Found this video last year and was so impressed by the results that I came back to it this year. Never knew cooking filets in a skillet was so easy & would come out so great. Thank you! ♥
These were the most delicious steaks we have had at home so far, thank you for sharing and please let us know if you sell more steaks in the coming weeks!
Too each it's own...If I can't grill them I prefer to sear filets(all sides) uncovered(use a wire splatter guard so you don't steam and lose crust) for short amount of time. When sides are brown stick a 1/4 stick of butter and clove of garlic into pan and stick in 350 degree oven and baste the filet with butter a bunch of times. Cook in oven until desired temp. I have a srong feeling if he tok a couple more bites it would of been raw in middle. This method will ensure you have crust and cooked correctly in center of filet. Not saying it is the right way but it works for me....PS invest in a thermapen thermometer to nail the steak temp as well. Expensive but will last forever and works awesome
I make these for occasional date nights, it’s some of the best steaks my girlfriend and I ever have. It’s simple and it’s on a stove top, but don’t knock it until you try it, also go to a proper butcher
Ok I've seen all kinds of ways to cook a steak! Here's the best seasoning and the best pan. I use olive oil on the steak then I use a sprinkle of seasoning salt and Montreal steak spice or the keg spice both sides, patting into meat. Heat a cast iron pan( no oil or butter) to smoking hot! Yes smoking, the pan will actually smoke, that's when you know it's ready. Put on steak and sear don't touch about three minutes then turn. Depending on your taste of wellness ( for me the best is median rare to medium). I use a digital remote thermometer and cook to 125F. Pull off, put a dab of butter on top and rest for 5-8 minutes! As good or better than any steak house!
100% Oven is the Secret, this guy is a BEGINNER CHEF, OR TRAINED BAD? idk????????? RUTH CRIS PUTS ALL PRIME CUTS AND ALL STEAKS IN THE OVEN! $70.00 FOR A FILET! AND THEY ARE ALLOWWAYS SLAMMED! NYC , USA . THIER ONLY WAY, IS IN THERE OVEN every time AFTER SEAR???????
Ate at Charley’s in Florida. I could swear they cooked the steak over a wood fire. Best steak I ever had in a restaurant, but no way was it cooked in a pan on a stove. 🤷🏼♂️
Great steaks for the home kitchen. Minimal splatter and no smoke alarms! Need to alter a bit considering gas or electric range, burner size, type of pan and steak thickness. Thicker lower the heat, thinner higher the heat. Watch out for cast iron. Too hot and you want to lower the heat, it stays too hot for too long. The lighter non-stick pans work best for heat control. Otherwise you end up with charred crust and too-rare inside.
I STILL can’t wrap my mind around NOT having a grill (charcoal NOT propane) without “broiling” being a component. That being said, I’m JUST to the part where this chef says, “Bring it to the pan.”
WHOOOAAA!!!! Had to PAUSE because I have a SHITTY glass, top electric stove and gas is where it’s at!!! Not to mention cast-iron skillets or really well-made, cooking pans, utensils, etc.
SO PAN HOT FIRST!!! Important feature to mention (and please forgive me if I missed it) BUT!!!! But your FINISHED $35 cut of meat looked HEAVENLY!! Without all of the scrub scrub scrub that comes from extra oil (apparently NOT needed) and easy peasy clean up! 0:31
Not everyone likes a crust. I do. But not everyone. If you put steak in a pre heated pan, lid on immediately, you'll be fine. Sear first , then lid = steamed soggy. You are obviously not a chef either lol
Ping me if you want to start stepping your production up a few notches. I see potential. The content quality should compliment the great work being done in the kitchen - you’re halfway there.
My teacher, a 5 STAR CHEF says to pre salt all steaks> FYI RUTH CHRIS, and CHARLEYS both pre salt, pan sear then oven finish???, where did you get your training????????????????????????????
He’s not a chef. He’s the VP and COO of the company. Why he’s doing a demo on how not to cook a steak is beyond me, especially since Charley’s grills all their steaks over a wood-burning grill pit. Kinda misleading.
