Steak

Ingredients

• 1 Off the bone beef loin for filet mignon
• 2-3 tablespoons whole pepper corns
• 2 tablespoons rosemary
• 2 tablespoons sage
• 3 tablespoons kosher salt
• 1/2 stick of butter

Tools

• Aluminum foil
• 1 Cookie sheet
• 1 Serving platter
• 1 Cast iron pan
• 1 Oven
• 1 Stove top
• 1 Large knife
• 1 Butter knife
• 1 Pair of tongs

Prep Work

1. Clean off the beef loin and cut it into 1 to 1-1/2 inch thick filets. You should get around 11-14 filets.
2. Spread out the filets on a cutting board. Let the filets get up to room temperature (let sit for about 45 min or so)
3. While you are letting the filets get acclimated, place the pepper corns into a mortar and mash them with a pestle until they produce a coarse pepper suitable for a rub. Using a mortar and pestle is preferred over using a traditional grinder as the grinder will take considerably more time to produce the crushed peppercorns. Never use pre-crushed peppercorns for cooking!
4. Take 2 tablespoons of the crushed peppercorns and mix it with the rosemary, sage and kosher salt in a bowl.
5. Take this rub and rub it into the top of each filet. Turn the filets over and repeat the process. Let them sit for an hour.

Cooking Instructions

1. Preheat the oven to 500 degrees F. Place a cookie sheet in the oven.
2. Get out a cast iron pan. Put it on your stove on the highest heat setting you have.
3. Open the windows in the kitchen and make sure you have good ventilation. This next cooking step is going to be tricky time wise and very smoky. You will need a pair of tongs to pick up steaks and easily (read quickly) move them. Note that steps 4 and 5 may have to be done twice (once for one half of the 10-14 steaks you will have at this point and once for the other half). You can attempt to multi task this timing wise, but it can be a bit of a pain.
4. Place the steaks in the pan and sear both sides for 30 seconds each (no longer, we are trying to avoid a charred flavor as much as possible).
5. Next, quickly open the oven, place the steaks on the cookie sheet. Let them cook for 3 minutes at 500 degrees F. Flip the steaks and then let them cook for another 3 minutes.
6. Take the steaks out and put them on the serving platter. Slice 1/2 cm thick slabs of butter and place one on the top of each steak. Wrap the top of platter and steaks with the aluminum foil and let it sit until the butter fully melts.
7. Let the steaks cool until they are ready to consume. Unwrap the foil and enjoy!

Source: Amazon's Al Dente Blog