Pan-Seared Perfection: Mastering Filet Mignon Without Cast Iron

How to Pan-Sear Filet Mignon Without a Cast Iron Skillet

Filet mignon is a luxurious cut of beef, known for its tenderness and buttery texture. While it is often grilled or cooked in a cast iron skillet, it is possible to achieve a perfect pan-seared filet mignon without one. Here's a step-by-step guide to help you master this delicious dish.

First, choose high-quality filet mignon, preferably labelled as Premium Angus, USDA Prime, or Wagyu, as these grades offer the best marbling, colour, and overall quality. Remove the steaks from the fridge 20-30 minutes before cooking to bring them to room temperature, ensuring even cooking. Pat the steaks dry with paper towels and season generously with salt and pepper. You can also try dry brining by applying salt and pepper liberally and placing the steaks in the fridge, uncovered, for at least an hour or overnight.

For the cooking process, you'll need a heavy-bottomed, oven-safe skillet, preferably stainless steel, and an oil with a high smoke point, such as vegetable, canola, or avocado oil. Preheat your oven to 400-425°F. Heat the skillet over medium-high heat and add the oil, swirling to coat the bottom evenly. Once the oil is hot and almost smoking, carefully place the steaks in the skillet, making sure they are not crowded. Sear the steaks without moving them for about 3-5 minutes on each side, until a nice crust forms.

If you prefer your steaks rare, reduce the cooking time slightly. For a medium-rare steak, aim for an internal temperature of 130-135°F when measured with a meat thermometer. Optionally, you can add butter, garlic, and herbs to the skillet during the last minute of cooking, basting the steaks with the melted aromatics.

Once the steaks reach your desired level of doneness, remove them from the skillet and let them rest for about 5 minutes before serving. This resting period allows the juices to redistribute, ensuring a juicy and tender steak. Serve your pan-seared filet mignon with your favourite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Choosing the right cut of filet mignon

Type of Beef

Look for filet mignon that is labelled as Premium Angus, USDA Prime, or Wagyu. These grades of beef offer the best marbling, colour, and overall quality.

Aging Process

The aging process enhances the quality of the meat by increasing its tenderness and flavour. Opt for steaks that have been wet-aged or dry-aged for several weeks. Dry-aging is a traditional butcher's technique that gives the beef rich, earthy flavours, while wet-aging is more common and results in maximum tenderness.

Marbling

Marbling refers to the white flecks and lines of intramuscular fat within the meat. It adds juiciness and tenderness to your steak as it cooks, enhancing both the flavour and texture. While filet mignon has less marbling compared to other cuts like the New York strip or ribeye, a good amount of marbling will ensure a juicy and tender bite.

Diet of the Animal

Consider whether the beef is grass-fed, grain-finished, or a combination of both. Grass-fed beef will result in a leaner cut with less marbling, while grain-finished will provide superior marbling and texture. Both options offer delicious flavour profiles, so it comes down to personal preference.

Cut and Size

Filet mignon is typically cut from the smaller, narrow end of the tenderloin, where the meat is most tender. Look for steaks that are about 1.5 to 2 inches thick, with a plump and deep red colour. Avoid any steaks with signs of browning or a slimy texture.

Preparation and Storage

When preparing your filet mignon for cooking, it is essential to bring the meat to room temperature before cooking. This ensures even cooking and more accurate timing. Pat the steaks dry with paper towels and season generously with salt and pepper, or try dry brining to enhance the flavour and lock in juices.

Use a heavy-bottomed pan

If you don't have a cast-iron skillet, a heavy-bottomed pan is your next best option for searing filet mignon. A heavy-bottomed pan is preferable to a cast-iron skillet because it retains and evenly distributes heat, guaranteeing a nice sear on your steak.

