Description
Here’s a simple, step-by-step guide to cooking a blue steak in a pan. This is the basic version, but you can add herbs, garlic, and butter for extra flavor.
Ingredients
The Ingredients You’ll Need
- Filet mignon (1.5-2.5 inches or 3.8-6.3 cm thick, ideally around 2 inches or 5 cm)
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
The Tools You’ll Need
- Cast Iron Skillet
- Tongs
- Instant Read Thermometer
Instructions
- Prepare the Steak: Remove the steak from the refrigerator and pat it dry with a paper towel. Then generously salt it using one of the following methods:
Option 1: Season all sides with salt and let it rest on a wire rack for at least 45 minutes (for cuts up to 1.5 inches or 3.8 cm) or 60 minutes (for thicker cuts).
Option 2: Season with salt and refrigerate on a wire rack for 4-24 hours for a richer taste. Before cooking, let the steak sit at room temperature for 30 minutes (for 1-inch or 2.5 cm thick cuts), 45 minutes (for up to 1.5-inch or 3.8 cm thick cuts), or 60 minutes (for thicker cuts). - Preheat the Pan: Preheat a cast-iron skillet on high heat for 2-3 minutes; add avocado oil and heat for another minute. The skillet should reach 400-500°F (204-260°C). Meanwhile, season the steak with finely ground pepper on all sides.
- Cook the Steak: Place the steak in the skillet and carefully sear each side. Roll it gently using tongs, ensuring every part touches the pan, which helps kill any potential bacteria. Then, press it down gently to make good contact with the pan. Flip every 30 seconds until the internal temperature reaches 90°F (32°C), sterilizing the tongs after each flip. Then, remove the steak from the pan and let it rest.
- Step 4: Rest the Blue-Rare Steak: After removing the steak from the pan, let it rest for 6-7 minutes to allow the meat to relax and reach the target internal temperature.