It Is So Worth It To Have A Great Steak
This is great for camping and at home. Finally a good and tender steak. http://mikeandlisaworld.blogspot.com/2013/04/it-is-so-worth-it-when-you-have-great.html
Forum Discussion
:E
Putting a lid on a frying pan will STEAM cook whatever is in it, and draw most of the juices out to boot. Moisture cooking is for tough cuts of meat!
Filet Mignon isn't my favorite for flavor- I think it's on the bland side. (Maybe others agree and that's why they're usually bacon wrapped) But it's certainly among the tenderest of cuts, and as such should be allowed to sit long enough to reach room temperature and then quickly sear cooked over very high heat.
And my experience with the bacon wrap is that partially cooking the bacon before wrapping results in both steak and bacon being properly done at the same time.
Putting a lid on a frying pan will STEAM cook whatever is in it, and draw most of the juices out to boot. Moisture cooking is for tough cuts of meat!
Filet Mignon isn't my favorite for flavor- I think it's on the bland side. (Maybe others agree and that's why they're usually bacon wrapped) But it's certainly among the tenderest of cuts, and as such should be allowed to sit long enough to reach room temperature and then quickly sear cooked over very high heat.
And my experience with the bacon wrap is that partially cooking the bacon before wrapping results in both steak and bacon being properly done at the same time.
