- Cooking Time: 6 min 30 sec.
- Servings: 2
- Preparation Time: 25
BackstoryI had a trainer this year named Lisa who not only kicked my butt in the weight room, she gave me some great tips on cooking.
Lisa taught me that a great piece of meat doesn’t need a lot of handling. The prep work is very simple. I didn’t realize that trainers ate steak (and a lot of other seemingly heavy meats). I was wrong!
A great steak is a very sexy thing to serve someone you care about. It’s steak–satisfying, sumptuous, hearty, juicy meat. I gave this recipe last week to my friend who is in law school–doesn’t have endless time–and was making dinner for her new man. Whether you are cooking for a date, your parents, your neighbor or your self, this steak is a crowd pleaser.
Because I am an environmentally conscious-animal-loving-Jewish guilt ridden chef, I encourage you to buy meat that has some kind of stamp from an organization validating your purchase of an eco-friendly, fairly treated piece of meat. It matters.
- Two big pieces filet mignon meat (leanest of the meats)
- kosher salt
- olive oil
- 1. Take meat out of fridge, wash with water, dry off with paper towel.
- 2. Pat down with thick grainy salt and pepper and let sit at room temperature for 25 minutes.
- 3. Preheat oven to 500 degrees.
- 4. Put your cast iron pan–or any pan you have–in small oven at 500 degrees.
- 3. Leave pan in oven for ten minutes.
- 4. Take pan out of oven and put it on the stove on high heat. Put a touch of olive oil on the pan and fry steak 30 seconds on each side.
- 5. Put steaks in hot oven and time steaks so they cook for exactly two minutes on each side.
- 6. Take steaks out of oven and cover with foil so they finish cooking for two minutes.