I tried your recipe last night and OH MY GOD!!! they were sooo good I couldnt believe I actually made them and they tasted so great and were so juicy...wow. I've never been able to cook them like that before.. THANK YOU!!!
Wow over 70,000 views. I think I have to do another one... I basically have been using this method since I posted this with minor variations. I no linger finish in the oven.. .I will do another updated video soon.
alton brown did a very interesting test. searing does NOTHING to the steak as far as "sealing" in the juices. it will add color and flavor depending on the oil or butter you use. but there is absolutely zero juice retained by searing, just sayin =). dont take my word for it, look up the good eats where he weighs both steaks before and after, one seared and one not. the seared steak actually LOST juice where the non did not. know the facts man! know the facts!
@JustinCase10261 I respect your comments, but searing does perform many things which all goes towards a beautifully cooked piece of meat. For example, many chefs sear off roasts before they cook them in the oven. Also, over searing can indeed dry out a piece of meet. For me, it is not so much about weather it locks in juices, but more the end result. JustinCase, this method perhaps not perfect does work. Again I am redoing this video soon that will be based on all the feedback..
Just as an update.. I made this the other night. I also did some scallops. When I finished the steaks, I added the wine to make a nice sauce and also added the drippings from the scallops. Wow was it good. I more or less keep making this. I have been experimenting with the oils as some have suggested. I now use a mix of olive oil and grape seed oil... raises the burn temp and keeps a nice flavor to the oil. I also add the butter very near the end to avoid the butter form over cooking/burning.
Also so ideas.. add some espresso as a dry rub... I know sounds weird but trust me, add a little to your pepper rub. I have to do some more videos.. I have an amazing one with sherry and raisins, the espresso one and a few others. I think one weekend it will be a Fillet Mignon marathon weekend.
@shawnio I read adding butter too soon on super high heat will cause it to basically burn which gives a poor taste. I typically add the butter near the end. I have tried adding it from the start, but as of late now even using grape seed oil which has a higher smoking point, I am getting different results. There is so much at play here... but I am always open to ideas and changing things up. I find when I add a big slab of butter near the end with a touch of tarragon the flavor is simply amazing.
@LeeLeecious No not really... but the wine does help. I don't always use at and when I get time I will redo this video... As an update, I still cook them pretty much exactly the same way and get rave reviews.
Everyone.. I have since improved this method, partly from some of the great feedback and comments. But overall, this method works really well. Since recording this, I have cooked literally dozens of fillets and have various version.. So I plan to do another video showing these. So keep an eye out....
I have about 3 or for methods, each have had great raves from dinner guests.
I would also like to thank everyone for the feedback and ideas... simple epic!!!
I will be cooking a 6oz fillet steak with a gorgonzola sauce... I like my steak medium to well (I know it's a sin, but I don't like any blood!). I take from this video that I should sear it on the pan til golden brown then into the oven for no more than 5 mins... But I'm wondering, because I'm doing a sauce (which will hopefully go to plan!) should I bother with garlic/rosemary/thyme/red wine while in the oven? Will the different flavours clash???
@alvinskitzo Cooking it medium well may be a problem for a cut of steak like this. Since it is quite lean without a lot of fat, cooking it that way could end up being tough. You may want to try another cut of steak with more fat. I am far from an expert, but I am thinking that may be a plan. But if you want to go with this cut, make sure you let it come to room temp before you cook it. For your sauce, I would taste as you go. Let us know how it turns out.. and good luck.
Olive Oil burns to early as does teflon. Try a cast iron pan and some peanut or canola oil... anything with a high smoke-point. Oh, and butter burns way too easily!
@NETWizzJbirk I hear you. I have experimented with other oils.. even tried mixing. What I do now is use less olive oil and just add butter near the end replying on the natural fats in the steak. I am planning on doing another video soon with my updated method which is more or less the same, but since cooking at least 100 or so since then I have seem to have it down pat now. Just through experimenting and learning from others and feedback from you all.
are anodized aluminum pans better than say steel with teflon/non stick? Some say use those really heavy cast iron pans... also I was taught not to keep switching so much... one side... 3-4 minutes and then flip with another 3 to 4 minutes... (depending on thicknes etc)... everyone seems to have their own ideas.
@trident3b I agree, I flipped with it a bit much, but now I don't. I am always learning... since this video I have made fillet dozens of times and each time they have been amazing. One particular night I made 6 of them, wrapped in bacon and they turned out so tender and tasty... I have this down pat. I am planning a redo video soon.
the final product looks good. everyone has their own favorite cooking method. as long as you like it, that is what matters. i would much rather have a port reduction finished with butter and shallots to glaze over the meat. and that cooking it on the sides thing is kind of strange. oh well, enjoy!
I find it interesting that this works out for you. I don't like olive oil at all since it has a strong taste of its own that doesn match the taste of the steak in my opinion. Also, I'd never use pure butter but resolified butter since pure butter just burns too easily. It adds a nice taste to it, though.
