While I cook cheaper steaks like chuck steak, thin milanesa steak or sirloin on a cast iron or regular skillet, I was a little intimidated by filet mignon initially. I didn’t want such an expensive ...

Ever wondered how steakhouses achieve that mouthwatering crust on a filet mignon? The secret is often a blazing-hot cast iron ...

I preheated my cast-iron skillet over high heat for about five minutes. While the skillet was heating up, I patted the tied filet mignon dry and coated it in a thin layer of vegetable oil.

Robert Irvine strays off the beaten path for his steak of choice. He chooses an inexpensive cut that often has to be procured ...

beefier flavour than the more expensive but milder-tasting filet mignon. Thinly slice the garlic cloves. Lightly oil a skillet (preferably un-enamelled cast iron) and place it over a medium-low flame.