Succulent Filet in a Field of Greens

Skillet-to-Oven (Two Step)

This is our kind of two-step. Brown a thick filet in a skillet and pop it in the oven. Skillet-to-oven cooking delivers perfect doneness and sealed in juices, making it worthy of an encore. Take a bow, and dinner is served.

cooking tip

If you don't have an oven-proof skillet, transfer filets to a rimmed baking sheet and cook in the oven a little longer. (6 to 8 minutes longer for Ribeye Filets, 3 to 5 minutes longer for Top Loin and Top Sirloin Filets).

Cooking Steps:

1. Start in the Skillet

Heat oven to 350°F. Meanwhile, heat heavy, oven-proof, nonstick skillet over medium heat until hot. Place beef filets in skillet and brown 2 minutes turning once. Ribeye, Tenderloin, Strip or Top Sirloin are best cuts for skillet-to-oven cooking.

2. Transfer to the Oven

Turn filets over and place skillet into preheated oven; cook 17-28 minutes (depending on cut and desired doneness).

3. finish and serve

Remove filets from oven when internal temperature reaches 135°F for medium rare; 160°F for medium doneness. Remove filets from pan; tent loosely with aluminum foil. Let rest 5 to 10 minutes. Turn once. Temperature will continue to rise about 10°F.

Tender, thick and perfectly portioned from larger Top Sirloin Steaks. Season simply with salt and pepper or your favorite rub before grilling.

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.

An unquestionably tender but smaller Ribeye Steak. Perfectly portioned for the grill.

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