@Bauchnabenpopel I actually do not use that much olive oil now.. I more or less grease the pan... then use a little butter to get a good browning... I also now use a grill frying pan. This helps you avoid getting moisture under the steak and getting that dreaded steamed flavor. You know, when part of your steak meat steams.. it looks grey in colour in parts... horrible taste..liver like. With a grill pan, you get great grill marks... As mentioned, I am planning to redo this video.
@winster626@winster626 Too much liquid. Keep the pan dry, just a bit of oil. Also, make sure they are thick enough as I find too thin, then tend to cup, then moisture builds and you start to steam the meat. Lately I have been drying the steaks off before I let them sit to room temp before cooking. Then make sure the pan is good and hot... Once the meat get some nice browning, before you pop into the oven you can add some butter. I have changed this up a bit an now add the wine once done...
great video......I like the way you didnt rush through your explanation....so many people make these videos like they're in the back of a Sonic....go go rush rush....thanks for the tips
The oven I find more gently finishes the steak....I have tried finishing in the pan on the stove... but finishing in the oven seems to yield better results. I am just following well know chefs....
@MrAlzbert I find finishing in the oven for Fillets works really well. Somehow stops it from drying out. I have done the completely stove top, but I simple sear get some nice caramelizing happening and then finish in the oven 3-5 mins tops.
I think cos of the red wine in oven the outer parts of the steak cook, which i dont personally like.
Did you ever try to put the steaks in aluminum and make them at 55-70 degrees? It takes way longer of course ( around 20-25 minutes in oven, 30 if you want them good ), but i personally think they are very very soft, and the steak taste is better, and you can put some rosemary on aswell if you like it, cos at those temperatures bitters arent developing.
Try the other way around, reverse sear. Search for Reverse Sear here in Youtube. Use the natural enzymes in the meat for tougher meats, then provide the sear at the end. It's my regular method now. I have a video on it.
Higher smoke point is simply you can heat the pan more without all the smoke... I have tried other oils with higher smoke point, but Olive Oil has such a nicer flavor, I choose to use it. I may try a blend one time.
use rib eyes, too. imo, the best steak. this method works for everything from steaks, thick pork chops, to roasts. (gotta have an oven safe pan. ie: cast iron)
Hi there, it depends on the thickness of the steak. I go by feel, or you can cheat and make a very small cut to check for doneness, but I would try to avoid that method if you can. A good hot pan, 2-3 a side, maybe less, then finish in the oven. Experiment, don't be afraid to mess up, lord knows I have over cooked a few in my time. Best of luck....
There is a difference between raw and rare fag! The reason you dont cook a steak all the way through is because it will maintain flavor while being ten times more tender. You cook hamburger and ground mean all the way through because it was processed and god know what got into it. Steaks have only TWO processed sides. You will never get salmonilla from a properly cooked medium rare steak
LOL... I know some people hate any pink in their meat. When I was a child, the meat I ate was cooked grey, It's not for everyone... But well done is harder to diggest.
To each his own. I wouldn't eat raw meat no matter how good some might say it tastes, or if it is easier to digest. I wouldn't eat it if it guaranteed me it could prevent cancer.
Sure is. But I have been using this method with less expensive cuts, and works great. I have been using this method literally dozens of times since I did this video. Each time turns out great... Although sometimes I get a less than great cut of meat, but not much you can do about that. But in the last few months my wife and I have had a few amazing dinners. This for me is fool proof.
So...Is it worth it? you betcha... Good luck and let me know how you make out...
that is true... but too little extra virgin olive oil in my opinion... i love filet mignon... so i always watch these vids to see different ways too make it.. but this look great...
You are correct, 20 minutes is way too long to cook a steak. The 20 mins. is the entire dinner...feg and so on. Sort of a play on words. Trying to get people cooking more in that it does not take long to cook a great steak. Your points on butter...butter is used to get good caramelization with the oil. I cook these sometimes once a week even more sometimes and this method always yields me great juicy steaks.
Thanks... I will try leaving the butter until the end. I am always looking for ways to improve my ways of cooking. Although I cook a lot and a lot of things, one can always learn from others who love food!!!
ur title says "the perfect steak in 20 mins". thats way too long for fillet steak and i can tell from the inside of ur steak that it didn't cook evenly.. some of it are overcooked and some are fine. which means the overcooked part will hav a weird texture and flavour that can ruin the whole steak.. fillet steak is a cut that can't cook more than medium. (i never served it more than medium and most medium rare.) if u just keep it simple. and be more confidence. its very easy to get a good result.
and from my point of view.. the way u seal ur steak by using butter is not right.. the butter will longer the cooking time so its not a good way to cook the steak. most chefs will use butter to finish the steak off because they want to give the steak a better flavour but not using the butter to seal the steak thats just not right.. and for fillet of beef. its a cut that not supposed to cook for a long time.. u have to cook it quick to get the best result..
The searing or browning creates desirable flavors through caramelization and the Maillard reaction. The appearance of the food is usually improved with a well-browned crust. The contrast in taste and texture between the crust and the interior makes the food more interesting to the palate. I'm far from an expert, but most chefs I watch do it this way. But hey, what ever works for you my friend. Its food and it's all good.
