Filet Mignon Steak in Cast Iron Skillet - EASY STEAK RECIPE!!
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- čas přidán 7. 09. 2024
- This video will teach you how to cook a perfect Filet Mignon Steak in a cast iron skillet. You won't need the grill because you can make this great steak INDOORS using the stove and oven! In this video we'll share tips including:
1. What is a Filet Mignon Steak (hint: it’s delicious!)
2. Easy method for cooking steak indoors on the stove and the oven
3. How to make steak seasoning using our or the "Big Tasty" Steak Rub here - redmeatlover.co...
4. The differences between Porterhouse Steak, Filet Mignon, Strip Steak, and T-bone (tbone) steak
5. Why steak needs to rest
6. Why is a Filet Mignon wrapped in bacon or covered with sauce
7. General timing guidelines for cooking steak - and why they don’t always work when using an oven
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Thanks so much for this video. I cooked the filet mignon perfectly for the first time! 8 minutes in the oven
Barbara - Thanks for taking the time the time to leave this review, very much appreciated!
I cook tenderloin in my Lodge Cast Iron Skillet all the time but when I haven't done it for awhile (like all summer) I like to check out a video or two to make sure I haven't forgotten the technique. this was the perfect refresher course.
Finally a good explanation as to why you stove the meat
thx for the the nod man!
10 minutes in the oven, came out perfect. Thanks a bunch.
I've watched every filet cooking video on YT at least twice. Your clip it the #1 in my list. All questions answered and it moves at a pretty fast clip. Thanks!
I was genuinely excited during the whole video.
Thx for the comment and glad you enjoyed the vid....we publish a new video recipe every month!
Thank you for posting this. I always use the grill, wanted to try my cast iron. Honestly one of the best filets I’ve ever had. Thanks buddy.
Thanks for taking the time to leave this very nice comment and we’re thrilled your steak turned out great!
@@Redmeatlover . How come you didn’t put oil on the steak first then put on the rub?
I just made this yesterday and the filet mignon turned out perfect!!! The only thing I did differently was that I didn’t have bacon and I used chicken bouillon. The crispy steak rub is the best!!!
I fixed this for dinner tonight and it was perfection! I've tried so many different recipes, but this is the first one that turned out perfectly!!! Thank you!!
Thank you for taking the time to share this great review with our community!
I've got a couple of thick filets in the fridge. It's close to $40 worth so I don't want to blow it. Your video is excellent and easy to follow. I've made good notes and looking forward to taking it to the kitchen. I'm a big fan of stove (cast iron) and oven cooking, since it's virtually impossible to regulate outdoor grilling temps. I only grill burgers or chicken.
I'm just starting to learn how to properly cook all kinds of meats, I've already watched all your videos and they've helped me a lot. Salt and pepper is all I like on my steaks and you show more how to cook it to be good rather than to season it to compensate.
We couldn't ask for a better comment, THANK YOU! Frankly, you made our day, it's why we started this channel....and we look forward to helping you make more meat!
Just made 2 Filets using our Iron Skillet and your directions. They came out GREAT!! My wife is not a steak lover but she loved this steak. Thanks. Looking forward to trying many of your other recipes.
+Dennis Henson that’s what we like to hear Dennis! Thx so much for the great comment!
Thx for the comment and congrats! We've included it in our newest vid: czcams.com/video/g3idHXfHsp4/video.html
Oh man! I wish I would of watched this before cooking my first filet. I usually cook a NY Strip but wanted something different. It makes sense about the middle because mine turned out perfect on the outside but raw on the inside. I still enjoyed it but the oven was a better trick. I will try it tomorrow. Thanks man!
I use the same method but cooking times different, I do 2 minutes on both sides then 1 minute on all the edges, then into the oven same temp only for 2 minutes with a 1/2” cut of butter on top, i believe the butter is the game changer and I like the look of the searing on the sides. If you want to change it up a bit or at least try it once another way.
Love stressing letting the steak come up to room temp before cooking. Such a critical move on the path to excellent steak. Keep up the good work.
