Steakhouse Steak


4 (2-inch thick) filets (each will be approx 1 oz)
2 Tablespoon vegetable oil
2 Tablespoon fine fleur de sel* (a good sea salt can be substituted)
2 Tablespoon coarsely cracked black peppercorns
4 T (1/2 stick) unsalted butter, at room temperature

Preheat the oven to 400 degrees.

Heat a large cast-iron skillet over high heat for 5 to 7 minutes.

Meanwhile, pat dry the filets with paper towels.  Brush the filets lightly all over with thge oil.  Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sided in the mixture, pressing lightly to help the salt and pepper adhere.  The steaks should be evenly coated with the salt and pepper.

When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom. and sides) for about 2 minutes per side.  (Be sure the cooking area is well ventilated.)  You'll probably need about 3 turns to sear the sides and about 10 minutes total.

Remove the pan from the heat and arrange all the filets flat in the pan.  Top each with a tablespoon of butter, then place the pan in the oven.  Cook the filets for 8-12 minutes to 120 degrees for rare and 125 degrees for medium rare.  Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.

How easy is that?

Fleur de sel is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates.  It is now used as a finishing salt to flavor and garnish food.  It can be found in most supermarkets.

This recipe is courtesy of Ina Garten and the Food Network