I am going to let you in on a secret.
It’s one I carry in my back pocket everywhere I go. I feel even more inclined to tell you this secret after watching last night’s top chef, where it became clear that even some of the greatest minds in the culinary world don’t know it.
It’s the very best, most delicious and perfect way to cook a steak. Leave your grill for vegetables, heaven forbid your steak should touch those grates. (Yes, I sure do realize that men across America are either gasping or straight PISSED at me right now. Sorr, kids. Ur dad taught you wrong.) And if you don’t believe me, come to my house and I will prove it. I’ll go head to head with any man in America who thinks they can cook a steak on the grill better than I can in my kitchen.
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You just got served.
Anyway. The best way, guys, they call it ‘Restaurant Style”.
You know when you go to Joe’s Steak and Crab, and it’s the best steak you’ve ever had? NOT GRILLED, SON.
It’s pan seared in butter and finished in the oven. It’s the perfect medium rare and it’s the most flavorful, delish, heavenly dish of all time when done correctly.
Also, my apologies to any vegetarians who read this, not because it’s all about meat but I’m mostly sorry that you can’t taste excellence.
It also goes without saying that a perfectly cooked filet mignon pairs perfectly with an 08 Hill Family Estate Atlas Peak Cab Sauv.
The best steak you’ve put anywhere near your face.
- filet mignon – 2, 8 ounce filets
- kosher salt – 4 teaspoons
- freshly cracked pepper – 4 teaspoons
- butter – 1 stick
- olive oil – 1 tablespoon
- garlic – 2 cloves, chopped
- parsley – 1 tablespoon, chopped
- thyme – 1 tablespoon, chopped
- lemon zest – 1 teaspoon
And there you have it. It’s as simple as can be, as most the best things in life are. And I dare you to tell me of a better way to eat filet.