Perfect Filet Mignon for Two

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How to cook perfect filet Mignon with this easy, foolproof recipe to make at home, great for date night!

Perfect Filet Mignon
Perfect Filet Mignon for Two

If you want to know how to cook a filet mignon you have come to the right place! Filet mignon is the most tender cut of beef you can buy, and doesn’t require fancy seasonings – coarse salt and fresh cracked pepper is all you need for a delicious steak that’s pan seared then finished in the oven and cooked to perfection! I like mine medium rare, but you can cook it to your taste. It’s perfect with sauteed or roasted vegetables on the side, such as a Baked Potato, Roasted Brussels Sprouts and Butternut, Roasted Brussels Sprouts Gratin, or pictured above I made a quick sauteed garlic broccolini.

How To Make the Perfect Filet Mignon:

  • It’s practically foolproof if you have a meat thermometer, but you can also use the finger test just in case you don’t.
  • This starts on the stove in a hot pan and finishes in the oven, so you’ll need a heavy oven-safe skillet or cast iron skillet to make this.
  • Preheat your oven before starting because it takes just a few minutes in the oven to finish.
  • You’ll want to bring the meat up to room temperature, so let it sit on the counter at least 30 minutes before you’re ready to cook.

Internal temp be for cooking filet Mignon steak

Use a meat probe to test your steaks and take them out five degrees before your desired doneness, as the meat temp will increase as it rests.

  • Rare: 125°F
  • Medium-Rare: 135°F
  • Medium: 145°F
  • Medium Well: 155°F
  • Well: 160°F

How To Cook Filet Mignon

More Steak Recipes You’ll Love:

Perfect Filet Mignon
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4.86 from 64 votes
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Perfect Filet Mignon for Two

246 Cals 36 Protein Carbs 11 Fats
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 2 servings
COURSE: Dinner
CUISINE: American
Want to know how to cook filet mignon? Use this easy foolproof recipe for Perfect Filet Mignon, great for date night!


  • 2 beef tenderloin filet mignon steaks, trimmed of fat, 6 oz
  • olive oil cooking spray
  • kosher salt and fresh cracked pepper


  • Let the steaks rest on the counter to come up to room temperature at least 30 minutes before ready to cook
  • Preheat the oven to 400°F.
  • Spray the steak lightly all over with olive oil, then season both side generously with kosher salt and black pepper.
  • When the oven is ready, heat the a heavy skillet or cast iron skillet over high heat until the pan is very hot.
  • When hot, add the steaks and cook, without moving for 2 1/2 minutes. Turn over and cook an additional 2 to 2-1/2 minutes.
  • Sear the sides of the steaks for about 1 minute so it's browned all over.
  • Place the steaks in the oven for about 4 to 5 minutes, then check them with the meat thermometer inserted into the side of the steak.
  • Remove when the steaks read 125° F for Medium Rare, or 130° F for medium.
  • Let them rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).



What should the internal temp be for cooking filet mignon steak?
Use a meat probe to test your steaks and take them out five degrees before your desired doneness, as the meat temp will increase as it rests.
  • Rare: 125°F
  • Medium-Rare: 135°F
  • Medium: 145°F
  • Medium Well: 155°F
  • Well: 160°F


Serving: 1steak, Calories: 246kcal, Protein: 36g, Fat: 11g, Cholesterol: 101mg, Sodium: 75mg
WW Points Plus: 6
Keywords: filet mignon recipe, how to cook the perfect filet mignon, perfect filet mignon, Perfect Filet Mignon for Two, valentine's day dinner

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  1. This was excellent! And so easy! 

  2. I made this tonight and it was amazing! My steak is always overdone and this did the trick (5 minutes for medium in the oven). While the steak rested I used the pan to sauté sliced portobello mushrooms with garlic as a topper, no butter or oil needed. Husband said better than the $50 steak at the nicest restaurant in town!

  3. Has anyone used the method to make six filets? How much longer would I cook?

  4. Have this bookmarked in my phone… PERFECT Tenderloin EVERY TIME! Thank you!!

  5. Absolutely perfect…!  The only way to prepare a delicious medium rare filet. I’ve tried other directions and this one is the best. Thank You 

  6. These are perfect, They were our Christmas 2021 dinner. Great

  7. Will be trying it today. Thank you I thought it would be difficult to cook. Again thanks it looks delicious.

  8. I’ve struggled so much cooking steak correctly, so when I found this recipe I wasn’t sure how I’d do. THIS WAS PERFECT!!! I used my meat thermometer, took the steaks out to rest at 130°, and they came up to 138° after 10 minutes, tented under foil. Our filets were so delicious – great medium and easy to cut. Look no further – TRY THIS!!

