Cast-Iron Skillet Steak
3571 days ago
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Ingredients
- 2 10 ounce filet mignon (you can also use rib eye steaks)
- 2 tablespoons of vegetable oil
- 1 teaspoons of sea salt
- 1 tablespoon coarsely ground peppercorns
- Worcestershire sauce (optional)
- 2 tablespoons unsalted butter at room temperature
- 1 10 ounce package of mushroom, sliced thick
- 1 tablespoon of butter
Directions
- Preheat the oven to 400°F. Heat a cast-iron skillet over medium high heat until very hot. (5-7 minutes)
- Pat the steaks dry with a paper towel and brush with vegetable oil.
- Combine the salt and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is hot, add the steaks and sear them on all sides for about 2 minutes per side. About 2 minutes before the steaks are done searing, add the mushrooms and the tablespoon of butter.
- Sprinkle with a little salt and pepper and brown them. If using the Worcestershire sauce, pour a little on each steak, flip and pour a little on the other side as well. Put 1 tablespoon of unsalted butter on each steak and put 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.)
- Remove the steaks and mushrooms to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes before serving.
