- 4 slices Prime Filet Mignon, each about 1/2 pound and cut about 1 1/2 inches thick
- Olive oil
- Lawry's Seasoned Salt
- Garlic salt
- Fresh ground pepper
- Make sure the steaks are at room temperature. About 20-30 minutes.
- Season the steaks on both sides with Lawry's Seasoned Salt, garlic salt, and freshly ground pepper.
- Heat a cast-iron skillet over medium-high heat.
- When the skillet is lightly smoking, add the oil and steaks to the pan, making sure the steaks are not touching.
- For medium-rare sear on one side for about 3 minutes. Flip the steaks and cook another 3 minutes. Remember they will continue to cook once out of the pan.
- See Recipe Notes 5 & 6 for Reverse Sear Instructions.
- It is ALWAYS better to undercook than overcook. I suggest that you google a "steak doneness chart" based on degree of doneness and the thickness of the steaks until you know what you are doing.
- I also use a meat thermometer so I don't have to slice into the meat.
- For my crew, since I know they like their steaks on the rare side, I will start with 2 minutes on each side.
- It is very easy to throw a steak back into the hot skillet if needed.
- Clifton likes to "reverse sear" steaks. He will cook the steaks in the oven at a low temp, 200 degrees, until the internal temperature reaches120 degrees F, on a meat thermometer. Insert a probe thermometer horizontally through the side of the steak. He will finish by searing the steaks in a very hot preheated iron skillet for about 1 minute on each side. Remove the steak from the oven and rest uncovered for 10 minutes.
- Use a thermometer that has a control base with a readout, a long metal cable, and a long, sharp probe that goes into the food and remains throughout cooking. An alarm can be set to go off when a target temperature is reached.
Recipe Credit: Shelley Levine. I "think" this recipe was given to me by the mom of one of Clifton's childhood friends, Wade Gibson.