  9. I used this recipe and our filets would absolutely melt in your mouth. It was quick and easy to follow. Thank you so very much. 

  10. I followed the recipe and the steak turned out perfectly!

  11. I always melt salted butter and pour it over the steaks while they are reaching room temp, then I salt and pepper them. I add olive oil to the pan for cooking, then I slow finish cooking in the oven at 350 degrees for thick steaks, once done cooking while resting I add butter on top to let it melt in. It is perfect, adding this to the recipe here makes it perfect and melt in your mouth. So tender you don’t even need teeth and extremely juicy. 

  12. My husband and I haven’t had a steak this good in a LONG time. It was perfect. We are on the meal plan and loved the garlic mashed potatoes and broccolini too for a Valentine’s meal. THANK YOU GINA!!

  13. Good morning.
    I used the canola oil as the rub along with salt and pepper, and did it in a cast iron dutch oven as, alas, I have yet to purchase a cast iron skillet. It still was smoky enough that I needed to turn on a fan and open the windows, but they were perfection.! Wonderful flavor and cooking was over in a flash. Thank you.

  14. The Filets turned out perfectly!  2-1/2 minutes per side sear in a cast iron pan and 4 minutes in the oven medium/medium rare!  Thank you so much for sharing this.  Happy 2021!

  15. Make these filets following this recipe often. We put a little Gorgonzola cheese on top right before they go into the oven. Perfection every time!!! 

  16. I made one 7 oz. filet for myself. I followed the recipe exactly, and my home filled with smoke. The exterior of the filet was charred. Other than that, it was a delicious steak.

  17. I’ve dined at numerous high end restaurants and this steak by far tops them all. It helps when you have a good cut of meat.  We topped the meat with a béarnaise sauce and it was exquisite!

  18. So easy- came out perfectly!!

  19. 2 inch fillet mignon was perfect

  20. Perfect celebration recipe for my husband “Shooting his age”, in golf!!! I wouldn’t change a thing.  A good hint that I read in comments was to heat the iron skillet in oven before. We won’t wait for another celebration, finding the Filet Mignon on sale is celebration enough.

  21. it says cook 2 1/2 minutes each side in skillet and then next step sear for 1 min on each side?

  22. I am in heavy !! We don’t own a grill, my husband did not grow up with one 🙄 .I have struggled with stove steaks raw , over fine .This is absolutely perfect ! Followed to a T ! I was able to pick 3 small Fillets at Safeway under 10$ perfect with sides ! So happy I tried it !!!

    • Perfection! I have never made a filet mignon before.only ordered in restaurants. This was perfection! I also did lobster tails (again never made lobster tails, only in restaurants) I am in heaven!!!! Thank you!

  23. OMG I MADE THIS! The recipe is perfect. My husband and I both said it was the best steak evahhhhhhhhh.  

  24. I was desperate!  My spouse does the outdoor grilling of steaks and indeed never disappoints today however, Mother Nature did.  Never had I used the stovetop oven method, which saved the day.  Thank you for the concise instructions which provided a delicious outcome.  

  25. Wowza!  Awesome delivery to a wonderful filet!  Thanks for sharing!  Your step to step directions are so point on!  Darn, wish you could come over and have my husband prepare a steak 🥩 for you!!!  Ps..sent my son two of your cookbooks!  Him and fiancé use them all the time!!  Take care girl!!  

  26. Absolutely incredible . Best steak ever! Thank you. 

  27. This is my go to for making the perfect filets! Couldn’t be simpler and comes out amazing every time! Thanks for sharing!

  28. I followed the recipe and the filets came out absolutely perfect! I did put a slice of butter on top when I put it in the oven. Thank you for sharing! 

  29. Did exactly as it stated and steaks totally raw.  5 more min, still raw.  What gives?! 

  30. I made this tonight for my boyfriend and his son, both carnivores from Wyoming and they loved it. In face his son asked me to go to the store in the middle of dinner to buy another steak so he could have two!

