Please note than we have temporarily stopped our activities on the farm.
This recipe may be used with the following cuts:
- Filet mignon
- Steak du roi
- Inside Round
If you are planning to marinate your meat, these are the wrong steaks to bring home. These tender cuts of meat have the most delicate flavors, and their beefiness is easily upstaged by most marinades. Furthermore, if marinated too long, the acid in marinades pre-cooks the meat, turning it gray and leaving an otherwise tender steak mushy. Use marinades on tougher cuts such as the bavette.
- Take your meat out of the fridge at least 30 minutes in advance.
- Preheat your oven to 350 degrees F. If you cook in a pan, you will finish cooking the meat in the oven, this is called indirect cooking. If you are cooking the steaks on the BBQ, simply move it off the flames and put it on the side of the grill that is not lit, set the cover in place, and allow it to cook for about 5-7 minutes per pound.
- Pat dry your meat using paper towels. This way the meat will grill rather than boil when you put it in the pan.
- Season the meat with salt and pepper.
- Choose a skillet, preferably cast iron, of an appropriate size, that will leave one inch space between each steak. If your pan is too crowded, the temperature will drop and your steaks will be boiling rather than grilling.
- Before putting the meat to cook, make sure your pan or BBQ is hot enough. If grilling, hold your hands about 4 inches above the grate. When you can hold it there for no more than 4 seconds, the grill is hot enough for you to sear your meat. When cooking indoors, place the skillet over a hot flame. When you see steam rising off the skillet, you are ready to grease it with a little fat and begin frying it.
- Add a knob of butter in your pan or PAM on your grill. For T -Bones and Rib Steaks, grill just 2 minutes on each side. For thinner parts like the Sirloin Steak, 1 minute is sufficient. Then to achieve a tender, juicy meat, it must be removed from the direct heat finished off to a low temperature (indirect heat). So the rule is about 5-7 minutes per pound indirect cooking meat (for a rare steak- one inch thick) .
- When your meat has seared on each side, put the pan in your preheated oven in the middle of the oven. You do not need to cover. Our experience for Rib Steaks - and T -Bones is that 7 minutes in the oven gives a perfect steak! If you prefer your steak medium, go for 10 to 12 minutes and check your meat.