Though a stove/oven combo is a classic way to cook ButcherBox filet mignon, you can still achieve that seared exterior and perfect medium-rare temperature inside using just your oven.
Ingredients
- 1 ButcherBox Filet Mignon about 5 ounces
- Cooking spray preferably avocado oil or olive oil
- Fine sea salt and freshly ground black pepper
- Flaky sea salt optional
Instructions
- Remove the steak from the fridge and let it stand on the counter until it reaches room temperature, about 30 minutes. Preheat the oven to 250ºF. Place a wire cooling rack over a baking sheet. Mist the rack with cooking spray.
- Pat the steak dry thoroughly with paper towels. Season generously all over with salt; sprinkle lightly with pepper. Place on the rack and bake until an instant-read thermometer stuck into the thickest part reads 120ºF for medium rare, 20 to 25 minutes (start checking after 15 minutes). Remove from the oven. Place a rack a few inches from the heat source and preheat the broiler to high.
- Place the steak under the broiler and broil until just seared, turning over once, 1 to 2 minutes per side. Watch it carefully to prevent overcooking.
- Transfer the steak to a cutting board, tent with foil and let rest for 5 minutes. Slice the steak against the grain and serve, sprinkling with flaky sea salt, if desired.
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Beth Lipton is a Brooklyn-based recipe developer and writer specializing in food and wellness. Her work has appeared in Clean Eating, Paleo magazine, FoodNetwork.com, Well+Good, Outside, Sleep.com and more. Beth's latest cookbook, Carnivore-ish, featuring 125 animal protein-forward recipes, is available now.
