How to cook filet mignon in a cast-iron skillet?

Introduction: Cooking Filet Mignon in a Cast-Iron Skillet

Cooking filet mignon in a cast-iron skillet is a great way to achieve a perfectly cooked steak with a delicious crust. The high heat of the skillet allows for a nice sear on the outside while keeping the inside tender and juicy. This method is simple and requires only a few ingredients, making it a great option for a special dinner at home.

Choosing the Right Filet Mignon

Choosing the right cut of filet mignon is crucial for a successful cooking experience. Look for a steak that is at least 1.5 inches thick to ensure even cooking. The steak should also be well-marbled for optimal flavor and tenderness. When purchasing, make sure the steak is bright red with a slight sheen, indicating freshness. It’s also important to let the steak come to room temperature before cooking to ensure even cooking throughout the steak.

Preparing the Filet Mignon for Cooking

Before cooking, pat the steak dry with paper towels to remove any excess moisture. This will help the steak sear properly. If desired, you can also trim any excess fat from the edges of the steak. However, leaving some fat can add flavor and help keep the steak moist during cooking.

Preheating the Cast-Iron Skillet

To ensure a nice sear on the steak, preheat the cast-iron skillet over high heat for at least 5 minutes. The skillet should be smoking hot before adding the steak. This will ensure a nice crust on the outside of the steak while keeping the inside tender and juicy.

Seasoning the Filet Mignon

Season the steak generously with salt and pepper on both sides. You can also add other seasonings such as garlic powder, onion powder, or smoked paprika for additional flavor. Be sure to season the steak just before cooking to prevent the salt from drawing out moisture from the meat.

Cooking the Filet Mignon in the Cast-Iron Skillet

Add the steak to the hot skillet and let it sear for 2-3 minutes on each side. Avoid moving the steak around too much to ensure a nice crust forms. After searing, lower the heat to medium and continue cooking for an additional 4-5 minutes on each side, or until the desired level of doneness is achieved.

Checking the Temperature of the Filet Mignon

To ensure the steak is cooked to your desired level of doneness, use a meat thermometer to check the internal temperature. For rare, cook to 125°F, medium-rare to 135°F, medium to 145°F, and well-done to 160°F.

Resting the Filet Mignon

After cooking, remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more flavorful and tender steak.

Making the Pan Sauce

While the steak is resting, you can make a simple pan sauce by deglazing the skillet with red wine, beef broth, or balsamic vinegar. Add some butter and herbs such as thyme or rosemary, and cook until the sauce has thickened.

Serving the Perfectly Cooked Filet Mignon

Once the steak has rested, slice it against the grain and serve with the pan sauce and your favorite sides. Some great options include roasted vegetables, mashed potatoes, or a simple green salad.

Tips and Tricks for Cooking Filet Mignon in a Cast-Iron Skillet

  • Be sure to let the steak come to room temperature before cooking.
  • Don’t overcrowd the skillet, as this can cause the steak to steam instead of sear.
  • Use an oven mitt or tongs to flip the steak to avoid getting burned by the hot skillet.
  • For added flavor, marinate the steak in your favorite marinade for a few hours before cooking.
  • Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.

Conclusion: Enjoying Your Delicious Filet Mignon

Cooking filet mignon in a cast-iron skillet is a simple and delicious way to enjoy a steakhouse-quality meal at home. By following these simple steps, you can achieve a perfectly cooked steak with a delicious crust every time. Don’t forget to let the steak rest before slicing and serving with your favorite sides and a delicious pan sauce. Enjoy!

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Elise DeVoe

Elise is a seasoned food writer with seven years of experience. Her culinary journey began as Managing Editor at the College of Charleston for Spoon University, the ultimate resource for college foodies. After graduating, she launched her blog, Cookin’ with Booze, which has now transformed into captivating short-form videos on TikTok and Instagram, offering insider tips for savoring Charleston’s local cuisine.

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