Teflon pan and ice tongs? Steam cooking? I cringed at those things but found no problem with a stem-less red wine glass. That's perfectly fine. Lol. The stem is to keep your hand from heating a chilled wine. A white wine typically. A cabernet is room temp and doesn't need a stem. I think the ones like he's using make men feel more 'manly' as the stem can make you feel dainty or downright douchey... depending. Lol. Well... I'm guessing because I'm a girl... but even for me sometimes... esp if the pinky pops up/ out. It's involuntary and instantly makes me feel 'weird'. Sometimes pretentious... sometimes fancy... 😅 depending. Lol.
Found this video last year and was so impressed by the results that I came back to it this year. Never knew cooking filets in a skillet was so easy & would come out so great. Thank you! ♥
I make filet and sirloin with a lid because of this video. Everyone who’s ever eaten my steaks have said they’re better than any restaurant.
Thank you! We always added the butter on heat!
Awesome!! Thank you Seth!
These were the most delicious steaks we have had at home so far, thank you for sharing and please let us know if you sell more steaks in the coming weeks!
Too each it's own...If I can't grill them I prefer to sear filets(all sides) uncovered(use a wire splatter guard so you don't steam and lose crust) for short amount of time. When sides are brown stick a 1/4 stick of butter and clove of garlic into pan and stick in 350 degree oven and baste the filet with butter a bunch of times. Cook in oven until desired temp. I have a srong feeling if he tok a couple more bites it would of been raw in middle. This method will ensure you have crust and cooked correctly in center of filet. Not saying it is the right way but it works for me....PS invest in a thermapen thermometer to nail the steak temp as well. Expensive but will last forever and works awesome
I agree it did seem undercooked and fairly rushed, much prefer the method you mentioned, my favorite way to make filet mignon.
So basic and good for the beginner. I’ve never done this but they look good. I’m into the more advanced way with basting with garlic and herbs.
I make these for occasional date nights, it’s some of the best steaks my girlfriend and I ever have. It’s simple and it’s on a stove top, but don’t knock it until you try it, also go to a proper butcher
Thank you for demonstrating how to prepare fillet mignon on a frying pan.
I know right every one insists in using a cast iron skillet which I don't have ...
Steaks looks great. Thanks i learned a new cooking Method !
it works well so long as the steak is room temp
They were perfect. Made 4 in electric skillet ❤
We cooked some the night we picked them up & they were delicious!
NM
Seriously read my comment! THE BEST!
Was trying to figure out the stove setting--was that medium high?
Great video Chef. Charley's filets are the best.
Thanks For The Video 🙂 Looks Great 🙂
Would you say that is Medium Rare the temperature of the steak? Will you be doing an espresso tip making video?
It kind of looks like boiled meatloaf. I like to sear it for about 1:30 on all sides, then oven it at 425 for (that size) 6-7 minutes.
This is better than the oven! Don’t knock it until you try it.
Ok I've seen all kinds of ways to cook a steak! Here's the best seasoning and the best pan. I use olive oil on the steak then I use a sprinkle of seasoning salt and Montreal steak spice or the keg spice both sides, patting into meat. Heat a cast iron pan( no oil or butter) to smoking hot! Yes smoking, the pan will actually smoke, that's when you know it's ready. Put on steak and sear don't touch about three minutes then turn. Depending on your taste of wellness ( for me the best is median rare to medium). I use a digital remote thermometer and cook to 125F. Pull off, put a dab of butter on top and rest for 5-8 minutes! As good or better than any steak house!
You should baste it with butter, thyme, and garlic.
@@uahatoxicboi9801 There's no "should" with recipes.
@@Hacker-xe8yv it’s optional you don’t have to do it, but it enhances the flavor of the steak.
100% Oven is the Secret, this guy is a BEGINNER CHEF, OR TRAINED BAD? idk????????? RUTH CRIS PUTS ALL PRIME CUTS AND ALL STEAKS IN THE OVEN! $70.00 FOR A FILET! AND THEY ARE ALLOWWAYS SLAMMED! NYC , USA . THIER ONLY WAY, IS IN THERE OVEN every time AFTER SEAR???????
@@notme8099 Few homes have ovens that reach the 1500-1800* (750* at meat level) that Ruth's do.
