Thank you guys for watching! I know some people stand by reverse sear as the best method, but I like this way for 2 reasons: 1. With reverse sear, you need to be aware of the internal temp not rising too much since it’s already cooked, and I find that getting a thick crust can be a challenge 2. This method is lower stress. You aren’t filling the room with smoke directly before eating, and you have 10-15 min to get the rest of the dinner ready while it’s in the oven Reverse sear might get you a slightly more “perfect” steak, but all in all, this is my favorite way. Re. the grey band, sear for less time and it will be smaller!
I bought a cast iron frying pan and followed your instructions closely, especially the part where you salt the steak the day before, which I had never done before, then the basting and the oven part. I even used a thermometer inside the steak. I love steaks and tried many times to cook them at home with varying results, but this time it was WOW. And that crust! Thank you!
I made filet mignon for the first time ..ever..last night using your technique. It turned out amazing!! Beautiful crust, tender, juicy, medium rare and melt in your mouth perfection! I would say it was the best steak I ever had. Steak is my favorite food and I'm new to cooking it myself , this was only the 4th steak I've done. I want to say thank you for sharing your video and sharing you technique. ❤
Okay, man, you have the recipe for filet mignon, one of the most if not the most difficult steaks to get right! Tried your technique today and now your technique is mine as well. THANKS!
Thin coat avocado oil. Put on 450-degree covered griddle grill for 6 minutes per side. Rest 5 minutes. Perfect medium rare every time. I'd say it's the easiest steak to get right, but ribeyes are just as easy to get perfect.
Of all the places I could have ended up I'm here and I'm so glad I clicked on this video! The filet mignon that I cooked according to your instructions for my husband was perfection thank you so much 💓
It works well for Porterhouse as well. I add cut in half shallots unpeeled and a few garlic cloves just bruised with flat of knife not peeled! to the basting butter then serve them on the plate AWESOME
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Used this a couple months ago for a stay in Valentine’s Day with some Omaha Filets. This changed my mind on filet mignon and now I get why people are so obsessed with it. I’m making them again tonight, and doing a mash with broccoli rabe on the side, and I want to add a little red wine with that butter sauce as the meat comes up to temp in the oven. I came right back to this video. Thanks for the tips!
I've only ever cooked steak twice in my life so far. Both times I used this method for filet and I can honestly say they were some of the best tasting steaks I have ever had. Thank you!
Agreed, this is definitely a less stressful way to cook a steak, as well as a more consistent way.. Reverse sear will have slightly smaller grey bands, and more edge to edge pink, but it's certainly a lot more work/stress to obtain, and very easy to overcook it that way.
I've come up to a very similar approach to cook a fillet. Even timings and the temperature to pull at. But there are still some little new details for me to try, thanks for the video! Compared to reverse sear, from my experience, the way you've described just results in a steak that's better. I have no problem to get an evenly cooked fillet with a thin grey band, when using avocado oil.
I always use bacon fat with a smidge of butter. Not a big fan of thyme... Oregano is good. Parsley good. Rosemary is for chicken. Bay leaves are a go to for Italians. I prefer a dash of celery salt. With a Bay leaf.
I was skeptical of the 200 degree F, but it came out perfect. I usually blast it at 400 at least for 4-6 minutes after searing. That method seems to be the consensus amongst most people with the only difference in slight temperature preference and time. But this really is simpler and in my opinion better because of how even it cooks and how you can control the doneness by just letting it go a minute or two longer. If you get that wrong with the high heat method, it can go from rare to well in a hurry.
This is very true. Can't stand an over done steak. Don't like a raw one either. Needs to be in that Goldilocks zone. I suggest adding mayonnaise mixed with onion powder for a thicker crust. Duke's is the best. Not too much powder, try it.
This is typically the way I cook filets indoors. I think another main benefit to this method is the thermometer is truly in charge to insure proper doneness. It’s quite easy to go “over” during the sear portion of the reverse searing process, in my experience.
Very informative and easy to follow, great video!! Would love to see more vids like this on different cuts! Maybe next one can be about cooking ribeyes?
