I have always wondered about the best way to make a great crust on a steak, and as of recently, I think I have found a pretty good way to achieve that. In my opinion, a good crust on a steak is the best part. I like to pick steaks that are almost 3 inches tall, so that it is easier to cook them about rare plus and get a good, even crust on them.

Ingredients:

  • 2 filet mignon steaks
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons Weber steak seasoning
  • 3 tablespoons cornstarch

Pat the steaks dry on both sides with a paper towel. Cover steaks generously in cornstarch, salt, garlic powder, onion powder and steak seasoning. Store in freezer for about 20-30 minutes. Heat olive oil and butter in an iron saucepan on high heat. Get the oil and butter mixture really hot – about 350F. Take the steaks out of the freezer and place on the hot pan. Cook on both sides for about 2 minutes (for rare plus). Remove from heat, cover with foil and let rest for 5 minutes. Enjoy with a side vegetable or mashed potatoes!