How To Cook Filet Mignon Cast Iron Skillet Gordon Ramsay

Indulge in the culinary mastery of Gordon Ramsay as we embark on a delectable journey to prepare an exquisite filet mignon in a cast iron skillet. This comprehensive guide will unravel the secrets behind achieving a perfectly seared, melt-in-your-mouth steak that will impress even the most discerning palate.

Choosing the Perfect Filet Mignon

The foundation of a great steak lies in selecting a high-quality cut. Opt for filet mignon, known for its exceptional tenderness and rich flavor. Look for steaks with a deep red color, even marbling, and a thickness of at least 1 inch.

Preparing the Cast Iron Skillet

A seasoned cast iron skillet is essential for achieving an evenly browned and crispy crust. Season the skillet by coating it with a thin layer of vegetable oil and heating it over medium-high heat for 5 minutes. Wipe away any excess oil with a paper towel.

Seasoning the Filet Mignon

Generously season the filet mignon on all sides with salt and freshly ground black pepper. For an extra burst of flavor, consider adding a sprinkle of garlic powder, onion powder, or your favorite steak seasoning.

Preheating the Skillet

Achieving a perfect sear requires a piping hot skillet. Preheat the seasoned skillet over high heat for 5-7 minutes, or until a drop of water sizzles and evaporates instantly.

Searing the Filet Mignon

Carefully place the seasoned filet mignon in the preheated skillet. Cook for 3-4 minutes per side, or until a deep golden-brown crust forms. Avoid moving the steak too much during this process, as this can hinder the formation of a crisp exterior.

Basting the Steak

For an extra layer of flavor and moisture, baste the steak with melted butter or a combination of butter and herbs. Use a spoon to drizzle the melted butter over the steak throughout the cooking process.

Cooking to Desired Doneness

After searing, reduce the heat to medium and continue cooking the steak to your desired doneness. Use a meat thermometer to monitor the internal temperature:

• Rare: 125-130°F
• Medium-Rare: 130-135°F
• Medium: 135-140°F
• Medium-Well: 140-145°F
• Well-Done: 145°F and up

Resting the Steak

Once the steak reaches your desired doneness, remove it from the skillet and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Serving and Enjoying

Slice the rested filet mignon against the grain and serve immediately. Accompany with your favorite sides, such as mashed potatoes, asparagus, or a rich red wine sauce.

Takeaways: Elevate Your Steak Night with Gordon Ramsay’s Cast Iron Mastery

By following these step-by-step instructions, you can recreate Gordon Ramsay’s signature filet mignon in the comfort of your own kitchen. Master the art of cast iron cooking and impress your dinner guests with a perfectly seared steak that will leave a lasting impression.

Frequently Asked Questions

Q: What type of oil is best for seasoning a cast iron skillet?
A: Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or grapeseed oil.

Q: How can I prevent the steak from sticking to the skillet?
A: Ensure the skillet is properly seasoned and preheated to a high temperature before adding the steak. Do not overcrowd the skillet.

Q: What is the best way to check the doneness of the steak?
A: Use a meat thermometer inserted into the thickest part of the steak. Refer to the temperature guidelines provided in the blog post.

Q: How long should I rest the steak before slicing?
A: Rest the steak for at least 5 minutes, but no longer than 10 minutes, to allow the juices to redistribute.

Q: Can I cook other cuts of steak in a cast iron skillet using this method?
A: Yes, this method can be applied to other cuts of steak, such as rib eye, strip steak, or T-bone. Adjust the cooking time accordingly based on the thickness and desired doneness.