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Great Chicago Fire Filet

Updated: Jun 16, 2020

Shown here with VIP Asparagus and Roasted Red Potatoes


Two 8-12 Center Cut Filet Mignons (Chops, Cheese and Chives carries a very good Choice Grade Filet)

2 TBS Butter or Plugra (if you are feeling really naughty)

Olive Oil


8-10" Cast Iron Skillet (it has to be big enough to cook both filets in)


1. Pre-heat your oven to 400 degrees F, or if you have a broiler function on your oven, set that to high.

2. Temper your steaks (take them out of the refrigerator 15 minutes before cooking them)

3. Generously coat the steaks on both sides with olive oil and then Spice Spice Baby's Great Chicago Fire spice blend.

4. Get your cast iron skillet hot over a medium high flame.

5. Add the steaks to the cast iron skillet and let it cook for 3 minutes on each side. Do not fiddle with them while they cook. Let the heat do it's job, and flip the steaks only once.

6. Place the steaks (along with the skillet) right into the hot oven. Cook for an additional 5-7 minutes. (as I tested this recipe 5 minutes gave me a perfect medium rare).

7. Take the steaks out of the oven and let them breath. This allows the juices in the steak to release and is a critical step to a great steak. This "resting" should take about 3 minutes. Once the steak is done resting, top it with the butter and serve immediately,


People usually struggle cooking the perfect steak because they rush the process.

Have the patience to temper the steak before cooking begins, then have the patience to let the heat accomplish the task, and lastly let the steaks rest. I always tell folks that the best time to drink the wine with a steak dinner is during the cooking process, enjoy the wine, and don't rush. Don't worry, you can have a third glass with the actual meal! Tonight we had a particularly good Malbec with our steaks.

If you have not tried The Great Chicago Fire rub, beware, it has a little heat to it (hence the name) This spice is our version of the classic Chicago style steak rub (just a little more tamped down on the heat). I love this spice on every protein I tested it on, on a baked potato, or tossed with grilled veggies.

As always, keep it spicy!

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