With their melt-in-your-mouth texture and rich, buttery flavor, our Filet Mignon Steaks are perfect for special occasions, romantic dinners, or whenever you want to indulge in a truly remarkable meal.
- Grill: Fire up the grill to high heat around 450°F. Season the steaks with salt and pepper, and brush them lightly with oil to prevent sticking. Place the steaks on the grill and cook for approximately 4-5 minutes per side for medium-rare, or adjust the time according to your desired level of doneness. Remember to flip the steaks only once during cooking to achieve that beautiful sear. Let the steaks rest for a few minutes before serving.
- Cast Iron: Preheat a cast iron skillet over medium-high heat until it's smoking hot. Season the steaks with salt and pepper, and lightly coat them with oil. Carefully place the steaks in the skillet and sear for around 2-3 minutes per side. Reduce the heat to medium and continue cooking for another 4-6 minutes, or until the desired doneness is reached. For medium-rare, the internal temperature should be around 135°F. Let the steaks rest for a few minutes before slicing.
- Pan Fry: Heat a non-stick skillet over medium-high heat. Season the steaks with salt and pepper, and lightly coat them with oil. Place the steaks in the hot skillet and cook for approximately 4-5 minutes per side for medium-rare, adjusting the time as needed. To achieve a beautiful crust, refrain from moving the steaks too much. Once done, let the steaks rest for a few minutes before cutting into them.
- For optimal flavor and tenderness, bring the steaks to room temperature before cooking. Take them out of the refrigerator and let them sit for about 30 minutes.
- Pat the steaks dry with paper towels before seasoning to ensure better browning.
- When seasoning, feel free to add your favorite herbs or steak rubs to enhance the flavors even more.
- Use a meat thermometer to accurately gauge the internal temperature of the steaks and achieve your preferred level of doneness. For medium-rare, aim for about 135°F
Garlic and Herb Butter:
Enhance the flavors of your Beef Filet Mignon Steak with a delectable garlic and herb butter. This compound butter adds a luxurious touch and a burst of savory goodness to your already mouthwatering meal.
- ½ cup unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves, finely chopped
- Salt and pepper to taste
- In a small bowl, combine the softened butter, minced garlic, chopped parsley, and thyme leaves. Mix well until all the ingredients are evenly incorporated.
- Season with salt and pepper to taste. Adjust the amount of seasonings according to your preference.
- Transfer the mixture onto a sheet of plastic wrap or parchment paper. Roll it into a log shape, twisting the ends to seal it. Alternatively, you can shape it into a small bowl or use a butter mold if desired.
- Place the garlic and herb butter in the refrigerator for at least 1 hour to firm up.
Using Garlic and Herb Butter:
- Before cooking your Beef Filet Mignon Steak, remove the garlic and herb butter from the refrigerator and let it soften slightly at room temperature.
- Once the steaks are cooked to your desired level of doneness, remove them from the heat and let them rest for a few minutes.
- While the steaks are resting, slice a few rounds of the garlic and herb butter, approximately ¼-inch thick.
- Place a slice or two of the butter on top of each steak, allowing it to melt and infuse the meat with its rich flavors.
- Let the butter sit on the steaks for a minute or two before serving, allowing it to fully melt and enhance the overall taste.
The garlic and herb butter adds a delightful aromatic punch that complements the natural flavors of the Beef Filet Mignon Steak. Elevate your dining experience by incorporating this luscious butter into your cooking repertoire. Enjoy the irresistible combination of tender steak and savory garlic and herb butter, creating a truly unforgettable meal.
Time and Temperature Guide:
- Medium-Rare: 135°F (4-5 minutes per side on the grill, 6-9 minutes in a cast iron skillet, or 8-10 minutes in a non-stick skillet).
- Medium: 145°F (5-6 minutes per side on the grill, 7-10 minutes in a cast iron skillet, or 10-12 minutes in a non-stick skillet).
General Tips and Tricks for Cooking Steak:
- Bring the steak to room temperature: Before cooking, let your Bone-In Beef Sirloin Steak sit at room temperature for about 30 minutes. This ensures more even cooking throughout the steak.
- Season generously: Season your steak liberally with salt and pepper or your preferred seasoning blend. This helps to enhance the flavors and create a delicious crust.
- Preheat your cooking surface: Whether you're using a grill, skillet, or oven, make sure to preheat it properly. A hot surface helps to sear the steak and lock in the juices. For grilling, preheat the grill to high heat. For stovetop cooking, preheat the skillet over medium-high heat.
- Use a meat thermometer: To ensure your steak is cooked to your desired level of doneness, use a meat thermometer. For medium-rare, the internal temperature should read around 135°F (57°C). For medium, aim for 145°F (63°C).
- Let it rest: After cooking, allow your cooked steak to rest for a few minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Tent the steak loosely with foil during the resting period.
- Slice against the grain: When it's time to slice your steak, make sure to cut against the grain. This helps to break up the muscle fibers and ensures a more tender bite.
- Experiment with marinades and rubs: Don't be afraid to marinate your steak or use dry rubs to add extra flavor. Experiment with different combinations of herbs, spices, citrus juices, and oils to create unique flavor profiles.
- Use a two-zone grilling method: If grilling, create a two-zone fire by placing the coals on one side of the grill. Sear the steak over direct heat on the hot side, then move it to the cooler side to finish cooking. This helps to prevent overcooking and allows for more control.
- Rest before slicing: After cooking, allow your steak to rest for 5-10 minutes before slicing. This allows the juices to redistribute and results in a juicier steak.
- Don't forget the finishing touches: Once your steak is cooked and rested, you can add a pat of butter on top for extra richness and flavor. You can also sprinkle some fresh herbs like chopped parsley or thyme for a beautiful aromatic touch.