I did some googling and it seems some think it does but there is a strong opinion it does not. I think it's the flavors and caramelization that what makes searing worth while. I made this again tonight and used grape seed oil with butter and had more caramelization than with Olive Oil since grape seed oil has a higher smoking point. Thanks for pointing this out...I am always trying to learn more and with everyone adding there ideas and opinions we all benefit!
Good luck. A new tip I heard from a prof Chef.. is to add the olive oil and equal butter and wait until the butter sort of foams or bubbles up before placing your steaks in. Also, as one commentor recommended, try a cast iron skillet. Best of luck I hope it turns out!!!
...on the butter.. again I have seen Gordon Ramsay and a few chefs in Toronto use butter to create caramelization quickly so not to over cook fillet mignons as they can turn tough if you do as they do not have the fat of other steaks. Hey I am just saying what works for me and others who have commented. I appreciate all comments and am always willing to try.. perhaps next ones I do I will leave the butter to the end and report on that.... I will let you know.
You know I have been thinking about getting a cast iron pan. I guess it would ensure a good even heat!!! The pan I used was good, not great but good. I think in the New Year I will get one and use it for steaks... Great idea!!!!! thanks.
Ya I got a cast iron pan a while back(pre seasoned) and use it just to cook steaks and sausages. It works really good all the meat comes out tasting way better then grilled meats. I just use a little salt/pepper and olive oil. Great for grilled cheese or panini's too.
For sure! Use a large enough pan and make sure you get cook steaks my friend. Also, remember to let them come to room temp before cooking. Good luck with your dinner, I am sure it will turn out great!
Tried out this recipe, and it turned out excellent. Oh my goodness. It was the first time I made steak, too, and your video just made it so easy to do. Thank you so much!
Yes, fillet mignons are cut from the beef tenerloin. 2 good thick steaks should be about $15-$25. There are some that are more expensive...I know not cheap my friend, but they are worth it. Good luck!!!
Me again. It turned out to be the best steak we ever made, and talking about it is making my mouth water right now. haha.
We're about to make more steak right now, but it's not filet mignon this time. Can't wait to see if you make more cooking videos. Would love to see a "Mark-recipe" made meal.
Thanks for the kind remarks. The video was done as a sort of joke. My son was kidding me about doing a video of me cooking. When I was people were actually watching it I was shocked. I am planning to do more soon. I have made this countless times and each time it has turned out wonderful. Please let me know how you made out...
Thanks!!! I am planning to post more videos as soon as I get the time. I have a few I plan to do, one chicken the other prime rib that turns out great every time
Wow thank you so much...I can't take the credit since I have learned from others like you...I plan to post more videos soon. Good luck with your cooking.
375 to 400, depending on the oven. Did some on the BBQ wrapped in bacon. Just moved into a new house with a bigger kitchen so I plan to do more videos!
"Red & processed meats cause bowel cancer, explained Amanda Cross, an epidemiologist at the National Cancer Institute (NCI). "This is the largest study to look at the effect of red and processed meat on multiple cancer sites,such as laryngeal and liver cancer."
Red meats included beef, pork and lamb. Processed meats included bacon, red-meat sausage, poultry sausage, luncheon meats, cold cuts, ham, hot dogs and low-fat hot dogs
You can't hear the sizling because I had to edit in the audio track because the fan over the stove was very loud. Next video I do I will do better because I will be in a bigger kitchen.
What do you mean when you said not to use a spray on a non-stick pan? You said that it will work against you and make things start sticking.
I've never had that happen, nor have I heard about ti happening. I would appreciate a little more explanation. Not that I would use spray for steak, but I have used it for other things.
Great video, I can't wait to cook a couple steaks your way! Keep them coming, I'd love to see what you do with grilled chicken.
I have heard from prof chefs that non-stick sprays can actually work againts the non-stick surface. It builds up and reduced the non-stick properties. However, I could be misinformed though.
Thanks for the nice comments... I just made this again tonight, always turns out great!!!
Thank you so much for the nice comment. Yes, letting meat come to room temp is a big thing I learned. I do this with Roasts as well... what a difference. I will do more vids soon.
I tried your recipe last night and OH MY GOD!!! they were sooo good I couldnt believe I actually made them and they tasted so great and were so juicy...wow. I've never been able to cook them like that before.. THANK YOU!!!
chicadeal 2 months ago
@chicadeal Well I am so pleased!!!!
This method continues to work for me.
IamMarkus1962 2 months ago
Wow over 70,000 views. I think I have to do another one... I basically have been using this method since I posted this with minor variations. I no linger finish in the oven.. .I will do another updated video soon.
IamMarkus1962 2 months ago
is this better then cooking it under the broiler?
9secondsflat 10 months ago
oh baby how i love thee, short loins, tenderloins, filet mignon my darling honey you taste so good.
Rico8458 11 months ago
alton brown did a very interesting test. searing does NOTHING to the steak as far as "sealing" in the juices. it will add color and flavor depending on the oil or butter you use. but there is absolutely zero juice retained by searing, just sayin =). dont take my word for it, look up the good eats where he weighs both steaks before and after, one seared and one not. the seared steak actually LOST juice where the non did not. know the facts man! know the facts!
