You may remember that a few weeks ago, I shared photos of our small, quaint porch, complete with rocking chairs and tables. Did you notice the lack of a grill? Well, friends, if you don’t inhabit a condo, you may not know that grills are strictly verboten (something about the distinct possibility of burning down the building when grilling on a small porch).
Well, Nate and I always play by the rules (even if we think the rules stink), but we were in desperate need of an alternative way to make delicious steaks in our kitchen. Another condo-dwelling friend swears by a method that includes searing the steaks on the stove in a cast iron skillet, then cooking them in the oven, so I searched for a recipe that seemed to follow that same path to enlightenment, er, steakiness.
It wasn’t long before I came across this recipe for stovetop/oven filet mignon from Steaks-Guide.com. Nate and I followed it to the T-bone (a little steak humor for ya), though we did add one step to the end: we let the steaks rest under tinfoil for about five minutes before eating to let the juices redistribute.
And we were thrilled with the results. I think I’m a pretty good judge of yummy steaks, and I thought these were great. Nate is from Texas, so filet mignon runs in his veins, and he also loved this preparation. But you should definitely be the judge.