Chipotle Grilled Filets

Cooking the Perfect Steak

German Beef Roulades - King of Meats

Ginger-Soy Flank Steak

Grilled Beef Kabobs

Grilled Beef Tenderloin in Cabernet Sauce

Grilled Filet Mignon

Grilled Flank Steak with Horseradish Sauce

Individual Beef Wellingtons with Peppercorn Sauce

Peppered Top Sirloin Steak

Spicy Flank Steak

Steak Diane
 

Bring steaks to room temperature before cooking. Coat steaks lightly with olive oil and season both sides with salt and pepper (press in with your hands). Be careful not to over season, as the seasonings are to enhance the flavor of the meat and not to cover it up.

Using the Pan-Searing or Sear-Roasting techniques (see below techniques), proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:

Rare - 120°F
Medium Rare - 125°F
Medium - 130°F

Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the steaks just before serving.

PAN-SEARING:

In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 5 to 6 minutes per side. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute; add juices that accumulate from resting steaks to Cabernet-Cherry Sauce). Serve whole or slice thin and fan onto individual serving plates.
 

SEAR-ROASTING:

Preheat oven to 500 degrees F (a very hot oven produces a juicy interior). Place a 10- to 12-inch ovenproof skillet or cast-iron skillet in oven. When oven reaches 500 degrees temperature, remove pan from oven and place on range over high heat (the pan and the handle will be extremely hot - be careful).

Immediately place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes. Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to Cabernet-Cherry Sauce). Serve whole or slice thin and fan onto individual serving plates.