steak without a grill!

this technique for cooking steak is well worth my countless hours spent on "the pinterest", as my mother calls it. apartment life can sometimes make it tough to arrange to grill for dinner, which is unfortunate because uh, we're not exactly vegetarians.

while this doesn’t completely alleviate my grill envy on all fronts, this method for cooking steak is yes, dare i say BETTER than a grilled version!! (squeee!) you sear the steak at a high heat giving it a nice crust, and then finish in the oven. involving butter in the whole process ensures juicy steak, making it just about the best thing since sliced bread. 

note: i know this is a little "no duh" but i'm guilty of this especially when i'm not totally focused so i'll just throw it out there... please keep in mind that a cast iron skillet is not like a traditional frying pan. once heated, the entire pan including the handle heats up and you will need to use oven mitts to move it off the burner/transfer it from the top of the stove to the oven. i occasionally go on auto-pilot thinking pans on the stove can be grabbed by their handles and reach for it - don't do that unless you're up for a trip to the ER.

| ingredients |

2 filets (mignon if you're going to serve it whole, or you can sub a lesser cut for a salad)
4 tsp salt
4 tsp pepper
6 tbsp butter
1 tbsp evoo

herbed butter (optional) 
1 stick of butter, softened
2 cloves chopped garlic
1 tbsp chopped parsley
1 tbsp chopped thyme
1 tsp lemon zest

| method |

if making the herbed butter, mix the ingredients into the softened butter, form into a log and set in the fridge to set.

preheat your oven to 400 degrees. with the cast iron skillet inside. 

while the oven is preheating, generously rub the filets with salt and pepper, once the oven is preheated, use oven mitts to transfer the skillet from the oven to a burner turned to medium-high heat. add 1/2 stick (4 tbsp) of butter and the olive oil in a cast iron skillet.

once the butter is melted, add the filets and sear 2-3 minutes per side, or until a nice brown crust has formed. while the steak is cooking, spoon the residual butter/evoo mixture in the pan on top of the meat. (this keeps it nice and moist!) once both sides are seared, place the skillet with the filets in the center of the oven for 6-8 minutes.*

in the last minute of cooking, add 1 tbsp of butter (regular, or the herbed butter you made) to the top of each filet. your steaks will be ready (cooked to medium rare temperature) when they reach 135 degrees internally. you can cook a little longer if desired for more well-done steak, as i did for our salad.

serve alongside your favorite fresh vegetables, on a salad (pictured above) or with my personal favorite- mashed potatoes!

note*: fillets are thicker cuts that require 6-8 minutes, if you have a thinner steak, adjust cooking time accordingly.

to make a super simple salad, toss the following in a bowl and top with the steakums:

romaine lettuce
cherry tomatoes
blue cheese crumbles (i don't like blue cheese so i used mozzarella, but that's kind of atypical.)
dressing of your choice! (ranch and blue cheese are great suggestions!)

-l
made to border