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OK, yesterday I wanted to post this:
I need to learn how to cook a good steak. I find myself with two lovely cuts of filet mignon. (Yes, this is my own fault.) I can do some veggies and a bearnaise. But I don't know how to avoid ruining the meat in an attempt to cook it.
I need to learn how to cook a good steak. I find myself with two lovely cuts of filet mignon. (Yes, this is my own fault.) I can do some veggies and a bearnaise. But I don't know how to avoid ruining the meat in an attempt to cook it.
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Just my 2 cents -- steak is really the easiest thing to cook, IMO, but people are afraid of ruining it.
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I'm afraid of ruining it because 1) steak is just about the only food I ever HAVE ruined, and 2) it cost eleven bucks and I have no job. :-)
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Oh. Was that my outside voice? ;-)
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(Sorry about the all-italicized last reply -- see what happens when you don't preview first?:)
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Do you have a broiler in the oven? That's really better than a skillet. But if skillet, yes high heat. Sear on each side for a couple of minutes (until it browns) and then turn down to medium heat until done to desired level. Add a little liquid at the point you turn it down.
How do you know when it's as done as desired?
Is it a thin or thick steak? Thin steaks will probably be medium after 2 minutes each side on high heat. Medium thickness steaks will probably be medium-rare in that time. Thick steaks will be rare at that point. To find out how well it's done, I usually cook it for the minimum time I think it will take to get to the desired doneness and then cut the thickest one open to see how done it is. You don't want to do this very early as you'll lose juices (but you can add wine and simmer for a minute longer to gain some juiciness and you can also remove the steaks, add liquid to the pan, scrape the browned bits from the pan into the mixture, boil for about a minute to reduce it, and turn it off to thicken a little. If it's still too thin, add a *little* cornstarch dissolved in cold water). But if you make bearnaise sauce, you won't care about what I've just written. :)
I'm afraid of ruining it because 1) steak is just about the only food I ever HAVE ruined,
Well, it's easy to cook, but also easy to ruin...
and 2) it cost eleven bucks and I have no job. :-)
I hear ya, sistah! But on the bright side...you have no job! :)
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In addition to the advice above, please, please, *please* don't overcook it. Ideally, filet should be red in the center, even cool. Some people like it a bit more done, but a well-done filet is ruined filet. Thick filets should be cooked, on high-ish heat in a pan with a bit of oil and butter, for 4-5 minutes per side. Remove the steaks, add a bit of wine to the pan, scrape up the browned bits, reduce the liquid, swirl in some butter, season, and you have a lovely sauce.
Just my $.02.
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Hear, hear -- I agree 100%!!!
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