  31. Does anyone know what adjustments to the cooking time/temp or prep to make this in an air fryer?

    • You can cook it in the air fryer, but the result would not be the same. The point of searing it before going in the oven is to give it a good crisp top while allowing a medium rare or rare steak. You won’t get that in the air fryer. It is a super charged convection oven, and the heat will cook it all the way through in a very short time. It would ruin the meat, unless you like it well done.

  32. Correction: What is the finger test?

  33. Perfect!! Wrapped mine with two pieces of bacon

  34. Question; on the app, 6 oz of filet mignon trimmed comes to 7 points. How is your recipe 5? What am I missing? 🙂 Thanks!

  35. So my husband has always complimented me on the way I cook filets, but after I followed this recipe he literally sang my praises, and not just to me but to anyone who cared to listen….:) Seriously, he said what pretty much every person that reviewed this recipe has said, this is the ONLY WAY to cook a filet. He said it was the best he’s ever had. Coming from a true meat eater, that’s a huge compliment.
    Thank you for making my cooking skills better!

  36. Easy and came out delicious. Thanks!

  37. EXCELLET !!! Ive always been nervous to cook Filet Mignon ,  It turned out perfect, I sprayed avocado oil in an and salted/pepper the meat

    I love and cook so many loaf your recipes  

  38. I prepared this recipe for one and it came out perfect. Thank you

  39. I tried this recipe about 2 months ago. It’s so easy and the best filet I’ve ever had. My husband says it tastes better then most steak houses we have been to! I would highly recommend!!

  40. First time making filet mignon. Turned out great. Gave my hubby
    ‘s cut a dollop of butter before I put the pan in oven. He loved it.

  41. I have ruined more steaks in my life than I care to remember. I found this recipe and tried it for my dad’s birthday. (My father is an accomplished griller and has 60+ years of bbq expertise under his belt.) I followed this recipe to the letter and my filets came out perfectly. I am grateful and so are my guests.

  42. Great piece of beef plus wonderful recipe. No smoking issue, used avocado oil. Loved the butter topping idea. Grocery store cut was too thin so slightly over cooked. Will adjust for thickness in the future but definitely my “go to ” recipe.

  43. Followed this to completion
    It was perfectly cooked , moist and delicious 
    A five star review!

  44. I just finished the best filet mignon I’ve ever had in my life!! I kept thinking of the person who said they savored every bite–I truly did! thank you

  45. It’s been found that while you preheat your oven heat your skillet in the oven. It heats the whole pan more evenly reducing the chance of hot spots. Other than that follow the recipe for PERFECT filets every time! Salt and pepper is perfect (tho I do like Montreal seasoning on mine. Enjoy!!

  46. Perfect every time. I do follow the recipe exactly to the minute and temperature. I can’t go wrong following this recipe.

  47. Question.. for the “resting” for 5-10 mins after coming out of the oven, are we removing the steaks from the pan and resting on a plate? Or just leave it in the pan

  48. Awesome. They turned out perfect!

  49. This recipe was perfect. Simple, easy to follow. I added a pat of butter on top of each steak before putting them into the oven. It melted on top and, I believe, added a lot of flavor.

  50. Best steak I have made!

  51. Hi, I loved the steaks, but had the same problem as several people asked with no replies: How do you keep the pan from smoking up the house and setting off smoke detectors, please?

    • Often on Saturday night we would have a beautiful Filet Mignon done on the BBQ, but lately it’s been coming in from the cold snowy backyard over cooked…..hubby loses track of the time!  I found this recipe and the last 4 times I have cooked Filet Mignon by this recipe it is melt in the mouth tender.  I time the searing by Alexa 2 minutes then flip for another 2 minutes, and then into the oven for 4 – 5 minutes, testing with the thermo pen thermometer and it is absolutely perfectly cooked.  Hubby even agreed that this is wonderful!.

    • I used a cast iron skillet added olive oil to cover bottom of pan (instead of spraying steaks with olive oil ) then I let skillet get hot and followed recipe directions. No smoke. Absolutely tender and juicy.

    • I put a box fan from Walmart in my kitchen window on high and suck all the smoke out as I sear the steak.

    • You can also use an oil that does not smoke as easily, such as canola oil or avocado oil.

    • Kathy,
      I realize it is almost three years later, however, take the smoke detectors down first. 🙂 It will totally be worth it!

