Alton Brown technique..
Posted on 12/24/12 at 8:33 pm to Patrick_Bateman
quote:
seasonings or marinades when cooking a filet?
Before cooking, a little olive oil, salt and pepper to taste. While it's resting, finish it with a pat of butter.
This post was edited on 12/24/12 at 8:35 pm
Posted on 12/25/12 at 8:51 am to HurricaneDunc
Appreciate the help everyone. Steaks came out delicious! 
Posted on 12/25/12 at 12:51 pm to HurricaneDunc
Now I'm craving a steak!
Posted on 12/25/12 at 1:09 pm to Patrick_Bateman
quote:
does anyone use any seasonings or marinades when cooking a filet?
salt generously ~30 mins prior to cooking while the steak is coming to room temperature.
then pepper the steak just before putting on the cast iron.
Posted on 12/25/12 at 1:42 pm to JimMorrison
90 seconds in the microwave at 50% power...salt and pepper...and sear 2 minutes on each side on medium high heat with veggie oil.
Posted on 12/25/12 at 2:29 pm to HurricaneDunc
I just used a technique which I saw in Cook's Illustrated...
this is counter-intuitive to everything I've ever done, but they were excellent.
After bringing the steaks to room temp and seasoning them, I put them in a 350 degree oven for about 20 minutes, then pulled them out and seared them in a scorching hot black iron skillet for about a minute on each side.
Da bomb!
this is counter-intuitive to everything I've ever done, but they were excellent.
After bringing the steaks to room temp and seasoning them, I put them in a 350 degree oven for about 20 minutes, then pulled them out and seared them in a scorching hot black iron skillet for about a minute on each side.
Da bomb!
Posted on 12/25/12 at 2:34 pm to GusMcRae
You could also put you oven to 150(or however low your oven goes to, some are only 200) and put it in there until it gets to 120 internal, then sear quickly on cast iron.
Posted on 12/25/12 at 10:07 pm to DanglingFury
I plan on doing this soon.
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