I grew up on steak & potatoes for dinner on Sunday nights. It was our family tradition for my dad to play Frank Sinatra at just slightly louder than necessary so we were all practically shouting at each other just to be heard. But it made for a lively, boisterous family dinner every week and probably where my sister Erin and I got a little of our outgoing nature. All of that never distracted from the amazing steak dinner my mom would put on the table. While they always grilled our steaks, I haven't always had a grill in my Boston apartments, so I had to learn a new (indoor) way to cook steaks. Here's my absolute favorite!
Ingredients:
2 Filet Mignon (tenderloin) cuts (I like a minimum 2" thickness)
salt & pepper (OR for a flavorful twist, use Lemon Pepper and Lawry's Season Salt)
2 TBS Butter, separated
1 TBS Oil
Directions:
Remove Steaks from fridge about 30 minutes before cooking to bring them to room temperature (this makes for a more even, predictable cook)
Preheat oven to 450
Season steaks with salt & pepper to taste
In a large cast-iron or other heavy, oven-proof pan, heat oil and 1 TBS butter
Test pan heat by flicking water droplets into it...if they sizzle, it's ready for the steaks
Add steaks to pan & DON'T TOUCH THEM for 3-4 minutes
Add second TBS of butter to pan and when melted, flip steaks and place pan in hot oven
Let cook in oven for 5-10 minutes to desired doneness of steak
If you prefer a rare steak, you can skip the oven and just sear the steak on the other side for 3-4 minutes
When cooked to desired doneness, remove steaks from pan and tent for 5-7 minutes before serving.
Serve with Mashed Potatoes & Broccoli or your fave veggies
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