My husband makes a really good grilled steak. Really good. But sometimes grilling just isn’t an option. Like when it’s a thousand degrees outside on a summer day in Alabama. Or like today, when we’re getting the first band of rains from Hurricane Isaac on the Alabama Gulf Coast. Not pretty outside!
I’d heard rumors that one can make a really delicious steakhouse filet mignon using stovetop and oven, and I was intrigued. Claims were that, if cooked properly, it is a steakhouse-quality dish. Could it be true? I decided to find out.
You’re going to need a heavy skillet, preferably cast-iron or such. I used my Le Creuset pan, which has quickly become one of my favorites. I started with four roughly 4 ounce filets.
I melted a stick of butter and about two tablespoons of olive oil over high heat. Get your pan good and hot to sear the steaks.
While my pan was heating, I made my own seasoning blend. You can certainly use any mixture of flavors you like, but I chose freshly ground sea salt, freshly ground black pepper, garlic powder, lemon pepper, ground thyme, and dried parsley. Mix them well in a small bowl.
Coat the steaks with a generous amount of the seasoning mixture. I actually seasoned my steaks with about twice as much as is shown in the picture. We like a lot of seasonings on our steak. At this point, you can begin to preheat your oven to about 425 degrees.
Once your pan is up to temperature, you are ready to sear the steaks. We like our filets cooked medium, so I seared mine for about 3 minutes on each side, making a nice brown crust. If you like your steak cooked to a different temperature, you can adjust your searing time accordingly.
Once your searing is complete and your oven is heated, you are ready to put them into the oven to finish off the cooking. I cooked them for another 8-10 minutes in the oven. Again, adjust your cooking time to whatever temperature you like your steak.
Y’all these were excellent steaks! While I will still enjoy a good ribeye or strip on the grill, this might be my new go-to way to cook a filet. Searing it really holds in the juices, and I like the crusty goodness that coats it. I definitely would call it “steakhouse-worthy” and we’ll definitely be making filets this way again!