17
Dec
Bring the steakhouse experience home by making a seared filet mignon with compound butter. The king of all steaks also known as Capt.
Bring the steakhouse experience home by making a seared filet mignon with compound butter.
How to make steakhouse steak. Sprinkle steaks with salt and pepper on both sides. Place in skillet and sear for 3 to 4 minutes on the first side until the steaks release easily from the pan and have a dark brown crust. Turn and sear for 3 to 4 minutes on the second side.
Place a pat of butter on top of each steak and place the pan in the oven. Combine salt and pepper on a plate. Meanwhile pat steak dry with a paper towel.
Brush all sides with olive oil and press steak into salt and pepper on all sides to coat. Once skillet is extremely hot sear steaks. Preheat oven to 400 degrees.
Pat the steaks dry and then brush each steak with the oil. Mix the salt and pepper on a plate then roll each steak in the salt and pepper mixture liberally covering all sides. Heat a well-seasoned cast iron skillet over high heat yes all the way up this is key.
The basic process is to preheat the pan as hot as you can get it. Drop in the steak for two minutes. Flip add butter and put the pan into a hot preheated oven for about five more minutes depending on how you want your steak done.
Bring the steakhouse experience home by making a seared filet mignon with compound butter. Watch Chef Stuart OKeeffe prepare a filet mignon in the. When your oven comes to temperature use an oven mitt to carefully remove the skillet add your steaks put the skillet back in the oven and cook.
Take steaks out of the refrigerator for at least 20 minutes before cooking. Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat.
You are now on your way to restaurant-style steak fries. In a large bowl combine your favorite cooking oil herbs and spices. Add the potato wedges and the core to the bowl and toss.
Transfer to a baking pan. Bake for 40-45 minutes turning once. Sirloin steaks rib-eye and tenderloin cuts all cook nicely in the slow cooker.
The Crock-Pot style of cooking can help to seal in the flavors of the meat especially if you choose to include some. We are left with this beautiful piece of meat. To cut out the king of steaks I like to do it three fingers thick.
For me thats the perfect thickness and then all theres left to do is assemble it And heres how. To secure the steak I like to tie it up with some butchers twine. And there we have it.
The king of all steaks also known as Capt.