A New Way to Cook Steaks - no smoke or splatter
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I tried making a filet with this method last night. Filet is not my favorite cut of steak, but I had some extras after divvying up the Costco steaks I got the week before last, so I thought, why not?
It was about 1 ½ inches thick. Long story short, it worked perfectly, although a little longer than I expected. I probably ended flipping it about 8-10 times (didn't count) and I did sear the edges as well.
It was seasoned (pre cooking) with just salt and pepper. Came out juicy as can be, and very flavorful. However, it reminded me why I prefer strip steaks - I like a little more texture.
Tempted to try pork chops this way.
