The Gardener said:Depends on the steak.
If its a less flavorful cut, like a filet mignon, I would pan fry it. I prefer the French technique... coat the cuts of meat in rock salt and peppercorns, then pan fry them in butter. For a nice thick cut of filet, about 6 minutes a side over high heat. I then pull the cuts off the pan, toss in some diced shallots and saute them till soft, then toss in a half cup or so of cognac, (and a half cup of cream - optional), bring to a boil, then throw in a teaspoon or so of tarragon and simmer this sauce until it reduces and the harshness of the alcohol cooks off.. then top the cooked cuts of meat with the pan sauce.
Is that what us over here call cayenne or is it paprika?The Gardener said:I prefer to mix up a marinade of soy sauce, ground red pepper powder...
Cassin said:I have cooked many a steak. No matter what you do there is two keys to a great steak.
Let the steak get room temperature before you cook it.
Over salt it.
aussieavodart said:
CayenneSlartibartfast said:Is that what us over here call cayenne or is it paprika?The Gardener said:I prefer to mix up a marinade of soy sauce, ground red pepper powder...
Yeah, maybe I put it on for 4-5 mins, I usually judge it based on touch, on how "springy" the meat is, but it depends on the thickness.... when I get a filet, I usually get one that's a good inch and a half thick (3.8 cm). 3 minutes is not nearly enough.6 minutes a side seems like a long time, I usually only give it 3 a side. Are we talking well done?
TOTALLY agree. In addition to seasoning the meat, I think the salt helps the outer edge of the meat form a better sear, which keeps the inner part of the steak moist.Over salt it.
The Gardener said:Cayenne