  52. perfect the first time. absolutely will use this again and again

  53. Not sure I’d do this again – filled the room with smoke & set off the smoke alarms. Would really like to know how y’all avoided that.

    • Dear Jenn,
      I’ve cooked filet for over twenty years. This technique is in my opinion the best way to cook the filet. The reason your getting the smoke is because olive oil has a high smoke rate at high temperatures. Try using vegetable oil or canola oil instead. Both of these oils can take the heat.
      Another suggestion would be to not……oil the steak themselves, Oil the pan instead.
      Remember to pat the steaks dry before adding salt and pepper.

      Best of luck

  54. This recipe is amazing! I wouldn’t change a thing! Lucky enough to have Grandmas cast iron skillet that works perfectly! I make it with a yummy batch of baby portabellos in Marsala wine, seasoning and coconut milk and it’s incredible! 
     I originally tried this because we do not want to have to go out in the freezing cold to grill but now I will make my fillets like this every time! Thanks so much for sharing! My hubby (the griller) thanks you too! ????❤️

  55. I want to fix fillet tips for Easter.  Can I fix them in the slow cooker?  I am having about 20 people.   Will the tips get tough cooking so long?

  56. Best fillet mignon recipe. My hubby and I kept this recipe for life, the filet comes out perfect it melts in your mouth. Highly recommended.

  57. How long and what temp would I cook them in oven with oil, salt and pepper. No skillet

  58. NOPE! Always love Ina Garten’s recipes….but…this was way too salty!!! It would be better to sprinkle the salt as I usually do.  Followed the directions exactly and used a meat thermometer…but, although the meat was medium rare, it was very dry.
    Would not make it again with these directions.

  59. Perfect!!!!!!  Easy and delicious. It came out exactly right. 

  60. I don’t understand why the directions for step 5 say to cook 2 1/2 minutes each side then step 6 says to sear one minute. Wouldn’t that be included step 5?

    • they means the sides of the steak: basically top & bottom 2 1/2 each and then the 1 minute around the sides.

  61. When you say let sit 5-10 minutes before serving. ( After you take out of the oven.) DO you mean in the pan or on a plate?

  62. Soooo my house got REALLY smoky, how do I avoid this?

  63. would the cooking times change at all if i was doing (3) 6 oz filets instead of 2?


  64. The first bite put a smile on my face! These were so Tender and Juicy; so flavorful. I could do this again, and again, and….mmmm!

  65. WITHOUT A DOUBT, THESE WERE THE BEST FILET MIGNON STEAKS THAT I HAVE EVER TASTED, BAR NON! Every bite was savored. I didn’t want the experience to end :).
    This recipe should be featured in the Butcher Box Recipe offerings for all customers who are novice Filet Mignon chefs. I followed the easy and simple instructions to a T. The only difference; I baked them (UNCOVERED, of course) in a convection oven. While searing the filets, I set the oven to 400deg. When it was time to sear the sides of the steaks, I reduced the oven temp to 375 degrees,

    When the filets were finished searing, I placed them in the baking pan with 2″ +(-) sides (not a flat baking pan.) and cooked for 5 min. (4-5 min. as recommended) The meat thermometer registered 142 degrees (I was shooting for the 130 deg. temp (Medium)). I could have stopped the baking at 4.0-4.5 min. Never the less, the result was a famously delicious perfect Medium to Medium Rare.
    The steaks were finished; I topped the steaks with sauteed onions and let them rest for the 5-10 min.
    With a favorite Red Wine… I’m telling you… I’ve been high on stress and short on Joy lately. This dinner was heavenly, superb and restored my HOPEFUL FOUNDATION!!

    Suggestion Note: There really isn’t much to this effort. To give my full focus on searing & baking the steaks, I kept the mineenie details of Side Dishes to a minimum; Cucumber spears, Grape Tomatoes; and perfect Mashed Potatoes. After this success, I’ll feel confident with the Timing of an expanded menu, etc., so that next time I’ll get fancy with sides, etc. (BTW… Remember to Bless your Food.)
    I wish you ALL the experience of success with this Perfect Filet Mignon on your days when you really NEED the relief of more JOY and bolstered Hope!

  66. It is a super easy recipe and it makes a great date night dinner

  67. I am/was totally kitchen illiterate. I learned how to make a steak a few years ago, about 5 years ago I learned how to cook scrapple so I didn’t end up with a pile of mush…oh yeah I LOVE scrapple. You will too if you try it….
    this recipe was sooo simple I figured I was missing something & would burn the steak….I cooked it a little too much, but it was still delicious!!!
    Thank You!!!!!

