Best way of cooking fillet steak?

[Hairybaker]

Need urgent advice please! Really thick fillets (6cm) so think pan will end up too rare in middle. Like it medium rare to medium. Oven or pan (or both) and for how long?! Thanks!!

Bash the fuck out of it with a steak hammer?

I’m not bashing my fillet!!

Oh god I really want a thick fillet steak now! I like them rare though, really rare. Mmmmmmm.

Red hot pan. Turn it down a little
To cook to taste but searing the outside is key imo

You can bash them a little thinner if you want medium rare. Oil the steaks, not the pan. I would start with 2 minutes per side and see how you go on.

The key is to rest them after cooking before you eat them.

Bash them with steak hammer if too thick

Slather both sides of steak with olive oil, ground black pepper, oregano and parsley - leave to marinate for 10 mins.

Only flip them once when frying (so that the heat is more likely to travel to the middle)

I like my steaks medium rare but you're right- if they are too thick, you get crazy rare in the middle

Cut them into 3cm thick steaks and you have two instead of one. Personally I prefer rare or even blue so would only cook 4/5 mins each side if 6cm after seasoning well. For 3cm cook about the same time for medium rare/ medium.

Low oven (like 110 degrees) for 20 mins then out into a screaming hot pan to sear the outside - google the “reverse sear” technique, it’s amazing for thick steaks

It would be criminal to bash fillet!

Reverse sear. I love mine really rare, DH more medium. He has the timings for various thicknesses written on the back of his eyelids. Happily there are a few good websites with clear and accurate info.

Find one you like and enjoy your lovely thick steaks 😁

Slice it on the bias whatever you do!
(Reference for 90 day fiance fans! )

Seared in very hot pan then into oven for ten minutes with a big piece of butter on top which melts on top and keeps it succulent

Make sure it is room temp when you cook it hit fridge cold, makes a difference.

Oil and season the steak not the pan.

Hot pan. 4 mins either side. DO NOT fuck about with them. Turn once only.

Place on plate in medium/cool over (150) for 5 mins to rest

Oh and yes yes to
Room temp

Cut it into strips and sear. Make stroganoff.

Do any of you steak experts know how to make beurre de Paris to go with steak?
I once had it, a decade ago, and it really was the most delicious meal I've ever eaten, but can't seem to find how to make it.

This any good?

BBQ if you have one, otherwise heaviest bottom pan or pot you have get it really hot, oil steak and rub garlic & thyme on it. Sear on both sides then turn down a bit so it doesnt burn, use a cooking thermometer to get it to the exact level of well done you want (medium rare is best), chuck some butter, thyme and garlic cloves in the pan towards the end and baste. Put it in the oven to finish the cooking if its taking too long on the stove and burning.

Rest for at least 10 minutes

Put it in the oven. I did this last time DH and DS had steak. DH was completely horrified when he saw what I'd done but they cooked brilliantly. (Just leave them in until they look cooked... worked fine.)

don't waste Filet steak by cooking it anything other than extremely rare. Blue for preference

1. Preheat oven to 120C
2. Sear on both sides for 4 mins
3. Place on a roasting rack so the juices can drip down and leave in oven for 20-25mins

The oven ensures that the meat is perfectly pink but without the red juices coming out.

don't waste Filet steak by cooking it anything other than extremely rare. Blue for preference

This. A medium fillet steak is fit only for the bin.

Wrap in foil and rest for 10 mins after cooking to maintain juices and brown through slightly.