Mmmmmmmmmmmmmmmm…………steak. I love steak, there is nothing I love more! I have grown over the years in my steak knowledge. When I was in college I would eat my steak well done, or it would be sent back. I didn’t understand truly what I was doing to my steak! I then progressed to a medium well plus, if it came to me too medium I would send it back. I just couldn’t bring myself to eat it.
However, the more I began to cook and learn about spices, and temperatures to cook food, I began to move closer to a medium steak. I know that this is still not medium rare, but I can now deal with and want my steak to be a medium rare plus, an almost medium. I used to only get steak out at a restaurant, I would never venture to make my own steak at home. But I got married, a mortgage and a child, so I needed to learn how to make my own tasty steak at home.
I first made steaks at home for a special anniversary occasion. I wanted to have a nice dinner that felt expensive but that I could do at home. So I bought some Certified Angus Beef brand steak, filet of sirloin and researched at length to decide how to cook it. The flavor of this filet was outstanding, there was marbling through out the steak and I knew it would melt and make a great steak. I have since come to understand that when you see Certified Angus Beef you know its going to be a tender tasty piece of deliciousness!
What is Certified Angus Beef Brand? Well here are some helpful points of info…
When you see Certified Angus Beef ® brand logo, beef has met 10 standards for premium quality, including abundant marbling.
When you serve the Certified Angus Beef ® brand, you are serving them the best. The brand is a cut above USDA Prime, Choice and Select grades.
Marbling is the little white flecks within the red meat. These melt during cooking, basting beef from the inside out for mouthwatering flavor and juiciness.
I decided that this time when making the steak for the family I decided to visit the Certified Angus Beef Website for a little inspiration. www.certifiedangusbeef.com/recipes Here you will find all different kinds of recipes for many different cuts of beef. I chose this recipe for the recent Filets that I made: http://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=109
Now this recipe on its own looks to be very tasty, but I decided to put my own twist to the ingredients, but this definitely served as my inspiration.
Here is my recipe for a great filet mignon:
¼ cup of kosher salt
2 sprigs of fresh rosemary sprigs or 1 tsp of dried
5-6 sage leaves or 1 tsp dried
1 small red chili pepper
1 head of roasted garlic
1 stick of softened (not melted) butter
4 8oz filet mignon
In your blender, or food processor add in salt, herbs and red pepper. Pulse until completely combined. The salt will turn green in color. This compound salt is very salty and herbaciously strong. So remember this when seasoning your steak. I used ¼ tsp per side of the filet and rubbed the seasoning into the meat and allowed the rub to sit while I prepared the other sides. I placed a stainless steel skillet on a high heat burner setting with no oil, just a dry pan and allowed it to sit and heat until screaming hot. BE VERY CAREFUL!!! I put the softened butter into a bowl and squeezed my softened roasted garlic from its bulb. I roasted the garlic at 400 degrees for about 30-35 minutes wrapped inside aluminum foil. Once I had the other sides done or nearly done I preheated my oven to 450 degrees. It is important that you use an oven safe pan when making these steaks. I place the steaks in the pan and didn’t touch them for 3 and ½ min to allow the steaks to sear properly. I turned the steak and allowed it to sear for 3 and ½ minutes on the opposite side. I added a dab of the compound butter on the tops of each steak and then placed the steak in the over for 4 and ½ minutes. I removed the steak from the pan with tongs, not a fork, so I didn’t pierce the steak. Allow the steak time to rest. I actually set a timer for 5 minutes and didn’t touch it, so that all the juices went back inside the steak and the meat relaxes. These steaks turned a perfect medium rare plus. If you like your steak more rare then shave some time off of the oven, more well done, add some oven time! I hope you enjoy!
We just loved our Certified Angus Beef Brand Filets! They are already so flavorful that I didn’t need to do much to them! I like meals that are easy to make and taste amazing! Check out what Certified Angus Beef Brand is all about! Follow them @certangusbeef and hashtag them why you love #CertifiedAngusBeef
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This is a sponsored conversation written by me on behalf of Certified Angus Beef via Burst Media. The opinions and text are all mine.