Sizzling Success: Mastering The Art Of Pan-Searing Beef Fillets In An Iron Skillet

Cooking beef fillets in a cast iron skillet is a great alternative to grilling. Cast iron skillets heat up quickly and transfer heat efficiently, making them an excellent choice for cooking beef fillets. The skillets' ability to retain heat is also beneficial when searing beef fillets as the temperature won't drop significantly when food is added, allowing for a consistent crust every time.

Choosing the right cut of beef

Type of Dish

It is important to consider the dish you plan to prepare. Different cuts of beef are better suited for certain cooking methods and dishes. For example, if you want to grill your beef, cuts like flank steak, top sirloin, and tenderloin are ideal. If you're making burgers, chuck eye steak and round steak are typically used. For slow cooking, brisket and short ribs are excellent choices.

Characteristics of Beef Cuts

Each cut of beef has unique characteristics in terms of texture, toughness, and taste. Here are some popular cuts and their key attributes:

• Loin – Tender and flavorful, often the expensive cuts found in high-end restaurants. Examples include tenderloin and T-bone steaks.
• Brisket – Tougher cut from the breast of the cow, typically slow-cooked to make it more tender.
• Chuck – Flavorful and versatile cut from the shoulder, tougher than the loin but full of flavor.
• Shank – Full of collagen, shanks are typically used in hearty dishes with gravy or sauce.
• Round – Includes some of the more expensive, tender cuts, but also commonly sold as ground beef.
• Short Plate – Not a lean cut, but versatile and used for dishes like fajitas or short ribs.
• Flank – Tough but flavorful cut that can feed many people.
• Ribs – Tender cut that can be slow-cooked, grilled, or oven-baked to delicious results.

Marbling

Marbling refers to the fat content in the meat, visible as thin white lines running through the steak. While you may think less fat is better, the right amount of marbling is desirable as it contributes to the tenderness and flavor of the steak. Look for cuts with nice, thin lines of marbling rather than large chunks of fat.

Butcher and Storage

Consider the reputation and quality of the butcher you are buying from. Ask them questions about preparation and storage to ensure you are purchasing and handling the beef correctly.

USDA Grading System

Understanding the USDA beef grading system can also help you choose the right cut. The grades indicate the tenderness, juiciness, flavor, and amount of usable lean meat. Prime, Choice, and Select are the most common food-grade labels, with Prime being the highest grade due to its superior marbling and yield.

Preparing the beef before searing

Firstly, it is important to start with high-quality beef fillets. Look for fillets that are a deep red colour, with a plump shape and no signs of browning or slimy texture. The thickness of the fillets should be around 1.5 to 2 inches for the best results.

Once you have selected your beef fillets, remove them from the refrigerator at least 15 minutes to 1 hour before searing. This step is important to ensure that your beef reaches room temperature, which will result in more even cooking and accurate cooking times.

Next, you will want to pat the beef fillets dry with paper towels. Removing any excess moisture will help you achieve a perfect sear and reduce oil splatter when you start cooking.

At this stage, you can also choose to season your beef fillets with salt and pepper. Some recipes suggest a generous amount of coarse sea salt or kosher salt, while others recommend a more moderate approach. If you want to enhance the flavour and lock in the juices even further, you can try dry brining. This involves placing the salted fillets on a wire rack over a baking sheet and leaving them in the fridge, uncovered, for at least one hour or preferably overnight.

Before placing the beef fillets in the skillet, make sure they are at room temperature. This will ensure your cooking times are accurate and help prevent overcooking.

Now your beef is ready for the searing process! Remember to preheat your skillet and add a suitable cooking oil or butter before placing the fillets in the pan.

Selecting the right oil for searing

Firstly, it's important to understand what a smoke point is. This is the tipping point at which the oil in your pan goes from shiny to starting to burn and produce smoke. Oils with lower smoke points will scorch before the searing process is complete, resulting in a bitter, burnt taste. Therefore, it is recommended to use oils with smoke points of 400°F (204°C) or more.

