FILET MIGNON WELL DONE TIME HOW TO

This would both affect the steak's ability to properly sear and the cooking time. It is important that the Filet Mignon doesC not go into your cast-iron pan ice-cold. Then, set them aside and allow them to sit at room temperature for about 20 minutes. To do this grab a handful of paper towels and gently pat the steak all over. To prep your steaks for a stellar pan sear, you'll need to remove the excess moisture from the exterior of the steak.

FILET MIGNON WELL DONE TIME HOW TO

HOW TO MAKE PERFECT CAST IRON FILET MIGNON Here's why this information matters: a thinner, smaller filet will cook through much, much faster than a thick, 8-ounce filet. If you want to be able to use the suggested cook times within this recipe and yield flawless results, your steak needs to fit the bill in both thickness and weight. This recipe calls for 1 ½ inch- thick filets, that are right around 8-ounces each. The thickness of the filet mignon also matters, especially if you want to cook it to perfection. But, that's not all you should consider when it comes to buying your steaks! Look for thin streaks of white across the face of your filets. Prime will have the most marbling and is, therefore, the most expensive, while Select will have the least amount of marbling. These grades indicate which steaks the meat inspectors consider the creme de la creme of beef vs. You will find filet mignon selections that fall under Prime, Choice, and Select grades at the grocery store. So, essentially, it all comes down to marbling. Age is relevant only because, the older the steer, the more time there is for it to develop intermuscular fat. Meat is graded based on marbling (the amount of intermuscular fat) and the age of the animal at slaughter. Today, we'll be combining both the stovetop and the oven for one seriously perfect Cast Iron Filet Mignon. It's tender, juicy, and can be prepped in a number of different ways. Tender, buttery, and lean, this is as delicate a cut as you can get steak-wise. This cut isn't about size or big beef flavor it's about texture. Unlike a hefty-sized Cowboy Steak or a giant grilled Porterhouse, filet mignon is considered the daintiest of beef. Or if you're a blue cheese fan, we highly recommend this creamy gorgonzola sauce. They pair perfectly with mashed potatoes, roasted veggies, and a favorite steak sauce on the side. Here's what you're getting: Delicate, lean, buttery beef, perfectly cooked to your liking, a foolproof guide to choosing the best steaks, and all you need to know to cook them up perfectly.įix these for date night in or use them to wow your next guests. That is the only way to describe Cast Iron Filet Mignon and honestly, do you need any more info once you've heard that? Doubtful, but I could talk about these steaks all day so don't worry, if you want to know more, just read on. Slices like butter and tastes like heaven.

Filet mignon well done time