JustinCase10261 1 year ago
@JustinCase10261 I respect your comments, but searing does perform many things which all goes towards a beautifully cooked piece of meat. For example, many chefs sear off roasts before they cook them in the oven. Also, over searing can indeed dry out a piece of meet. For me, it is not so much about weather it locks in juices, but more the end result. JustinCase, this method perhaps not perfect does work. Again I am redoing this video soon that will be based on all the feedback..
IamMarkus1962 1 year ago
Just as an update.. I made this the other night. I also did some scallops. When I finished the steaks, I added the wine to make a nice sauce and also added the drippings from the scallops. Wow was it good. I more or less keep making this. I have been experimenting with the oils as some have suggested. I now use a mix of olive oil and grape seed oil... raises the burn temp and keeps a nice flavor to the oil. I also add the butter very near the end to avoid the butter form over cooking/burning.
IamMarkus1962 1 year ago
I'm so trying this tonight, thanks for the vid man really helped.
CABdosdos 1 year ago
Also so ideas.. add some espresso as a dry rub... I know sounds weird but trust me, add a little to your pepper rub. I have to do some more videos.. I have an amazing one with sherry and raisins, the espresso one and a few others. I think one weekend it will be a Fillet Mignon marathon weekend.
IamMarkus1962 1 year ago
oil in the pan man. you cant sear dry meat :(
adding butter after the meat :travesty
shawnio 1 year ago
@shawnio I read adding butter too soon on super high heat will cause it to basically burn which gives a poor taste. I typically add the butter near the end. I have tried adding it from the start, but as of late now even using grape seed oil which has a higher smoking point, I am getting different results. There is so much at play here... but I am always open to ideas and changing things up. I find when I add a big slab of butter near the end with a touch of tarragon the flavor is simply amazing.
IamMarkus1962 1 year ago
is the wine necessary?
LeeLeecious 1 year ago
@LeeLeecious No not really... but the wine does help. I don't always use at and when I get time I will redo this video... As an update, I still cook them pretty much exactly the same way and get rave reviews.
IamMarkus1962 1 year ago
looks really nice, Great Work!!!!!
Epidemic550 1 year ago
this video made me hungry.
sky4thai 1 year ago
Everyone.. I have since improved this method, partly from some of the great feedback and comments. But overall, this method works really well. Since recording this, I have cooked literally dozens of fillets and have various version.. So I plan to do another video showing these. So keep an eye out....
I have about 3 or for methods, each have had great raves from dinner guests.
I would also like to thank everyone for the feedback and ideas... simple epic!!!
IamMarkus1962 1 year ago
I will be cooking a 6oz fillet steak with a gorgonzola sauce... I like my steak medium to well (I know it's a sin, but I don't like any blood!). I take from this video that I should sear it on the pan til golden brown then into the oven for no more than 5 mins... But I'm wondering, because I'm doing a sauce (which will hopefully go to plan!) should I bother with garlic/rosemary/thyme/red wine while in the oven? Will the different flavours clash???
alvinskitzo 1 year ago
@alvinskitzo Cooking it medium well may be a problem for a cut of steak like this. Since it is quite lean without a lot of fat, cooking it that way could end up being tough. You may want to try another cut of steak with more fat. I am far from an expert, but I am thinking that may be a plan. But if you want to go with this cut, make sure you let it come to room temp before you cook it. For your sauce, I would taste as you go. Let us know how it turns out.. and good luck.
IamMarkus1962 1 year ago
how would you prepare it in a cast iron pan though?
Skankpronger 1 year ago
@Skankpronger I would do it about the same. Some say cast iron is the way to go.
IamMarkus1962 1 year ago
WOW that looks so delicious!!!!
francineW1 1 year ago
Olive Oil burns to early as does teflon. Try a cast iron pan and some peanut or canola oil... anything with a high smoke-point. Oh, and butter burns way too easily!
NETWizzJbirk 1 year ago
@NETWizzJbirk I hear you. I have experimented with other oils.. even tried mixing. What I do now is use less olive oil and just add butter near the end replying on the natural fats in the steak. I am planning on doing another video soon with my updated method which is more or less the same, but since cooking at least 100 or so since then I have seem to have it down pat now. Just through experimenting and learning from others and feedback from you all.
IamMarkus1962 1 year ago 2
20 mins to cook a steak it should take 8 mins at most if u want it overdone
MrChannelPromo 1 year ago
@MrChannelPromo That is 20 mins for the entire dinner... Yes for sure 20 mins would kill a steak LOL.
IamMarkus1962 1 year ago
are anodized aluminum pans better than say steel with teflon/non stick? Some say use those really heavy cast iron pans... also I was taught not to keep switching so much... one side... 3-4 minutes and then flip with another 3 to 4 minutes... (depending on thicknes etc)... everyone seems to have their own ideas.
trident3b 1 year ago
@trident3b I agree, I flipped with it a bit much, but now I don't. I am always learning... since this video I have made fillet dozens of times and each time they have been amazing. One particular night I made 6 of them, wrapped in bacon and they turned out so tender and tasty... I have this down pat. I am planning a redo video soon.