  68. Our neighbors treated us to dinner(@their home) with this recipe & it was fabulous!! We “take turns” cooking for each other, which makes it a “dinner date with Good Company”, plus no concerns for drinking and driving.
    Redefines “going OUT for dinner” in a whole new way, the price is better, and the “service”, spectacular!

  69. My husband and I had this for Valentine’s Day. It was delicious!

  70. I have made Filet Mignon numerous time and it always came out to done. I used this recipe for Valentines Day. They came out perfect. Will save this for the future. Thank you 

  71. This recipe absolutely made our Valentine’s dinner. It is perfection! Thank you!! 

  72. 2 parents and 2 kids shared this meal for two. Everybody was pleased.
    Especially, me – because I did not have a cast iron skillet on hand but searing worked out anyway.
    Amazing: just 5 min in the oven and it was just right – rare going on medium!
    I was a bit tentative on the amount of seasoning.  I decided to add celery seed to the rub – I believe it works.

    Question: It is still a bit bland, so I wonder if somebody can recommend a sauce or a gravy.
    I guess wine is supposed to take on this role…

    Thank you for a reliable hassle free recipe!

  73. Thanks for the recipe. I am going to try this tonight!

    One question – do you put anything in the pan (butter or olive oil) when you bring the pan to high heat? Or, just keep it as is and throw the steaks on?


  74. I’ve tried this method numerous times in a cast iron skillet and it smokes up my kitchen and living room. How can I keep the cast iron skillet from smoking so much? I have a lodge brand cast iron skillet.

  75. Thank you Gina! I made this yesterday for my family. I don’t eat meat so I cook meat very seldom. This was probably the best meat dish I have ever made. Thank you!

  76. This recipe does not say to use or not use the same skillet that the steaks were browned in. Would really like to know.

  77. Excellent, easy recipe. We will definitely make this again. My husband said it was better than some we have had at restaurants. Thanks!!

  78. Followed the recipe exactly.  Have had them twice now.  Best steak I’ve ever had. Probably won’t be grilling steaks outside on the grill anymore. Thank you for the recipe excellent

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  81. I have made this recipe twice now and both times the steaks turned out AMAZING! I am normally intimidated by cooking meat (especially pricey filet mignons)…but not anymore! Thank you! My husband thinks I’m a genius 🙂 Haha!

  82. I made these steaks just as you recommended, and they were incredible! Wouldn’t change a thing! Thank you!

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  85. Hi Gina,
    Thank you so much for all of your ideas and recipes. It has been a big help to the health of my family. I would like to try this recipe. Do you have a heavy oven-safe non-stick skillet, or cast iron skillet that you might recommend? Thank you.

  86. I don’t have a cast iron skillet.  Would cooking them in a Dutch oven work?

  87. I made this tonight and it was SOOOO good!! Thanks for the recipe

  88. I’m weird, I know…but how long for well done?

  89. How long if you want your meat rare?

  90. I made this last night for my Valentine. OMG! So good! I was nervous about cooking this expensive cut of meat for the first time but it turned out perfect and my boyfriend was impressed. It was like we were at a fancy restaurant but a lot cheaper. The steaks were around 8 ounces. It was in the oven for approximately 6 minutes, reached 140 degree and I pulled it out and rested for about 10 minutes. This made it medium to medium well. For dessert I served your cheesecake recipe! Yum! Thank you!

  91. is there a link to your side veggies?

  92. Thanks i suggest u add a video tutorial on this post i think it helps to learn easily, example: "how to cook filet Mignon indoors"

  93. How would you do this with blue cheese?

  94. This was fantastic! I ended up overcooking the steaks just a smidge for my taste, but that was my fault. I made the Garlic Broccolini with it along with some mashed potatoes. My husband loved it!

  95. My husband thinks he cooks good steaks…NOT. I asked him to cook our steaks this way and OMG, it was like eating at a steakhouse. From now on this is the way our steaks will be cooked.

  96. Delicious! First time I have cooked a steal that didn't end up though and over cooked. Only thing, things got pretty smoky in the house (steak was fine- just the rest of the pan). Does yours do that?

  97. Delicious! First time I have cooked a steal that didn't end up though and over cooked. Only thing, things got pretty smoky in the house (steak was fine- just the rest of the pan). Does yours do that?

