Ingredients
Instructions
Step 1: Preheat the oven to 425 degrees Fahrenheit (200 degrees Celsius). Using paper towels, pat the steaks dry. Season both sides of the steaks with salt and pepper. Don’t hold back! They’re thick and salty, and they’ll take a long time to season. If you choose, you can use steak spice, but the best seasoning is Kosher salt and pepper. While the oven heats up, let the steaks rest at room temperature for about 30 minutes.
Step 2: One minute on medium-high heat, heat a 10-inch cast-iron pan. Pour the oil into the pan and swirl it around to ensure that the oil is equally distributed. Place the steaks in the pan with enough space between them to cook evenly. For 2 minutes on the stovetop without moving the steaks, flip the steaks using tongs. The steaks should release easily without clinging to the pan if thoroughly seared. The cast iron pan should be placed in the hot oven right away.
Step 3: Place the steaks on the grill and cook for 2 minutes on each side, spooning butter over them as they cook. Cook for about 7 minutes, or until the center is firm, reddish-pink, and juicy. A thermometer inserted in the center should read 130 degrees Fahrenheit. Remove the steaks from the skillet and place them on a warm platter that has been lightly tented with foil. After removing it from the oven, the temperature will rise by around 5 degrees. Remove it 5 degrees below the required temperature. Also, I recommend cooking them to one degree less doneness than you prefer.
Step 4: In the same skillet, melt diced shallots and unsalted butter on low heat. Cook for about 1 minute, stirring often to release the browned bits from the bottom of the pan. Combine the deli mustard with the remaining ingredients in a mixing bowl.
Step 5: Turn the heat up to high. Continue to scrape up browned parts from the pan and whisk in your beef stock and Worcestershire sauce. Bring to a boil, then simmer for 5 minutes, or until slightly reduced.
Step 6: Lower the heat to a medium-low setting. Stir in the cream and continue to cook for 2 minutes, or until the sauce coats the back of a spoon. Add the parsley, chives, thyme, and oregano, and stir to combine.
Step 7: The herb sauce should be poured on the steaks and served right away.
Notes
- To achieve well-seared steaks, thoroughly dry the steaks and preheat the oven for 30 minutes.
- A cast-iron skillet is ideal, but any heavy-bottomed, oven-safe skillet will suffice.
- The oils to be used for high-heat cooking are either grape seed or peanut oil.
- Steak Size: To ensure even cooking, use steaks of similar thickness and diameter. I enjoy 6 oz. steaks. It’s normally 4 inches across and 2 inches thick.
- Steaks at room temperature: Before cooking, make sure the steaks are at room temperature. Otherwise, the steak will be overcooked on the exterior before the center reaches the proper temperature.
- Set a timer to help you keep track of how long it takes you to do something. Cooking times should not be guessed at. It’s a fast-paced environment. Your filets can go from perfectly done to overcooked in just 1-2 minutes.
- Refrain from moving the filets around in the pan. On the outside, you want to achieve the perfect sear. Just ignore them.
- After the first 4 minutes of cooking, flip the filets to the other side and transfer them to the oven immediately. The second side of the filets will sear while the center cooks.