How To Cook Filet Mignon Cast Iron Skillet Gordon Ramsay (2024)

FAQs

How To Cook Filet Mignon Cast Iron Skillet Gordon Ramsay? ›

for Filet Mignon

Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.

for Filet Mignon

Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.

For the filet mignon:

Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer. Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.

The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent. You can also broil Filet Mignon in the oven for an exceptional flavor. No matter which method or Filet Mignon recipe you choose, our cooking instructions and video will help you cook the tender and juicy steak you crave.

When cooking steak in cast iron skillets, you want to use oils with a high smoke point like peanut, canola, grapeseed, and avocado oil. These oils all have smoke points over 400 degrees Fahrenheit that can withstand the high heat needed to cook steak.

Pan Preheating: Heat a heavy skillet or a grill pan over high heat. You want the pan to be extremely hot. Cooking the Steak: Add a drizzle of olive oil to the pan, then carefully place the steak in the pan. Allow it to sear without moving it for a couple of minutes.

First, cook your steaks on low heat until they reach about 90 to 100 degrees. Then, crank up the heat to high and allow the outside to sear on all sides until the brown, crisp crust forms. Check the internal temperature of each filet to ensure the inside is at the proper temp.

Meanwhile, heat a cast-iron skillet over medium-high heat. Add steaks and cook until medium or medium-rare, 5 to 7 minutes. The last 2 minutes of cooking, add lemon halves, cut-side down, to pan to caramelize. Remove lemons and steak to a cutting board.

You can never go wrong by starting out with salt and pepper. In fact, using a generous crust of cracked black pepper over the surface allows you to transform this cut of meat into a Steak au Poivre. For a twist on the usual S&P combination, add some fresh herbs as well for a new take on the same steak.

Sear the steaks in vegetable oil (rather than butter or olive oil), because the vegetable oil has a higher smoke point. You can add that great butter for flavor at the end! The total cooking time will vary depending on the size, thickness, and temperature of your filet mignon when you cook it.

Do you cook filet mignon fast or slow? ›

The best method for how to cook filet mignon is quickly with direct heat. Opt for cooking methods such as broiling, grilling, and pan-frying. Long, slow cooking (or any overcooking) will dry out this cut of steak, robbing it of its flavor and tenderness.

Place your cast iron skillet on the stovetop, set to medium-high heat, and add the butter. Once the butter has fully melted, add the steaks and cook them for 4-5 minutes per side or until they reach your desired level of doneness. Step 3- Let the steaks rest, then slice and serve.

If you notice one steak is a little thicker than the other, cook it for an extra 30 seconds in the pan on each side. For rare, cook for 3-4 min max on each side. For medium-rare, cook for 4-5 min on each side. For medium, cook for 5-6 min on each side.