What is the best way to cook filet mignon?

Take it out of the fridge about 30 - 45 minutes before you cook it so that it can reach room temperature. When you take it out, go ahead and rub a small amount of olive oil on each side and season with salt ( i like kosher) and pepper.

I kick my high broiler on about 10 - 15 minutes before I'm ready to put the filets in. But first I get a small frying pan and get it as hot as I can and seer each side of the steak for about one minute (this helps to lock in the juices). Once they are finished in the pan I transfer them to the broiler for about 7 minutes on each side. This should get you right around med. rare. About a minute before I pull it out - I melt a tbsp. of butter and baste the filets.

Grab a plate and some foil before you pull the steaks out so that you can place the steaks on the plate, then create a tent out of the foil. Once on the plate, let the steaks rest for at least 5 minutes.

Now, I'm not saying that this is THE way to do it, but I love a great filet - and I love my filets.

My suggestion would be to try out a few methods, don't get discouraged if the first couple of efforts fail, and settle on the one you like the most.

Good luck!

Isn't that backwards?

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Salt the steak about 30 minutes before putting it on a rack in a 275 degree oven.

Cook until the internal temperature is 80 degrees (about 25-30 minutes)...Remove from oven and heat a tablespoon of oil in a cast-iron skillet or frying pan.

Sear ALL sides for 2-3 minutes...to get a nice crust. Enjoy!

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I think test kitchen did it similar to this and compared it to more convential ways and this way won, I have not tried it yet but why not

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I think test kitchen did it similar to this and compared it to more convential ways and this way won, I have not tried it yet but why not

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Yeah...that is were I saw it and I have done it with a Bone-In Rib eye from Fresh Market (Friday), Prime Rib eye from Calandro's and with thick pork chops (the timing and temp are different for pork chops).

I took a picture of my Pork Chops...I will see if I can post it.

If you think by searing it after you won't be able to get a good crust...that's not the case. Make sure the oil is just starting to smoke.

A steak is to precious to overcook. By cooking it this way...you will never have to worry about that again.

1st question is how thick are the filets, are they six,eight ten ounces because all of that factors into cooking time. If it is a chateaubriand we go into another world. If the whole tenderloin another galaxy. A six ouncer should be two minutes on the first side and one minute or so on the second side for rare, add forty five on the first side and forty five for mid-rare on the second. This is all done in a red hot cast iron skillet.

if you are using oil and your smoke alarm isnt going off, your skillet isnt that hot

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I think test kitchen did it similar to this and compared it to more convential ways and this way won, I have not tried it yet but why not

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This was posted sometime last week.

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Salt the steak about 30 minutes before putting it on a rack in a 275 degree oven. And add fresh ground pepper before putting in the oven. Cook until the internal temperature is 80 degrees (about 25-30 minutes)...Remove from oven and heat a tablespoon of oil in a cast-iron skillet or frying pan. Sear ALL sides for 2-3 minutes...to get a nice crust. Enjoy!

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The first time I saw this was 3-years ago in Cook's Illustrated and it is called a Reverse Sear. This is yet another reason when people are looking at ceramic grills to strongly consider a Primo which comes with a firebox divider whereas you do not have this ability with BGE, KJ, GD, whatever brand. If we are talking filet, but it could be ribeyes or strips, you can put the steak on the far end from the fire @ 180 to 200 degrees for 20-30 minutes, take it off, then kick the fire to 600 degrees and sear it on all 4-sides and it is excellent at medium rare.

I buy whole loins or rib roasts, especially the filet, and cut them 2"x2" or 3"x3" for this method.

Grill for a good 45 minutes on each side, cover it with A1, and enjoy!