Last night Will and I celebrated our 4 year anniversary by cooking a couple of steaks and a side dish of grits! Let me just say this was one of the best worst meals of my life. By worst I mean that you can not even try to count calories with this one but it is definitely a once (or twice) a year type of dish and trust me you will want to make this ALL THE TIME! The grits are from Pioneer Woman and they are to die for. She uses Quick Grits and that would definitely cut the time of the recipe down and make it super simple, but I used local Charleston Stone Ground Grits so it took me a very long time to cook them (but it was well worth it). The Steaks are from a blog named Amuse Bouche that I found on Pinterest. The steaks were so delicious and Will said one of the best he’s ever had. I attribute a lot of his compliments to the enormous amounts of butter in this recipe, but again it was well worth it. I shouldn’t have to write this, but I will so I can sleep easy tonight….. Please buy good quality beef. It might be more expensive, but again this is a one time a year recipe so bite the bullet and spend the extra cash. I’ll add my notes, but definitely make this soon and enjoy!
- (2) 8 ounce filet mignons (I had mine butterflied since I like to cook mine well-done)
- 4 tsp kosher salt
- 4 tsp freshly ground pepper
- 1 stick butter (cut in 1/2 and let one 1/2 soften)
- 1 Tbsp olive oil
- 2 cloves garlic
- 1 Tbsp parsley, chopped
- 1 Tbsp thyme, chopped
- 1 tsp freshly grated lemon zest
Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest. Form into a log and refrigerate. Generously season the filet’s with salt and pepper, approximately 1 teaspoon of seasoning per side.
Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature. Preheat your oven to 400°. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it’s cooking.
Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is. In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top.
Start cooking steak right before you take grits out of the oven. They will need to cool for 15 minutes so you should have enough time to cook steaks, let them rest, and cool grits to have the timing come out perfectly.
- 1 cup Grits (quick Or Regular) (I used Stone Ground)
- 4-1/2 cups Water
- 1/2 tsp Salt
- 8 ounces, weight Monterey Jack Cheese, Grated
- 4 ounces, weight Cream Cheese, Cut Into Cubes
- 1/2 can Rotel (tomatoes And Chilies)
- 1 can (4 Ounces) Chopped Green Chilies
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Paprika
- Black Pepper To Taste
- 1 whole Egg Beaten
Preheat oven to 375°.
Boil water and add salt. Add grits and stir, then reduce heat to low and cover. Cook for 5 minutes, stirring occasionally (I cooked mine a little under package directions so I cooked them for about 40 minutes and STIR every 5-7 minutes). Remove from heat.
Stir in Rotel, chilies, grated cheese, and cream cheese. Stir in spices and check for seasonings. Add salt if needed.
Beat egg. Drizzle in a couple of tablespoons of hot grits to temper, stirring constantly. Dump it all back into the pot and stir.
Pour into a buttered baking dish and bake for 30 to 45 minutes, or until hot and bubbly and golden on top.
Important: Allow pan to sit for fifteen minutes before serving! Grits will firm up slightly as they sit. Stir a bit in the pan if needed.