Pan-Seared Filet: No Oven, No Problem

How to Pan-Sear Fillet Without an Oven-Safe Pan

If you don't have an oven-safe pan, you can still achieve a delicious pan-seared fillet. The key is to use a heavy-bottomed skillet, preferably stainless steel, and sear the fillet on the stovetop before transferring it to a preheated oven on a sheet pan. Here are the steps to follow:

1. Preheat your oven to 400°F.

2. Take your fillet out of the refrigerator 30 minutes to an hour before cooking to bring it closer to room temperature. This ensures even cooking.

3. Pat the fillet dry with paper towels and season generously with salt and pepper. You can also try dry brining by placing the fillet on a wire rack, seasoning with salt and pepper, and leaving it uncovered in the fridge for an hour or overnight.

4. On your stovetop, heat a heavy-bottomed skillet over medium-high heat. Add a tablespoon of oil with a high smoke point, such as canola or vegetable oil.

5. Once the oil is hot and almost smoking, carefully place the fillet in the skillet. Sear each side for about 2-4 minutes to get a nice crust.

6. After searing, transfer the fillet to a baking sheet lined with a wire rack and place it in the preheated oven.

7. For a medium-rare fillet, bake for 4-6 minutes. Adjust the time according to your desired doneness.

8. Remove the fillet from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute and brings the fillet to its final serving temperature.

Remember, it's important to use a thermometer to check the internal temperature of your fillet to ensure it reaches your desired level of doneness. Enjoy your perfectly cooked pan-seared fillet!

Use a non-stick pan with a heavy bottom

If you don't have an oven-safe pan, you can still achieve a good sear on your filet mignon with a non-stick pan. Look for a heavy-bottomed pan, as these are better at retaining heat and preventing sticking.

First, remove your steaks from the fridge and let them sit at room temperature for about 30 minutes. This will help them cook more evenly. Pat the steaks dry with paper towels and season both sides generously with salt and pepper. You can also try dry brining by placing the steaks on a wire rack over a baking sheet and seasoning with salt and pepper. Leave them in the fridge uncovered for at least an hour or preferably overnight.

When you're ready to cook, heat your pan on medium-high heat. Add a light coating of oil with a high smoke point, like vegetable, canola, or avocado oil. Once the oil is very hot and starting to smoke, carefully place your steaks in the pan, making sure they're not crowded. Sear the steaks without moving them for about 3-4 minutes on each side. This will give them a nice crust.

If you prefer your steaks rare, reduce the cooking time slightly. For medium-rare, aim for an internal temperature of 130-135°F when measured with a meat thermometer inserted into the thickest part of the steak. You can also use a digital thermometer to verify the internal temperature for your desired level of doneness.

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 and brings the steak to its final serving temperature.

While a cast-iron skillet or oven-safe pan is ideal for pan-searing filet mignon, a non-stick pan with a heavy bottom can also get the job done. Just be mindful of the heat and adjust your cooking time as needed.

Sear the steak for a deep crust

To get a deep crust on your steak, you'll want to follow a few key steps. Firstly, choose a thick steak—at least 1.25 inches or more. A thicker steak will give you a better crust as it needs time to develop, and a thinner steak will overcook by the time you get your crust.

Next, you'll want to oil the steak quite well and season liberally with a high-quality salt. Don't be shy with the salt—when the salt crystals and oil hit the steak, it creates a caramelisation that forms the crust. You can also add pepper and other seasonings like garlic and herbs.

Now, get your pan as hot as you can. Use a thick, heavy-based pan like cast iron. When your pan is hot, add your steak and sear it. For a good crust, you want to sear the steak for about 3-4 minutes on one side without moving it. Flip the steak and sear for another 3-4 minutes on the other side. If you like your steak rare, reduce the cooking time slightly.

If you want to add some extra flavour, you can add butter and aromatics like herbs and garlic to the pan during the last minute of cooking. Tilt the pan and use a spoon to baste the steak with the melted butter and aromatics.

Once your steak has reached your desired level of doneness, remove it from the pan and let it rest for about 5 minutes before serving. This will allow the juices to redistribute and bring the steak to its final serving temperature.

Use a combination of oil and butter

Pan-Searing Filet Mignon with Oil and Butter

Ingredients

• 2 filet mignon steaks, about 1.5 inches thick
• Salt and pepper, to taste
• 1 tablespoon of vegetable or canola oil
• 2 tablespoons of unsalted butter (optional)
• Optional: minced garlic, thyme, rosemary, or other herbs for flavor

Steps

• Take the 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 generously with salt and pepper.
• Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the oil to the skillet and swirl to coat the bottom evenly.
• Once the skillet is hot, carefully place the filet mignon steaks in the skillet. Make sure they are not crowded; you want 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.
• Optional: Add the butter and any minced garlic or herbs to the skillet during the last minute of cooking. Tilt the skillet 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 skillet and transfer them to a plate. Let the steaks rest for about 5 minutes before serving to allow the juices to redistribute.

Tips

• Choose filet mignon that’s labeled as Premium Angus, USDA Prime, or Wagyu for the best results.
• Don't crowd the pan to ensure even cooking and proper searing.
• Always use a thermometer to check the doneness of your steaks before serving.
• For a good sear, use a super-hot pan. The oil should be almost smoking before you add the meat.

Dry brine the steak

Dry brining is a technique where you salt the meat directly and let it rest before cooking. This method is perfect for steaks as it gives them a deep flavour, tenderises the meat, and dries the exterior for a superior crust.

To dry brine a steak, start with a completely thawed steak. Pat the steak dry with a paper towel, then season both sides generously with salt and pepper. You can also add other seasonings like granulated garlic, but note that the garlic flavour will mostly stay on the surface of the steak. Place the steak on a wire rack set over a baking sheet and leave it uncovered in the fridge for at least an hour or preferably eight hours to overnight. The fridge will help the salt absorb into the steak, and the wire rack will allow air to circulate and any juices to drip away, ensuring a dry surface for a better crust.

After brining, let the steak rest at room temperature for at least 30 minutes to ensure even cooking. You don't need to add any more seasoning at this stage. Then, cook the steak using your preferred method.

Rest the steak after cooking

Resting your steak is an essential step in the cooking process. This is the time when the internal juices, pushed towards the centre of the meat during cooking, have a chance to redistribute throughout the steak. If you cut into your steak right after cooking, the juices will spill out onto the plate, leaving your steak dry and less juicy.

The ideal resting time for a steak is about 5 to 10 minutes. This allows the steak to cool to around 120-125°F, at which temperature the muscle fibres relax enough for the juices to flow back in. A good rule of thumb is to rest your steak for approximately as long as you cooked it. Another guideline is to rest it for 5 minutes per inch of thickness or 10 minutes per pound of meat.

While the steak is resting, you can tent it with foil to help retain the heat. If you have a warmed oven (with the heat turned off), this is a great place to rest the steak, especially if you want to preserve a crispy exterior.

Resting is key to serving a juicy, flavourful steak, so don't skip this step!

Frequently asked questions