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I like 'em better in the pan too! However, you may have even better luck if you reduce the stovetop searing to 3 minutes each side, transfer them to a baking sheet and finish them by roasting in the oven at 450 4-6 minutes for rare/6-8 for medium-rare.
Loved it, but this garlic lover had to tweak it. When you flip the steak, add some chopped garlic. When its done (be careful not to burn the garlic) plate the steak, scraping out the garlic/butter mixture over the top of the steak.
Great! Not sure if its better than grilled, because I love me a good grilled steak. But really close when I'm too lazy or impatient to fire up the charcoal.
This recipe was a hit for my sweetheart. I am a chegan (cheating vegan) who eats seafood. He is a major carnivore. I followed the recipe adjusting the fats for one 8 ounce filet, used a small regular skillet, and tossed in some fresh mushrooms around the filet while braising. I also added some garlic to the rub. I cooked it for five minutes on each side, then removed from cooktop and covered it for five minutes. It was a perfect medium rare, and the presentation with the mushrooms was lovely! GREAT, EASY RECIPE! Thank you!
What a great recipe! Just because, I did what Blue Plate Special suggested and finished in the oven. I was unsure what to do with the butter/oil so I dumped it in the baking pan and finished roasting the steaks in it. The steaks were extremely tender. The steak flavor in the butter/oil was so tasty, I sauteed sliced mushrooms in it. AWESOME!! My 5 yr. old kept complimenting me, and my husband and I licked our plates. Thanks for sharing this recipe, KathyP53!
I bought a 4 oz. filet at the butcher and that's just my size! To reduce the fat I used butter flavored cooking spray and just 1 teaspoon of EVOO and followed the cook time for a perfect medium-well steak (juicy and slightly pink and VERY tender! Thanks for posting Kathy. Made for Choose Your Event Party.