cast iron bbq grill How to Cook a Filet Mignon With a Cast Iron Skillet

Unique crossThe hatch of the steakhouse Grill is marked with more than just decoration for the steak.The browning process produces a rich aromatic flavor that makes the beef so enjoyable.If you want to create a restaurantThe style filet steakhouse is at home and you need to recreate that strong Steakhouse-Browning style with no industrial steak grill.
As it happens, an ordinary actorThe iron pot is a very suitable alternative.Chefs reward aluminum pans and copper pans for delivering heat quickly and effectively, but cast iron is the opposite.It takes longer to warm up, but once the temperature rises, it keeps the heat tenaciously.
When your steak hits the surface of the frying pan, it provides the intense brown color you get from the restaurant Grill.In fact, it has advantages because of the flat-cast-The iron pan provides brown on the entire surface of the fish fillet, not the very few stripes offered by the grill bar.Filet steak or any steak cut from the tenderloin is relatively fast to cook due to lack of insulating fat.
When cooking with cast iron, this can be inconvenient, as it is too easy to overcook until the inside of the steak reaches what you want.The secret is to start from the high temperature and scorch the surface;Then finish the filet steak with a softer heat.The oven provides an ideal diffusion heat source for the second stage of the process.
Fry filet steak in a hot frying pan for 2 to 3 minutes;The pan is then transferred to a warm-up broiler oven at 425 degrees Fahrenheit and heated for another 6 to 8 minutes on each side.Alternatively, slide the frying pan under a preheated broiler for half the time.If you have to keep the stove free when preparing other dishes, this is a simplified version of the potThe scorched technique uses your broilers throughout the cooking process.
Place the cast-The iron frying pan is 4 inch below the broiler and is placed there for 20 minutes when the broiler is preheated.Open the door and slide the shelf out--Pay attention to avoid Super gustsEscape the heat-Put your fillet in a hot frying pan.Bake each side for 4 to 6 minutes until they reach a medium levelIt's rare to test with an instantRead the thermometerIf you don't want to heat the oven for such a quick meal, you can also prepare fillets entirely on the stove.
Starting with a medium level frying panIt's hot because you don't need to burn so strongly at the beginning.Lightly oil the frying pan and cook for a total of 8 to 10 minutes depending on the thickness of the fillet.Turn the fillets over every 1 1/2 to 2 minutes or less so they cook evenly.
Contrary to turningThe former tradition, but science has proved its effectiveness well.Oriented food writers like writer Harold McKee