I discovered the magic of A5 American Wagyu filets and I'm never going back. Expensive? Oh, hell yes, but completely worth it. Where other A5 cuts are almost too rich, and you can't really eat a lot of it, A5 filets are marbled like a Prime ribeye. So it's the perfect blend of fat richness and amazing tenderness.
Hey max first time commenting! I love your content but not so much for the actual content itself but for the passion you put into your work. Yeah ive been improving my cooking but i love watching you love what you do! Truly inspiring, have an amazing day and thanks for your time and effort.
Yes this method was easy and tasty came out perfect. I did raise oven temp a bit at the end. And I added red wine and mushrooms to the butter once steaks were out. Yum.
This video was really helpful. I normally reverser sear but I wanted to try something different today. This method was super easy and created an amazing sear. Thanks for making this!
Looks amazing! Filet is one of my favorites, but I never cook it because I don't feel like I can do it justice...I am going to give this a shot though, thanks for sharing.
I found some filet migone in the trash today!! It was still in the pack and the dates were good plus it was right on top!! I took it home and fried it and it cut like butter!! Best peice of meat I've ever had amd it came from the garbage 😂
The only video that warns not to go directly to the oven with the pan because it'll burn the steak! Very true I break up a couple cloves of garlic to set it on. Very good video
This looks wonderful! Thank you! - If one wanted it a little more cooked- more of medium well - or medium, do we cook longer in skillet or the oven? Any suggestions please. This looks perfect for me, but others want it a liitle more done in the center. Thank you.
If you liked it, sorry but this is nothing if you compare it with Picanha, it's the GOD of the flavors and Juice, more than wagyu (and exist wagyu picanha too but the traditional are better and "cheap")
My birthday is Thursday and I will be trying this... just gotta get that thermometer to keep track of it while it's in the oven. EDIT: This method got me a perfect edge to edge medium rare!! Thanks so much!
Thanks for sharing your video. I'm having a hell of a time cooking a good tender juicy steak. Saw your video and thought, OK, this looks great. After following directions, I put steaks in the 200 F oven and it took 45 minutes to reach 130 for medium rare. I thought I'd recheck and see if maybe you said celius but it states Frarenhite. The steak was not super tender but a lot better than any other results I've had with steak so far. Next one will be sous vide. If that fails, I give up.
Best technique I've seen so far. Just two things I like to add... Get some bacon fat in there with that butter, add onion powder and mayonnaise. Yes mayonnaise. No more than a tablespoon. Coat it. Wonderful crust.
I have a beautiful, salted filet in the fridge ( will be about eight hours until dinner time ). It's hot in CA so i won't be turning the oven on. I'll be pan searing only, finishing with a thyme/ chive butter + mushrooms + dash of red wine and Worcestershire 👍🏼🤺
Sorry about the late comment but I used your method here and my parents now forgive me for spending as much as I did on meat lmao, you’re a really good teacher - I do have one question! My steaks ended up extraordinarily salty on the outsides, even when I got all the salt off. Is there a way around that?
happened to me the first time as well all it took for me was using less salt during the dry brining process and making sure i only seasoned with black pepper before searing
This was amazing. I have been cooking for over 22 years next to amazing chefs at renowned restaurants and this is the best RU-vid video I have seen. Thank you!
My way is as follows: step 1: salt Day before. Leave in fridge. Step2.: in over at 225 F until 95 f internal. Rest 5 minutes and dry with paper towel. Step 3: very hot grill. 1 minute flip twice for the good grill marks and sear. Step 4: baste in cast iron on low heat with butter and herb. Frothy butter but don’t make it smoke. Step 5. Temp. Should be between 125-130 after all that. Rest 5 minutes.
Everytime I go to the market for le meat I'm watching your videos to perfect a good one. Even when I mess up it's still delicious, I do like it a little more cooked on the inside (from south africa) we burn the shit out of everything 😂 but thanks dawg, definitely one of my requirements for being an adult is to cook a mean one. Preciate you!
I might be reading too much into this but I seem to think that you’ve used a new camera. Anyways I love the video and the steak looks absolutely killer.