IamMarkus1962 1 year ago
YOU SHOULDNT USE OLIVE OIL OR BUTTER, USE CANOLA OIL SINCE IT WONT BURN IN SUPER HIGH HEAT, SERE TO LOCK IT THE TASTE AND THEN POP IT IN THE OVEN
castillowarrior 1 year ago
@castillowarrior I have tried other oils even mixing them... I know what you mean about heat, but olive oil yields the best results.
IamMarkus1962 1 year ago
the final product looks good. everyone has their own favorite cooking method. as long as you like it, that is what matters. i would much rather have a port reduction finished with butter and shallots to glaze over the meat. and that cooking it on the sides thing is kind of strange. oh well, enjoy!
tavolo22 1 year ago
@tavolo22 indeed, like the sound of your finish. I do much the same less the port. Will try that. Good advice. Thx.
trident3b 1 year ago
Just tried this method, worked excellently, just watch it in the oven, times will vary
zaintrain 1 year ago
I find it interesting that this works out for you. I don't like olive oil at all since it has a strong taste of its own that doesn match the taste of the steak in my opinion. Also, I'd never use pure butter but resolified butter since pure butter just burns too easily. It adds a nice taste to it, though.
Bauchnabenpopel 1 year ago
@Bauchnabenpopel I actually do not use that much olive oil now.. I more or less grease the pan... then use a little butter to get a good browning... I also now use a grill frying pan. This helps you avoid getting moisture under the steak and getting that dreaded steamed flavor. You know, when part of your steak meat steams.. it looks grey in colour in parts... horrible taste..liver like. With a grill pan, you get great grill marks... As mentioned, I am planning to redo this video.
IamMarkus1962 1 year ago
That's great sharing. Thanks.
narongwr 1 year ago
@narongwr You are welcome for sure.
IamMarkus1962 1 year ago
My steaks turn out grey after cooking. What am i doing wrong?
winster626 1 year ago
@winster626 @winster626 Too much liquid. Keep the pan dry, just a bit of oil. Also, make sure they are thick enough as I find too thin, then tend to cup, then moisture builds and you start to steam the meat. Lately I have been drying the steaks off before I let them sit to room temp before cooking. Then make sure the pan is good and hot... Once the meat get some nice browning, before you pop into the oven you can add some butter. I have changed this up a bit an now add the wine once done...
IamMarkus1962 1 year ago
my steaks turn out grey after cooking. What am i doing wrong?
winster626 1 year ago
my steaks turn out grey after cooking. What am i doing wrong?
winster626 1 year ago
great video......I like the way you didnt rush through your explanation....so many people make these videos like they're in the back of a Sonic....go go rush rush....thanks for the tips
dbeezycentex 1 year ago
i eat boogers
lane83180 2 years ago
wow this guys seems to know his stuff! gread vid.
stevomil 2 years ago
Why do you put it in the oven? I'm trying to cook med-well. Do I flip them longer on the stove, or keep them in the oven longer??
MrAlzbert 2 years ago
Why do you put it in the oven?
MrAlzbert 2 years ago
The oven I find more gently finishes the steak....I have tried finishing in the pan on the stove... but finishing in the oven seems to yield better results. I am just following well know chefs....
IamMarkus1962 2 years ago
Why do you put them in the oven? I'm trying to cook them medium well. Do I flip them longer on the grill or leave them in the oven longer?
MrAlzbert 2 years ago
@MrAlzbert I find finishing in the oven for Fillets works really well. Somehow stops it from drying out. I have done the completely stove top, but I simple sear get some nice caramelizing happening and then finish in the oven 3-5 mins tops.
IamMarkus1962 1 year ago
@MrAlzbert if you cook a steak medium well, that means you do not like steak. so why waste the meat?
sharpnova2 1 year ago
look good man
MrAlzbert 2 years ago
Hey.
I think cos of the red wine in oven the outer parts of the steak cook, which i dont personally like.
Did you ever try to put the steaks in aluminum and make them at 55-70 degrees? It takes way longer of course ( around 20-25 minutes in oven, 30 if you want them good ), but i personally think they are very very soft, and the steak taste is better, and you can put some rosemary on aswell if you like it, cos at those temperatures bitters arent developing.
Well im hungry :-(
ugaagga999 2 years ago
If you cook Fillets slow the do not get the browning you want. I will do a roast sort of like this... 425 for 20 mins, then 225 for 2-3 hours...
IamMarkus1962 2 years ago
roast is a different topic :P^^
ugaaggga99 2 years ago
i'd prefer some nice thick chips though, nice vid..
wigan3r 2 years ago
Mmmmmm that looks totally delish!! I gotta try it...
FoxyBlkFemale 2 years ago
well the only thing missing for me is the damn oven HAHA! so sad... well will try to do something around it. Thanks!
Re1416 2 years ago
great vid!! thanks for posting.
JnglstTICAL 2 years ago
yay!! im gonna use ur vid to make dinner for my bf and family tonight. hopefully all goes well! lol :)
iluv2color27 2 years ago
did it? :D
ugaagga999 2 years ago
How did it go ? =D
tq77 2 years ago
Is he using a nonstick pan?
