Cooking a blue steak in a cast-iron skillet can be an exciting culinary adventure. Here's a step-by-step guide to help you through the process.
Prep Time8mins
Cook Time2mins
Course: Main Course
Cuisine: American
Keyword: blue steak, blue vs rare steak, how to cook blue steak
Servings: 1servings
Calories: 621kcal
Equipment
1 Cast iron skillet
Ingredients
8ozfilet mignon
Olive oil
Kosher salt
Freshly ground black
Instructions
Preparation: Remove the filet mignon from the refrigerator about 30-40 minutes before cooking. This allows the steak to reach room temperature, ensuring even cooking.
Season the Steak: Pat the steak dry with paper towels to remove excess moisture, which can inhibit searing. Liberally season both sides of the steak with coarse salt and freshly ground black pepper.
Preheat the Skillet: Place your cast-iron skillet over high heat and let it get smoking hot. This could take about 5-7 minutes.
Add Olive Oil: Once the skillet is hot, add a splash of olive oil and swirl it around to evenly coat the skillet's surface.
Cook the Steak: Place the seasoned steak in the skillet using kitchen tongs. Sear each side for about 1-2 minutes. You're looking for a rich, dark crust on each side.
Check the Temperature: Using a meat thermometer, check the steak's internal temperature. It should read around 115°F. Remember, the steak will continue to cook slightly after being removed from the heat, so it's crucial not to overcook at this stage.
Rest the Steak: Once the steak reaches the desired temperature, remove it from the skillet and place it on a cutting board or a warm plate. Allow the steak to rest for about 5 minutes. This step lets the juices redistribute throughout the steak, leading to a more flavorful and moist result.
Serve: Slice against the grain if desired, or serve the steak whole with your favorite sides.
Notes
Use a meat thermometer to ensure that the internal temperature of the steak is 115°F.
Sear the steak on all sides to create a crust.
Use a hot pan or grill.
Do not overcook the steak. Remove the steak immediately from the grill or burners as soon as internal temperature reaches 115°F.
Let the steak rest for 5-7 minutes before cutting into it.
Serve blue steak with a simple salad (ideally with blue cheese) or roasted vegetables that complement the steak.