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.

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