Sizzle and Sear: How to Achieve a Juicy and Flavorful Filet Mignon in a Cast Iron Skillet

Indulge in the culinary artistry of searing a succulent filet mignon in a cast iron skillet. This traditional cooking method elevates the steak’s flavor and tenderness, creating a mouthwatering experience that will tantalize your taste buds. In this comprehensive guide, we’ll delve into the secrets of “how to cast iron skillet filet mignon,” ensuring you achieve a perfectly cooked steak every time.

Choosing the Right Filet Mignon

The foundation of a great filet mignon lies in the quality of the meat. Look for USDA Prime or Choice grade tenderloins, which are known for their exceptional marbling and tenderness. Select a steak that is about 1.5-2 inches thick and at least 6 ounces in weight.

Seasoning Your Steak

Once you have your filet mignon, it’s time to season it generously. Season both sides of the steak with salt and freshly ground black pepper. You can also add other spices, such as garlic powder, onion powder, or thyme, to enhance the flavor.

Preparing Your Cast Iron Skillet

A well-seasoned cast iron skillet is essential for achieving a perfect sear. Heat the skillet over high heat until it is smoking hot. Add a tablespoon of high-heat cooking oil, such as canola or grapeseed oil, and swirl to coat the bottom of the pan.

Searing the Filet Mignon

Carefully place the seasoned filet mignon in the hot skillet. Sear for 3-4 minutes per side, or until a golden-brown crust forms. Do not move the steak while it is searing, as this will prevent a good crust from forming.

Basting the Steak

Once the steak is seared on both sides, baste it with the melted butter. This will help keep the steak moist and add extra flavor. Use a spoon to spoon the butter over the steak, tilting the skillet to collect the butter and pour it back over the meat.

Cooking to Desired Doneness

After searing, reduce the heat to medium-low and continue cooking the steak to your desired doneness. Use a meat thermometer to monitor the internal temperature of the steak. For a rare steak, cook to 125°F; for a medium-rare steak, cook to 135°F; and for a medium steak, cook to 145°F.

Resting the Steak

Once the steak has reached your desired doneness, remove it from the skillet and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Slicing and Serving

Slice the rested steak against the grain into thin slices. Serve immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a side salad.

Tips for Perfect Cast Iron Skillet Filet Mignon

• Use a well-seasoned cast iron skillet for optimal heat retention and searing.
• Heat the skillet over high heat until it is smoking hot before adding the steak.
• Season the steak generously with salt and pepper, and consider adding additional spices for extra flavor.
• Do not move the steak while it is searing, as this will prevent a good crust from forming.
• Baste the steak with melted butter to keep it moist and add flavor.
• Cook the steak to your desired doneness using a meat thermometer.
• Rest the steak for 5-10 minutes before slicing and serving to allow the juices to redistribute.

Popular Questions

Q: What is the best type of oil to use for searing a filet mignon in a cast iron skillet?
A: High-heat cooking oils, such as canola or grapeseed oil, are recommended for searing a filet mignon in a cast iron skillet.

Q: How do I know when the steak is cooked to the desired doneness?
A: Use a meat thermometer to monitor the internal temperature of the steak. For a rare steak, cook to 125°F; for a medium-rare steak, cook to 135°F; and for a medium steak, cook to 145°F.

Q: Why is it important to rest the steak before slicing and serving?
A: Resting the steak allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.