No must be anodized if it`s going in the oven..
spirit7462 2 years ago
Yes.
IamMarkus1962 2 years ago
A iron pan works great to.
Goofus5453 2 years ago
ya, one from wmf
ugaagga999 2 years ago
what temp was the oven?
Cambria2007 2 years ago
350F.. you can try higher temps if you want... but I tend to stick to 350
IamMarkus1962 2 years ago
All oils have "smoke points", which is the temp at which they burn and give a nasty flavor.
Safflower - 450
Peanut - 450
Canola - 435
Corn - 410
Olive - 375
Butter - 350
I'd use Safflower down to Canola at the least because most of the time you will get to 435 at the minimum in the pan.
Cheers!
melvinhartwinkle 2 years ago
wow
this actually helps !!
JomAnimatie 2 years ago
Cool vid!
JnglstTICAL 2 years ago
WoW nice work man, i hope to use your ideas.
tamick21 2 years ago
Try the other way around, reverse sear. Search for Reverse Sear here in Youtube. Use the natural enzymes in the meat for tougher meats, then provide the sear at the end. It's my regular method now. I have a video on it.
BeeRich33 2 years ago
mann.... i see u kno wat u doin! u commented on everything which was good!! unlike sum of these clowns wit similar videos! good job!
aries245621 2 years ago
Peanut oil is best since it starts to smoke at 450 degrees. If someone is allergic, then use Safflower. It has the same smoke point.
logistix11111 2 years ago
@logistix11111-what are the advantages of a high smoke point as opposed to low?
Cambria2007 2 years ago
Higher smoke point is simply you can heat the pan more without all the smoke... I have tried other oils with higher smoke point, but Olive Oil has such a nicer flavor, I choose to use it. I may try a blend one time.
IamMarkus1962 2 years ago
proteins are good for you, i highly encourage you ladies to eat more meat.
recent studies have shown that women who eat meats daily get %100 of their attention from relationships.
NiagraDick 2 years ago
I LOOOOVE MEAT 8D
ChainsawJulietx 2 years ago
use rib eyes, too. imo, the best steak. this method works for everything from steaks, thick pork chops, to roasts. (gotta have an oven safe pan. ie: cast iron)
thatbastardson 2 years ago
how long do u have to cook it for? my 1st time cooking n im trying to cook steak now, ive cooked sausage and eggs b4 but thats it.
A1T1L 2 years ago
Hi there, it depends on the thickness of the steak. I go by feel, or you can cheat and make a very small cut to check for doneness, but I would try to avoid that method if you can. A good hot pan, 2-3 a side, maybe less, then finish in the oven. Experiment, don't be afraid to mess up, lord knows I have over cooked a few in my time. Best of luck....
IamMarkus1962 2 years ago
thanks!
A1T1L 2 years ago
mmm j'ai faim !!^^
pareroe 2 years ago
how much does filler minion cost?
Alexlaird87 2 years ago
About $40 a Kilo
IamMarkus1962 2 years ago
Filet Mignon
BeeRich33 2 years ago
hmmm im hungry xD
fabio168 2 years ago
Hey thanks for the comments.... I appreciate and respect all the views on eating meat.
IamMarkus1962 2 years ago
There is a difference between raw and rare fag! The reason you dont cook a steak all the way through is because it will maintain flavor while being ten times more tender. You cook hamburger and ground mean all the way through because it was processed and god know what got into it. Steaks have only TWO processed sides. You will never get salmonilla from a properly cooked medium rare steak
twnty8gramz 2 years ago
So good!!
1CME90 2 years ago
I can't understand why anyone wants to eat raw meat. There is no such thing as "rare", if it's red, it's RAW, if it's pink, it's RAW !
breezebro 2 years ago
LOL... I know some people hate any pink in their meat. When I was a child, the meat I ate was cooked grey, It's not for everyone... But well done is harder to diggest.
IamMarkus1962 2 years ago
To each his own. I wouldn't eat raw meat no matter how good some might say it tastes, or if it is easier to digest. I wouldn't eat it if it guaranteed me it could prevent cancer.
breezebro 2 years ago
Because it tastes so damn good?
mydvote 2 years ago
actually if its pink then its myoglobin and its cooked
DavidMaiStudio 2 years ago
Don't knock it if you haven't tried it !
Medium Rare ALL THE WAY !
Nicely done !
illicitvillin 2 years ago
I don't understand either but it taste good LOL!
the1337mime 2 years ago
looks delicious
RL82 3 years ago 3
and it was!!! this always works great!!!!
IamMarkus1962 2 years ago
very weird and unconventional technique but the end result does look real good
slayer2022 3 years ago
This method works... If you have another method, please share!!!! I am always looking to learn.
Mark
IamMarkus1962 3 years ago
I've never had it is it worth the cost?
hellgaur 3 years ago
Sure is. But I have been using this method with less expensive cuts, and works great. I have been using this method literally dozens of times since I did this video. Each time turns out great... Although sometimes I get a less than great cut of meat, but not much you can do about that. But in the last few months my wife and I have had a few amazing dinners. This for me is fool proof.
