Cowboy Waygu Filet Mignon and NY Stripsteak

By: Chef Tre Wilcox Serves 4

INGREDIENTS

Filet Mignon.jpg

FOR THE FILET or STRIP

- 4 each 8oz cut filets 
- 4 tablespoons unsalted butter
- 8 whole thyme sprigs
- 2 whole rosmary sprigs
- 8 smashed garlic cloves
- salt and pepper

NY Strip3.jpg
 

METHOD

 
  1. FOR THE FILET OR STRIP
    Preheat the oven to 250º F. Place the steaks on a wire rack lined sheet pan, Place steaks in the oven and insert an internal meat thermometer with probe. For medium rare, cook until the internal temperature reaches 120º Fahrenheit, about 25-30 minutes. Larger or thicker steaks will take longer; I highly recommend using an internal meat thermometer with probe here.
  2. Remove from oven when internal temperature reaches 120º F. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks dry.
  3. Carefully place steaks in hot skillet and cook 45 seconds; flip and place a pat of unsalted butter, about 1 tablespoon per steak, on top of each steak. Add herbs and garlic. Cook another 45 seconds, then flip a couple times until steaks are a richer brown color, about 20-40 seconds total.
    Be sure to baste the meat with the butter.
  4. Press the sides of the steak up against the sides of the cast iron skillet briefly until no longer red or pink. Remove from skillet and place onto sheet pan lined with paper towels.
  5. SERVINGS: 4
    SOURCE: Chef Tre Wilcox
 
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