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3000 degrees? My goodness, what are you cooking in? A cremator?

Be careful my friend, at that thickness you'll be walking a thin line from medium to well done. I suggest 3 1/2 minutes per side max on a hot grill with the lid down. Cook it medium rare so after it rests, it should be medium. I also suggest you do not cover with foil while letting it rest...

True ! A tenderloin on the grill never really comes out as good some other cuts. It must be the lack of fat in it or something. On another note, I often see on tv, chefs cooking steaks in a pan but they are constantly pouring butter over the steak as it cooks. Did anyone ever try that at...

I agree with your skillet method for fillets. A wonderful crust and a juicy interior to me is a perfect steak. The skillet gives a crust that you can never get on a grill. The bonus is that you can use the brown bits to make a wonderful sauce. Peppercorn, cognac, butter and cream sauce is my...

I like to grill my 1 1/2 inch beef tenderloin steak at 500F+ for the amount of time in needs to get to medium - rare (usually 4 or 5 min as side). But many folks (my father-in-law) likes to grill at 375Fish for a longer time. Which way do you grill your steak and why? Do certain steak cuts...

And that's what I did. I had some nice crusty bread and a good salad. I used a Pinot Grigio for the clams and drank a few glasses.

Sounds delicious but I think I don't want to be deep frying when guests are over, plus I want to kind of keep in on the lighter side. What do you call this recipe?

Great Idea. Milanese is the one with the peppers right?

I'm having some friends over on Saturday and was thinking of making linguine con le vongole (clams). However, I'm not sure what I should serve as the next course. Any suggestions? I really don't feel like making a fish or seafood as a secondo but maybe a meat dish? How about Veal Saltimbocca or...

You're not going anywhere ! I'm hungry and its rainy in Toronto too. I need more ideas ! Salsa is great but not for this dish. You are right. This is a meat and potatos dish and a salsa with grapefruit would not blend well. What about a different liquid? Instead of Port wine, could I use...

The stillton would be great if the mash wasn't made with parm cheese. Don't want mix cheeses in the dish. The heat idea is great. I have some chopped roasted chilli peppers marinating in olive oil that I could put on the table for those that want it...like me.

Okay so I'm making my usual braised beef ribs for some guests on Saturday and was wondering if anyone would like to add some suggestions to jazz it up. I serve the ribs with roasted garlic and parmeggiano cheese mash and some light dressed veg like stemmed carrots and asparagus. Heres my beef...

Never shop on an empty stomach ! After a meal is best. You'll buy everything in sight because your stomach takes over your brain.

I can't believe no one likes gnocchi ! Spinach and Ricotta gnocchi are like little pillows of gold !

Yeah the amount of smoke is a pain. I have a strong hood vent and I still need to open windows. Grilling outside is way easier and cleaner.

But in a skillet the juices (fat) stay around the steak and also add flavour. :wink:

My CI skillet, heated up to a branding iron state, will give my steak a excellent sear and I can develop a great chared crust by putting the skillet close to the broiler flame.

What is the difference? Other than grill marks? Can someone tell me what the difference is in flavour and even texture, when you grill a steak on a gas grill in comparison to cooking in a CI skillet and oven broiling it? I could surely understand the difference if one was BBQing with wood or...

So why do they make them rough? Why don't they make them smooth so people don't have to take an orbit sander to it?

Any one have a signature dish that they make on their CI? A dish that wouldn't be the same cooked in a different pan? Also, what type of steak would you fry and what sauce would you make using the CI?

But isn't nice to have a bit of roughness on the CI skillet? If it's smoothened down, would it be any different than a non still pan, other than the teflon part?

Good point ! Alright I'll check the bottle again for the contents. Can they say "made with truffles" when they are not? :sad: Well It's going in the trash when I get home ! :mad:

So would you cook your favorite steak in a CI or SS? You need to pick one ! :smile:

Truffle butter? Dang! Where can I find that good stuff? The truffle oil I use is about $14.00+ a bottle. The bottle is imported and super tiny (smaller than those mini liquor bottles) and the ingredients reads black truffles. Are you telling me that it's still not infused with real truffles...