So...Is it worth it? you betcha... Good luck and let me know how you make out...
Mark
IamMarkus1962 3 years ago
that is true... but too little extra virgin olive oil in my opinion... i love filet mignon... so i always watch these vids to see different ways too make it.. but this look great...
qban1989 3 years ago
Hi there,
You are correct, 20 minutes is way too long to cook a steak. The 20 mins. is the entire dinner...feg and so on. Sort of a play on words. Trying to get people cooking more in that it does not take long to cook a great steak. Your points on butter...butter is used to get good caramelization with the oil. I cook these sometimes once a week even more sometimes and this method always yields me great juicy steaks.
IamMarkus1962 3 years ago
as long as you like it.. its good
i forgot to thank you for sharing ur understanding and method of cooking..
thats good for people who need it..
although i have different opion on how to get it done, but cooking and food are always a personal thing in the end..
so enjoy ur food and have fun with it.. :)
adrianathecook 3 years ago 3
Thanks... I will try leaving the butter until the end. I am always looking for ways to improve my ways of cooking. Although I cook a lot and a lot of things, one can always learn from others who love food!!!
Thanks again my fellow meat lover.
Mark
IamMarkus1962 3 years ago
ur title says "the perfect steak in 20 mins". thats way too long for fillet steak and i can tell from the inside of ur steak that it didn't cook evenly.. some of it are overcooked and some are fine. which means the overcooked part will hav a weird texture and flavour that can ruin the whole steak.. fillet steak is a cut that can't cook more than medium. (i never served it more than medium and most medium rare.) if u just keep it simple. and be more confidence. its very easy to get a good result.
adrianathecook 3 years ago
and from my point of view.. the way u seal ur steak by using butter is not right.. the butter will longer the cooking time so its not a good way to cook the steak. most chefs will use butter to finish the steak off because they want to give the steak a better flavour but not using the butter to seal the steak thats just not right.. and for fillet of beef. its a cut that not supposed to cook for a long time.. u have to cook it quick to get the best result..
adrianathecook 3 years ago
searing the steak doesn't seal in the juice
ikillhippies 3 years ago
The searing or browning creates desirable flavors through caramelization and the Maillard reaction. The appearance of the food is usually improved with a well-browned crust. The contrast in taste and texture between the crust and the interior makes the food more interesting to the palate. I'm far from an expert, but most chefs I watch do it this way. But hey, what ever works for you my friend. Its food and it's all good.
IamMarkus1962 3 years ago
yeah that's true, i just thought that you insinuated that it stopped the juices from running out, my mistake
ikillhippies 3 years ago 4
I did some googling and it seems some think it does but there is a strong opinion it does not. I think it's the flavors and caramelization that what makes searing worth while. I made this again tonight and used grape seed oil with butter and had more caramelization than with Olive Oil since grape seed oil has a higher smoking point. Thanks for pointing this out...I am always trying to learn more and with everyone adding there ideas and opinions we all benefit!
Cheers
IamMarkus1962 3 years ago
Im making a couple of fillet steaks tomorrow and this was very helpful....gud tip about the wine and the butter im gona give it a go!! thanks!!!
nookieknight 3 years ago 3
Good luck. A new tip I heard from a prof Chef.. is to add the olive oil and equal butter and wait until the butter sort of foams or bubbles up before placing your steaks in. Also, as one commentor recommended, try a cast iron skillet. Best of luck I hope it turns out!!!
Mark
IamMarkus1962 3 years ago
How did it turn out?
IamMarkus1962 3 years ago
...on the butter.. again I have seen Gordon Ramsay and a few chefs in Toronto use butter to create caramelization quickly so not to over cook fillet mignons as they can turn tough if you do as they do not have the fat of other steaks. Hey I am just saying what works for me and others who have commented. I appreciate all comments and am always willing to try.. perhaps next ones I do I will leave the butter to the end and report on that.... I will let you know.
Thanks
IamMarkus1962 3 years ago
way too much butter man
youcantfoolme99 3 years ago
For some, but you can alter it. However, I would suggest try it first, unless you need to restrict your butter intake.
Cheers
IamMarkus1962 3 years ago
Hey try the exact same recipe but use a seasoned cast iron pan instead. It is amazing. The older the pan the better. ;)
6thCreated 3 years ago 2
You know I have been thinking about getting a cast iron pan. I guess it would ensure a good even heat!!! The pan I used was good, not great but good. I think in the New Year I will get one and use it for steaks... Great idea!!!!! thanks.
IamMarkus1962 3 years ago
Ya I got a cast iron pan a while back(pre seasoned) and use it just to cook steaks and sausages. It works really good all the meat comes out tasting way better then grilled meats. I just use a little salt/pepper and olive oil. Great for grilled cheese or panini's too.
6thCreated 3 years ago
Hi all, two new videos coming soon!!!! so keep an eye out on youtube.. I will call them Chef Markus again... Thanks for all the emails and comments.
