Description
This Steakhouse Filets recipe features tender 2-inch thick filets seasoned with a blend of Montreal Steak Seasoning, Dale’s Steak Seasoning, and Worcestershire sauce, then seared in a cast-iron skillet and finished in the oven to your desired doneness. Perfectly cooked with a flavorful crust and juicy interior, these filets make for an impressive and simple steakhouse-style meal at home.
Ingredients
Scale
Steak Marinade and Seasoning
- 4 (2-inch) filets
- 2 Tbsp Montreal Steak Seasoning
- ½ cup Dale’s Steak Seasoning
- ¼ cup Worcestershire sauce
- 1 Tbsp olive oil
Instructions
- Season the Steaks: Season the 2-inch filets evenly with Montreal Steak Seasoning. Then, pour Dale’s Steak Seasoning and Worcestershire sauce over the steaks to coat them thoroughly. Refrigerate the steaks for 1 to 4 hours to allow the flavors to meld and tenderize the meat.
- Preheat the Oven: Once marinated, preheat your oven to 425ºF to prepare for roasting the filets after searing.
- Heat the Skillet: Place a cast-iron skillet on medium-high heat and allow it to heat for approximately 5 minutes until very hot, ensuring the steaks will sear properly.
- Sear the Filets: Add 1 tablespoon of olive oil to the skillet and sear the filets on one side for 4 to 5 minutes to develop a flavorful crust.
- Roast in the Oven: Turn the filets over, then transfer the skillet immediately to the preheated oven. Roast the steaks according to your preferred doneness: 6 minutes for rare, 8 minutes for medium-rare, and 10 minutes for medium.
- Rest the Steaks: Remove the skillet from the oven and let the filets rest for 5 minutes to allow the juices to redistribute before serving.
Notes
- Marinating the steaks enhances flavor and tenderness but can be skipped for a quicker meal.
- Use a cast-iron skillet for the best sear and even heat distribution.
- Adjust oven time slightly if your filets are thicker or thinner than 2 inches.
- Resting the meat is crucial to keep it juicy and tender.
