Some might consider it sacrilege to cook a nice fillet in a skillet instead of on the grill, but there are times when lighting up charcoal is too much effort (like when it's poring rain or cold outside). With the right technique, steaks can be quite delicious when cooked on the stove. All you need is a heavy, hot skillet to obtain the nicely charred crust, and a bit of extra seasoning to stand in for the smoky flavors of the grill.Argentinian-style chimichurri sauce is a nice addition, and can be quickly prepared while the steaks rest before serving. Sirloin steaks also work well with this technique.
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 4 steaks
- 4 individual tenderloin fillets
- 2 tablespoon vegetable oil
- 2 teaspoons cumin
- 2 teaspoons coarsely ground peppercorns
- 1 teaspoon oregano
- 1 teaspoon chile pepper
- 2 teaspoons kosher salt
- For the chimichurri:
- 4 cloves garlic, minced
- 1 teaspoon oregano
- 2 tablespoons red wine vinegar
- 2 tablespoon olive oil
- 1 large bunch of parsley
- Kosher salt and red pepper flakes to taste
- Remove steaks from the refrigerator and let them come to room temperature while you gather the rest of the ingredients. Pat the steaks dry with paper towels.
- Stir together the cumin, salt, pepper, oregano and chile powder. Rub each steak lightly with a bit of the vegetable oil, then coat both sides of each steak with some of the seasoning mixture.
- Heat a large, heavy skillet (seasoned cast iron pans are best for this) over medium high heat for 5 minutes, or until the skillet is very hot, almost smoking. Add the steaks to the pan (make sure they are not crowded - work in batches if necessary). Cook steaks for about 2-3 minutes before turning. Cook steaks to desired doneness. You can use a meat thermometer to check the temperature, or you can test by discretely slicing into one of the steaks, or by pressing down and judging the firmness of the steak.
- Remove steaks to a plate and let them rest for 5 minutes before serving.
- While the steaks are resting, add 2 tablespoon red wine vinegar, 2 tablespoon olive oil, 1 teaspoon oregano and the garlic to the hot skillet and cook for 1 minute. Remove from heat and pour garlic and vinegar mixture into a small bowl. Place a large bunch of fresh parsley into a food processor and process until chopped. Stir parsley into oil and vinegar mixture and season with salt and red pepper flakes to taste. Spoon mixture over the steaks before serving.