IamMarkus1962 3 years ago
is it ok to make 3 filets? i need 3 cause i wanna make for my mom and dad. im trying to impress them (=. nice video tho
Blankwarrior 3 years ago
For sure! Use a large enough pan and make sure you get cook steaks my friend. Also, remember to let them come to room temp before cooking. Good luck with your dinner, I am sure it will turn out great!
IamMarkus1962 3 years ago
You use Beef Tenderlion right? How much does it cost? I know it's like $80 where I live, is there any place that doesn't cost my arm?
Djmoyd1055 3 years ago
Tried out this recipe, and it turned out excellent. Oh my goodness. It was the first time I made steak, too, and your video just made it so easy to do. Thank you so much!
claviertekky 3 years ago 2
Yes, fillet mignons are cut from the beef tenerloin. 2 good thick steaks should be about $15-$25. There are some that are more expensive...I know not cheap my friend, but they are worth it. Good luck!!!
IamMarkus1962 3 years ago
Hey Mark,
Me again. It turned out to be the best steak we ever made, and talking about it is making my mouth water right now. haha.
We're about to make more steak right now, but it's not filet mignon this time. Can't wait to see if you make more cooking videos. Would love to see a "Mark-recipe" made meal.
-Kim
PumpkinSmash 3 years ago 3
Looks yummy, Me and my boyfriend are going to try this out in a few minutes with some mash potatoes on the side.
btw, you make really high quality, informative cooking videos!
PumpkinSmash 3 years ago
Thanks for the kind remarks. The video was done as a sort of joke. My son was kidding me about doing a video of me cooking. When I was people were actually watching it I was shocked. I am planning to do more soon. I have made this countless times and each time it has turned out wonderful. Please let me know how you made out...
Thanks
Mark
IamMarkus1962 3 years ago
You're good, awesome video, informative as hell. Thanks.
Shercko 3 years ago 4
Hi all, please keep the comments to topic...and please keep it clean.
IamMarkus1962 3 years ago
Nice, I guess you don't need a grill for a nice steak. I'm going to have to try this.
Nizm0350z 3 years ago 4
The grill is great!!! but this works really well also. Remember, not too much oil... Pleae let me know how it made out for you...
MD
IamMarkus1962 3 years ago
OK....I just made this, it was fantastic. My gf loved it. Thx for the vid
Nizm0350z 3 years ago 3
Thanks!!! I am planning to post more videos as soon as I get the time. I have a few I plan to do, one chicken the other prime rib that turns out great every time
IamMarkus1962 3 years ago
Wow! best filet mignon i've ever enjoyed. thank you for this recipe i can't wait to cook this for a sexy girl.
emervca88 3 years ago 3
Wow thank you so much...I can't take the credit since I have learned from others like you...I plan to post more videos soon. Good luck with your cooking.
Mark
IamMarkus1962 3 years ago
what temperature do you put it on for the oven ?
9649932 3 years ago
375 to 400, depending on the oven. Did some on the BBQ wrapped in bacon. Just moved into a new house with a bigger kitchen so I plan to do more videos!
IamMarkus1962 3 years ago
"Red & processed meats cause bowel cancer, explained Amanda Cross, an epidemiologist at the National Cancer Institute (NCI). "This is the largest study to look at the effect of red and processed meat on multiple cancer sites,such as laryngeal and liver cancer."
Red meats included beef, pork and lamb. Processed meats included bacon, red-meat sausage, poultry sausage, luncheon meats, cold cuts, ham, hot dogs and low-fat hot dogs
mrstopcancer 3 years ago
i dont hear any sizzling!
asian123294 3 years ago
You can't hear the sizling because I had to edit in the audio track because the fan over the stove was very loud. Next video I do I will do better because I will be in a bigger kitchen.
IamMarkus1962 3 years ago
What do you mean when you said not to use a spray on a non-stick pan? You said that it will work against you and make things start sticking.
I've never had that happen, nor have I heard about ti happening. I would appreciate a little more explanation. Not that I would use spray for steak, but I have used it for other things.
Great video, I can't wait to cook a couple steaks your way! Keep them coming, I'd love to see what you do with grilled chicken.
andyssss 3 years ago
I have heard from prof chefs that non-stick sprays can actually work againts the non-stick surface. It builds up and reduced the non-stick properties. However, I could be misinformed though.
Thanks for the nice comments... I just made this again tonight, always turns out great!!!
IamMarkus1962 3 years ago
Thank you so much for the nice comment. Yes, letting meat come to room temp is a big thing I learned. I do this with Roasts as well... what a difference. I will do more vids soon.
IamMarkus1962 3 years ago
Wow, incredible recipe, thanks for the room temp tip, I never knew that and the steaks were very tender.
aaronbeardsley 3 years ago 2
If you have made this I would love to hear your comments....
IamMarkus1962 3 years ago
I sometimes marinate with a little olive oil and the seasoning.
IamMarkus1962 3 years ago
Can also apply the oil directly to the meat as well.
AgentCross420 3 years ago 2
No need to go to a restaurant. This is fine dining at home.
kiheitek100 3 years ago 2
One, long, word...
Mmmmmmmmmmmmmmm!
brandoon111 4 years ago 2