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 ...