Mylegsbig
Head Chef
Hey guys question - I have followed specific instructions on making steaks before, using prime expensive cuts of meat, and ended up with a burnt inedible crust... im going to get some prime filet mignon and want to cook some steaks for me and my fiance...
i intend on searing the steaks and finishing them in the broiler...
Question - Would they be more likely to burn in a steel skillet or a non-stick pan? How high should i turn up the heat to sear? like 7 or 8? not on HIGH correct?
Also, i want to finish the steaks under the broiler after searing. How long should i sear? Just a few seconds to seal it it? These will be a normal size filet, small in diameter and very thick maybe 2 inch thick? you know, the ones youve seen in the pictures
Also, how many inches from the broiler should i put the filets? How long on each side should i cook them if i want the steaks to be pink all the way through, but not that purple uncooked color? I think like a medium rare - medium is my goal.
Also, would a balsamic vinegar + garlic + fresh ground black pepper make a decent reduction to pour, or do i have to use red wine?
Thanks...
i intend on searing the steaks and finishing them in the broiler...
Question - Would they be more likely to burn in a steel skillet or a non-stick pan? How high should i turn up the heat to sear? like 7 or 8? not on HIGH correct?
Also, i want to finish the steaks under the broiler after searing. How long should i sear? Just a few seconds to seal it it? These will be a normal size filet, small in diameter and very thick maybe 2 inch thick? you know, the ones youve seen in the pictures
Also, how many inches from the broiler should i put the filets? How long on each side should i cook them if i want the steaks to be pink all the way through, but not that purple uncooked color? I think like a medium rare - medium is my goal.
Also, would a balsamic vinegar + garlic + fresh ground black pepper make a decent reduction to pour, or do i have to use red wine?
Thanks...