Where have you had the best steak you've ever had?
Plus, if anyone has been to both Longhorn Steakhouse and Ruth's Chris and ordered the same cut, which was better?
Many Chefs do not really favor the Filet as a truly tasty cut of steak since it is usually more lean than most steak cuts. But you can get it to be flavorful with the addition of some basic seasonings and some basic addition of some fats to give it more flavor as well as adding to the flavor with some wine to deglace the pan. Here is a method I favor for a good steak no matter the cut.
1 Take your steaks out of the refrigerator
2 Season them with salt and fresh cracked black pepper
3 Let the steaks sit for 30 minutes
4 Get your pan red hot....brush the pan with oil...when it is hot it will start to give off a intense smell of the oil you are using (I suggest a good quality light peanut oil)
5 Place the steaks on the pan and let sear for 3 minutes per side
6 Place into a preheated 450 degree oven
7 For rare leave in 4 minutes for medium rare 5-5:30 minutes for medium 6:30 minutes
8 If you are cooking your steak longer than this do NOT tell me I dont want to know
9 Let your steak rest for 5 to 10 minutes after taking out of oven
10 Optional: You can finsih your steaks as you remove them from the oven with a little bit of butter, some mushrooms and then deglace the pan after removing the steaks from the pan and fisnihing the mushrooms in wine