Steakhouse Steaks

Steakhouse Steaks
Recipe type: Beef
This is by far the best steak I've ever made. No there's not a grill involved but that also means no dried-out parts.
  • 2 steaks (filet mignon, 10 oz preferred)
  • 2 tablespoons vegetable oil
  • 1 tablespoon "House Seasoning"
  • 2 tablespoons butter, at room temperature
  1. Preheat the oven to 400°F.
  2. Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
  3. Pat the steaks dry with a paper towel and brush them lightly with vegetable oil.
  4. Spread the house seasoning out on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
  5. When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
  6. Top each steak with a tablespoon of butter and place the skillet in the oven.
  7. Cook the steaks until they reach 120°F for rare or 125°F for medium-rare on an instant-read thermometer. (Make sure to take out 5 degrees before the actual temp because they will continue to cook.)
  8. Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with your favorite steakhouse sides.

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