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Old 06-26-2005, 10:26 PM   #11
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Andy, there is a lil half an inch part that separates the bottom from another piece. the mulit-layer disc you describe sounds right, its not visible from looking into the pan, but when you turn the pan over and look at the bottom there is a little separation
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Old 06-26-2005, 10:28 PM   #12
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As for the broiler comment - thanks friends, but i was going to transfer the steaks to another dish to put under the broiler. heh, i dont know much about the kitchen, but i know not to put teflon pans under a broiler^^

Cheers

Also, thank you very much for that balsamic reduction recipe.
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Old 06-26-2005, 10:34 PM   #13
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OK. I'd stick with my instructions. To clarify, use some oil in the pan to facilitate even heat transfer.

I hesitate to guess at cooking times using the settings you offer as an alternative as I have never used your stove. Nor have I cooked filets at lower temps as you suggest.

Sorry I can't be more specific. I just don't want to guess and be the cause of two ruined steaks.
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Old 06-26-2005, 10:43 PM   #14
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Can you elaborate on using oil to help with heat transfer?

What kind of oil? It seems if the heat is up on HIGH the oil will smoke....
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Old 06-26-2005, 11:11 PM   #15
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Here's what I do to cook 2" filets in a skillet.
  1. Preheat the oven to 400 F (use the bake function)
  2. Heat your skillet on high heat until a droplet of water flipped into the pan dances around on the surface.
  3. Add enough canola, peanut or corn oil to just cover the pan bottom.
  4. Wait until the oil gets hot - it will start to shimmer.
  5. Season and place the two steaks into the pan with at least 1" of space between them. Let them cook undisturbed for 2-2.5 minutes. That means don't try to move them.
  6. Turn the steaks over and cook them undisturbed for 2-2.5 minutes.
  7. Place the pan, with the steaks, into the oven for 9-10 minutes for rare, 10-11 minutes for medium rare to medium.
  8. Remove the pan from the oven and move the steaks to a plate.
  9. Tent the steaks with foil and let them rest for ten minutes.
You will be adding the meat to the pan before the oil smokes. The coldness of the meat relative to the temperature of the pan will cool down the pan and the oil so it won't smoke.

If your skillet isn't ovenproof at 400 F, be prepared to transfer the steaks to a shallow pan for the oven part of the process. A pie plate will do.
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