Appreciate the good vibes and the comment, well said!
Totally agree!
What is the temperature of your cast iron skillet when you add the steak?
I cooked a bourbon peppercorn cream sauce filet tonight. I will be trying this recipe tomorrow.
I don’t cook steak often but thanks for the vid will def help
We absolutely love our cast iron skillets! I think we got ours at an antique store...good & nicely seasoned!
You season your skillet? How did it taste? High iron diet hahahah
I like to follow a similar scheme, but I go hot cast Iron 2 min each side, then transition to barbeque loaded with mesquite charcoal(indirect heat and closed up for the smoke to soak in). About 8-10 min in the barbeque off to the side seems right for a rare steak.
I bought a meat package that came with a bunch of filet mignon. I can't wait to give it a try, that looks like a fine steak!
A bunch of filet mignon?!?!? Sounds like a great meat package....please let us know how they turn out!
Red Meat Eater: this recipe was absolutely awesome! Best steak I have ever made!
Thank you . I followed this recipe/style of cooking this expensive cut of tenderloin in the midst of a meat inflation and your recipe was generous with useful and relevant tips especily with the oven cooking time and with my adjudtments since i know my dredful oven I emerged a victor and yes, im subscribing when someone is so great an instructor they dont need to ask i know you know your business thank you agsain
Great job. Perfect execution. I've been cooking my steaks sous vide lately and I can't imagine going back. Again, great video.
We really appreciate the positive review! You bring up a good point on sous vide....need to create more content there as it turns out incredible results!
Hello Bryan Bartlett, Do you get good results? I've been kicking around the idea of getting a sous vide set-up but nobody I know has one. I could use some feedback if you don't mind. Thanks.
Looks awesome. I prefer a reverse sear. So nice to get it to temp let it rest and then sear when youre ready to eat!
This method worked very well, Thank You.
Thank You So Much @redmeatlover😊
Im gonna make my 1st fillet mignon tonight 😋
Totally agree there's no need to spend $50 to get a great steak. Eye filet are about $10 Australian each at our local butcher and I cook 'em every bit as good as a restaurant, plus I get the fun of cooking it! I mean, where's the fun in sitting around waiting while someone else makes cooks your steak?
Well said and thx for the feedback, totally agree!
Great video! I tried it with Himalayan salt and pepper only and it was fantastic!
I very seldom do filets so I sought help via CZcams. Found you, tried your timing and it was spot-on. I had 4 nice filets for just my Wife and I. I was able to do it two days in a row. Both times I had absolutely perfect results, Thanks for the video.
That is great to hear and thank you for sharing the successful outcome w our community. Comments like this keep us fired up to create more content, thank you!
Thank you for the guide. Although, my tenderloins were tips and more steak like than the round thick cut that you have in the video, I still followed the instructions and they turned out awesome.
jtrobbinsfl really glad it worked out well and we really appreciate your positive comment!
So this was perfect btw thank you!… I just have one question. If I’m making two or three filets do I need to leave it in the oven longer?
Whats the advantage of searing it first versus doing a reverse sear? I noticed you do both styles, was just wondering how you decide which one to go with.
That Cutco knife makes it taste even better!
good eye!
worth the money..pass them on to your kids and grandkids.
JPo I just received my Cutco set. The best ever.
Yes, I love my Cutco set...
Awesome going to try that tonight Thanks
I love fattier cuts like ribeye, but filets are delicious too.
Thx for the comment and, as we say here - I like BIG cuts and I cannot lie!
Never understood wrapping a high quality filet with cheap bacon. That would be like a super model wearing a burlap sack in a beauty contest.
Great job! I wish I had your editor working for me on my channel!
Thx for the review! Yes, we have a great editor who makes everything look really great. He is also for hire if you want to drop us a line privately to admin@redmeatlover.com
Red Meat Lover Thanks I appreciate it!
Would this work if I put them inside the air fryer instead of the oven? If so, at what temperature
Excellent video but music is too loud... Steaks came out great 👍 👏 👌
Great job! Learned a ton.