To pan-sear filet mignon in a heavy-bottomed pan, follow these steps:

• Choose the right cut of filet mignon. For the best results, look for cuts labelled as Premium Angus, USDA Prime, or Wagyu.
• Take your filet mignon steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook more evenly.
• Pat the steaks dry with paper towels to remove any excess moisture.
• Season both sides of the steaks generously with salt and pepper. You can also dry brine your steaks by placing them on a wire rack set on a baking sheet and seasoning liberally with salt and pepper. Leave them in the fridge uncovered for at least an hour or preferably overnight.
• Heat a heavy-bottomed pan over medium-high heat. Add olive oil or vegetable oil to the pan and swirl to coat the bottom evenly. You want the oil to be hot, but not smoking.
• Carefully place the steaks in the pan, making sure they are not crowded. Allow for some space between them to ensure even cooking.
• Sear the steaks for about 3-4 minutes on one side without moving them. This will give them a nice crust.
• Flip the steaks using tongs and sear for an additional 3-4 minutes on the other side. If you prefer your steaks rare, reduce the cooking time slightly. For a medium-rare steak, aim for an internal temperature of 130-135°F when measured with a meat thermometer inserted into the thickest part of the steak.
• Optionally, you can add butter, garlic, and herbs to the pan during the last minute of cooking. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatics.
• Once the steaks reach your desired level of doneness, remove them from the pan and let them rest for about 5 minutes before serving. This allows the juices to redistribute.
• Serve the pan-seared filet mignon steaks with your favourite side dishes, such as mashed potatoes, roasted vegetables, or a simple salad.

Resting after cooking

Resting your steak is an essential step in the cooking process. It is the difference between a juicy, tender steak and a dry, tough one.

Firstly, resting allows the steak to reach its final serving temperature. Secondly, and most importantly, it lets the juices redistribute and be reabsorbed into the meat. As the steak cooks, the muscle fibres and proteins constrict, pushing the juices towards the centre. When the steak is removed from the heat source, the fibres relax, and the juices are able to move back through the meat. This process results in a steak that is evenly moist and flavourful.

The length of the resting period depends on the size and thickness of the cut of meat. A good rule of thumb is to rest your steak for a minimum of five minutes, and no less than three. Thicker cuts should be rested for at least ten minutes, and a whole steak roast should sit for at least 10-20 minutes. Another rule of thumb is to rest the steak for half the time it took to cook.

While the steak rests, it should be placed on a clean surface, such as a warm plate, serving platter, or cutting board. It can be loosely tented with foil to retain some heat, but it is best not to cover it completely, as this can result in overcooked meat.

Some people prefer to rest their steak on a wire rack, which helps to keep the crusty, seasoned exterior intact. This is a good option if you plan to slice the steak before serving.

It is important to note that the steak will continue to cook while it rests, so it should be removed from the heat when it is about five degrees Fahrenheit below the desired final internal temperature.

Finally, remember that the "rest" includes the time it takes to transfer the steak from the heat, as well as the time spent gathering utensils and serving side dishes. So, your steak may be resting for longer than you think!

Use a thermometer to check doneness

Using a thermometer is a great way to check the doneness of your filet mignon. It is a more accurate way to test the doneness of your steak than the finger test, which is often used by experienced cooks. The finger test can be unreliable as everyone's palms are different, and it requires practice to get it right.

When using a thermometer, you should always measure the temperature in the middle of the thickest part of the steak. For a rare steak, you are aiming for an internal temperature of 115-120°F/46-49°C, or 120-125°F/49-52°C for medium-rare. A medium steak should be cooked to 135-140°F/57-60°C, and a medium-well steak to 145-150°F/63-66°C. If you prefer your steak well done, it should be cooked to 155°F/68°C or above.

It is important to note that the steak will continue to cook after it has been removed from the heat, so it is recommended to take the steak off the heat when it is about 5°F/3°C below your desired final internal temperature. This will ensure that your steak reaches the perfect level of doneness while resting.

Allowing your steak to rest for 5-10 minutes before serving is crucial, as it gives the juices a chance to redistribute, resulting in a more tender and juicy steak.

Sear for 3-5 minutes on each side

It's important to get the pan really hot before adding the steak. You want the oil to be smoking hot. This will help you achieve a nice crust on the outside of the steak. You should also make sure there is enough space in the pan for the steak to cook evenly. If your pan is crowded, the steak will steam instead of searing.

Once the steak is in the pan, don't move it. This will ensure you get a nice crust. After 3-5 minutes, flip the steak and sear the other side. If you're adding butter, garlic, or herbs, add them to the pan during the last minute of cooking. Baste the steak with the melted butter and aromatics for extra flavour.

Frequently asked questions