Love it
The center of that steak looks firmly in rare territory to me. I like it that way but most med rare folks I know would send that right back.
That need at least 5 more minutes on the fire !!!
Awesome steaks, thank you for sharing the secret
Great video - too the point but informative.
Ate at Charley’s in Florida. I could swear they cooked the steak over a wood fire. Best steak I ever had in a restaurant, but no way was it cooked in a pan on a stove. 🤷🏼♂️
All Charley’s steaks are cooked over a wood-burning grill pit. This demo was for a do-it-yourself home cooked meal apparently.
Great steaks for the home kitchen. Minimal splatter and no smoke alarms! Need to alter a bit considering gas or electric range, burner size, type of pan and steak thickness. Thicker lower the heat, thinner higher the heat. Watch out for cast iron. Too hot and you want to lower the heat, it stays too hot for too long. The lighter non-stick pans work best for heat control. Otherwise you end up with charred crust and too-rare inside.
Don't forget to sear the sides of the steak!
I STILL can’t wrap my mind around NOT having a grill (charcoal NOT propane) without “broiling” being a component.
That being said, I’m JUST to the part where this chef says, “Bring it to the pan.”
WHOOOAAA!!!! Had to PAUSE because I have a SHITTY glass, top electric stove and gas is where it’s at!!! Not to mention cast-iron skillets or really well-made, cooking pans, utensils, etc.
ALSO, many MANY Chefs say to use peanut oil as opposed to Olive oil (for high smoke point advantage AND less flavor interruption)…
SO PAN HOT FIRST!!! Important feature to mention (and please forgive me if I missed it) BUT!!!!
But your FINISHED $35 cut of meat looked HEAVENLY!! Without all of the scrub scrub scrub that comes from extra oil (apparently NOT needed) and easy peasy clean up! 0:31
Only one filet at a time?
i laughed a lot during this video at the size of this mans tounge
Definitely not enough sear!
This should be titled “How to steam a filet” Never cook a high quality steak this way. Unless of course your goal was to prepare a steamed filet 😆
This dude is not a chef
Not everyone likes a crust. I do. But not everyone. If you put steak in a pre heated pan, lid on immediately, you'll be fine. Sear first , then lid = steamed soggy. You are obviously not a chef either lol
Right, because the end result shown in the video shows how clueless the chef is....there's nothing wrong with how this filet was cooked
@@GC-xp6mxthere’s adequate and there is the proper way…
Metal ice tongs and a teflon pan? This guy is no chef.
Be mindful of your steaks thickness
Some filets look redder
Ping me if you want to start stepping your production up a few notches. I see potential. The content quality should compliment the great work being done in the kitchen - you’re halfway there.
My teacher, a 5 STAR CHEF says to pre salt all steaks> FYI RUTH CHRIS, and CHARLEYS both pre salt, pan sear then oven finish???, where did you get your training????????????????????????????
You must be very wealthy to afford the ovens Ruths uses (1500-1800 degrees).
He’s not a chef. He’s the VP and COO of the company. Why he’s doing a demo on how not to cook a steak is beyond me, especially since Charley’s grills all their steaks over a wood-burning grill pit. Kinda misleading.
That is not cooked enough. Med rare is the best.
DO NOT COOK YOUR $20,00 HOME FILET THIS WAY????????
Steak advice great. When he drinks the wine out of a non stem glass I cringed though
Teflon pan and ice tongs? Steam cooking? I cringed at those things but found no problem with a stem-less red wine glass. That's perfectly fine. Lol. The stem is to keep your hand from heating a chilled wine. A white wine typically. A cabernet is room temp and doesn't need a stem. I think the ones like he's using make men feel more 'manly' as the stem can make you feel dainty or downright douchey... depending. Lol. Well... I'm guessing because I'm a girl... but even for me sometimes... esp if the pinky pops up/ out. It's involuntary and instantly makes me feel 'weird'. Sometimes pretentious... sometimes fancy... 😅 depending. Lol.
FYI don't cook your filet like this. My God man.
Seriously?? A "CHEF" cooking on an electric range and steaming a fine filet?????
I’ve never seen a filet mignon steak cooked with a cover on top of the skillet before.