Awesome video ! Great host! You deserve to be at top of search! Hope you get there!
Wow, great compliment, thank you....we hope so too!
I watch this video every time I have a filet mignon.
This method worked really well for me. My steak was at temp in about 5 minutes in the oven
Rest time should be closer to the 10 minute mark , you don’t want any of the juices running out when you cut it , if you cut it and juices run on your plate you did not let it rest long enough , also you should sear top bottom and all sides , and fine spices burn as it did on your flip , use coarse , cheers
Thanks for your comment Slim!
there's a video on YT somewhere where they put all the rest times to the test with identical cuts/cooked steaks....after 3-5 minutes there was no difference in the amount of lost juices...10 minutes is just a theory...holds no water....eh....juices.....
Sick video! Really well explained!
thx for the feedback! We're working on some new vids / ideas.....what recipe / tips or tricks would be helpful to you?
Red Meat Lover Honnestly, I was always looking for a guide on how to grill differents cuts of meat like chicken, sausages, steak etc. When to cook with direct or indirect heat, when to open or close the bbq lid etc. I would love that.
We started this website based on backyard bbq'ing w friends....we're not "pros", no culinary degrees, etc. Just a group of mostly abnormal gentlemen that want to share tips and tricks we've learned over the years. Always curious about what people are interested in and will consider these ideas for future vids, thank you!
I cringed a little bit when I saw how burnt the spices were on the edge of that steak when you flipped it. That's the problem with adding finely ground spices like onion powder and paprika to steak seasoning. I've always found that they can't really handle high-heat searing. Bacon compound butter sounds fantastic, though.
We like a nice char on the exterior of the steak but we say, make it the way you like it! Thanks for checking out our vid and taking time to leave a comment...still need to post that compound butter recipe, coming soon!
I prefer to only sear for 2 minutes on each side and then throw it in the oven for 8 minutes on 375
Is that medium rare or?
Thanks. I have 2 filet mignons, seasoned, on the counter right now waiting to be seared and "ovened".
good stuff man made myself a killer filet👍🏼
i love steak. wish it was better for us , I'd eat it everyday 😌
If you love steak, you're at the right place! Thx for the comment man....we agree and also have some chicken, pork and fish recipes on the channel as well
Solidus106 Steak is super good for us. Look into low carb, keto, and carnivore if you want the nutritional information. Fat and meat heal.
there are few foods better for you than steak....if you add a side of eggs even better. You've bought into the /vegetarian hype machine of the MSM. Oh..there is one food that's better for you than steak...liver....I just don't prefer the taste as much :-)
Car channel here, want to make my lady a steak tonight lol. You’re the best. Sub’d!
Thx for the comment and the sub, hope the steaks turn out tasty!
Nice work sir
Thank you!
What is your seasoning recipe?
That’s what I’m here to find out
Great advice
Perfect!
Wow, thank you, much appreciated!!!
awesome video
Thank you Jack!
Anyone know this song?
Curious, now that I watched your salt experiment on another video, would you do it here too?
Great question and the answer is absolutely yes! This channel is the story of our food journey and we’re learning every day, thanks for following along!
What is the countertop Element you use? I have electric and a glass top range, I hear the cast iron is bad for the ceramic. I'm thinking of buying one of those countertop models just for my cast iron. I did your recipie when I had my old coil electric stove and it turned out excellent.
We use the Duxtop induction burner....works great with cast iron. Here is the link: amzn.to/2IYg0SY
Thank you!
Another question, what size is the skillet that you use, I have a 12" skillet and wondering if that model countertop burner would accommodate that size skillet to evenly heat the entire skillet? Thank you!
Like what you do the question is if I want my steak on the well done side how long should I keep it in the oven? . thanks
It depends how well done you want it :) It also depends on a lot of other factors but anything over 155F is considered well done...maybe 11 - 13 mins in the oven for this recipe.
Hopefully it still tastes good well done.
How long in the oven for medium you think?
Salt Pepper Garlic Done
Awesome
I'm cooking 5 filets for an upcoming meal. Is a crowded pan a problem when doing multiple steaks?
