How to cook a filet mignon (FOOL PROOF)
Video Overview & Insights
How to cook a filet mignon (FOOL PROOF)
Thank you guys for watching! I know some people stand by reverse sear as the best method, but I like this way for 2 reasons:
1. With reverse sear, you need to be aware of the internal temp not rising too much since itâs already cooked, and I find that getting a thick crust can be a challenge
2. This method is lower stress. You arenât filling the room with smoke directly before eating, and you have 10-15 min to get the rest of the dinner ready while itâs in the oven
Reverse sear might get you a slightly more âperfectâ steak, but all in all, this is my favorite way. Re. the grey band, sear for less time and it will be smaller!
Filet mignons have a bad reputation. They are the most expensive cut on the cow despite being lean. Due to the lack of fat, they are less flavorful than something like a ribeye or NY strip.
Despite this, I think they serve an important purpose. When introducing someone new to the world of steaks, filet is a great place to start! They are extremely tender, and while not always the most flavorful, they are always a crowd pleaser. This is my favorite way to cook one indoors!
I donât have an oven that works. I want to do this entirely in the pan. And I want it to come out as if I had an oven. Any ideas?
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Mesmerizing. Youâre the only one chef or cook that Iâm subscribed to because what you just did and the way you did and described it made me drippingđ€€
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Can you tell me what temps you're using on the skillet? I'm not sure what "medium" and "low" are. Thanks
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Made some filet mignon for breakfast this morning before work and it was great
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Okay, so mine are in the oven. Figured I better rewatch sections of this video to ensure I'm doing it right. Pull 15 degrees away from mid-rare, eh?
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Why are filet mignons cut with the grain at the table? Shouldn't someone eating the steak be cutting a filet mignon against the grain for maximum tenderness? I'm asking because what you are doing is industry standard, I have been taught to cook steaks like this , but it does not sit well knowing that the steak could be cut better at the table.
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Can you use an air fryer if no oven is available
#filetmignon #mediumrare #mediumraresteak #steak #learning #howtocook #mediumrarefiletmignon #cooking
Overboard cooking steakâŠ.never put steak in a oven ever
More User Perspectives
This food porn should be illegal to people under 18.
@BMcCabeJust needed to come back and comment: just followed your instructions as a hobbyist chef and had probably the best filet Iâve ever eaten in my entire goddamn life. Almost started crying when I bit into it over mashed potatoes and red wine sauce. Thanks for making a random strangerâs birthday 10x better by helping them absolutely nail their favorite red meat dish first try
@kuhneegitGuests?
@trevorstjohn1029Me n the missus had a date night , I followed the instructions, and got a fantastic result. The steak wasnât too bad either
@rogerb08NEVER put pepper on before you cook. You burn the pepper....dumbass
@JSRJSMy cast iron pan started smoking super fast so I couldnât cook on high heat for long⊠I was getting smoke out any ideas? This was before and as the steak was on the pan but before the butter was in there
@TheLoganCanslerHas anyone tried using an air fryer instead of the oven after frying the mi-nyawns in a pan?
@imageplayerWrong pronunciation :-(
mignOn and not mignAn
How much is 200 degrees Fahrenheit in European unitsđ
@wiktorspikowski9731@MaxtheMeatGuy - how do you do this if you're going to be preparing 5 - 6 steaks for a family dinner? Sear all at the same time? One after another and into the oven slightly after one another?
@andrewangus1537Will this procedure work well for a thick porkchop? Thanks.
@gordondickerson6281Come on man ANYONE can cook it with a thermometer, you donât even need an oven for this
@MrLeeokYTI dunno. That's still way to raw for me.
@SplashAttackTCGWell done. Unfortunately.
@SouffleChocoI like to pat it dry and sit out 30 minutes then season with salt/pepper right before I bake at 250 til the steak hits 110 internal, pat it dry again, then cast iron pan with beef tallow 2-3 minutes on one side, 1-2 minutes hitting the outer parts, then 2-3 on the other side.
Got a wireless Meater thermometer for the baking part, gives me a ETA so I know when to start heating up the cast iron. Donât want to heat it too early and have a smoky kitchen.
A little smoke from the pan is the perfect temp. Reducing the steaks moisture before putting in the pan is also key for a good crust.
i have done it this way but i like it medium so i have to cook it for like 30 minutes at 250 some would think thats crazy but thats how i like it.
