Seared Steaks

  • Filet Mignon Steaks (big thick ones are best)
  • Olive Oil
  • Seasoning (whatever you like but we use garlic salt and black pepper – mix it together in a bowl about 4 parts garlic salt to 1 part pepper).
  • Cookie sheet
  • Tin foil (for the very end)

Pre-heat oven to 450 degrees (with cookie sheet in the oven).

Rub olive oil into each steak (all over). Then, rub seasoning into each steak (top and bottom mainly).

Turn skillet on high heat on stove top (do NOT use a NON-SICK pan and do not oil it or spray it with Pam). Once skillet is hot (when you spritz a bit of water on it and it crackles and evaporates right away – it is ready), put the steaks on the skillet, not touching each other. DO NOT move them around at all while cooking. Cook for 3 minutes and 30 seconds.

Once the timer goes off turn the steaks over (do not scrape or move them around – just flip them to the other side). Cook again for 3 minutes and 30 seconds.

Move steaks onto the already hot cookie sheet in the oven.

If you like to have au jus for your steaks – turn heat down on skillet to medium and add about ½ cup of water. Scrape bottom of skillet and reduce heat – this can top your steaks if you like.

You will need to experiment to get the steaks done the way you like. For really THICK steaks – I have them in the oven for about 14 or 16 minutes. If you like them well-done you might try 20 minutes. When finished cooking, remove from oven and put on plate.

Cover loosely with tin foil and let them rest for 5 or 6 minutes then serve. Adjust the time in the oven based on thickness and what you like.

 

***These are so fantastic you won’t want to grill steaks again!***

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