Just incredible double-thick cowboy-cut beef tenderloin prepared for my beautiful wife and both of our mother’s on Mother’s Day.
This glorious hunk of all-American cornfed Certified Piedmontese filet mignon is among the finest cuts of beef harvested from sea to shining sea. Seasoned with kosher salt, black peppercorn, roasted garlic and rolled around the edges in my buddy Derek’s new Brazilian Steakhouse Rub colab with Spiceology. These steaks we’re pan-seared over white hot Lodge cast iron and an inferno of smoldering charcoal embers. Finished with a basting of browned butter, then plated atop a bed of crispy root vegetables seasoned simply and prepared in rendered pork belly fat. All paired with a couple bottles of Cabernet and a great evening among those I love the most. -Cheers, David
Gaucho-style Filet Mignon Steaks Over Cast Iron
- 4 8oz Certified Piedmontese Filet Mignon
- Olive oil
- Granulated roasted garlic
- 1 pinch granulated white sugar
- Kosher salt and fresh ground peppercorn, to taste
- Spiceology Brazilian Steakhouse Rub, or your favorite steak rub
- 2 tablespoons unsalted butter
- 1 bunch rosemary and thyme sprigs
Rest steaks at room temperature for 1 hour prior to cooking. Using kitchen string tie around the steak and secure snugly to ensure uniform cooking of the meat.
20 minutes prior to cooking preheat grill for high, direct heat. Fill a charcoal chimney starter to the brim and ignite. Once the top layer of coals have just begun develop a white ash, dump the coals into the center of your grill floor. Open the vents on top and bottom of the grill and lid and let the grill come up to temperature. Place your cast iron pan on the grate directly over the hot coals and close the grill lid.
Meanwhile, brush steaks in olive oil, season the top and bottom of the steaks with garlic, sugar, salt and pepper. Then, drudge and roll the sides of the steak through the Brazilian rub.
Place the seasoned steaks directly into the heated cast iron pan for approximately 2-3 minutes untouched, with the grill lid open. When the steak easily pulls away from the cast iron flip meat over, toss in butter and herbs at head of the pan. Tilt pan head up from heat and repeatedly basted infused butter atop the steaks for 3-4 minutes, encrusting the steak exterior, building layer upon layer of flavor, until the internal temperature reads 130F (medium-rare). *Flip steak back over and continue the baste if temperature is not at 130F after 3-4 minutes on the second side.
Remove steaks from the cast iron and place over a cooling rack. Slowly pour pan liquids over steaks and rest for 5-7 minutes before carving. Season additionally to taste and serve.