Ready in 4 days 10 minutes
This is a fool proof, delicious way to cook filet perfectly every time. And it leaves you with a moisture packed steak overrun with flavor. The keys to this dish are the dry aging, though if you've never had meat that way, cooking it fresh will still be the best thing you've ever eaten; and the cast iron skillet. If you don't have one, its worth the $15. You can cook anything and everything in it from meat to soda bread.
"I made these both ways -- fresh & aged. My husband prefers the aged & darker seared."- Cheryl38
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You can do this with fresh or dry aged filets. I would suggest dry aged, but if you don't have the time to plan 4 days ahead, fresh will be fine, the flavor just won't be as intense.
TO DRY AGE STEAKS:
1. Be sure they are fresh, or thawed completely if previously frozen
2. Place steaks uncovered on dish big enough that they do not touch and have space between them.
3. Place dish in back of refrigerator where temp will remain most constant, and steaks will be undisturbed.
4. Turn steaks once a day for 3-4 days. If there is any juice on the dish, pour it off. Return dish to refrigerator. The longer you leave them the more intense the flavor will be but this timeline is not indefinite. Don't leave them much longer than 4 days.
1. Preheat oven to 500F. Heat cast iron skillet on medium high until smoking hot. (See Note)
2. Rub steaks with olive oil, garlic, pepper. (See Note)
3. Just before cooking sprinkle with salt, be conservative
4. Sear filets on all sides (top, bottom, sides)
5. Leave in skillet but remove from heat, top with a pat of butter
6. Place skillet with filets in oven (center rack) for 5 minutes (rare) to 8 minutes (medium rare), turning once half way through cooking time.
7. When done, remove from oven, and remove from skillet or the filets will continue to cook.
Cast Iron is a must for this recipe (and so many others). Make sure it is heated before adding the steaks. And for the love of pete wear an oven mitt!
I sometimes use and sometimes don't use garlic. The flavor of this meat is so intense and incredible on its own, I hate to cover it up with anything.
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Cheryl38 2 years agoI made these both ways -- fresh & aged. My husband prefers the aged & darker seared.
katemckay 3 years agoNotes: SKILLET: Cast Iron is the key here. The skillet must got from stove top to oven, and a non-stick or other pan that does not heat uniformly won''t do as good a job searing. GARLIC: I sometimes use garlic, sometimes not. The flavor of the meat here is so incredible on its own you might not want to cover it up. [I posted this recipe.]