If there is one thing I love, it is creating a restaurant experience in the comfort of my own home with a price tag that fits our budget. Father’s Day is just around the corner one way you can really wow those amazing dads in your life is by creating this restaurant style steak recipe for an amazing culinary experience at home.
Walmart wanted me to showcase a fun recipe you could create for Father’s Day and I immediately thought of making Dad a delicious steak dinner. What says I love you more than a delicious New York Strip Steak or a beautiful Filet Mignon?
Today’s post is less recipe and more technique. The truth is, if you have a beautiful cut of meat, the last thing you want to do is mask that delicious flavor. A beautiful steak needs only to be dressed simply with a little oil, salt, pepper, and a butter finish to be more than worthy of your taste buds.
I had hoped to have a beautiful picture tutorial for you, but this steak cooks so quickly that I am going to type out my tips instead. Even with the tomatoes and roasted asparagus as our sides, we still will have dinner ready in about fifteen minutes! That will be even less time than it would take to haul everyone in the car for a meal out, not to mention the incredible savings you will experience by dining at home.
Here are my personal recommendations for creating that perfect steak for Dad!
Pick the Right Type of Pan
Since we are need to sear the steak and then finish it in the oven, you want to make sure that you have a pan that can do this task well. I love a good heavy-bottom skillet that does not have a plastic handle or a cast iron skillet for this job. I bought one of these Lodge Logic 12″ cast iron skillets a couple of winters ago and it has been so good to me over the years. This is definitely a work horse in my kitchen and it is also a great tool to use when outdoor grilling for delicate meats or when mixing up a big batch of fresh veggies so you don’t have to cook in a hot kitchen in the summer. It has truly been the best $20 I have ever spent and I know that you will feel the same way especially after cooking your steaks on it.
Let Your Meat Rest At Room Temperature
It is really important that you don’t put cold meat into your hot pan. I like to pull my steaks out about thirty minutes before I plan to cook them and leave them on my counter. This helps to heat your steak more evenly and helps prevent the risk of your meat drying out before you have finished cooking it.
Get Your Pan Screaming Hot…Hotter Then You Think
If you want a beautiful sear on your meat, you need to be sure that your skillet is hot enough to add that beautiful caramelization on your meat. Turn your heat up to high with nothing in the pan for at least five minutes. When you place your meat in the pan it should stick and you should hear a nice sizzle on the outside. That’s exactly what you want to hear and see happening to your meat.
Dry & Season Your Meat Well
One of the best tools in your arsenal for creating the perfect steak is a paper towel. If you want a beautiful sear on your meat, you need the meat to be dry and not wet, otherwise you risk just having your meat steam in its own juices rather than sear. Dry the meat with a heavy-duty paper towel and then brush the steak with oil. I love canola oil and then season your meat simply with salt and pepper. Once your pan has to come to that screaming hot phase, drop your seasoned meat into the pan and let it sear for two minutes on each side.
Don’t Move Your Steak
Once you have dropped it in, the first thing I know I want to do is to shift the meat and take a peek at it. Just don’t. Let the meat get the golden sear it needs for two minutes on each side, giving it a beautiful crust on the outside, and keeping your meat perfectly pink on the inside.
Butter Makes Everything Better
A butter finish makes all dishes a little more beautiful, don’t you think? A dab of butter is a beautiful finishing touch to the steak before sliding it into the oven to finish cooking.
A meat thermometer is your best friend. I still rely on mine for my steaks. I love my steak to be medium rare, but cook it to the consistence that you love the most. Keep in mind that Rare is 120 degrees, Medium is 125 degrees, and Medium Well is 130 degrees.
Always Let Your Meat Rest
If you cut into your meat right when you take it off the pan, chances are that all the juiciness will just pour out on your cutting board or plate. Cover your steak with a little tin foil and let it rest for ten minutes before diving in. I promise you will have a much more flavorful bite if you just wait the recommended amount of time.
I hope these steak tips help you and a great accompaniment to this steak is my Simple Roasted Asparagus. You can slide this in at the same time and temperature as your steaks and it should be ready in 10-12 minutes. I also added a side of the warmed tomatoes from this tomato appetizer we created last week!
- 2 (10-ounce) filet mignon (you can double this recipe, just make sure you have a large skillet so all the steaks have room)
- 2 tablespoons canola oil
- Salt & Pepper
- 2 tablespoons unsalted butter, at room temperature, optional
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- Meanwhile, pat the steaks dry with a paper towel and brush them lightly with canola oil. Combine the salt and pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
- Top each steak with a tablespoon of butter and place 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. Mine took 4-5 minutes to come to medium rare)
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.