Wednesday, September 8, 2010

Steakhouse Steaks

I got this recipe from Ina Garten. My husband is the 'steak guy' and thus far I have refused to pick out steaks. If he wants one - he goes and picks out the meat and grills it. In this case - I wanted to treat him and try steaks a different way. I went to my local Butcher (like a real live meat shop that only sells meat) and asked the butcher for 2 10 oz filet mignon steaks (just as BFC said to) and when I took said steaks to the cashier I just about fainted when she rang me up and the total was $25.00.

The steaks were good - don't get me wrong - they were excellent - BUT if you don't want to drop $25 for 2 pieces of meat - I am sure that you could substitute your favorite cut instead.
Steakhouse Steaks - Barefoot Contessa
2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon salt
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional

Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.

Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.

Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)

Start checking the steaks after about 15 minutes in the oven. They should be close to done.

Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.

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