Smokr's Cast Iron Skillet Beef Fillet
If you're familiar with the cooking and delivery process of a Ruth's Chris steak, this will make you question which is better. I prefer this process over charcoal or gas grilled fillets
Vino pairing: Try an earthy Pinot Noir from Bourgogne, France, a Pinot Noir from the Russian River Valley in CA. or a Meritage blend. Cheers to all...
Blue Ribbon Recipe
This method is definitely Blue Ribbon worthy. The meat turns out incredibly tender, and the simple cooking technique really allows the pure flavor of the meat to shine through... no bells, no whistles, just great meat. The Test Kitchen
How to Make Smokr's Cast Iron Skillet Beef Fillet
- 1 @ 8oz or 10oz beef fillet for each person
- Lightly coat each fillet with EVOO (Extra Virgin Olive Oil)
- Sprinkle the Kosher Salt and Fine Ground Black Pepper over the entire fillet
- Let the fillets sit at room temp for 2 hours prior to cooking
- Turn the oven on 500 degrees and place the cast iron skillet in the oven. After the oven has reached 500, leave the skillet in the over for another 15 minutes. You want to ensure that the skillet is smok'n hot.
- Now, you have two options:
1. You can take the skillet out (after you know it's reached 500) and place it on the cooktop or gas cooktop eye. You'll want the eye on HIGH. Note: This will cause much smoke in your kitchen as you add the butter to the hot skillet and place the fillet in the skillet.
2. I prefer to use the side-burner on my gas grille instead. If you have one on your grille, it'll help to eliminate all the smoke inside the house.
- Based on which option you chose above, next comes the butter. As you place that hot skillet on the cooktop eye or grille side-burner, drop 2 TBSP of butter in the skillet. It'll melt quickly and as it does, place your fillets in the skillet immediately. Keep the burner on HIGH. Cook the fillet 3 minutes on each side, turning only once. Add another 2 TBSP of butter when you turn for the final 3 minutes.
- After the fillets cook for 3 minutes on each side you can either place on your grille @ 500 degrees or place back in the oven @ 500 (on a non-stick surface) for the remaining cook time. Again, oven will produce smoke.
- I prefer my fillet to be a nice Rare+ but no more than Med-Rare. So, 6 minutes on the grille @ 500 or the oven @ 500 will produce a very nice Med-Rare. 8 minutes on each side will get you closer to a Medium.