Quote:
Originally posted by Reaper@Jun 10 2005, 09:58 PM
My favourite way for preparing a nice filet (which doesn't happen very often as my wife doesn't like steak...) is this.
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That shouldn't stop you!
What is the reasoning behind putting tin-foil on it? I like to eat it immediately.
I like to rub some Jamaica jerk rub(that reads bad ha) seasoning on the steak and then put some Montreal steak spice on it. You've got to sear in both sides and then cook on each side for about 5 minutes give or take.
My favorite cut is a t-bone. The smaller piece of meat on the one side of the t-bone is the best cut. Does anyone know what that is called? I think it's the same cut that is used for filet mignon.