  98. Love this recipe. My husband loves steak but notoriously undercooks or burns them on the grill. I've made this recipe several times – so easy and delicious – and tonight my husband claimed I should open a steakhouse. Thank you!

  99. If I am cooking 4 or 6 fillets, does the cooking time change?

  100. It is 6 oz per steak. I made this last year and it was fantastic!

  101. 6 oz total or 6 oz per steak? I have an idea, but don't want to assume. Thanks!

  102. The best way to cook a filet I've ever eaten! Served these on NYE with the neighbors and they were still talking about it at the Super Bowl Party. Delicious! Plan to serve again on Valentine's Day. Stay in, no crowds, dinner party of 2!

  103. I'd love some more lower carb side dish ideas!!

  104. i've never been good at cooking steaks but your method produced the best steak i've ever had!!

  105. Yum! And to have this at a steakhouse would cost probably $60-80 just for the steaks alone – no sides! What a great way to save some money and still have a great meal!

  106. If I don't have an oven proof pan, can I sear and then finish it in the oven with a hot baking pan? If not, how long should I sear on both sides for medium rare if cooking on the stove the entire time. Thanks so much!

  107. i've never been good at cooking steaks but your method produced the best steak i've ever had!! there are no words to describe how perfect this filet was. it was such a treat! i even melted cheddar cheese all over it while it was in the oven because i am a genius haha just insanely delicious.

  108. I made filets using your technique and they were perfectly splendid! Thank you!

  109. Made this for my husband on the weekend. Absolutely delicious and so simple! Thank you!

  110. If want a heavenly and delectable dish, this is for you. It really melts in the mouth and this definitely one of the best recipe for your special someone.

  111. This was amazing! Sandwiched it with fondue for the perfect V-day dinner!!!!

  112. I've done the opposite before: oven bake, then sear on each side stovetop.

  113. Thanks for a great recipe. We made these last night, and they were perfect!

  114. Once you have heated the pan do you cook steaks on stove top at all or cook totally in oven?

  115. This was delicious. I made it for my husband tonight and he said it was the best home-cooked meal he ever had! The filet was pricey, but totally worth it! Thanks Gina!

  116. If you liked it really , really rare, would you just sear it and not put it in the oven?

  117. I just ran to the grocery to pick up two filets to make this tonight and of course, they were out 🙁 so I grabbed two top sirloins instead. Obviously the flavor will be different but can I use the same cooking technique? They are about 6 oz.

  118. I was planning on filets for my husband and I for valentines day, but I can never seem to cook them right… I don't have a cast iron skillet- what could I use? Just the whole pan goes in the oven?

  119. 6 oz each steak or 6 oz for the two steaks together?

  120. I have a question about cooking temp's. Med Rare is 125. Do you take out of the oven at 115-120 degrees because of the rest time that will take it 125 degrees?

  121. Did you place the steaks in the oven in the hot skillet (assuming cast iron) or on a different, room tempurature dish/sheet?

  122. What if you don't have a cast iron pan. Is there an alternative?

    • Any non-stick pan that is safe for 400 degree oven use would work.
      A well-seasoned cast iron pan evenly holds the heat, will give the fillets a very nice sear, and is naturally non-stick if well cared for. The Lodge brand of cast iron cookware is reliable, and quite affordable, and they last for generations. The Le Creuset brand is wonderful, but more expensive. Either would work.

  123. We normally don't do anything special for Valentine's Day, but my husband loves steak and we have a great local farm that sells awesome steaks. Steaks normally scare me, but so many of your recipes have been awesome I'm willing to risk it. Thank you again!

  124. Love it, but (sorry to be dense!) what do you mean by "sear the sides"?

  125. got to have steak on valentines day

  126. Love it! At our house, it's not Valentine's Day without steak. Thanks for sharing!

  127. So what is the "finger test"? 🙂

    • It's a texture comparison method to tell how done your steak is.

  128. Gina I had to smile when I saw this post. I have been cooking steaks like this for a number of years in an old cast iron fry pan. I works great for lamb chops too. I love that while the steaks rest you have a nice seasoned pan for veggies or mushrooms. I believe I shall change Friday's dinner plans.

  129. How long would you cook for medium well? -Jessica

  130. I only started cooking because of how easy and healthy your recipes are. Thank you!