It definitely can be! Make sure the skillet is ripping hot before drop as the temp in the pan will cool once they are all in.
Am trying this method tonight. What temp should the steak be when removing from oven for medium?
Medium is 135 - 140F....pull it a few degrees before target as it will slightly rise in temp as it rests! You can also find our handy magnetic Meat Temperature Guide here - redmeatlover.com/shop/
@@Redmeatlover Thanks so much!
I like the various times, let rest 5-10 mins. Put in oven 6-8 mins but takes it out after 10 mins.
thx for the comment Ma....unfortunately, it's not a perfect science. There's the obvious difference of steak sizes (a larger steak will take more time) but not all ovens cook at the same temp, even when set to the same temp. I need to heat my home oven @ +25 degrees to recipe bc it loses that much heat. I film at an off-site oven so my comments before cooking didn't exactly line up with the outcome....but I also wanted to be honest about that. Thanks for noticing, great comment!!
Anyone here because of a carnivore diet?
MEEE! 😁😁😁 Strugling with those steaks...
7:42 raw in the middle
Keriminho bacteria only grows on the surface of steak so the inside doesn’t need cooked, only ground beef needs cooked completely
That's called medium rare. I'm 64 and that's the only way I've ever ordered a steak. My dad said that anything more ruined the flavor of the steak. I believe him still.
Oven at 435 degrees? Not 450? Not 425? Why 435?
a word of advise..... don't "drop" the steak in a pan of grease if you don't want it to splatter on your shirt 4:55
The reason I skip the rest stage: I'm hungry.
So many people waste their money on an expensive cut by cooking it incorrectly.
this is how I have done steak for years on cast iron, but, why buy bacon wrapped if you take the bacon off, just buy bacon on the side, and of course filet is probably the healthiest cut of them all, although I got to have a ribeye once in awhile. Another thought is I now use a Sous Vide first, then finish on the pan, just another way to do this and then no over necessary
Thx for great feedback and tips! Some markets around here sell them bacon wrapped...I can have butcher take it off but usually keep it because....bacon!
I have a another way I prefer
Some of the best filet I ever had I bought out of a guy's trunk of his car in a mall parking lot
Livin on the edge!
What an innovative and profitable way to dispose of a body 🤗
how much heat do you sear the steak with?
you are like the guy from hot wings cousin
I ain’t gonna lie... had my doubts on you until you cut that bitch open lol. Looks awesome. Trying it today.
Thanks man, hope yours turns out delicious too!
Fabulous but could have done without the music
Where is the bacon video?
I don't like burnt black food, want golden brown
Bro I thought this was Sean Evans From hot ones 💀
Reverse sear !!!
U! Burned iT!
Wheres the video on what he did with the bacon?
Drinking game: Take a shot every time he says promote
+Matthew Stephenson lol, we love to promote drinking games! Thx for the idea!
Too much talk little action
that didn't look good at all. I am a bout to check out the compound butter vidya.
That’s rare bruh lmao goddamn
well I tried your cooking instructions and it completely ruined 5 filets. The 3 minute/1 minute searing time didn't make sense to me at first and I should have listened to myself. The oven time was far too long and far too hot. The cook inside was uneven and dry. Ruined.
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Congrats! We've included your comment in our first ever Fan Feedback vid: czcams.com/video/fyJ1UA-3wi4/video.html
This guy doesn't know what he is doing. Never pull a steak out at 135f and it rises to 145-150 its overcooked. Go somewhere else for your tips. Pull at 120-125 at most.
It requires an oven.
Please make sure you visit the doctor for cancer check ups. Red meat consumption is highly correlated to an increase in colorectal cancer.
Wheres the bacon
Crusted? How about burnt.
Philip O'Bryan II
it's also called blackened or broiled when it's like that... which is a subjective flavor choice, not a mistake like the word burnt implies.
Here goes nothing...
It's so raw you can still hear it moo'ing
Raw.
Why do we always have to listen to some long ass backstory for ANY recipe. Smh