April 24, 2022

The Perfect Medium-Rare Steak & Sauteéd Mushrooms

Name: Medium-Rare Filet Mignon & Sautéed Mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 Filet Mignon 6-8 ounce portions; 2 tablespoons whole black peppercorns; 1 tablespoons kosher salt; 2 tablespoons olive oil; 4 tablespoons butter (cold); 8-10 ounce portabella mushrooms; 4 tablespoons butter; Fresh ground black pepper; 1 teaspoon sea salt

Written by Bruce and Dina Miller in Featured, Grilling, Steak

filet mignon medium rare steak on a plate with asparagus and mushrooms

The Perfect Medium-Rare Steak & Sauteéd Mushrooms

Achieving the ideal medium-rare steak temperature is simpler than you might imagine! Today we are going to talk about the steps to take to ensure a medium-rare steak temperature every time! Our approach prioritizes highlighting the steak’s natural flavor. There is nothing like steak and sauteéd mushrooms. The way Bruce cooks this steak is based off of us having dinner years ago at Ruth’s Chris Steak House. We had the most perfectly cooked medium-rare filet mignon. I told Bruce, “If you could cook a steak like this at home, I would love it”.

Art of Cooking the Perfect Steak: Five Essential Tips

Choose Quality Ingredients

The foundation of exceptional cooking lies in selecting top-notch ingredients. Forge a connection with your local butcher; they can be an invaluable resource for picking out the finest meat cuts available. For grilling, opt for USDA Prime or Angus beef when selecting a steak. Look for generous marbling, those delicate veins of fat, as they contribute significantly to both flavor and tenderness.

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Practice Patience

It’s crucial to let the meat reach room temperature before cooking. Take the steak out of the refrigerator at least 20 minutes to an hour beforehand. Meat that’s allowed to warm up evenly will cook more consistently than a cold piece straight from the fridge.

Keep the Seasoning Simple

There’s no need to splurge on elaborate seasonings when simple kosher salt and cracked pepper do wonders. The coarser grains of kosher salt aid in forming a delightful crust on your steak while also helping the meat retain its natural moisture. Freshly cracked pepper adds a delightful crunch and accentuates the steak’s flavor.

Preheat the Grill

Ensure your grill reaches an adequate temperature before placing the steak on it. Use the “two-second” rule: if you can hover your hand over the grill for just two seconds—no longer—it’s ready to go.

Give it a Rest

Once off the grill, allow the steak to rest for five to ten minutes before serving. This crucial step allows the juices to redistribute throughout the meat, intensifying its flavor profile.

Ingredients for a medium-rare steak & mushrooms:

Filet Mignons – These are the star of the show, the steak cuts you’re cooking to perfection.

Whole black peppercorns – Used to create a peppery crust on the steaks for added flavor and texture.

Kosher salt – Seasoning the steaks with salt enhances their natural flavors and helps create a delicious crust.

Olive oil – It’s important for searing the steaks and preventing them from sticking to the pan.

Butter – Adds richness and flavor, and is often used for basting the steaks.

Mushrooms – A classic side dish that pairs wonderfully with steak and adds a savory element to the meal.

Salt and Pepper – Used to season the mushrooms and enhance their taste.

3 raw filet mignon steaks seasoned with salt and pepper

Equipment needed to get the perfect medium-rare steak:

Cast Iron Pan – Essential for searing steaks at high heat. Cast iron pans distribute and retain heat evenly, allowing you to achieve a beautiful sear and cook the steaks to medium rare perfection. Foil – Can be used for tenting the steaks after cooking to allow them to rest, ensuring they stay juicy and tender. Each of these ingredients and equipment items plays a specific role in creating a delicious medium rare steak and a complementary side dish. From seasoning and searing the steaks to sautéing mushrooms and resting the meat, they all contribute to a satisfying dining experience.

What are internal temperatures for steak?

RARE: 125° F 52 ° C: Cool red center, tender texture.
MEDIUM RARE: 135° F 57 ° C: Warm red center, perfect steak texture.
MEDIUM: 145° F 63 ° C: Hot, slightly pink center, firmer texture.
MEDIUM WELL: 150° F 66 ° C: Mostly brown center, firmer texture.
WELL DONE: 160° F 71 ° C: No color, very firm and much drier.

steaks in a cast iron skillet with butter on them on a grill with fire and onions

How do I ensure I do not over-cook my steak?

Pull the steak off the heat 5 degrees lower than final temperature for your desired doneness. Bruce has been cooking steaks for over 30 years, so he does it by feel. For medium-rare, it should feel like your cheek: tender and soft but still fleshy. If you want a medium steak, touch your chin: The steak should still be tender, but with some resistance. If unsure, use a meat thermometer.

What should I serve with my steak?

We like to serve our steak with piping hot Double Cheddar Popovers and asparagus! If you want to keep it on the lighter side, start with our Italian Pasta House Salad with a light dressing.

2 Double Cheddar Cheese popovers and a red plaid napkin

Medium-Rare Filet Mignon & Sautéed Mushrooms

How to cook the perfect medium-rare filet mignon using a grill and cast iron pan.

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Prep Time: 20

Cook Time: 20

Total Time: 40

Course: grilling

Cuisine: American, grilling

Keyword: beef, filet mignon, grilling, steak

Servings: dinners

Calories: 575kcal

Author: Bruce and Dina Miller

Equipment

1 Large Cast iron pan
1 Small Cast iron pan
Grill
Plates
Foil
Tongs
Knife

Ingredients

Steaks:

2 Filet Mignon 6-8 ounce portions
2 tablespoons whole black peppercorns
1 tablespoons kosher salt
2 tablespoons olive oil
4 tablespoons butter cold

Mushrooms

8-10 ounce portabella mushrooms
4 tablespoons butter
Fresh ground black pepper
1 teaspoon sea salt

Instructions

Prepare the steaks:

Grind the peppercorns and salt until no large chunks remain. Spread pepper mixture out onto a plate. Coat steaks in olive oil and dip each side in the pepper mixture.
2 Filet Mignon 6-8 ounce portions, 2 tablespoons whole black peppercorns, 2 tablespoons olive oil

Prepare the mushrooms:

Quarter the mushrooms and place in a small cast iron pan. Cut butter into 16 pieces and place over mushrooms. Add 5-6 grinds fresh pepper and salt.
8-10 ounce portabella mushrooms, 4 tablespoons butter, Fresh ground black pepper

Time to grill!

Prepare your grill. Place the mushroom pan on the hot grill. Stir the mushrooms occasionally so they do not burn.
Place steaks on grill. At the same time, place a cast iron skillet on grill. Sear steaks for 2 minutes on each side, for rare, and 3 minutes each side for medium-rare.
2 Filet Mignon 6-8 ounce portions
Now place the steaks in the cast iron pan that has been heating up on the grill. Top each steak with 1 tablespoon of butter and cook for 2 minutes. Turn the steaks over in the pan, top with remaining butter and remove the steak pan from the heat and cover with foil. After 2 minutes remove the steaks from the pan, place on a plate and cover with foil. Allow steak to rest for 6-8 minutes.
4 tablespoons butter
Place each steak on a plate and top with mushrooms. Add a side of steamed asparagus.

Notes

You will remove the steak when internal temperature is 5 degrees lower than the final doneness. You will want a final temperature of 130°-135°F for medium-rare.

Nutrition

Tried this recipe?Let us know how it was!

The Perfect Medium-Rare Steak & Sauteéd Mushrooms

The Perfect Medium-Rare Steak & Sauteéd Mushrooms