I cooked some Filet Mignon on a cast iron skillet last week for the first time, that I’ll put up against the best Steak Houses in the world. Really. I know steak. I’ll only eat Filet or Ribeye, the occasional porterhouse which always seems not up to snuff. I’m better than most on the BBQ. What I had on the cast iron cannot be duplicated on the BBQ. Olive oil, high heat, sear 4 minutes, at 3 add herb butter, 2 garlic cloves and and rosemary sprigs. Turn steak over for another 4 continually basting steaks, sear the sides in the last 1.5 min. Put in preheated oven at 425 degrees for 7 min, with garlic &rosemary on top. Done. The perfect pink.
Gotta remember that cast iron steak method.
Olive oil is good but butter is better.
Sounds good until the oven part. Pink is overdone.
Doesn’t the olive oil smoke??
I do this at home as well and get excellent results. I do use an internal thermometer as I don't want the temperature getting above 130 degrees at which point steak goes quickly from the perfect medium-rare to overdone (by my standards). So as the temperature crosses 120 degrees in the oven, I take out the cast iron skillet and let it get to 130 on the stovetop, after which I quickly pull from the pan to let rest under tin foil for about 10 minutes.
Sometimes the steak is only in the oven for about 5 minutes (after the initial 8-minute sear on the stovetop).
Sounds delicious and I am glad it works for you, but olive oil should not be used with high temps. Avocado and coconut oil work with the high heat cooking.