@kevinoverholtzer3126Melt in your mouth, but not on your tongueđ đ©ž baby cow
@AnthonyPaulk-t6pHi, Max. I wanted to cook nice filets for Valentineâs day. They were about $28 a piece so I watched your video so I wouldnât mess them up. I heated my cast iron pan to just smoking. I could see yours was smoking at the beginning, but when you were searing the meat, it didn't look like your pan was very hot. Did you turn the heat down? Mine was really hot and smoking. I turned it down slightly like you said to do, but when I added the butter, it immediately burned the garlic and the oils turned black. So, I immediately removed the meat so it wouldn't taste charred. I cooked it in the oven at 200 degrees until the temp was 120 and they came out red rare. They tasted fine but really needed to cook a few minutes longer for a medium rare, which we prefer.
So, a few questions- how do you sear the meat in a hot pan without burning your garlic and oil? Should I remove the meat for a minute and let the pan cool down before adding butter? What is the reason you cook the meat at 200 degrees in the oven instead of higher? Lastly, how do I get the meat to turn out juicy? Thanks!
Well Done to 185 degrees is where itâs at
@Cumminspower187I tend to sear one side, then sear the outsides. I flip it on to the uncooked side and put it in the oven. After it's done in the oven, I pull it out, flip it once more, and baste for a minute with butter and herbs. I also grind some pepper on top after I remove it from the pan. Is this fine, or should I sear all around before I place it in the oven?
@rift8966Sear 2 min in HOT cast iron man flip and through in 350 f oven for 7 min them cover well and rest 10 min. Yum!
@EdLarocque-z6pHow not to cook any steak
@denbronco44You just made culinary cinematic đđđđđđ
@DerrickFDelRosarioAmazing video !
@DerrickFDelRosarioIm bout to cook thank you!
@susanmarieshureb1975I donât have a meat thermometer and I have a poor sense of time. Iâm not done but I think itâs gonna be congratulated
@HauntedGhost_OoOGreat instructions. Mine was very tasty, but the middle was too rare. It was an easy fix. I only did one minute on each side, then did the cap before putting it in the oven. I should have flipped it another minute on each side. A 20 second microwave brought it to medium, which is what I wanted.
@dontbanmebrodontbanme5403Probably the best steak Iâve ever cooked. Thanks for the video!
@NathanielRobison-r2ehad to comment on your recipe. All I can say is thank you, thank you, thank you!
I followed your instructions religiously. Took the filets out of the oven at 125 F. Have to tell you, hands diwn, absolutely the best filets I ever tasted, beyond 5-star restaurant worthy. They were a hit. Will do this again, and again.
Awesome job! Bravo!
Regards,
Salvatore Collana
@CucinaCollana
Gray band is not a good look
@happyhan97Thank you Max! Your instructions were excellent. The filet mignon came out perfect and we canât wait to try this a second time!
@briand9099Bout to make myself a cowboy Ribeye for my birthday. And I gotta cook my uncle a couple filets, never done filet before, so thanks max, seems simple enough
@justx7808damm somehow my house is now on fire.....
@TeefoReactionsmade this way of cooking for Christmas,,,, PERFECT COOK!!! thanks
@mszwed13Why don't you tell people to remove the salt? Our Christmas dinner was ruined Thank you for nothing!
@dogloveooThank You Sir
they came out great !
my family happy.
Merry Christmas đ
I got some steaks from Snake River Ranch for Christmas, Waygu and Manhattan steaks. I decided to try this cooking method, and they turned out incredible!
Interestingly, I initially thought I had overcooked the steaks or that they wouldnât be good because they appeared very dry. Mostly because hardly any juices came out when I cooked them. However, once they were cooked and cut open, juices started pouring out (they were not dry at all). Usually, with other methods I used juices from the steak would come out while cooking. It seems like letting them sit uncovered with some salt overnight and of course searing them played a significant role in keeping juices in. I also noticed that they developed a nice crust much better than when I didnât do that before.
I plan to try reverse searing next but will use this method again for sure, thanks!
Just followed this to the t, taking them out at 115-120 does not allow the meat to reach 130-135.
@dumi4444You put it in the oven at 200F. Is that correct? Most videos use high heat around 425F.
@johnklei1