Some of the best oils for searing beef fillets include:

• Canola oil: This oil has a particularly neutral taste and is unlikely to affect the natural savouriness of the meat. It has a smoke point of 400°F (204°C) and is very low in saturated fats.
• Avocado oil: Avocado oil has a smoke point range of 375-520°F (190-271°C), depending on the brand. It has a subtle flavour that enhances the taste of the steak without overpowering it.
• Grapeseed oil: This oil has a smoke point of 420°F (215°C) and is rich in antioxidants. While it does have a slight flavour, it is unlikely to overwhelm the taste of the steak.
• Vegetable oil: This oil has a high smoke point and is suitable for searing, although it may not have the same neutral taste as some of the other oils.
• Safflower oil: Safflower oil has a smoke point range of 440-520°F (226-271°C) and is naturally processed and expeller-pressed. It is full of natural antioxidants, vitamin E, and low-saturated fats.
• Peanut oil: With a smoke point of 450°F (232°C), peanut oil is another excellent option for searing. It is free from harmful chemicals and leftover hexane residue.

When selecting an oil for searing beef fillets, it is best to avoid cold-pressed oils such as extra virgin olive oil, as these have low smoke points and can burn easily, creating a bitter taste. Instead, opt for refined or expeller-pressed oils, which have higher smoke points.

Cooking the beef fillets

First, remove the beef fillets from the refrigerator at least 15 minutes before searing. If you're cooking more than one fillet, use a skillet with plenty of space, as overcrowding will prevent them from searing properly.

Pat the fillets dry with paper towels to remove excess moisture and ensure a perfect sear. Season the fillets generously with salt and pepper, or a specific steak seasoning. You can also try dry brining, which involves drying out the exterior of the fillets with salt before cooking to lock in juices and enhance flavour.

Preheat your oven to 350-415°F and heat your cast iron skillet over medium-high heat for 5-6 minutes. You can test if it's hot enough by splashing the pan with a few drops of water—if it sizzles and vanishes, it's ready.

Add 1-2 tablespoons of vegetable oil, canola oil, or butter to the pan and place the fillets in the hot skillet. Sear each fillet for 2 minutes on each side, forming a nice crust. If you want to add aromatics, melt in butter with quartered garlic cloves and rosemary sprigs, tilting the pan to spoon the seasoned butter over the fillets.

For a 1 1/2 inch medium-sized fillet, transfer the skillet to the oven and bake for 4 minutes for a medium level of doneness. Adjust the baking time according to your desired level of doneness and the size of the fillets.

Remove the fillets from the oven and let them rest for 5-10 minutes. This step is crucial, as it allows the juices to redistribute throughout the meat, keeping it moist and flavourful.

Resting the beef fillets

The resting period allows the heat of cooking to pull the juices in the meat towards the surface; if you slice into it immediately after cooking, those delicious juices will end up on your plate, not in your steak. By letting the beef fillets rest, you give the juices time to sink back into the meat and be reabsorbed. This results in a more tender and flavourful steak.

The final internal temperature of your steak after resting should match your desired level of doneness. For a rare steak, aim for an internal temperature of 120°F to 125°F. For medium-rare, the temperature should be 125°F to 130°F. A medium steak should fall between 135°F and 140°F, while medium-well should be 145°F to 150°F. Finally, for a well-done steak, you're looking at an internal temperature of 160°F and above.

To ensure accuracy, it is recommended to use a meat thermometer to check the internal temperature of your beef fillets. This will guarantee that your steak is cooked to perfection and help you avoid overcooking or undercooking your meat.

In addition to the benefits of redistributing juices, resting your beef fillets also gives you time to prepare any side dishes or sauces to accompany your meal. This ensures that your entire dish is ready to be served at the same time, creating a more enjoyable dining experience.

Remember, the key to a great steak is not just in the cooking but also in the resting. So, be patient, let your beef fillets rest, and enjoy the delicious results!

Frequently asked questions