Perfect 10-minute Cast Iron Filet
It’s intimidating, right? This little filet feller. It’s a thick cut and it’s a little pricey so you sure don’t want to mess it up.
Well folks we’ve got an easy fool proof method to fixing up this cut and the best part- it only takes 10 minutes.
So let’s get some beef, cast iron and dig in because this is going to be good! One thing I will tell you- don’t cook this beyond medium-rare, you’re wasting your money if you do. And like I always say, “He done died once, we don’t need to kill him again!”
Prepping the Filet
You know me folks, I’m going to use our Red River Ranch Original seasoning and sprinkle it all over the steak. Be sure to get the sides too. Now, you can use any seasoning you want, or salt and a course ground pepper work well here too.
Cover the steak and let it set in the icebox for about 4 hours. Be sure to bring it out and set it on the counter about 30 minutes before cooking to let it warm up slightly.
First step is you want to heat your oven to 450 °F.
Heat a cast iron your over high heat 2 1/2 to 3 minutes. The skillet size just depends on how many filets you want to cook at one time. You can cook several at a time, but be sure they aren’t crowded in the skillet and aren’t touching.
Add a splash of cooking oil to lightly coat the bottom of the skillet. I like avocado oil, but any cooking oil will do preferably that’s a high temp. oil like grapeseed, canola, etc.
Add the filet(s) to the skillet. Get a timer out and cook the steak for 2 minutes. Then flip over and cook an additional 2 minutes.
-Sear the edges for 1 minute (a total of 4 edges = 4 minutes).
Place the filet down on the side you seared first in the skillet. Place 1 tablespoon on top of the filet and then bake for 2 minutes.
Remove the filet(s) from the skillet and let cool about 3 minutes and then cut in and enjoy!