Quote:
Originally Posted by cabmandone
I'll say this, my steaks are much better and WAY more consistent since I started cooking them the way I described. I don't do steak in a skillet so I can't speak to that. I don't buy much beef but even the few times I've gone to the butcher to buy, I still use the same process. I might have to do a side by side taste test. I like the sounds of this experiment!
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Tell us how it goes!
If you want to try pan cooking use a decent filet. Sear both sides and have the oven warmed to 400 if the steak is very thick. Then after pulling the steak from the pan be ready to rock with a pan sauce using 1-shallots 2- deglaze with your choice of full bodied red wine or cognac 3- add some beef stock 4- reduce then add a small amount of heavy cream 5- remove from heat add butter pat (gently swirl it in to melt it), salt and pepper and serve with the steak. I was using Hennessy for this before but my neighbor gave me a cabernet that turned out to be perfect and made the best pan sauce i've ever created.
Oh and just before eating sprinkle a tiny bit of flaky sea salt on the steak like this stuff (haven't tried the brand but the pic on the site gets the idea across)
https://caymanseasalt.com/
edit- forgot to mention pour the drippings from the plate you set the steaks on (post cooking) back into the pan sauce before serving