RESTAURANT STYLE STEAKS

RESTAURANT STYLE STEAKS image

Yield 2

Number Of Ingredients 14

SEASONED BUTTER:
butter - 1/2 stick
garlic - 2 cloves, chopped
parsley - 1 tablespoon, chopped
thyme - 1 tablespoon, chopped
lemon zest - 1 teaspoon
OR you can purchase seasoned butter at Dierbergs.
STEAKS:
filet mignon - (2) 8 ounce filets
kosher salt - 4 teaspoons
freshly cracked pepper - 4 teaspoons
butter - 1/2 stick
olive oil - 1 tablespoon
NOTE: For best results, use fresh ingredients.

Steps:

SEASONED BUTTER (if creating yourself): Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest. Form into a log and refrigerate. NOTE: This sets up very quick so you can do this right before cooking steaks. STEAKS: Preheat your oven to 400 degrees. Generously season the filet's with salt and pepper, approximately 1 teaspoon of seasoning per side. Heat 1/2 stick of butter and olive oil in a cast iron skillet to a screaming hot temperature. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is. In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top. Cook until it is approximately 135 degrees (for in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back (for Medium Rare). Cook longer if needed.