I distinctly remember the best steak I’ve ever had.  We entered Prime Steak House at the Bellagio.  The wait staff was amazing.  They knew literally everything there was to know about each steak, and knew which wines went well with them too.  I felt like royalty.

I ordered the Kobe beef filet.  Kobe beef is a special type of cattle raised in Japan.  They are fed nothing but the best, and are treated to massages, and have the happiest life possible.  This creates a well marbled meat, that is melt in your mouth tender.  Prime imports its Kobe beef directly from Japan, ensuring the best quality steak.

I remember the plate being set in front of me.  I couldn’t help but admire the beautiful steak like it was a piece of art.  The smell was amazing and made my mouth water as soon as it hit my nose.  Then the first bite!  I didn’t even need my knife the meat was so tender.  I almost didn’t even need to chew while the juicy morsel melted in my mouth like a piece of butter.  I enjoyed the rest of the steak very slowly.  It was one of the best meals I’ve ever had.  I would recommend Prime to anyone that loves steak, and is willing to spend a little more on quality.

So, I can’t go to Prime on a whim, but I can make a damn good pan seared filet.  It’s easier than you think.

• First I set out the 1-1/2 inch thick steaks and allow them to reach room temperature.  About a half hour before I plan to start cooking I preheat the oven to 450 (F) and place my cast iron skillet on the second rack.
• Once the steaks are room temperature I pat them dry with a paper towel, making sure I get most of the moisture off of the steaks.
• I then coat the steaks with a thin layer of extra light (has a higher smoking point than EVOO) olive oil, and salt and pepper to taste.
• Next I heat a non-stick skillet on high until it is good and hot.  I then gently place the steaks in the skillet and brown them for three minutes on each side.
• I then remove the steaks and place them in the cast iron skillet.  I like mine medium rare, so I usually let them bake for about 6 to 6-1/2 minutes.  For rare steaks you could go anywhere between 4 to 6 minutes, for medium 8 to 10 minutes.
• I let remove the steaks from the skillet and allow them to rest, covered, for at least 5 minutes in order for the juices to run out.
• Now they’re ready to serve!  Enjoy!