Mona Gail's "marinade"
2 Tbsp Olive oil
2 Tbsp Lemon juice
½ - 1 Tsp Garlic powder
1 ½ Tsp Salt
2 Each Steaks – filet mignon, New York strip, ribeye, etc.
Mix all ingredients together well. Pierce steaks randomly all over with knife or large fork and cut through any fat on sides to prevent curling. Coat with mixture on both sides and let stand at room temperature an hour or so before cooking.
The Process
Preheat oven to 425º with rack in the center. Heat an ovenproof pan over medium high heat for 5 minutes. Sear steaks in 2 tbsps olive oil on one side for 4 to 5 minutes. Be careful when putting the steaks in the pan – smoky and it spatters! Once in the pan, don’t move them for that 4 to 5 minute searing time. Turn them over after 4 to 5 minutes, place pan in the oven and roast to desired doneness (see below). Allow steaks to rest 5 minutes before serving.
Everyone has a preferred “doneness” – use the following as a guide only. We used 1 ½” filet mignons (beef tenderloin) and these times were recommended for filet mignons.
Rare: Sear 5 minutes
Roast 5 minutes
Rest 5 minutes
Medium rare: Sear 5 minutes
Roast 7 minutes
Rest 5 minutes
Medium: Sear 5 minutes
Roast 9 minutes
Rest 5 minutes
Adjust roasting times according to your preferences…. I may never grill a steak outdoors again!
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