2filet mignon steaks,they should be about 5 to 6 ounces each
1teaspoonolive oil
1teaspooncoarse salt or sea salt
1teaspoonfreshly ground black pepper
Instructions
Oven Method
Let the filet mignon steaks rest at room temperature for 20 to 30 minutes.
Preheat the oven to 400˚F.
Coat the steaks with olive oil. Then, in a small mixing bowl, blend together salt and pepper. Use this mixture to season the steaks thoroughly, gently massaging the seasoning into the meat with your fingers.
Set a cast iron skillet over high heat and wait for the pan to get hot.
When the skillet is hot, add the steaks to the skillet and cook for 3 minutes; flip them over and continue to cook for 2 more minutes.
Transfer the skillet to the oven and cook for 4 more minutes, or until their internal temperature registers at 125˚F for medium-rare or 130˚F for medium.
Remove from oven; transfer the steaks to a cutting board and let the steaks rest for at least 5 minutes before cutting. DO NOT cut right away - the steaks will continue to cook while they rest.
Serve.
Grill Method
After resting the raw steaks, preheat the grill to HIGH heat.
Rub your grill grates with avocado oil, vegetable oil, or any other high-smoke point oil. Don’t use olive oil.
Oil and season the steaks, then place them on the hot grill. Cook them for 5 minutes per side or until their internal temperature registers at 125˚F for medium-rare or 130˚F for medium.
Remove from the grill and let them rest for 5 minutes before serving.