This recipe is courtesy of Food Network. These are Ina Garten's steakhouse steaks and if you've never been a steak lover, this will certainly turn you into one. And if you are a big steak lover, this will change the way you cook them. Forever. Amen.
You will need:
Filet Mignon steaks, about 2 1/2 inches thick (try to get them the same size if you can!)
*You can use any steak you want, just make sure it's THICK.
Kosher Salt (*Kosher, key word)
A meat thermometer
Now, for the instructions...
Take your steaks out of the fridge and let them sit about 20 minutes before doing anything to them.
Then, heat your nonstick skillet on medium high heat and preheat your oven to 400 degrees.
After they've been sitting, pat your steaks dry and then brush them with a small amount of vegetable oil on all sides.
Then cover, and I mean cover them with kosher salt and pepper. Rub it in, people. Be generous. (Oh, you must have kosher salt because it is more forgiving than regular salt and you can add a LOT of it and it won't be overly salty and gross.)
Add just enough oil to your pan to barely cover the bottom. You can also use spray if you want. Just a light coating is all you need. See... you can barely see the oil...
Sear your steaks on all sides for about 2 minutes per side (including outside edges), for a total of 8-10 minutes.
Remove from skillet and put on a baking sheet covered with foil. Insert meat thermometer into the center of your thickest steak. Put a tablespoon (or three) of butter on top of each one and then pop them into your 400 degree oven.
Watch the thermometer.
When the temperature gets to about 125 degrees, this means your steaks are medium rare. You can remove them at this point if you want. I usually let them creep up to 130 or 135, then I get them out. But note: 125 degrees in the OVEN means that after resting they will be MEDIUM. So if you like your steak medium, go ahead and take them out at 125 degrees. If you like a medium rare steak, take them out at 120 degrees. I let mine creep to somewhere between medium and well, and it's still juicy and tender and not the least bit dry. But you HAVE to let them rest. See below...
After you get them out, do not cut them. Instead, let them rest; cover them with foil and they will continue cooking a bit. Trust me, they will.
Please let them rest! This is important for a good, juicy steak! Resting takes about 10 minutes, that's all. Just be patient.
Then... indulge. No steak sauce needed, people. These are THE. BEST. STEAKS. EVER. I'm telling you, they are soooo good, and juicy, and tender, and melty and flavorful. Yum.
Ladies, if you wanna impress the man in your life, this is a sure fire way to do it. It worked for me.
You can find the official recipe here!